Anti-obesity Activity of Radish Vinegar Fermented with Acetobacter pasteurianus SRCM102411 in High-Fat Diet–Fed Mice

In recent years, the prevalence of overweight and obesity has continued to rise, largely driven by increased consumption of calorie-dense Western-style foods and reduced physical activity. Fermented vinegars produced from natural ingredients are known to contain a variety of health-promoting components, including vitamins, amino acids, and minerals. Although fruit-based fermented vinegars have been reported to exert beneficial effects on body weight control and bone health, the potential metabolic benefits of radish vinegar fermented with Acetobacter pasteurianus SRCM102411 (KCCM13362P) have not yet been clarified. To address this gap, we examined the effects of daikon-derived fermented vinegar in a mouse model of di-et-induced obesity. Mice receiving a high-fat diet for 12 weeks showed marked increases in body weight, epididymal fat mass, and liver size, whereas these obesity-related changes were noticeably reduced in animals treated with the fermented radish vinegar. Serum lipid markers, including triglycerides, HDL cholesterol, and LDL cholesterol, were significantly elevated in the obese group but were lowered following vinegar administration. In addition, the fermented vinegar reduced circulating leptin and insulin levels, indicating an improvement in obesity-associated hormonal dysregulation. Collectively, these findings suggest that fermented radish vinegar may serve as a promising dietary agent for attenuating obesity and its metabolic consequences. Further mechanistic studies are required to elucidate how this fermented product influences lipid metabolism and endocrine regulation.