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KMID : 0603820170230040402
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Journal of Experimental & Biomedical Science
2017 Volume.23 No. 4 p.402 ~ p.405
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Anti-obesity Effect of Black Vinegar Fermented with Herbal Extracts
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Lee Dong-Sub
Park Sang-Wook
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Abstract
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Vinegar has been widely produced for a variety of industrial and domestic use as well as medicinal use. For sale of the commercial vinegar with herbal extracts, we produced an experimental black vinegar through sequential fermentation of alcohol, followed by acetic acid according to the manufacturer"s procedure. To investigate the effect of anti-obesity of black vinegar on biochemical values, we evaluated enzyme activities via acetyl-CoA carboxylase (ACC), which plays a critical role in the lipid metabolism. We found that increased phosphorylated adenosine monophosphate (AMP) activated protein kinase (AMPK) and ACC in L6 mouse muscle cells treated with the manufactured vinegar. Based on the results, supplementation of experimental herbal black vinegar inactivates ACC, enhancing the phosphorylation of AMPK. Thus, the lipid oxidation and inhibitory effect of fatty acid synthesis by the black vinegar expects to facilitate the anti-obesity activity.
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KEYWORD
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Black vinegar, Anti-obesity, AMP activated protein kinase, Acetyl-CoA carboxylase
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