Vinaigrette - The Inner Cleanser

DXN Vinaigrette is a blend of mixed rice vinegar fermented by Monascus, and Ganoderma extract, both of which provide rich bioactive compounds resulting from their fermentation processes and the medicinal properties of Ganoderma. This combination offers a wide range of health benefits.

Fermentation Process and Bioactive Compounds

Monascus, a type of fungus is used in the fermentation of rice to create red rice vinegar. It works by converting rice starch into sugars, which are then fermented by yeasts. This fermentation process not only creates acetic acid (the key component of vinegar) but also red pigments and a range of bioactive compounds, including monacolin K, GABA (gamma-aminobutyric acid), and polyphenols. Monacolin K acts as a natural statin, helping to lower cholesterol levels, while GABA supports stress modulation and overall well-being.

Ganoderma, on the other hand, contributes its own potent compounds, including triterpenes, adenosine, and organic germanium, which are known for their immune-modulating, anti-inflammatory, and detoxifying properties. When combined, Monascus rice vinegar and Ganoderma create a powerful mix of health benefits that work synergistically to improve human health.

Health Benefits of DXN Vinaigrette

1. Blood sugar balance

A study found that Monascus rice vinegar (MV) positively influences glucose metabolism. In cells, MV increases glucose uptake by 83%, GLUT4 protein expression (a key glucose transporter) by up to 5.4-fold, and glycogen storage up to 806%. In skeletal muscles, MV improves insulin sensitivity by activating both the IRS-1/PI3K/Akt (insulin-dependent) and AMPK (insulin-independent) pathways. This results in greater GLUT4 expression so more glucose is being absorbed into muscle tissue. In the liver, MV promotes glycogen synthesis while reducing gluconeogenesis, helping to lower overall blood glucose levels.

2. Lipid-Lowering and Anti-Inflammatory Effects

Vinaigrette is rich in monacolin K and acetic acid. Studies have shown that these compounds in the vinegar significantly improves lipid profiles, lowering total cholesterol (TC), triglycerides (TG), and LDL-C, while increasing HDL-C. It also reduces inflammatory cytokines such as IL-2, IL-1β, and TNF-α, and enhances antioxidant activity. These effects are mediated through the activation of key signaling pathways, including PPARα-LXRα-ABCA1 for cholesterol metabolism, Nrf2 for oxidative stress defense, and inhibition of the NF-κB pathway to suppress inflammation. Additionally, the polysaccharides in Ganoderma are able to attract fats and cholesterols in the diet and prevent their absorption in the intestine, which helps lower blood cholesterol.

3. Modulation of Gut Microbiota

Research indicates that Monascus rice vinegar promotes a healthier gut microbiota by increasing beneficial bacteria such as Lactobacillus, Akkermansia, Roseburia, Muribaculaceae, and Ruminococcaceae, while reducing harmful strains like Clostridium and Desulfovibrio. These changes are closely linked to improvements in both metabolic and inflammatory markers.

4. Protection of Intestinal Barrier and Liver Health

A study has demonstrated that Monascus rice vinegar effectively prevents chronic liver inflammation induced by a high-fat diet by lowering liver injury markers such as AST and ALT. It strengthens the intestinal barrier by increasing the expression of tight junction proteins (claudin-1, ZO-1, and occluding) which helps reduce gut permeability and prevents inflammatory compounds from reaching the liver. Mechanistically, it inhibits key inflammatory signaling pathways, including NF-κB, PI3K/AKT, and MAPK, thereby contributing to reduced liver inflammation. Additionally, the triterpenes in Ganoderma have anti-hepatoxic properties which protect the liver from toxin-induced damage and enhancing its detoxification and functional ability.

5. Regulation of bile metabolism

Vinaigrette is rich in acetic acid. A study showed that acetic acid can promote bile acid production in the liver — the substances that help your body digest fats. At the same time, it can reduce how much of certain bile acids (those linked to a compound called taurine) are lost in your stool. This means more bile acids stay in your body instead of being wasted.

By keeping bile acid levels steady, acetic acid may also “turn down” certain internal control systems that usually slow bile acid production. Altogether, this could help the body better handle a high-fat diet and keep bile acid balance healthy.

6. Kidney stones solubilisation

Research have found that vinegar could potentially reduce renal stones. It lowers blood uric acid levels and promotes the production of acetate, a short-chain fatty acid that restores renal tight junction proteins, such as occludin, thereby reducing calcium reabsorption and preventing crystal adhesion in renal tubular epithelial cells. Additionally, vinegar boosts arginine, an amino acid, biosynthesis pathway, which enhances citrate production or excretion in the urine. Citrate binds calcium, preventing the formation of crystals with oxalate or uric acid and thus reducing kidney stone formation. Similarly, vinegar boosts vitamin A biosynthesis pathway, which supports citrate levels and further helps prevent crystal formation.

The summarized benefits of DXN Vinaigrette:

• Regulates blood sugar

• Reduces blood cholesterol and improves lipid profile

• Anti-inflammatory effects

• Promotes a healthier gut microbiome by increasing beneficial bacteria

• Strengthens intestinal barrier & prevents leaky gut

• Liver-protective effects

• Improves bile flow

• Reduces formation of kidney stones

• Lowers blood uric acid levels & prevent gout

Written by: Jolene Tan (Nutritionist Intern)

Reviewed/Edited by: Michelle & William Gan (Integrative Nutrition Health Practitioners)