Solid-state fermented okara with Aspergillus spp. improves lipid metabolism and high-fat diet induced obesity
Okara is a major by-product of soymilk and tofu production. Despite retaining abundant nutrients after the process, okara is often under-utilized. In this study, solid-state fermentation (SSF) of okara was carried out using a koji starter (containing both Aspergillus oryzae and Aspergillus sojae) wi...
| Main Authors: | , , , , , , , , |
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| Format: | Journal Article |
| Language: | English |
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2022
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| Online Access: | https://hdl.handle.net/10356/155843 |
| _version_ | 1826129264756391936 |
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| author | Ichikawa, Natsumi Ng, Li Shiuan Makino, Saneyuki Goh, Luo Lin Lim, Yun Jia Ferdinandus Sasaki, Hiroyuki Shibata, Shigenobu Lee, Ken Chi-Lik |
| author2 | School of Physical and Mathematical Sciences |
| author_facet | School of Physical and Mathematical Sciences Ichikawa, Natsumi Ng, Li Shiuan Makino, Saneyuki Goh, Luo Lin Lim, Yun Jia Ferdinandus Sasaki, Hiroyuki Shibata, Shigenobu Lee, Ken Chi-Lik |
| author_sort | Ichikawa, Natsumi |
| collection | NTU |
| description | Okara is a major by-product of soymilk and tofu production. Despite retaining abundant nutrients after the process, okara is often under-utilized. In this study, solid-state fermentation (SSF) of okara was carried out using a koji starter (containing both Aspergillus oryzae and Aspergillus sojae) with the intention of releasing its untapped nutrients. Its effects on lipid metabolism in diet-induced obesity (DIO) were observed. The nutritional profile of fermented okara was elucidated using the following parameters: total phenolic content (TPC), pH, protein content, dietary fiber, amino acid content, and free sugar content. In vivo experiments were conducted using high-fat diets supplemented with unfermented okara and fermented okara over three weeks. Supplementation with fermented okara reduced body weight gain, adipose tissue weight, the serum triglyceride profile, and lipid accumulation in the liver, and altered the mRNA expression levels related to lipid metabolism; however, it did not affect pH and short-chain fatty acid (SCFA) production in this study. In conclusion, high-fat diets supplemented using okara fermented with Aspergillus spp. improved the lipid metabolism in mice, due to their high nutritional value, such as TPC, soy protein, and amino acids, and their synergistic effects without altering the gut microbiota. |
| first_indexed | 2024-10-01T07:38:08Z |
| format | Journal Article |
| id | ntu-10356/155843 |
| institution | Nanyang Technological University |
| language | English |
| last_indexed | 2024-10-01T07:38:08Z |
| publishDate | 2022 |
| record_format | dspace |
| spelling | ntu-10356/1558432023-02-28T20:00:48Z Solid-state fermented okara with Aspergillus spp. improves lipid metabolism and high-fat diet induced obesity Ichikawa, Natsumi Ng, Li Shiuan Makino, Saneyuki Goh, Luo Lin Lim, Yun Jia Ferdinandus Sasaki, Hiroyuki Shibata, Shigenobu Lee, Ken Chi-Lik School of Physical and Mathematical Sciences Science::Chemistry Okara Aspergillus Oryzae Okara is a major by-product of soymilk and tofu production. Despite retaining abundant nutrients after the process, okara is often under-utilized. In this study, solid-state fermentation (SSF) of okara was carried out using a koji starter (containing both Aspergillus oryzae and Aspergillus sojae) with the intention of releasing its untapped nutrients. Its effects on lipid metabolism in diet-induced obesity (DIO) were observed. The nutritional profile of fermented okara was elucidated using the following parameters: total phenolic content (TPC), pH, protein content, dietary fiber, amino acid content, and free sugar content. In vivo experiments were conducted using high-fat diets supplemented with unfermented okara and fermented okara over three weeks. Supplementation with fermented okara reduced body weight gain, adipose tissue weight, the serum triglyceride profile, and lipid accumulation in the liver, and altered the mRNA expression levels related to lipid metabolism; however, it did not affect pH and short-chain fatty acid (SCFA) production in this study. In conclusion, high-fat diets supplemented using okara fermented with Aspergillus spp. improved the lipid metabolism in mice, due to their high nutritional value, such as TPC, soy protein, and amino acids, and their synergistic effects without altering the gut microbiota. Nanyang Technological University Submitted/Accepted version This work was partially supported by the Japan Society for the Promotion of Science (JSPS) KAKENHI (Kiban A) (S. Shibata), the JST-Mirai Program (grant number: JMPJM120D5) (S. Shibata), and Nanyang Technological University SUG (C.-L.K.Lee). 2022-03-23T08:06:57Z 2022-03-23T08:06:57Z 2022 Journal Article Ichikawa, N., Ng, L. S., Makino, S., Goh, L. L., Lim, Y. J., Ferdinandus, Sasaki, H., Shibata, S. & Lee, K. C. (2022). Solid-state fermented okara with Aspergillus spp. improves lipid metabolism and high-fat diet induced obesity. Metabolites, 12(3), 198-. https://dx.doi.org/10.3390/metabo12030198 2218-1989 https://hdl.handle.net/10356/155843 10.3390/metabo12030198 2-s2.0-85125739850 3 12 198 en Metabolites © 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/). application/pdf |
| spellingShingle | Science::Chemistry Okara Aspergillus Oryzae Ichikawa, Natsumi Ng, Li Shiuan Makino, Saneyuki Goh, Luo Lin Lim, Yun Jia Ferdinandus Sasaki, Hiroyuki Shibata, Shigenobu Lee, Ken Chi-Lik Solid-state fermented okara with Aspergillus spp. improves lipid metabolism and high-fat diet induced obesity |
| title | Solid-state fermented okara with Aspergillus spp. improves lipid metabolism and high-fat diet induced obesity |
| title_full | Solid-state fermented okara with Aspergillus spp. improves lipid metabolism and high-fat diet induced obesity |
| title_fullStr | Solid-state fermented okara with Aspergillus spp. improves lipid metabolism and high-fat diet induced obesity |
| title_full_unstemmed | Solid-state fermented okara with Aspergillus spp. improves lipid metabolism and high-fat diet induced obesity |
| title_short | Solid-state fermented okara with Aspergillus spp. improves lipid metabolism and high-fat diet induced obesity |
| title_sort | solid state fermented okara with aspergillus spp improves lipid metabolism and high fat diet induced obesity |
| topic | Science::Chemistry Okara Aspergillus Oryzae |
| url | https://hdl.handle.net/10356/155843 |
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