title: Evaluation of the antioxidant property and effects in Caenorhabditis elegans of Xiangxi flavor vinegar, a Hunan local traditional vinegar.
abstract: Xiangxi flavor vinegar (XV) is one of Hunan Province's traditional fermented vinegars. It is produced from herb, rice, and spring water with spontaneous liquid-state fermentation techniques. In this study, we investigated the antioxidant property of XV by analyzing its antioxidant compounds, its free radical scavenging property in vitro and in vivo, and its effects on antioxidant enzyme activity and apoptosis in Caenorhabditis elegans. The results showed that XV is rich in antioxidants. In particular, ligustrazine reached 6.431 μg/ml. The in vitro 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH•), hydroxyl radical (•OH), and superoxide anion radical (O2•-) scavenging rates of XV were 95.85%, 97.22%, and 63.33%, respectively. The reactive oxygen species (ROS) content in XV-treated C. elegans decreased significantly (P<0.01) compared to the control group. Glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), and catalase (CAT) activities were remarkably increased (P<0.01) in C. elegans after XV treatment. In addition, XV could upregulate CED-9 protein expression and downregulate CED-3 protein expression in C. elegans. These results prove that XV is rich in antioxidants and scavenges radicals in vitro efficiently. XV inhibits apoptosis in C. elegans probably by scavenging ROS and increasing the activities of its antioxidant enzymes.
authors.affiliation: College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
authors.forename: Run-Ting
authors.initials: RT
authors.lastname: Huang
authors.affiliation: College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
authors.forename: Qing
authors.initials: Q
authors.lastname: Huang
authors.affiliation: College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
authors.forename: Gen-Liang
authors.initials: GL
authors.lastname: Wu
authors.affiliation: College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
authors.forename: Chun-Guang
authors.initials: CG
authors.lastname: Chen
authors.affiliation: College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
authors.forename: Zong-Jun
authors.initials: ZJ
authors.lastname: Li
mesh_terms: D019342:Acetic Acid / Q000494:pharmacology*; D000818:Animals; D000975:Antioxidants / Q000032:analysis / Q000494:pharmacology*; D017209:Apoptosis / Q000187:drug effects; D017173:Caenorhabditis elegans / Q000166:cytology / Q000187:drug effects* / Q000378:metabolism*; D029742:Caenorhabditis elegans Proteins / Q000378:metabolism; D020169:Caspases / Q000378:metabolism; D002374:Catalase / Q000378:metabolism; D002681:China; D005285:Fermentation; D005504:Food Analysis; D016166:Free Radical Scavengers / Q000494:pharmacology; D005979:Glutathione Peroxidase / Q000378:metabolism; D019253:Proto-Oncogene Proteins c-bcl-2 / Q000378:metabolism; D011719:Pyrazines / Q000032:analysis / Q000494:pharmacology; D017382:Reactive Oxygen Species / Q000378:metabolism; D013482:Superoxide Dismutase / Q000378:metabolism
chemical_list: D000975:Antioxidants; D029742:Caenorhabditis elegans Proteins; C087233:Ced-9 protein, C elegans; D016166:Free Radical Scavengers; D019253:Proto-Oncogene Proteins c-bcl-2; D011719:Pyrazines; D017382:Reactive Oxygen Species; D002374:Catalase; D005979:Glutathione Peroxidase; D013482:Superoxide Dismutase; D020169:Caspases; C089223:ced-3 protein, C elegans; D019342:Acetic Acid; C017953:tetramethylpyrazine
keywords: Vinegar; Antioxidant; Free radical scavenging property; Caenorhabditis elegans; Antioxidant enzyme; Reactive oxygen species (ROS); Apoptosis