Dietary fermented products using koji mold and sweet potato-shochu distillery by-product promotes hepatic and serum cholesterol levels and modulates gut microbiota in mice fed a high-cholesterol diet
It has been reported that fermented products (FPs) prepared from sweet potato-shochu distillery by-product suppressed weight gain and decreased serum cholesterol levels in mice under normal dietary conditions. Furthermore, from the information gained from the above data regarding health benefits of...
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PeerJ Inc.
2019-09-01
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| Online Access: | https://peerj.com/articles/7671.pdf |
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| author | Toshiki Kosakai Hirotaka Kato Cho Sho Kuniaki Kawano Ken-ichi Iwai Yoshikazu Takase Kenjiro Ogawa Kazuo Nishiyama Masao Yamasaki |
| author_facet | Toshiki Kosakai Hirotaka Kato Cho Sho Kuniaki Kawano Ken-ichi Iwai Yoshikazu Takase Kenjiro Ogawa Kazuo Nishiyama Masao Yamasaki |
| author_sort | Toshiki Kosakai |
| collection | DOAJ |
| description | It has been reported that fermented products (FPs) prepared from sweet potato-shochu distillery by-product suppressed weight gain and decreased serum cholesterol levels in mice under normal dietary conditions. Furthermore, from the information gained from the above data regarding health benefits of the FPs, the aim of this study was evaluating the effects of dietary FPs on lipid accumulation and gut microbiota in mice with or without cholesterol-load in the diet. C57BL/6N mice were fed normal (CO) diet, CO with 10% FPs (CO + FPs) diet, cholesterol loaded (HC) diet, or HC with 10% FPs (HC + FPs) diet for 8 weeks. The mice were then euthanized, and blood samples, tissue samples, and feces were collected. The adipose tissue weight and liver triglyceride levels in the HC + FPs diet groups were significantly reduced compared to that in the HC diet groups. However, FPs significantly increased the serum non-high-density lipoprotein cholesterol (HDL-C) levels, the ratio of non-HDL-C to HDL-C and hepatic total cholesterol levels in mice fed cholesterol-loaded diet compared with that of the HC diet group. Since dietary FPs significantly decreased the protein expression levels of cholesterol 7 alpha-hydroxylase 1 in the HC + FPs diet groups, the cholesterol accumulation in FPs group may be explained by insufficient catabolism from cholesterol to bile acid. In addition, the dietary FPs tended to increase Clostridium cluster IV and XIVa, which are butyrate-producing bacteria. Related to the result, n-butyrate was significantly increased in the CO + FPs and the HC + FPs diet groups compared to their respective control groups. These findings suggested that dietary FPs modulated the lipid pool and gut microbiota. |
| first_indexed | 2024-03-09T07:53:30Z |
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| institution | Directory Open Access Journal |
| issn | 2167-8359 |
| language | English |
| last_indexed | 2024-03-09T07:53:30Z |
| publishDate | 2019-09-01 |
| publisher | PeerJ Inc. |
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| spelling | doaj.art-517d105e992a4113a0cb2b55eadcd3d42023-12-03T01:20:52ZengPeerJ Inc.PeerJ2167-83592019-09-017e767110.7717/peerj.7671Dietary fermented products using koji mold and sweet potato-shochu distillery by-product promotes hepatic and serum cholesterol levels and modulates gut microbiota in mice fed a high-cholesterol dietToshiki Kosakai0Hirotaka Kato1Cho Sho2Kuniaki Kawano3Ken-ichi Iwai4Yoshikazu Takase5Kenjiro Ogawa6Kazuo Nishiyama7Masao Yamasaki8Interdisciplinary Graduate School of Agriculture and Engineering, University of Miyazaki, Miyazaki, Miyazaki, JapanGraduate School of Agriculture, University of Miyazaki, Miyazaki, Miyazaki, JapanKirishima Shuzo Co., Ltd., Miyakonojo, Miyazaki, JapanKirishima Shuzo Co., Ltd., Miyakonojo, Miyazaki, JapanKirishima Shuzo Co., Ltd., Miyakonojo, Miyazaki, JapanKirishima Shuzo Co., Ltd., Miyakonojo, Miyazaki, JapanOrganization for Promotion of Tenure Track, University of