VPB0640 - Vinegar Produce t-PA from Human Endothelial Cells

Background: It has been speculated that in many alcoholic beverages, especially in Shochu, the first fraction other than alcohol is involved in fibrinolytic expression in the human body. Vinegar is also a brewed product made from the same raw materials as sake, and similar fermented products may be involved.

Aims: We investigated the amount of tissue plasminogen activator (t-PA) released from human cells in vinegar.

Methods: Cell culture was performed by autoclaving vascular endothelial cells (ECV) in E-MEM medium containing 10% fetal bovine serum (FBS) for 15 minutes using a 48-well well and then filtering and sterilizing. To determine the fibrinolytic effect, after adding various samples to the culture medium, the t-PA activity of the supernatant is measured by the fibrin plate method.

Results: Black vinegar natto showed the fibrin dissolving ability (199 mm²/0.03ml), but no ability was observed in the other two species (pear vinegar and balsamic vinegar).
Secondly, the t-PA release effect of each solution of pear vinegar and black vinegar natto on human cells is widespread when the concentration of the undiluted solution is high (1 × 1 or 1 × 2 dilution rate). It was found that it has the effect of increasing vinegar (252 -290 mm²/0.03ml). This is about 10 times higher activity than the control (10 mm² or less /0.03ml) that does not contain any undiluted solution, while balsamic vinegar was 3-4 times lower in value, but t-PA release effect was observed.

Conclusion(s): Vinegar was considered to have a t-PA release mechanism similar to that of alcoholic beverages. Βeta-phenethyl alcohol, which is an aroma component of alcohol, can release t-PA and has the highest fibrinolytic activity-enhancing effect at present. On the other hand, even when brandy or Chinese liquor is added, a weak t-PA release effect is observed.