Nishida, Takeshi University of Toyama
Tsuneyama, Koichi Tokushima University Tokushima University Educator and Researcher Directory KAKEN Search Researchers
Tago, Yasuhiko Toyama Prefectural Agricultural, Forestry & Fisheries Research Center
Nomura, Koji Toyama Prefectural Agricultural, Forestry & Fisheries Research Center
Fujimoto, Makoto University of Toyama
Nakajima, Takahiko University of Toyama
Noguchi, Akira University of Toyama
Minamisaka, Takashi University of Toyama
Hatta, Hideki University of Toyama
Imura, Johji University of Toyama
Ayu-narezushi, a traditional Japanese fermented food, comprises abundant levels of lactic acid bacteria (LAB) and free amino acids. This study aimed to examine the potential beneficial effects of ayu-narezushi and investigated whether ayu-narezushi led to improvements in the Tsumura Suzuki obese diabetes (TSOD) mice model of spontaneous metabolic syndrome because useful LAB are known as probiotics that regulate intestinal function. In the present study, the increased body weight of the TSOD mice was attenuated in those fed the ayu-narezushi-comprised chow (ayu-narezushi group) compared with those fed the normal rodent chow (control group). Serum triglyceride and cholesterol levels were significantly lower in the Ayu-narezushi group than in the control group at 24 weeks of age. Furthermore, hepatic mRNA levels of carnitine-palmitoyl transferase 1 and acyl-CoA oxidase, which related to fatty acid oxidation, were significantly increased in the ayu-narezushi group than in the control group at 24 weeks of age. In conclusion, these results suggested that continuous feeding with ayu-narezushi improved obesity and dyslipidemia in the TSOD mice and that the activation of fatty acid oxidation in the liver might contribute to these improvements.
The Scientific World Journal
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swj_2021_1583154.pdf 1.54 MB