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International Journal of Dermatology Jul 2022Vinegar is commonly used as a home remedy for many skin problems. It is important for dermatologists to understand the evidence supporting its use in skin disease, as... (Review)
Review
Vinegar is commonly used as a home remedy for many skin problems. It is important for dermatologists to understand the evidence supporting its use in skin disease, as well as potential adverse effects, so they can properly counsel patients on the safe use of this widely available treatment. Vinegar possesses antimicrobial and antioxidant properties that provide utility in wound care as well as bacterial and fungal infections. There is also evidence to support its use in pruritus, head lice removal, and treatment of striae gravidarum. While generally safe, inappropriate use can result in damage to the skin. In this review, we discuss the evidence supporting vinegar as a treatment for skin disease, as well as adverse events reported from misuse, to provide dermatologists the knowledge to counsel patients on the safe and appropriate use of vinegar.
Topics: Acetic Acid; Animals; Dermatology; Humans; Lice Infestations; Pediculus; Skin
PubMed: 34350993
DOI: 10.1111/ijd.15804 -
Clinical Nutrition ESPEN Aug 2019Vinegar intake is considered a food item that improves blood glucose in humans. This review aimed to discuss studies that investigated the impact of vinegar intake on... (Review)
Review
Vinegar intake is considered a food item that improves blood glucose in humans. This review aimed to discuss studies that investigated the impact of vinegar intake on the glycemic profile in humans and the putative mechanistic cellular pathways in both human and animal models. A search of literature was performed on the Cochrane, MEDLINE and Web of Science databases for articles published between 1995 and 2018. There is considerable support for vinegar having a positive acute effect on blood glucose levels when combined with carbohydrate-rich meals. Conversely, there are few chronic interventions analyzing the impact of vinegar intake on blood glucose. Based on available evidence, we hypothesize three pathways by which vinegar may improve blood glucose: The inhibition of α-amylase action; increased glucose uptake; and mediation by transcription factors. When evaluating the current body of literature, daily vinegar intake in amounts of ∼10-30 mL (∼2-6 tablespoons) appear to improve the glycemic response to carbohydrate-rich meals; however, there is a paucity of studies investigating chronic effects of vinegar intake.
Topics: Acetic Acid; Blood Glucose; Diabetes Mellitus, Type 2; Dietary Supplements; Humans; Nutritional Physiological Phenomena; Postprandial Period
PubMed: 31221273
DOI: 10.1016/j.clnesp.2019.05.008 -
Methods in Molecular Biology (Clifton,... 2018After SDS-polyacrylamide gel electrophoresis proteins are "fixed" in the gel to prevent dispersion of the proteins and visualized by staining with a chromogenic dye....
After SDS-polyacrylamide gel electrophoresis proteins are "fixed" in the gel to prevent dispersion of the proteins and visualized by staining with a chromogenic dye. Dyes like Coomassie Blue R-250, Amido Black, and Direct Red 81 are usually dissolved in an acetic acid-methanol-water mixture. During staining the dye solvent mixture infuses the gel and interacts with the protein. Acetic acid and methanol denature the protein and provide an acidic environment enhancing the interactions with dyes. After staining, the dye that is in the gel and not bound to the protein, is removed using the solvent medium the dyes were dissolved in. Over 2-3 h the solution surrounding the gel becomes colored, the gel becomes lighter and the protein bands remain dark and the contrast against the surrounding gel improves. This chapter describes how each of the individual components in the dye solution interact with the protein resulting in a stained protein band in a clear SDS-polyacrylamide electrophoresis gel.
Topics: Acetic Acid; Electrophoresis, Polyacrylamide Gel; Methanol; Proteins; Staining and Labeling
PubMed: 30097924
DOI: 10.1007/978-1-4939-8745-0_2 -
Journal of Strength and Conditioning... Jun 2020Marosek, SEH, Antharam, V, and Dowlatshahi, K. Quantitative analysis of the acetic acid content in substances used by athletes for the possible prevention and...
