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This study aimed to investigate the protective effects of fleshes from two Actinidia chinensis(ACF), pericarps from two A. chinensis(ACP), and fleshes with pericarps from two A. chinensis(ACFP) on high fructose (HF)-instigated dyslipidemia, hepatic steatosis, oxidative stress, insulin resistance, and fatty acid metabolism disorders in rats. In general, the above abnormalities were improved after 10 weeks intervention of ACF, ACP, and ACFP. Especially, ACFP considerably ameliorated HF-induced abnormal changes in body weight gain, serum TC, TG, LDL-C and HDL-C levels, as well as serum and hepatic SFAs, MUFAs and PUFAs contents. ACFP also alleviated HF-induced hyperglycemia and hyperinsulinemia, stabilized HF-caused increase in hepatic MDA and serum ALT, AST levels, and restored HF-declined hepatic T-SOD and GSH-Px activities. Besides, histopathology of the liver further endorsed the protective effects of ACFP on hepatocellular injury. Moreover, ACFP increased HF-dropped acetic, propionic and butyric acid levels. Overall, ACFP employs more efficacious protective effects against HF-induced metabolic disorders and liver damage than ACF and ACP. This study delivers a scientific foundation for developing kiwifruit (counting peel)-based dietary supplements for those with glucolipid-metabolic disorders and liver damage.

The effect of integrating ultrasonic pretreatment with ethanol and Viscozyme in the alkaline extraction of protein from tea residue and the generation of possible by-products such as polyphenols and galacturonic acid was assessed. Four extraction pathways: ethanol, Viscozyme, ultrasound (EVU); water, Viscozyme, ultrasound (WVU); ethanol, water, ultrasound (EWU); and ethanol, Viscozyme, heat (EVH) were employed. EVU pretreatment together with alkaline extraction resulted in the highest protein recovery yield of 80.95% with a purification factor of 8.5. EVU enhanced the functionality of extracted proteins in terms of solubility, foam capacity and stability, and emulsion capacity and stability. Surface hydrophobicity of EVU extracted proteins increased compared to the other treatments. There was an increase in free sulfhydryl and a decrease in disulfide bond contents in all the treatments except EVH. Analysis of Fourier transform infrared spectroscopy, ultraviolet–visible spectroscopy, non-protein nitrogen content and amino acid content revealed slight modification in the protein advance structure in terms of pretreatment, however, the main peptide chain and amino acid composition were not altered. Yield of 79.25 ± 0.75, 54.7 ± 0.98, and 116.50 ± 6.36 mg/g of polyphenols, galacturonic acid, and total sugars were respectively extracted along the extraction protocol as by-products.

Albumin, globulin, gliadin, and glutelin were fractionated from tea residue and their antioxidant activities were compared. Upon having a significantly (p < 0.05) higher yield and antioxidant activity, glutelin was further hydrolyzed and the effect of hydrolysis time on the antioxidant activity using DPPH, HRSA, reducing power and FICA were assessed. It was observed that the duration of hydrolysis had a significant effect on the selected antioxidant activities as increase in the hydrolysis duration resulted in an increase in antioxidant activity beyond a certain limit after which there was a decline after continual hydrolysis. Glutelin hydrolysate that exhibited higher activities at the specific hydrolysis duration were fractionated using an ultrafiltration membrane with a molecular weight cut off of 3 kDa. The ultrafiltrated samples were subjected to size exclusion chromatography and four fractions (T1, T2, T3, T4) were obtained. The antioxidant activities of the fraction with the highest activity was compared to that of the unfiltered fraction (LTk), vitamin C (VC), l-glutathione (GSH) or ethylenediaminetetraacetic acid which served as positive controls. The fraction from the size exclusion chromatography with the highest activity (T2) had EC50values significantly (p < 0.05) lower than the positive controls, however, their antioxidant activities were comparable upon increase in concentration.

While the use of vinegar to fi ght against infections and other crucial conditions dates back to Hippocrates, recent research has found that vinegar consumption has a positive effect on biomarkers for diabetes, cancer, and heart diseases. Different types of vinegar have been used in the world during different time periods. Vinegar is produced by a fermentation process. Foods with a high content of carbohydrates are a good source of vinegar. Review of the results of different studies performed on vinegar components reveals that the daily use of these components has a healthy impact on the physiological and chemical structure of the human body. During the era of Hippocrates, people used vinegar as a medicine to treat wounds, which means that vinegar is one of the ancient foods used as folk medicine. The purpose of the current review paper is to provide a detailed summary of the outcome of previous studies emphasizing the role of vinegar in treatment of different diseases both in acute and chronic conditions, its in vivo mechanism and the active role of different bacteria.