Author/Authors :
Nishida, Takeshi Department of Diagnostic Pathology - Graduate School of Medicine and Pharmaceutical Sciences - University of Toyama - 2630 Sugitani - Toyama 930–0194 - Japan , Tsuneyama, Koichi Department of Pathology and Laboratory Medicine - Institute of Biomedical Sciences - Tokushima University Graduate School - 3–18–15 Kuramoto - Tokushima 770–8503 - Japan , Tago, Yasuhiko Fisheries Research Institute - Toyama Prefectural Agricultural - Forestry & Fisheries Research Center - 364 Takatsuka - Namerikawa 936–8536 - Japan , Nomura, Koji Fisheries Research Institute - Toyama Prefectural Agricultural - Forestry & Fisheries Research Center - 364 Takatsuka - Namerikawa 936–8536 - Japan , Fujimoto, Makoto Department of Japanese Oriental Medicine - Graduate School of Medicine and Pharmaceutical Sciences - University of Toyama - 2630 Sugitani - Toyama 930–0194 - Japan , Nakajima, Takahiko Department of Diagnostic Pathology - Graduate School of Medicine and Pharmaceutical Sciences - University of Toyama - 2630 Sugitani - Toyama 930–0194 - Japan , Noguchi, Akira Department of Diagnostic Pathology - Graduate School of Medicine and Pharmaceutical Sciences - University of Toyama - 2630 Sugitani - Toyama 930–0194 - Japan , Minamisaka, Takashi Department of Diagnostic Pathology - Graduate School of Medicine and Pharmaceutical Sciences - University of Toyama - 2630 Sugitani - Toyama 930–0194 - Japan , Hatta, Hideki Department of Diagnostic Pathology - Graduate School of Medicine and Pharmaceutical Sciences - University of Toyama - 2630 Sugitani - Toyama 930–0194 - Japan , Imura, Johji Department of Diagnostic Pathology - Graduate School of Medicine and Pharmaceutical Sciences - University of Toyama - 2630 Sugitani - Toyama 930–0194 - Japan
Abstract :
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.
Keywords :
Continuous Feeding , Ayu-Narezushi , Lipid Metabolism , Mouse Model , Metabolic Syndrome