Marosek, SEH, Antharam, V, and Dowlatshahi, K. Quantitative analysis of the acetic acid content in substances used by athletes for the possible prevention and alleviation of exercise-associated muscle cramps. J Strength Cond Res 34(6): 1539-1546, 2020-Athletes regularly consume commercially available food and sports shot products, carbohydrate beverages, and water to improve their physical exertion and to possibly prevent or relieve exercise-associated muscle cramps (EAMCs)-often experienced during practice, training, or competition. Acetic acid, a component of interest within these products, has been recognized for its potential role in cramp reduction. Acetic acid is postulated to mitigate cramping by decreasing alpha motor neuron activity through oropharyngeal stimulation and inhibitory neurotransmitter production, while aiding in the role acetylcholine plays in muscle contraction and relaxation. The purpose of this research is to analytically assess the most viable sources of acetic acid from substances that athletes ingest before or when experiencing these cramps. The range of samples investigated were based on their widespread use in the athletic world: dill and sweet pickle juices, yellow mustard, sweet relish, apple cider vinegar, Hot Shot, PJ Shot, PJ Sport, E-Lyte Sport, Powerade, Gatorade, Smartwater, and Propel (with electrolytes). As hypothesized, pH and enzymatic assay or spectroscopic analyses revealed that yellow mustard, sweet relish, all pickle juices, and the pickle juice products were composed of moderate amounts of acetic acid. Based on established studies resulting in EAMC relief, acetic acid consumption, and the appropriate serving size, the yellow mustard, PJ Shot, and all pickle juices would be the most practical and palatable sources of acetic acid for strength and conditioning professionals to recommend that athletes consume for the possible prevention or alleviation of muscle cramps.
Topics: Acetic Acid; Beverages; Condiments; Exercise; Humans; Isotonic Solutions; Muscle Cramp
PubMed: 32459412
DOI: 10.1519/JSC.0000000000003595 -
European Journal of Nutrition Sep 2020Apple vinegar (AV) has been proclaimed to have different health benefits, such as a weight loss, the ability to lower blood glucose levels, and reducing the risk of...
INTRODUCTION
Apple vinegar (AV) has been proclaimed to have different health benefits, such as a weight loss, the ability to lower blood glucose levels, and reducing the risk of heart diseases. Studies on animals have demonstrated effects of AV consumption, deepening our knowledge of the beneficial effects and side effects.
AIM
The aims of this study were to evaluate the evidence of the effect of AV on metabolic parameters and body weight in humans, furthermore, to evaluate the safety and side effects of ingesting AV, and additionally to evaluate the evidence of the effect of AV on metabolic parameters, safety, and side effects of AV from studies performed on animals (mammals).
METHODS
A systematic literature search was performed. The databases PubMed (MEDLINE), PsycInfo (Ebsco), CINAHL (Ebsco), and Embase (Ovid) were searched for relevant articles. Primary outcomes were glycated hemoglobin, postprandial glucose, and synonyms for blood glucose. Secondary outcomes were waist circumference, visceral fat, high-density lipoprotein, low-density lipoprotein, triglycerides, and total cholesterol. Studies performed on humans and animals were included. The included studies performed on humans were quality assessed for risk of bias using a version of the Cochrane Collaboration's tool.
RESULTS
A total of 487 papers were identified in the literature search. Of these, 13 studies performed on humans and 12 studies performed on animals were included. There may be beneficial health effects from the consumption of AV. The risk of side effects when ingested in recommended quantities and in recommended ways seems inconsiderable.
CONCLUSION
Due to inadequate research of high quality, the evidence for the health effects of AV is insufficient. Therefore, more large-scale, long-term clinical studies with a low risk of bias are needed before definitive conclusions can be made.
