Beneficial effect of vinegar consumption associated with regulating gut microbiome and metabolome

Ting Xia; Chaoyan Kang; Xiao Qiang; Xiaodong Zhang; Shaopeng Li; Kai Liang; Yiming Wang; Jianxin Wang; Hui Cao; Min Wang

doi:10.1016/j.crfs.2023.100566

Beneficial effect of vinegar consumption associated with regulating gut microbiome and metabolome

Curr Res Food Sci. 2023 Aug 24:8:100566. doi: 10.1016/j.crfs.2023.100566. eCollection 2024.

Authors

Ting Xia^{1

2}, Chaoyan Kang², Xiao Qiang², Xiaodong Zhang², Shaopeng Li², Kai Liang¹, Yiming Wang², Jianxin Wang³, Hui Cao^{4

5}, Min Wang²

Affiliations

¹ Shanxi Provincial Key Laboratory for Vinegar Fermentation Science and Engineering, Shanxi Zilin Vinegar Industy Co.,Ltd., Shanxi Taiyuan, 030400, China.
² State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, China.
³ Pharmaceutical Sciences Division, School of Pharmacy, University of Wisconsin, Madison, Madison, WI, 53705, USA.
⁴ College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, 524088, China.
⁵ Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, 32004, Ourense, Spain.

Abstract

Vinegar is used as fermented condiment and functional food worldwide. Vinegar contains many nutrients and bioactive components, which exhibits health benefits. In this study, the potential effects of Shanxi aged vinegar (SAV) on gut microbiome and metabolome were explored in normal mice. The levels of inflammatory factors were significantly decreased in SAV-treated mice. Immunoglobulin, NK cells and CD20 expression were significantly increased after SAV administration. In addition, SAV intake altered gut microbiota structure by up-regulating Verrucomicrobia, Akkermansia, Hungatella and Alistipes, and down-regulating Firmicutes, Lachnospiraceae_NK4A136_group and Oscillibacter. The differential metabolites were mainly included amino acids, carbohydrates and bile acids. Furthermore, after SAV intake, Verrucomicrobia, and Akkermansia closely impacted the related gut metabolites. These alterations of gut microbiota-related metabolism further modulated some immunoregulatory and inflammatory factors, and confer potential health benefits. Our results imply that vinegar consumption has beneficial effects on regulating gut microbiome and metabolome.

Keywords: Gut microbiome; Health benefits; Immune; Inflammation; Metabolome; Vinegar.