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The effect of apple cider vinegar on lipid profiles and glycemic parameters: a systematic review and meta-analysis of randomized clinical trials
Background
Elevated lipid profiles and impaired glucose homeostasis are risk factors for several cardiovascular diseases (CVDs), which, subsequently, represent a leading cause of early mortality, worldwide. The aim of the current study was to conduct a systematic review and meta-analysis of the effect of apple cider vinegar (ACV) on lipid profiles and glycemic parameters in adults.
Methods
A systematic search was conducted in electronic databases, including Medline, Scopus, Cochrane Library, and Web of Knowledge, from database inception to January 2020. All clinical trials which investigated the effect of ACV on lipid profiles and glycemic indicators were included. Studies were excluded if ACV was used in combination with other interventions or when the duration of intervention was < 2 weeks. To account for between-study heterogeneity, we performed meta-analysis using a random-effects model.
Results
Overall, nine studies, including 10 study arms, were included in this meta-analysis. We found that ACV consumption significantly decreased serum total cholesterol (− 6.06 mg/dL; 95% CI: − 10.95, − 1.17;
I
2
: 39%), fasting plasma glucose (− 7.97 mg/dL; 95% CI: − 13.74, − 2.21;
I
2
: 75%), and HbA1C concentrations (− 0.50; 95% CI: − 0.90, − 0.09;
I
2
: 91%). No significant effect of ACV consumption was found on serum LDL-C, HDL-C, fasting insulin concentrations, or HOMA-IR. The stratified analysis revealed a significant reduction of serum TC and TG in a subgroup of patients with type 2 diabetes, those who took ≤15 mL/day of ACV, and those who consumed ACV for > 8-weeks, respectively. Furthermore, ACV consumption significantly decreased FPG levels in a subgroup of studies that administered ACV for > 8-weeks. Further, ACV intake appeared to elicit an increase in FPG and HDL-C concentrations in apparently healthy participants.
Conclusion
We found a significant favorable effect of ACV consumption on FPG and blood lipid levels.
Journal Article
From apple trees to cider, please!
\"Grab the wagon, it's a bright autumn day and the trees are full of ripe, red apples! There's an apple festival underway at the farm and lots of work to do making cider. This visit finishes with a cider doughnut and a cup of freshly pressed cider. DELICIOUS! Told in crisp, action-driven thymes from a young child's point of view, From Apple Trees to Cider, Please! is a realistic account of how apple cider is pressed, flavored with the charm and vigor of a harvest celebration.-- Provided by the publisher.
Book
Detection of the spotted wing drosophila, Drosophila suzukii, in continental sub-Saharan Africa
The spotted wing drosophila,
Drosophila suzukii
Matsumura, is an insect pest of soft-skinned fruit, native to Eastern Asia. Since 2008, a world-wide dispersal of
D. suzukii
is seen, characterized by the establishment of the pest in many Asian, American and European countries. While the potential for invasion of continental Africa by
D. suzukii
has been predicted, its presence has only been shown for Morocco in Northern Africa. Knowledge about a possible establishment in other parts of the continent is needed as a basis for pest management. In 2019, we carried out a first survey in three counties in Kenya to monitor for the presence of
D. suzukii
using traps baited with a blend of apple cider vinegar and red wine. A total of 389
D. suzukii
flies were captured in a fruit farm at Nakuru county, with more female flies being trapped than males. We confirmed the morphological identification of
D. suzukii
using DNA barcoding. In 2020, we performed a follow-up survey at 14 locations in six counties to delimit the distribution of
D. suzukii
in the main berry growing zones in Kenya. The survey indicated that so far
D. suzukii
is restricted to Nakuru county where it was initially detected. This is the first study to provide empirical evidence of
D. suzukii
in continental sub-Saharan Africa, confirming that the pest is expanding its geographic range intercontinentally. Given the high dispersal potential of
D. suzukii
, a concerted effort to develop management strategies is a necessity for containment of the pest.
