World Journal of
Pharmaceutical and Life Sciences

EFFICACY OF VEGETABLES TREATED WITH SUGARCANE VINEGAR ON GUT MICROBES

Jyotsana Singh*, Deepti Dhaka, Divya Rani, Sakshi Sharma, Prashant, Sneha Varma, Mansi, Manvi Bhardwaj, Kumkum, Shagun, Bhanu Pratap Singh, Muskan Saifi and Rahat Irfan

ABSTRACT

The plant's antioxidant components, particularly the phenolic chemicals found mostly in the raw juice, culms, and leaves, have been linked to sugarcane's positive health effects. Nevertheless, not all of the research has been done on the existence of particular naturally occurring phenolic components in non-processed cane sugars and their possible effects on diet as a substitute for refined sugar. A naturally occurring result of fermentation is sugarcane vinegar. Foods high in carbohydrates are a great supply of the substrate needed to make vinegar. Because of its flavor and aroma, sugarcane vinegar is widely utilized as an ingredient in food preparation. One possible explanation for vinegar's medicinal effect is that it contains acetic acid together with other components. Using the agar well diffusion technique, the antimicrobial activity of the following foods treated with sugarcane vinegar was assessed: green chili (Capsicum annum), raw papaya (Carica papaya), white radish (Raphanus sativus), ginger (Zingiber officinale), garlic (Allium sativum), onion (Allium cepa), and raw papaya (Carica papaya). The foods were tested against a variety of gut microbes, including Bifidobacterium dentium, Lactobacillus buchneri, Lactobacillus formosensia, Lactobacillus agilis, and Aerococcus suis.

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