Miyazaki, Miyazaki, Miyazaki, JapanInterdisciplinary Graduate School of Agriculture and Engineering, University of Miyazaki, Miyazaki, Miyazaki, JapanInterdisciplinary Graduate School of Agriculture and Engineering, University of Miyazaki, Miyazaki, Miyazaki, JapanIt has been reported that fermented products (FPs) prepared from sweet potato-shochu distillery by-product suppressed weight gain and decreased serum cholesterol levels in mice under normal dietary conditions. Furthermore, from the information gained from the above data regarding health benefits of the FPs, the aim of this study was evaluating the effects of dietary FPs on lipid accumulation and gut microbiota in mice with or without cholesterol-load in the diet. C57BL/6N mice were fed normal (CO) diet, CO with 10% FPs (CO + FPs) diet, cholesterol loaded (HC) diet, or HC with 10% FPs (HC + FPs) diet for 8 weeks. The mice were then euthanized, and blood samples, tissue samples, and feces were collected. The adipose tissue weight and liver triglyceride levels in the HC + FPs diet groups were significantly reduced compared to that in the HC diet groups. However, FPs significantly increased the serum non-high-density lipoprotein cholesterol (HDL-C) levels, the ratio of non-HDL-C to HDL-C and hepatic total cholesterol levels in mice fed cholesterol-loaded diet compared with that of the HC diet group. Since dietary FPs significantly decreased the protein expression levels of cholesterol 7 alpha-hydroxylase 1 in the HC + FPs diet groups, the cholesterol accumulation in FPs group may be explained by insufficient catabolism from cholesterol to bile acid. In addition, the dietary FPs tended to increase Clostridium cluster IV and XIVa, which are butyrate-producing bacteria. Related to the result, n-butyrate was significantly increased in the CO + FPs and the HC + FPs diet groups compared to their respective control groups. These findings suggested that dietary FPs modulated the lipid pool and gut microbiota.https://peerj.com/articles/7671.pdfSweet potato-shochuDistillery by-productDietary fiberShort chain fatty acidsGut microbiotaKoji |
| spellingShingle | Toshiki Kosakai Hirotaka Kato Cho Sho Kuniaki Kawano Ken-ichi Iwai Yoshikazu Takase Kenjiro Ogawa Kazuo Nishiyama Masao Yamasaki Dietary fermented products using koji mold and sweet potato-shochu distillery by-product promotes hepatic and serum cholesterol levels and modulates gut microbiota in mice fed a high-cholesterol diet PeerJ Sweet potato-shochu Distillery by-product Dietary fiber Short chain fatty acids Gut microbiota Koji |
| title | Dietary fermented products using koji mold and sweet potato-shochu distillery by-product promotes hepatic and serum cholesterol levels and modulates gut microbiota in mice fed a high-cholesterol diet |
| title_full | Dietary fermented products using koji mold and sweet potato-shochu distillery by-product promotes hepatic and serum cholesterol levels and modulates gut microbiota in mice fed a high-cholesterol diet |
| title_fullStr | Dietary fermented products using koji mold and sweet potato-shochu distillery by-product promotes hepatic and serum cholesterol levels and modulates gut microbiota in mice fed a high-cholesterol diet |
| title_full_unstemmed | Dietary fermented products using koji mold and sweet potato-shochu distillery by-product promotes hepatic and serum cholesterol levels and modulates gut microbiota in mice fed a high-cholesterol diet |
| title_short | Dietary fermented products using koji mold and sweet potato-shochu distillery by-product promotes hepatic and serum cholesterol levels and modulates gut microbiota in mice fed a high-cholesterol diet |
| title_sort | dietary fermented products using koji mold and sweet potato shochu distillery by product promotes hepatic and serum cholesterol levels and modulates gut microbiota in mice fed a high cholesterol diet |
| topic | Sweet potato-shochu Distillery by-product Dietary fiber Short chain fatty acids Gut microbiota Koji |
| url | https://peerj.com/articles/7671.pdf |
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