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学術誌査読

9 被引用数 (Scopus)

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.

本文言語英語
ページ(範囲)1514-1522
ページ数9
ジャーナルBioscience, Biotechnology and Biochemistry
83
8
DOI
出版ステータス出版済み - 2019

!!!All Science Journal Classification (ASJC) codes

  • バイオテクノロジー
  • 分析化学
  • 生化学
  • 応用微生物学とバイオテクノロジー
  • 分子生物学
  • 有機化学

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