Journal Article
Impact of Pure, Co-, and Sequential Fermentations with Hanseniaspora sp. and Saccharomyces cerevisiae on the Volatile Compounds of Ciders
Pure, co-, and sequential fermentations of Hanseniaspora uvarum, H. guilliermondii, and Saccharomyces cerevisiae strains were evaluated to improve the aromatic quality of ciders. In sequential fermentations, Hanseniaspora strains were used as starter, followed by S. cerevisiae inoculation succeeding one, two, and three days of fermentation. Kinetics, physicochemical parameters, and volatile compounds were assessed during 10 days of fermentation. The headspace technique was used to capture the volatile compounds from the ciders obtained in each experiment and analyzed by gas chromatography. Fermentations with pure strains of Hansenisaspora sp. showed a high population (>1010 CFU/mL) but had a low fermentation rate (2.3–3.8 CO2 g/L/d), low consumption of amino acids (20–40 mg/L) with a high residual content, high sugar consumption (80–90 g/L), and low alcohol content (<2.0% v/v). The H. uvarum strain produced a notably high ester content (245 mg/L). In the co-fermentations, H. guilliermondii with S. cerevisiae highlighted a significant production of higher alcohols, similar to that produced by S. cerevisiae alone (152–165 mg/L). In general, the maximum fermentation rate of the sequential inoculations was lower than co-fermentations but showed low residual nitrogen content (<69 mg/L) and good conversion of sugars into ethanol (4.3–5.7% v/v). The highest concentrations of volatile compounds were observed in treatments involving the two non-conventional strains: H. uvarum with S. cerevisiae inoculation after three days (564 mg/L) and H. guilliermondii after just one day (531 mg/L) of fermentation. These differences stemmed from the metabolic activity of the strains. H. uvarum was influenced by the presence of Saccharomyces, whereas H. guilliermondii did not exhibit this effect. Thus, a pure H. uvarum inoculum has the potential to produce a demi-sec cider with low alcohol content and high content of esters, contributing to a fruity aroma. In addition, ciders with sequential inoculation were the most promising for dry cider processing concerning fermentation parameters and bioaroma enrichment.
Journal Article
Olfactory Preference of Drosophila suzukii Shifts between Fruit and Fermentation Cues over the Season: Effects of Physiological Status
Worldwide monitoring programs of the invasive fruit pest Drosophila suzukii Matsumura (Diptera: Drosophilidae), using fermentation baits like apple cider vinegar (ACV), revealed a counterintuitive period of low trap catches during summer, followed by an autumn peak. In this study, we demonstrate that ACV baited traps indeed provide a distorted image of the D. suzukii population dynamics as it is possible to capture higher numbers during this “low capture period” with synthetic lures. It was hypothesised that the preference of D. suzukii populations for fermentation cues like ACV is most pronounced during autumn, winter and spring, while the flies prefer fresh fruit cues during summer and that this seasonal preference is related to the changing physiology of the flies over the season. To test this hypothesis, the preference between fermentation cues (ACV) and host fruits (strawberries) and the effect of physiology (sex, seasonal morphology and feeding, mating and reproductive status) was investigated both in olfactometer laboratory experiments and a year-round field preference experiment. In olfactometer experiments we demonstrated that protein deprived females, virgin females with a full complement of unfertilised eggs and males show a strong preference for fermentation cues while fully fed reproductive summer morph females generally prefer fruit cues. These findings indicate that D. suzukii is attracted to fermentation volatiles in search of (protein-rich) food and to fruit volatiles in search of oviposition substrates. Winter morph and starved females displayed indiscriminating olfactory behaviour. In the field preference experiment, the hypothesised seasonal shift between fermentation and fruit cues was confirmed. This shift appeared to be highly temperature-related and was similarly observed for summer and winter morphs.
Journal Article
Effect of Trap Design, Bait Type, and Age on Captures of Drosophila suzukii (Diptera: Drosophilidae) in Berry Crops
Field experiments were conducted in commercial southern highbush blueberries and wild blackberries to evaluate the attractiveness of different trap designs, bait types, and bait age on captures of the spotted wing drosophila, Drosophila suzukii (Matsumura) (Diptera: Drosophilidae). During the 2012 trap design study, the five treatments evaluated were four 1-liter clear plastic cup traps (with and without a yellow visual stimulus or odorless dish detergent) and the fifth treatment was a Pherocon AM yellow sticky card trap. Cup traps were baited with 150 ml of apple cider vinegar (ACV) and the Pherocon AM trap had a 7.4-ml glass vial containing ACV. In 2013, the Pherocon AM yellow sticky card was omitted because of low spotted wing drosophila captures in 2012. The four treatments evaluated were four 1-liter cup traps with and without a yellow visual stimulus. One cup trap (with a yellow stimulus) was baited with yeast + sugar in place of ACV and the other cup traps were baited with ACV. In both years, there were no differences in spotted wing drosophila captures among cup traps baited with ACV with and without yellow visual stimulus. However, the cup trap baited with yeast + sugar and yellow visual stimulus captured more spotted wing drosophila than the ACV-baited cup traps irrespective of visual stimulus or detergent. In another study, four baits including 1) ACV, 2) yeast + sugar mixture, 3) yeast + flour mixture (yeast, sugar, water, whole wheat flour, and ACV), and 4) wine + vinegar mixture (rice vinegar and merlot wine) were evaluated in a commercial blueberry planting using 1-liter clear plastic cup traps (as described above). The experiment was repeated in wild blackberries but the yeast + flour bait was replaced with ACV + merlot wine + sugar. Results indicated that the two yeast baits captured significantly more spotted wing drosophila and more nontarget organisms than the vinegar baits. In the final study, although we found that the attraction of ACV and yeast + sugar to spotted wing drosophila did not change with bait age, the attraction to other Drosophilidae flies decreased with age. The ease of implementing a trap-and-lure system for spotted wing drosophila is discussed.
