Koji glycosylceramide commonly contained in Japanese traditional fermented foods alters cholesterol metabolism in obese mice

Hiroshi Hamajima, Masaru Tanaka, Miyuki Miyagawa, Mayuko Sakamoto, Tsuyoshi Nakamura, Teruyoshi Yanagita, Megumi Nishimukai, Susumu Mitsutake, Jiro Nakayama, Koji Nagao, Hiroshi Kitagaki

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)

Abstract

Koji, which is manufactured by proliferating non-pathogenic fungus Aspergillus oryzae on steamed rice, is the base for Japanese traditional fermented foods. We have revealed that koji and related Japanese fermented foods and drinks such as amazake, shio-koji, unfiltered sake and miso contain abundant glycosylceramide. Here, we report that feeding of koji glycosylceramide to obese mice alters the cholesterol metabolism . Liver cholesterol was significantly decreased in obese mice fed with koji glycosylceramide. We hypothesized that their liver cholesterol was decreased because it was converted to bile acids. Consistent with the hypothesis, many bile acids were increased in the cecum and feces of obese mice fed with koji glycosylceramide. Expressions of CYP7A1 and ABCG8 involved in the metabolism of cholesterol were significantly increased in the liver of mice fed with koji glycosylceramide. Therefore, it was considered that koji glycosylceramide affects the cholesterol metabolism in obese mice.

Original languageEnglish
Pages (from-to)1514-1522
Number of pages9
JournalBioscience, Biotechnology and Biochemistry
Volume83
Issue number8
DOIs
Publication statusPublished - 2019

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Analytical Chemistry
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry

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