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This study evaluated the bioactivity and anti-obesity effects of Aronia vinegar (AV) prepared using  Acetobacter pasterurianus  SRCM 101341. AV had higher ABTS and DPPH radical scavenging activity (92.16 and 93.80%) compared with commercial vinegar (CV). Total polyphenol, flavonoid, and anthocyanin contents in the AV were 15.06 mg GAE/mL, 2.85 mg QE/mL, and 7.59 mg C3GE/L, respectively. RAW 264.7 cells treated with 3% AV showed higher inhibitory effect on nitric oxide production (21.6%) compared to CV treated cells. Similarly, 3T3-L1 cells treated with 3% AV showed decreased lipid (12.1%) and triglyceride (10.1%) accumulation compared to CV treated cells. Furthermore, qRT-PCR studies showed that 3% AV treatment suppressed 0.62- and 0.67-fold expression of PPAR-γ and C/EBPα in 3T3-L1 cells. Additionally, oral administration of AV reduced body weight, fat, and serum lipid profile without any histopathological effect in 5-week-old C57BL/6 obesity-induced mice.

food biotechnology

Anti-inflammatory, anti-lipogenesis, and anti-obesity benefits of fermented Aronia vinegar evaluated in 3T3-L1 cells and high-fat diet induced C57BL/6 mice