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Effects of Amazake Produced with Different Aspergillus on Gut Barrier and Microbiota

Inflammatory bowel disease (IBD) is a chronic inflammatory disease of the gastrointestinal tract. To explore the preventive effects of dietary foods on IBD, we evaluated the effects of the traditional Japanese fermented beverage “Amazake” on gut barrier function in this study. Black koji Amazake (BA...

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Autores principales: Nakano, Hironobu, Setoguchi, Sho, Kawano, Kuniaki, Miyagawa, Hiroshi, Sakao, Kozue, Hou, De-Xing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340636/
https://www.ncbi.nlm.nih.gov/pubmed/37444313
http://dx.doi.org/10.3390/foods12132568
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author Nakano, Hironobu
Setoguchi, Sho
Kawano, Kuniaki
Miyagawa, Hiroshi
Sakao, Kozue
Hou, De-Xing
author_facet Nakano, Hironobu
Setoguchi, Sho
Kawano, Kuniaki
Miyagawa, Hiroshi
Sakao, Kozue
Hou, De-Xing
author_sort Nakano, Hironobu
collection PubMed
description Inflammatory bowel disease (IBD) is a chronic inflammatory disease of the gastrointestinal tract. To explore the preventive effects of dietary foods on IBD, we evaluated the effects of the traditional Japanese fermented beverage “Amazake” on gut barrier function in this study. Black koji Amazake (BA) derived from Aspergillus luchuensis MEM-C strain and yellow koji Amazake (YA) derived from Aspergillus oryzae were made in this study, and their nutrients were analyzed. Mice with mild gut barrier dysfunction induced by Western diet were administered with 10% of each Amazake for two months. Mice gut microbiota were analyzed by 16S rRNA gene sequencing. BA contained a higher amount of isomaltooligosaccharides, citric acid, and ferulic acid than YA. The animal data revealed that BA significantly induced the expressions of antioxidant factors and enzymes such as NF-E2-related factor 2 (Nfr2), heme oxygenase 1 (HO1), and superoxide dismutase-2 (SOD-2). The gut barrier protein, occludin, and fecal immunoglobulin A (IgA) were also significantly enhanced by BA. Furthermore, the levels of serum endotoxin and hepatic monocyte chemotactic protein-1 (MCP-1) were decreased in both the BA and YA groups. In gut microbiota, Lachnospiraceae was increased by BA while Akkermansia muciniphilia was increased by YA. Black koji Amazake contained a higher amount of isomaltooligosaccharides, citric acid, and ferulic acid than yellow koji Amazake and contributed to protecting gut barrier function to reduce endotoxin intrusion and inflammation.
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spelling pubmed-103406362023-07-14 Effects of Amazake Produced with Different Aspergillus on Gut Barrier and Microbiota Nakano, Hironobu Setoguchi, Sho Kawano, Kuniaki Miyagawa, Hiroshi Sakao, Kozue Hou, De-Xing Foods Article Inflammatory bowel disease (IBD) is a chronic inflammatory disease of the gastrointestinal tract. To explore the preventive effects of dietary foods on IBD, we evaluated the effects of the traditional Japanese fermented beverage “Amazake” on gut barrier function in this study. Black koji Amazake (BA) derived from Aspergillus luchuensis MEM-C strain and yellow koji Amazake (YA) derived from Aspergillus oryzae were made in this study, and their nutrients were analyzed. Mice with mild gut barrier dysfunction induced by Western diet were administered with 10% of each Amazake for two months. Mice gut microbiota were analyzed by 16S rRNA gene sequencing. BA contained a higher amount of isomaltooligosaccharides, citric acid, and ferulic acid than YA. The animal data revealed that BA significantly induced the expressions of antioxidant factors and enzymes such as NF-E2-related factor 2 (Nfr2), heme oxygenase 1 (HO1), and superoxide dismutase-2 (SOD-2). The gut barrier protein, occludin, and fecal immunoglobulin A (IgA) were also significantly enhanced by BA. Furthermore, the levels of serum endotoxin and hepatic monocyte chemotactic protein-1 (MCP-1) were decreased in both the BA and YA groups. In gut microbiota, Lachnospiraceae was increased by BA while Akkermansia muciniphilia was increased by YA. Black koji Amazake contained a higher amount of isomaltooligosaccharides, citric acid, and ferulic acid than yellow koji Amazake and contributed to protecting gut barrier function to reduce endotoxin intrusion and inflammation. MDPI 2023-06-30 /pmc/articles/PMC10340636/ /pubmed/37444313 http://dx.doi.org/10.3390/foods12132568 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/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/).
spellingShingle Article
Nakano, Hironobu
Setoguchi, Sho
Kawano, Kuniaki
Miyagawa, Hiroshi
Sakao, Kozue
Hou, De-Xing
Effects of Amazake Produced with Different Aspergillus on Gut Barrier and Microbiota
title Effects of Amazake Produced with Different Aspergillus on Gut Barrier and Microbiota
title_full Effects of Amazake Produced with Different Aspergillus on Gut Barrier and Microbiota
title_fullStr Effects of Amazake Produced with Different Aspergillus on Gut Barrier and Microbiota
title_full_unstemmed Effects of Amazake Produced with Different Aspergillus on Gut Barrier and Microbiota
title_short Effects of Amazake Produced with Different Aspergillus on Gut Barrier and Microbiota
title_sort effects of amazake produced with different aspergillus on gut barrier and microbiota
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340636/
https://www.ncbi.nlm.nih.gov/pubmed/37444313
http://dx.doi.org/10.3390/foods12132568
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