Dietary fermented products usingkojimold and sweet potato-shochudistillery by-product promotes hepatic and serum cholesterol levels and modulates gut microbiota in mice fed a high-cholesterol diet

Abstract

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.

Lactobacillus plantarum 06CC2 reduces hepatic cholesterol levels and modulates bile acid deconjugation in Balb/c mice fed a high‐cholesterol diet

“…Further studies are needed to understand the detailed mechanism for the LP06CC2 direct or indirect manipulation of microflora. The composition of primary bile acids is somewhat different between mice and humans, and α,β-muricholic acid, which is rarely detected in humans, was detected in this and our previous studies (Kosakai et al, 2019).…”

“…Further studies are needed to understand the detailed mechanism for the LP06CC2 direct or indirect manipulation of microflora. The composition of primary bile acids is somewhat different between mice and humans, and α,β‐muricholic acid, which is rarely detected in humans, was detected in this and our previous studies (Kosakai et al., 2019). On the other hand, the conjugated bile acids are reabsorbed in the small intestine and the free bile acids are metabolized to secondary bile acids in the lower gastrointestinal tract in mice and humans.…”

Arabinogalactan, Bifidobacterium longum, and Faecalibacterium prausnitzii improve insulin resistance in high‐fat diet‐induced C57BL/6J mice

“…The liver is the main place for the synthesis of TG, and the level of TG and TC in the liver should remain stable under normal circumstances. The long-term HFD can synthesize too much TG, which can lead to abnormal accumulation of TG in the liver as well as disruption of transport (Kosakai et al, 2019). AG and related bacterial strains had a certain alleviation effect on the accumulation of TG in the liver (Table 3).…”

Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes

“…fermentation of aguamiel (mead) from agave, sugar cane bagasse, or banana peel and/or leaves (Ganaie et al, 2017;Muñiz-Márquez et al, 2019), whereas isomaltulose, an alternative sweetener with prebiotic properties, is produced through the fermentation of cane molasses (Wang et al, 2019). The capability of generating food supplements with improved functional traits through fungal fermentation has been demonstrated in some works, for instance, supplementing mice diets with a sweet potato distillery waste fermented with Aspergillus oryzae, resulted in increased butyrate producers in the gut microbiota and lipid pool modulation (Kosakai et al, 2019).…”