Anti-mutagenicity, hypouricemic and antioxidant activities of alkaloids from vinegar and mei vinegar

作者：Chiu Hui Fang; Cheng Yachih; Lu Yan Ying; Han Yi Chun; Shen You Cheng; Venkatakrishnan Kamesh; Wang Chin Kun^*

来源：Journal of Food Biochemistry, 2017, 41(4): e12373.

DOI：10.1111/jfbc.12373

• alkaloid
• antioxidant
• uric acid
• vinegar
• xanthine oxidase

The objective of the present experiment was to assess the protective activity of sorghum vinegar (V) and mei vinegar (MV) and its alkaloids by evaluating its antioxidant, anti-mutagenic, and hypouricemic activities. The acetic acid concentration, metallic ions like calcium (Ca), copper (Cu), iron (Fe), sodium (Na), potassium (K), zinc (Zn), magnesium (Mg), manganese (Mn), and alkaloid contents (-carbolines) were much higher in MV than V. MV exhibited better xanthine oxidase (XO) inhibitory activity to endorse its antihyperuricemic effect. Moreover, the antioxidant capacity and solubility of urate were substantially ameliorated in MV than V. Both V and MV effectively reduced the mutagenicity induced by mutagenic agents like N-methyl-N-nitro-N-nitroso-guanidine, tert-butyl hydroperoxide, and 2-amino-3-methylimidazo-[4,5-f]-quinoline on various strains of Salmonella typhimurium namely TA100 and TA102. Based on the outcome of the current study, it indicated that MV might be recommended for treating the uric acid related disorder (gout) along with standard hypouricemic drugs.
Practical applicationsFor many year mei vinegar (plum) has been used as a physiological alkaline food and hence recommended for treating various ailments like an ulcer, gastritis, and arthritis (gout). However, the scientific evidence behind vinegar for treating arthritis (gout) was unknown and hence the current study was undertaken to showcase the beneficial activity by checking the antioxidant, antimutagenic and hypouricemic activities of MV and V. Ample amount of studies proved that alkaloids (-carboline) are the major phytocomponents of fruit or grain vinegar with numerous health promoting properties and hence, we speculate that alkaloids in MV might largely contribute to antioxidant, antimutagenic, and hypouricemic activities. Our results confirm our hypothesis and indicating that MV with higher content of alkaloids showed better beneficial property than V. Therefore, MV can be used as a functional food for curbing uric acid related disorder.

• 出版日期2017-8