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

研究成果: ジャーナルへの寄稿記事

抄録

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.

元の言語英語
ページ(範囲)1514-1522
ページ数9
ジャーナルBioscience, Biotechnology and Biochemistry
83
発行部数8
DOI
出版物ステータス出版済み - 1 1 2019

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Obese Mice
Metabolism
Cholesterol
Food
Liver
Bile Acids and Salts
Aspergillus oryzae
Soy Foods
Cecum
Aspergillus
Fungi
Feces

All Science Journal Classification (ASJC) codes

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

これを引用

Koji glycosylceramide commonly contained in Japanese traditional fermented foods alters cholesterol metabolism in obese mice. / Hamajima, Hiroshi; Tanaka, Masaru; Miyagawa, Miyuki; Sakamoto, Mayuko; Nakamura, Tsuyoshi; Yanagita, Teruyoshi; Nishimukai, Megumi; Mitsutake, Susumu; Nakayama, Jiro; Nagao, Koji; Kitagaki, Hiroshi.

:: Bioscience, Biotechnology and Biochemistry, 巻 83, 番号 8, 01.01.2019, p. 1514-1522.

研究成果: ジャーナルへの寄稿記事

Hamajima, H, Tanaka, M, Miyagawa, M, Sakamoto, M, Nakamura, T, Yanagita, T, Nishimukai, M, Mitsutake, S, Nakayama, J, Nagao, K & Kitagaki, H 2019, 'Koji glycosylceramide commonly contained in Japanese traditional fermented foods alters cholesterol metabolism in obese mice', Bioscience, Biotechnology and Biochemistry, 巻. 83, 番号 8, pp. 1514-1522. https://doi.org/10.1080/09168451.2018.1562877
Hamajima, Hiroshi ; Tanaka, Masaru ; Miyagawa, Miyuki ; Sakamoto, Mayuko ; Nakamura, Tsuyoshi ; Yanagita, Teruyoshi ; Nishimukai, Megumi ; Mitsutake, Susumu ; Nakayama, Jiro ; Nagao, Koji ; Kitagaki, Hiroshi. / Koji glycosylceramide commonly contained in Japanese traditional fermented foods alters cholesterol metabolism in obese mice. :: Bioscience, Biotechnology and Biochemistry. 2019 ; 巻 83, 番号 8. pp. 1514-1522.
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author = "Hiroshi Hamajima and Masaru Tanaka and Miyuki Miyagawa and Mayuko Sakamoto and Tsuyoshi Nakamura and Teruyoshi Yanagita and Megumi Nishimukai and Susumu Mitsutake and Jiro Nakayama and Koji Nagao and Hiroshi Kitagaki",
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AU - Nakamura, Tsuyoshi

AU - Yanagita, Teruyoshi

AU - Nishimukai, Megumi

AU - Mitsutake, Susumu

AU - Nakayama, Jiro

AU - Nagao, Koji

AU - Kitagaki, Hiroshi

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