Liquid state fermentation vinegar enriched with catechin as an antiglycative food product

Catechin, a natural antiglycative agent, was incorporated into fermented vinegar which had high potential to lower risks of diabetes. In this study, the vinegar containing 5% catechin as a substrate for acetous fermentation was significantly inhibited the formation of total fluorescent advanced glycation end-products (AGEs), as well as NƐ-(carboxymethyl)lysine (CML) / NƐ-(carboxyethyl)lysine (CEL), especially added in the acetic fermentation. Further study proved that catechin could not only significantly suppress the increase of blood glucose levels, but also inhibit α-amylase, α-glucosidase and β-glucosidase strongly with IC50 values of 0.533 mg/mL, 0.307 mg/mL and 0.413 mg/mL, separately. Moreover, 32 volatile compounds were finally identified by headspace solid phase microextraction gas chromatography-mass spectrometry (HSPM-GC-MS) and electronic nose. The flavor of catechin-vinegars that relatively possessed high esters and low acids were superiors to traditional vinegar. Therefore, it was helpful to use catechin as functional food ingredients in vinegar to prevent AGEs-associated diseases and alleviate postprandial hyperglycemia through limiting the digestion of starch and inhibiting the uptake of glucose. In the meanwhile, the pleasant flavor and safety of catechin-vinegar were higher than traditional vinegar, which had prominent value to attract consumers.