Topics: Acetic Acid; Animals; Body Weight; Humans; Intra-Abdominal Fat; Lipids; Malus; Reproducibility of Results; Uncertainty; Waist Circumference
PubMed: 32170375
DOI: 10.1007/s00394-020-02214-3 -
Biotechnology Advances 2022Acetic acid bacteria (AAB) are a group of bacteria that can oxidize many substrates such as alcohols and sugar alcohols and play important roles in industrial... (Review)
Review
Acetic acid bacteria (AAB) are a group of bacteria that can oxidize many substrates such as alcohols and sugar alcohols and play important roles in industrial biotechnology. A majority of industrial processes that involve AAB are related to their dehydrogenases, including PQQ/FAD-dependent membrane-bound dehydrogenases and NAD(P)-dependent cytoplasmic dehydrogenases. These cofactor-dependent dehydrogenases must effectively regenerate their cofactors in order to function continuously. For PQQ, FAD and NAD(P) alike, regeneration is directly or indirectly related to the electron transport chain (ETC) of AAB, which plays an important role in energy generation for aerobic cell growth. Furthermore, in changeable natural habitats, ETC components of AAB can be regulated so that the bacteria survive in different environments. Herein, the progressive cascade in an application of AAB, including key dehydrogenases involved in the application, regeneration of dehydrogenase cofactors, ETC coupling with cofactor regeneration and ETC regulation, is systematically reviewed and discussed. As they have great application value, a deep understanding of the mechanisms through which AAB function will not only promote their utilization and development but also provide a reference for engineering of other industrial strains.
Topics: Acetic Acid; Bacteria; Biotechnology; Oxidation-Reduction; Oxidoreductases
PubMed: 34793881
DOI: 10.1016/j.biotechadv.2021.107863 -
Current Opinion in Biotechnology Feb 2018Although acetic acid bacteria (AAB) are commonly found in spontaneous or backslopped fermented foods and beverages, rather limited knowledge about their occurrence and... (Review)
Review
Although acetic acid bacteria (AAB) are commonly found in spontaneous or backslopped fermented foods and beverages, rather limited knowledge about their occurrence and functional role in natural food fermentation ecosystems is available. Not only is their cultivation, isolation, and identification difficult, their cells are often present in a viable but not culturable state. Yet, they are promising starter cultures either to better control known food fermentation processes or to produce novel fermented foods and beverages. This review summarizes the most recent findings on the occurrence and functional role of AAB in natural food fermentation processes such as lambic beer, water kefir, kombucha, and cocoa.
Topics: Acetic Acid; Bacteria; Beverages; Fermented Foods; Food Microbiology
PubMed: 28863341
DOI: 10.1016/j.copbio.2017.08.007 -
The Science of the Total Environment Dec 2021Acetic acid is an organic acid of great importance globally and the demand of this product is currently increasing. The production of this acid has consequently aroused... (Review)
Review
Acetic acid is an organic acid of great importance globally and the demand of this product is currently increasing. The production of this acid has consequently aroused more and more interest over the years, especially for more sustainable processes. From a biological point of view, acetic acid can be produced by acetogenesis using inorganic substrates like CO or CO (with acetogenic bacteria) and aerobic fermentation (with acetic acid bacteria or fungi). With the aim of investigating the progress of technological innovation, the methodology applied by this review was an analysis of the international patents with the Espacenet platform, which ensured a worldwide invention overview. Another criterion was the selection of a precise period of time, from 1990 to 2020. A patent review is able to create an overview of the inventions designed for the real scale implementation, providing a whole picture of the state of the art of the technological innovation change. In addition, the most representative works of literature, that consider the influence of operating conditions (T, pH, oxygenation), have been analysed for each process. The present review, with an innovative approach focused on the technological innovation change, highlighted the ongoing interest for acetic acid bioproduction by acetogenic and acetic acid bacteria. The number of patents related to acetic acid bacteria was consistent also in the past years, but recently the interest is moving forward the utilization of genetic engineering (36% of the patents) and new substrates, like agriculture waste (26% of the patens), responding to circular economy principles. On the other hand, the acetic acid production by acetogenic bacteria is most recent, with over the 90% of the patents developed in the last 10 years. In this case the interest is mainly focused on the use of synthesis gas as substrate, that could increase the process sustainability.
