Cha-Koji, comprising green tea leaves fermented withAspergillus luchuensis var kawachii kitahara, increases regulatory T cell production in mice and humans

Aims/IntroductionThe severity of insulin resistance is higher in Japanese‐American people with American lifestyles than in native Japanese people with Japanese lifestyles. Recently, the role of gut microbiota in the control of host metabolic homeostasis and organ physiology has been recognized. In addition, gut microbiota alterations have been suggested to contribute to pathogenesis of insulin resistance. The principle aim of the present study was to evaluate the impact of a Westernized lifestyle on the gut microbiota of Japanese‐Americans versus native Japanese, and its correlation with insulin resistance.Materials and MethodsA total of 14 native Japanese men living in Hiroshima, Japan, and 14 Japanese‐American men living in Los Angeles, USA, were included. A 75‐g oral glucose tolerance test was carried out for all participants to assess their glucose tolerance, and normal glucose tolerance was observed. We compared the insulin response with oral glucose load, the Matsuda Index, and the composition of the gut microbiota between the native Japanese and Japanese‐American men.ResultsJapanese‐American men showed higher area under the curve values for serum insulin concentrations during the oral glucose tolerance test and lower Matsuda Index than native Japanese men. Gut microbiota composition of the Japanese‐American men was different; in particular, they showed a relatively lower abundance of Odoribacter than native Japanese men. The ratio between relative abundance of Odoribacter and Matsuda Index was positively correlated between the two groups.ConclusionsOur findings suggest that Westernized lifestyles alter gut microbiota, and its alteration might induce insulin resistance in non‐diabetic Japanese men.

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“…The concentration of short‐chain fatty acids in feces was measured by TechnoSuruga Laboratory Co., Ltd. (Shizuoka, Japan).…”

Section: Methodsmentioning

confidence: 99%

Alteration of gut microbiota by a Westernized lifestyle and its correlation with insulin resistance in non‐diabetic Japanese men

Yamashita

Okubo

Kobuke

et al. 2019

J of Diabetes Invest

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“…SCFAs enhance the activity of Foxp3 by inhibiting HDAC [ 57 ]. The exon 2 region of Foxp3 interacts directly with RORγt, inhibiting Th17 differentiation and promoting Treg differentiation [ 117 ], and this leads to a large reduction in local IL17 concentration in the gut and reduced extent of intestinal inflammation [ 118 ].…”

Section: Scfas Promote Intestinal Barrier Stability By Regulating Cyt...mentioning

confidence: 99%

Regulatory role of short-chain fatty acids in inflammatory bowel disease

et al. 2022

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Inflammatory bowel disease (IBD) comprises a group of chronic inflammatory disorders of the gastrointestinal tract. Accumulating evidence shows that the development of IBD is always accompanied by the dysbiosis of the gut microbiota (GM), causing a decrease in prebiotic levels and an increase in harmful metabolite levels. This leads to persistent immune response and inflammation in the intestine, greatly impairing the physiological function of the gastrointestinal tract. Short-chain fatty acids (SCFAs) are produced by probiotic gut bacteria from a fiber-rich diet that cannot be digested directly. SCFAs with significant anti-inflammatory functions regulate immune function and prevent an excessive immune response, thereby delaying the clinical progression of IBD. In this review, we summarize the generation of SCFAs and their potential therapeutic effects on IBD. Furthermore, we suggest that SCFAs may modulate innate immune recognition and cytokine production to intervene in the progression of IBD. Additional randomized controlled trials and prospective cohort studies should also investigate the clinical impact of SCFA.

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“…Two separate groups investigating the effects of fermented soy milk on healthy adult populations observed significant increases in both bifidobacteria and lactobacilli faecal populations along with decreases in clostridia, with these shifts being partially attributed to the ability of bifidobacteria and not clostridia to utilize certain soybean oligosaccharides [ 109 , 110 ]. Ingestion of Cha-Koji, a green tea fermented with Aspergillus luchuensis , and its effects on perturbations in the gut microbiota was investigated in mouse caecal and human faecal samples, showing significant increases in Clostridium clusters XI and XIVa (members of which are established butyrate producers), respectively [ 111 ]. Faecal Bifidobacterium spp.…”

Section: Evidence Of Fermented Foods That Modulate the Gut Microbiomementioning

confidence: 99%

Fermented Foods, Health and the Gut Microbiome

et al. 2022

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Fermented foods have been a part of human diet for almost 10,000 years, and their level of diversity in the 21st century is substantial. The health benefits of fermented foods have been intensively investigated; identification of bioactive peptides and microbial metabolites in fermented foods that can positively affect human health has consolidated this interest. Each fermented food typically hosts a distinct population of microorganisms. Once ingested, nutrients and microorganisms from fermented foods may survive to interact with the gut microbiome, which can now be resolved at the species and strain level by metagenomics. Transient or long-term colonization of the gut by fermented food strains or impacts of fermented foods on indigenous gut microbes can therefore be determined. This review considers the primary food fermentation pathways and microorganisms involved, the potential health benefits, and the ability of these foodstuffs to impact the gut microbiome once ingested either through compounds produced during the fermentation process or through interactions with microorganisms from the fermented food that are capable of surviving in the gastro-intestinal transit. This review clearly shows that fermented foods can affect the gut microbiome in both the short and long term, and should be considered an important element of the human diet.

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Cha-Koji, comprising green tea leaves fermented withAspergillus luchuensis var kawachii kitahara, increases regulatory T cell production in mice and humans

Cited by 13 publications

References 29 publications

Alteration of gut microbiota by a Westernized lifestyle and its correlation with insulin resistance in non‐diabetic Japanese men

Alteration of gut microbiota by a Westernized lifestyle and its correlation with insulin resistance in non‐diabetic Japanese men

Regulatory role of short-chain fatty acids in inflammatory bowel disease

Fermented Foods, Health and the Gut Microbiome

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