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Protection of Fatty Liver by the Intake of Fermented Soybean Paste, Miso, and Its Pre-Fermented Mixture
Soybeans and fermented soy-derived foodstuffs contain many functional components and demonstrate various beneficial effects. In this report, we demonstrate the anti-fatty liver effect of miso, a traditional fermented product made from soybeans and rice molded in Aspergillus oryzae and forming a comm...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7912758/ https://www.ncbi.nlm.nih.gov/pubmed/33535476 http://dx.doi.org/10.3390/foods10020291 |
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author | Kanno, Ryoko Koshizuka, Tetsuo Miyazaki, Nozomu Kobayashi, Takahiro Ishioka, Ken Ozaki, Chiaki Chiba, Hideki Suzutani, Tatsuo |
author_facet | Kanno, Ryoko Koshizuka, Tetsuo Miyazaki, Nozomu Kobayashi, Takahiro Ishioka, Ken Ozaki, Chiaki Chiba, Hideki Suzutani, Tatsuo |
author_sort | Kanno, Ryoko |
collection | PubMed |
description | Soybeans and fermented soy-derived foodstuffs contain many functional components and demonstrate various beneficial effects. In this report, we demonstrate the anti-fatty liver effect of miso, a traditional fermented product made from soybeans and rice molded in Aspergillus oryzae and forming a common part of the Japanese diet. After acclimation for 2 weeks, male and female C57BL/6J mice were fed with a normal diet (ND), a high-fat diet (HFD), a HFD containing 5% miso (HFD+M), or a HFD containing 5% pre-fermented miso (HFD+PFM) for 20 weeks. Although mice in the HFD group developed typical fatty liver, the consumption of miso or PFM significantly ameliorated the progression of fatty liver in female mice. The liver weight and the average nonalcoholic fatty liver disease activity score (NAS) were significantly reduced in the HFD+M and HFD+PFM groups. In addition, leptin and resistin levels in the serum were decreased in the HFD+M and HFD+PFM groups. The progression of fatty liver was also prevented by the consumption of miso or PFM in male mice, although there were no decreases in NAS. Therefore, miso appears to be a potential food to prevent lifestyle-related diseases such as metabolic syndrome. |
format | Online Article Text |
id | pubmed-7912758 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-79127582021-02-28 Protection of Fatty Liver by the Intake of Fermented Soybean Paste, Miso, and Its Pre-Fermented Mixture Kanno, Ryoko Koshizuka, Tetsuo Miyazaki, Nozomu Kobayashi, Takahiro Ishioka, Ken Ozaki, Chiaki Chiba, Hideki Suzutani, Tatsuo Foods Article Soybeans and fermented soy-derived foodstuffs contain many functional components and demonstrate various beneficial effects. In this report, we demonstrate the anti-fatty liver effect of miso, a traditional fermented product made from soybeans and rice molded in Aspergillus oryzae and forming a common part of the Japanese diet. After acclimation for 2 weeks, male and female C57BL/6J mice were fed with a normal diet (ND), a high-fat diet (HFD), a HFD containing 5% miso (HFD+M), or a HFD containing 5% pre-fermented miso (HFD+PFM) for 20 weeks. Although mice in the HFD group developed typical fatty liver, the consumption of miso or PFM significantly ameliorated the progression of fatty liver in female mice. The liver weight and the average nonalcoholic fatty liver disease activity score (NAS) were significantly reduced in the HFD+M and HFD+PFM groups. In addition, leptin and resistin levels in the serum were decreased in the HFD+M and HFD+PFM groups. The progression of fatty liver was also prevented by the consumption of miso or PFM in male mice, although there were no decreases in NAS. Therefore, miso appears to be a potential food to prevent lifestyle-related diseases such as metabolic syndrome. MDPI 2021-02-01 /pmc/articles/PMC7912758/ /pubmed/33535476 http://dx.doi.org/10.3390/foods10020291 Text en © 2021 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 (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Kanno, Ryoko Koshizuka, Tetsuo Miyazaki, Nozomu Kobayashi, Takahiro Ishioka, Ken Ozaki, Chiaki Chiba, Hideki Suzutani, Tatsuo Protection of Fatty Liver by the Intake of Fermented Soybean Paste, Miso, and Its Pre-Fermented Mixture |
title | Protection of Fatty Liver by the Intake of Fermented Soybean Paste, Miso, and Its Pre-Fermented Mixture |
title_full | Protection of Fatty Liver by the Intake of Fermented Soybean Paste, Miso, and Its Pre-Fermented Mixture |
title_fullStr | Protection of Fatty Liver by the Intake of Fermented Soybean Paste, Miso, and Its Pre-Fermented Mixture |
title_full_unstemmed | Protection of Fatty Liver by the Intake of Fermented Soybean Paste, Miso, and Its Pre-Fermented Mixture |
title_short | Protection of Fatty Liver by the Intake of Fermented Soybean Paste, Miso, and Its Pre-Fermented Mixture |
title_sort | protection of fatty liver by the intake of fermented soybean paste, miso, and its pre-fermented mixture |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7912758/ https://www.ncbi.nlm.nih.gov/pubmed/33535476 http://dx.doi.org/10.3390/foods10020291 |
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