Topics: Acetic Acid; Fermentation; Inventions; Publications
PubMed: 34375263
DOI: 10.1016/j.scitotenv.2021.149292 -
Theriogenology Aug 2024Improvement in vitro maturation culture conditions has been achieved by mimicking in vivo culture environments such as the follicular fluid. Acetic acid is an energy...
Improvement in vitro maturation culture conditions has been achieved by mimicking in vivo culture environments such as the follicular fluid. Acetic acid is an energy substrate that is abundantly present in the follicular fluid but has not been considered in vitro maturation. This study examined the effects of acetic acid on oocyte quality during nuclear maturation. Cumulus cells and oocyte complexes were collected from the porcine antral follicles of gilt ovaries and matured with 0, 0.1 or 1 mmol/L of acetic acid. After 44 h of in vitro maturation, the energy status, mitochondrial quality and function and embryonic developmental rate following parthenogenetic activation were determined. RNA-sequencing and protein expression analyses were conducted to predict the effects of acetic acid. Supplementation of the in vitro maturation medium with acetic acid (1 mmol/L) improved embryonic development. Oocytes matured with acetic acid had low adenosine triphosphate and lipid contents, mitochondrial membrane potential and reactive oxygen species levels. RNA-sequencing revealed differential expression of genes associated with the adenosine monophosphate-activated protein kinase signalling pathway. Immunostaining revealed that acetic acid increased the levels of phospho-adenosine monophosphate-activated protein kinase, phospho-acetyl-coenzyme A carboxylase, and sirtuin 1 and decreased those of fatty acid synthase and acetyl-coenzyme A synthetase 1. In summary, the use of acetic acid during oocyte maturation improved oocyte developmental ability and metabolism by altering mitochondrial activity and lipid metabolism.
Topics: Animals; Oocytes; Swine; In Vitro Oocyte Maturation Techniques; Acetic Acid; Female; Embryonic Development
PubMed: 38781862
DOI: 10.1016/j.theriogenology.2024.05.014 -
Microbiology (Reading, England) Jul 2023, a combination of honey and vinegar, has been used as a remedy for wounds and infections in historical and traditional medical settings. While honey is now clinically...
, a combination of honey and vinegar, has been used as a remedy for wounds and infections in historical and traditional medical settings. While honey is now clinically used to treat infected wounds, this use of a complex, raw natural product (NP) mixture is unusual in modern western medicine. Research into the antimicrobial activity of NPs more usually focuses on finding a single active compound. The acetic acid in vinegar is known to have antibacterial activity at low concentrations and is in clinical use to treat burn wound infections. Here, we investigated the potential for synergistic activity of different compounds present in a complex ingredient used in historical medicine (vinegar) and in an ingredient mixture (). We conducted a systematic review to investigate published evidence for antimicrobial effects of vinegars against human pathogenic bacteria and fungi. No published studies have explicitly compared the activity of vinegar with that of a comparable concentration of acetic acid. We then characterized selected vinegars by HPLC and assessed the antibacterial and antibiofilm activity of the vinegars and acetic acid, alone and in combination with medical-grade honeys, against and . We found that some vinegars have antibacterial activity that exceeds that predicted by their acetic acid content alone, but that this depends on the bacterial species being investigated and the growth conditions (media type, planktonic vs. biofilm). Pomegranate vinegars may be particularly interesting candidates for further study. We also conclude that there is potential for acetic acid, and some vinegars, to show synergistic antibiofilm activity with manuka honey.
Topics: Humans; Acetic Acid; Honey; Anti-Bacterial Agents; Biofilms; Biological Products
PubMed: 37435775
DOI: 10.1099/mic.0.001351