Dynamic Changes in Antioxidant Activity and Ethanol Adsorption Capacity of Sugarcane Vinegar During In Vitro Digestion: Insights into the Prevention of Alcoholic Liver Disease

This study used an in vitro simulated digestion model combined with network pharmacology to investigate the bioaccessibility, dynamic changes in antioxidant capacity, and potential molecular mechanisms by which active components of sugarcane vinegar mitigate alcoholic liver disease (ALD). The results showed that the bioaccessibility of total phenols, total flavonoids, and reducing sugars in sugarcane vinegar exceeded 90% during gastric digestion. However, after combined gastrointestinal digestion, the bioaccessibility of total flavonoids was reduced significantly (39.39%). Among the phenilic phenolic monomers, ferulic acid had the highest gastric bioaccessibility index (419.10%), while luteolin exhibited the strongest stability throughout digestion process. The 2,2-Diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging and total reducing capacity gradually decreased, whereas the 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) reached its peak during gastrointestinal digestion. Correlation analysis showed that antioxidant capacity was closely correlated with phenolic compounds. Alcohol detoxification experiments revealed the ethanol retention rate of sugarcane vinegar during gastric digestion was significantly higher (14%) than undigested sample. Network pharmacology analysis identified caffeic, ferulic, protocatechuic, vanillic, and gentisic acid in sugarcane vinegar, with MAOB, PTGS1, and PTGS2 targets. These molecular docking findings reveal the strong binding affinity between polyphenols and their core targets. This research establishes a robust theoretical framework for harnessing sugarcane vinegar bioactive properties as a functional food strategy to mitigate alcoholic liver disease.