Journal Article
Improvement of non-specific immunity, growth, and activity of digestive enzymes in Carassius auratus as a result of apple cider vinegar administration to diet
This study was conducted to evaluate the effects of apple cider vinegar (ACV) administration on non-specific immunity of serum and skin mucus, growth indices, and activity of digestive enzymes (amylase, lipase, and protease) in Carassius auratus. For this purpose, 180 fish (weighing 7.35 ± 0.19 g) were allocated to 4 treatment groups with 3 replications in a completely randomized design. Fish were fed for 105 days using a basal diet supplemented with 0% (control), 1% (T 1), 2% (T 2), and 4% (T 3) ACV (contained 5% acetic acid). Results showed a significant increase in lysozyme activity, ACH50, and total immunoglobulin of skin mucus in fish fed with T2 diet (p < 0.05). Total immunoglobulin and lysozyme activity were significantly lower in the serum of fish fed with control diet than those fed with the mentioned treatment (p < 0.05). The highest value was observed in fish fed with T2 diet. Minimum (p < 0.05) complement activity (1.52 ± 0. 25 U ml−1) was observed in fish fed with control diet. The mean of the final weights (17.35 ± 1.39 g), daily growth (1.0 ± 0.01 g), and specific growth rate (2.19 ± 0.14) was significantly higher in T3 diet group than the controls (p < 0.05). While the highest amylase-specific activity was observed in the controls (p < 0.05), there was a significant increase in specific activity of protease, lipase, and alkaline phosphatase in T2 diet group (p < 0.05). According to the results of this study, the inclusion of a limited quantity of ACV (4%) into the diet can improve immunity and growth parameters in C. auratus.
Journal Article
Vinegar-Preserved Sea Fennel: Chemistry, Color, Texture, Aroma, and Taste
The aim of this study was to produce non-fermented preserved sea fennel leaves in different pickle juices prepared with apple cider vinegar, wine vinegar and alcoholic vinegar, and to compare their chemical parameters (pH, titratable acidity and salt content), organoleptic properties (color and texture parameters; volatile aromatic compound profiles) and sensory attributes. The pH of the samples ranged from 3.49 to 3.64, the lowest being in the alcoholic vinegar sample and the highest being in the wine vinegar sample, while the titratable acidity and salinity were higher in the alcoholic vinegar pickle juice than those in the other two samples. The volatile aromatic compounds of the samples were also detected. The reddish color of the wine vinegar negatively affected the sea fennel color parameters (L* and b*), and was also negatively evaluated by the panelists, while the alcoholic vinegar maximally preserved the green tones of the leaf (a*). Firmness influences the quality perceived by consumers and was therefore also tested as one of the most important parameters for evaluating the textural and mechanical properties of the different products. All sensory parameters of the sea fennel preserved in alcoholic vinegar, namely color, texture, taste, aroma and overall impression, were given the highest scores, while the sample preserved in wine vinegar received the lowest scores. The intense aroma of the wine vinegar was described as a negative characteristic (off-flavor) of the sample.
Journal Article
Population dynamics and ecology of Drosophila suzukii in Central California
Drosophila suzukii
is a serious pest of several fruit crop systems in California’s Central Valley, which is one of the world’s major fruit-growing regions. This study followed
D. suzukii
seasonal population dynamics in multiple cropping and riparian systems in four cherry-producing counties of the Valley. Apple cider vinegar baited traps were used to monitor
D. suzukii
adults weekly, from April 2013 to July 2014, in 28 fields. Results show peak captures in the spring and fall seasons. In cherry orchards, adult trap counts were the highest near harvest (June) and declined thereafter, as fly populations moved to other crop (e.g., citrus) or non-crop habitats. The number of captured adults was positively related between pairs of sampled sites based on their proximity but was negatively related to differences in fruit ripening periods between different crops, suggesting that fly populations moved among crop and/or non-crop habitats during the year or had varying population dynamics on different crops and in different seasons. Mature egg load per female was higher during the fruiting season but lower during the winter season, with the majority of winter-captured females not containing mature eggs. This survey also reports for the first time the presence of trapped
D. suzukii
adults bearing melanized and encapsulated parasitoids in North America, non-target captures of larval drosophilid parasitoids in the traps, as well as the occurrence of larvae in the ovaries of adult female
D. suzukii
.
Journal Article