Novel Coconut Vinegar Attenuates Hepatic and Vascular Oxidative Stress in Rats Fed a High-Cholesterol Diet

Wachirawadee Malakul; Porrnthanate Seenak; Noppadon Jumroon; Siwaret Arikit; Sarawut Kumphune; Nitirut Nernpermpisooth

doi:10.3389/fnut.2022.835278

Novel Coconut Vinegar Attenuates Hepatic and Vascular Oxidative Stress in Rats Fed a High-Cholesterol Diet

Front Nutr. 2022 Mar 9:9:835278. doi: 10.3389/fnut.2022.835278. eCollection 2022.

Authors

Wachirawadee Malakul¹, Porrnthanate Seenak^{2

3}, Noppadon Jumroon^{2

4}, Siwaret Arikit⁵, Sarawut Kumphune^{2

6}, Nitirut Nernpermpisooth^{2

3}

Affiliations

¹ Department of Physiology, Faculty of Medical Sciences, Naresuan University, Phitsanulok, Thailand.
² Integrative Biomedical Research Unit (IBRU), Faculty of Allied Health Sciences, Naresuan University, Phitsanulok, Thailand.
³ Department of Cardio-Thoracic Technology, Faculty of Allied Health Sciences, Naresuan University, Phitsanulok, Thailand.
⁴ Department of Medical Technology, Faculty of Allied Health Sciences, Naresuan University, Phitsanulok, Thailand.
⁵ Department of Agronomy, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom, Thailand.
⁶ Biomedical Engineering Institute (BMEI), Chiang Mai University, Chiang Mai, Thailand.

Abstract

Background: Hypercholesterolemia is an independent modifiable risk factor that accelerates the development of both non-alcoholic fatty liver and atherosclerosis. Coconut water contains a variety of phytochemicals that make it appealing for producing vinegar. Coconut vinegar is rapidly gaining popularity for health benefits in Southeast Asia. The purpose of this study is to evaluate the effect of daily supplementation of coconut vinegar on hepatic and vascular oxidative stress in rats fed a high-cholesterol diet (HCD).

Methods: Mature coconut water was fermented with coconut sap sugar using Saccharomyces cerevisiae and Acetobacter aceti vat Europeans, respectively. Bioactive compounds and antioxidant capacity of coconut vinegar were examined in vitro. Adult male Sprague-Dawley rats were randomly divided into four groups; the control group fed a standard diet (S), a group that received HCD (SC), a group that received HCD supplemented with coconut vinegar at a dose of 1 mL/kg/day (SCV), and a group that received HCD with atorvastatin at a dose of 30 mg/kg/day (SCA). After 8 weeks, serum metabolic profiles, fatty liver, hepatic, and vascular oxidative stress were determined.

Results: In in vitro studies, coconut vinegar was rich in phenolic compounds and organic acids. The antioxidant capacity of 30 μL of coconut vinegar was 181.55 ± 8.15 μM Trolox equivalent antioxidant capacity (TEAC). In the HCD fed rats, daily supplementation of coconut vinegar reduced weight gain, serum triglycerides, and fasting blood sugar levels without renal or liver toxicity. In the liver, coconut vinegar reduced the accumulation of both hepatic cholesterol and hepatic triglyceride, and it also reduced hepatic 4-hydroxynonenal (4-HNE) lipid peroxidation. In the aortic tissues, coconut vinegar increased nitric oxide bioavailability and reduced aortic 4-HNE lipid peroxidation.

Conclusion: Novel coconut vinegar is the source of antioxidants, and daily supplementation of coconut vinegar was found to attenuate dyslipidemia-induced hepatic and vascular oxidative stress by protective against cellular lipid peroxidation.

Keywords: coconut vinegar; dyslipidemia; hepatic oxidative stress; lipid peroxidation; vascular oxidative stress.