Wine and cider vinegars were exptl. manufactured from com. grape and apple juices, and differences in fatty acid components were analyzed among fermentation stages.Following alc. fermentation of Bailey A (a grape variety for red wine) juice, the increase in the proportions of palmitic and stearic acids was found to be accompanied by relative decreases in those of linoleic and linolenic acids.Reversed phase HPLC anal. showed a notable increase in a peak corresponding to oleic acid during acetic acid fermentation, although changes in fatty acid components were slight compared with those during alc. fermentationIn the case of Koshu (a grape variety for white wine), no significant difference was observed in fatty acid composition between the juice and its fermenting liquid (wine).However, after acetic acid fermentation, the vinegar produced had a fatty acid composition that was qual. and quant. similar to that of Bailey A.During alc. fermentation of apple (Delicious variety) juice, an increased in oleic acid and a decrease in linoleic acid were observed, followed by increases in palmitic and stearic acids after acetic acid fermentation, similar to changes observed during wine vinegar manufacturingThus, we found that juices with characteristic fatty acids produce vinegars with roughly corresponding compositionsMoreover, capillary-GC anal. of fatty acid Me esters showed that cis-vaccenic acid (an oleic acid isomer) originating from acetic acid bacteria can be transferred into vinegars made by the acetic acid fermentation process.Cis-Vaccenic acid was also detected in ten varieties of of com. wine and cider vinegars with cis-vaccenic acid/(oleic and cis-vaccenic acids) ratios of 0.07-0.59.

01 Jun 2006·Biochemical and Biophysical Research CommunicationsQ3 · BIOLOGY

Acetic acid activates hepatic AMPK and reduces hyperglycemia in diabetic KK-A(y) mice

Q3 · BIOLOGY

Article

Author: Oshima, Yoshifumi ; Sakakibara, Shoji ; Kadowaki, Takashi ; Tsukamoto, Yoshinori ; Yamauchi, Toshimasa

Acetic acid (AcOH), which is a short-chain fatty acid, is reported to have some beneficial effects on metabolism. To test the hypothesis that feeding of AcOH exerts beneficial effects on glucose homeostasis in type 2 diabetes, we fed either a standard diet or one containing 0.3% AcOH to KK-A(y) mice for 8 weeks. Fasting plasma glucose and HbA1c levels were lower in mice fed AcOH for 8 weeks than in control mice. AcOH also reduced the expression of genes involved in gluconeogenesis and lipogenesis, which is in part regulated by 5'-AMP-activated protein kinase (AMPK) in the liver. Finally, sodium acetate, in the form of neutralized AcOH, directly activated AMPK and lowered the expression of genes such as for glucose-6-phosphatase and sterol regulatory element binding protein-1 in rat hepatocytes. These results indicate that the hypoglycemic effect of AcOH might be due to activation of AMPK in the liver.

01 Jan 2006·Applied and Environmental MicrobiologyQ2 · BIOLOGY

Putative ABC Transporter Responsible for Acetic Acid Resistance in Acetobacter aceti

Q2 · BIOLOGY

Article

Author: Nakano, Shigeru ; Fukaya, Masahiro ; Horinouchi, Sueharu

ABSTRACT Two-dimensional gel electrophoretic analysis of the membrane fraction of Acetobacter aceti revealed the presence of several proteins that were produced in response to acetic acid. A 60-kDa protein, named AatA, which was mostly induced by acetic acid, was prepared; aatA was cloned on the basis of its NH 2 -terminal amino acid sequence. AatA, consisting of 591 amino acids and containing ATP-binding cassette (ABC) sequences and ABC signature sequences, belonged to the ABC transporter superfamily. The aatA mutation with an insertion of the neomycin resistance gene within the aatA coding region showed reduced resistance to acetic acid, formic acid, propionic acid, and lactic acid, whereas the aatA mutation exerted no effects on resistance to various drugs, growth at low pH (adjusted with HCl), assimilation of acetic acid, or resistance to citric acid. Introduction of plasmid pABC101 containing aatA under the control of the Escherichia coli lac promoter into the aatA mutant restored the defect in acetic acid resistance. In addition, pABC101 conferred acetic acid resistance on E. coli . These findings showed that AatA was a putative ABC transporter conferring acetic acid resistance on the host cell. Southern blot analysis and subsequent nucleotide sequencing predicted the presence of aatA orthologues in a variety of acetic acid bacteria belonging to the genera Acetobacter and Gluconacetobacter . The fermentation with A. aceti containing aatA on a multicopy plasmid resulted in an increase in the final yield of acetic acid.

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