Beneficial effect of vinegar consumption associated with regulating gut microbiome and metabolome
Open accessAbstract
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.
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Polysaccharides produced through fermentation exhibit various functional activities.
“Recent studies have demonstrated that polysaccharides produced through fermentation exhibit various functional activities [78,79].”
From The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development (2025) · cites this paper as [79]
The Introduction says dietary non-digestible polysaccharides have effects related to obesity, diabetes, and gut health. It also describes vinegar as a fermented functional food containing bioactive carbohydrates, but does not establish that the polysaccharides with those activities were produced through fermentation. (LLM, conf=0.82)
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Self-citation
- Authors
- Xia, T., Kang, C., Qiang, X., Zhang, X., Li, S., Liang, K., Wang, Y., Wang, J., Cao, H., & Wang, M.
- Affiliations
- Tianjin University of Science and Technology (CN)
- University of Wisconsin–Madison (US)
- Universidade de Vigo (ES)
- Corresponding author
- Cao, Hui
- Wang, Min
- Venue
- Current Research in Food Science
- Publisher
- Elsevier BV
- Published
- 2024
- Volume
- 8
- Pages
- 100566
- ISSN
- 2665-9271 (ISSN-L)
- PMC
- PMC10792460
- OpenAlex
- W4386143420
- Cited by
- 26
- References
- 56
- Citations by year
- 2026: 7 · 2025: 13 · 2024: 6
- FWCI
- 2.32
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Current Research in Food Science (publishedVersion, cc-by-nc-nd)
- PubMed Central (publishedVersion, cc-by-nc-nd)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- Key Research and Development Program of Ningxia (2022BBF02010)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- Shanxi aged vinegar, gut microbiota, gut metabolome, inflammation, immunoglobulins, natural killer cells, CD20, Akkermansia, Verrucomicrobia, bile acids, amino acids, fermented condiments, functional foods
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