Issue 8, 2015

Acetic acid in aged vinegar affects molecular targets for thrombus disease management

Abstract

To elucidate the mechanism underlying the action of dietary vinegar on antithrombotic activity, acetic acid, the main acidic component of dietary vinegar, was used to determine antiplatelet and fibrinolytic activity. The results revealed that acetic acid significantly inhibits adenosine diphosphate (ADP)-, collagen-, thrombin-, and arachidonic acid (AA)-induced platelet aggregation. Acetic acid (2.00 mM) reduced AA-induced platelet aggregation to approximately 36.82 ± 1.31%, and vinegar (0.12 mL L−1) reduced the platelet aggregation induced by AA to 30.25 ± 1.34%. Further studies revealed that acetic acid exerts its effects by inhibiting cyclooxygenase-1 and the formation of thromboxane-A2. Organic acids including acetic acid, formic acid, lactic acid, citric acid, and malic acid also showed fibrinolytic activity; specifically, the fibrinolytic activity of acetic acid amounted to 1.866 IU urokinase per mL. Acetic acid exerted its fibrinolytic activity by activating plasminogen during fibrin crossing, thus leading to crosslinked fibrin degradation by the activated plasmin. These results suggest that organic acids in dietary vinegar play important roles in the prevention and cure of cardiovascular diseases.

Graphical abstract: Acetic acid in aged vinegar affects molecular targets for thrombus disease management

Article information

Article type
Paper
Submitted
28 Mar 2015
Accepted
26 Jun 2015
First published
30 Jun 2015

Food Funct., 2015,6, 2845-2853

Author version available

Acetic acid in aged vinegar affects molecular targets for thrombus disease management

L. Jing, Z. Yanyan and F. Junfeng, Food Funct., 2015, 6, 2845 DOI: 10.1039/C5FO00327J

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