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In Vivo Antioxidant Activity of Xiangxi Vinegar: A Study in Caenorhabditis elegans

HUANG Runting, LI Zongjun*, TAN Ya, DU Sha, WU Shuo, WU Jing   

  1. Hunan Province Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
  • Online:2016-04-15 Published:2016-04-13

Abstract:

The antioxidant activity of Xiangxi vinegar was evaluated by determining the level of reactive oxygen species
(ROS), the activities of glutathione peroxidase (GSH-Px), superoxide dismutase (SOD) and catalase (CAT), and cell
apoptosis in Caenorhabditis elegans. The results showed that Xiangxi vinegar had a remarkable antioxidant effect in
C. elegans. Compared with the control group (M9 buffer), the level of ROS in Caenorhabditis elegans treated with one-year
fermented, one-year aged Xiangxi vinegar and one-year fermented Xiangxi vinegar decreased significantly (P < 0.01) by
39.44% and 24.03%, respectively. The activities of GSH-Px, SOD and CAT in the first treatment group increased remarkably
(P < 0.01) compared with the control group, showing a 2-, 1.3- and 3-fold increase, respectively. The expression level of CED-3
in both Xiangxi vinegar treatment groups dropped significantly to 53.42% and 73.39% of the control group, respectively, whereas
the expression level of CED-9 in the treatment groups increased significantly (P < 0.01) 7 and 6 times, respectively. Therefore,
Xiangxi vinegar has strong antioxidant activity in C. elegans.

Key words: vinegar, Caenorhabditis elegans, reactive oxygen species, antioxidant enzymes, apoptosis

CLC Number: