Protection of Fatty Liver by the Intake of Fermented Soybean Paste, Miso , and Its Pre-Fermented Mixture

Soybeans and fermented soy-derived foodstuffs contain many functional components and demonstrate various beneficial effects. In this report, we demonstrate the anti-fatty liver effect of a traditional fermented product made from soybeans and rice molded in and forming a common part of the Japanese d...

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Bibliographic Details
Published in:Foods 2021-02, Vol.10 (2), p.291
Main Authors: Kanno, Ryoko, Koshizuka, Tetsuo, Miyazaki, Nozomu, Kobayashi, Takahiro, Ishioka, Ken, Ozaki, Chiaki, Chiba, Hideki, Suzutani, Tatsuo
Format: Article
Language:English
Subjects:
Acclimation
Acclimatization
Diet
Fatty liver
Fermented food
Food science
High fat diet
Industrialized nations
isoflavone
Leptin
Liver
Liver cancer
Liver diseases
Metabolic disorders
Metabolic syndrome
miso
nonalcoholic fatty liver disease
Obesity
resistin
soy-derived foodstuffs
Soybeans
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Summary:Soybeans and fermented soy-derived foodstuffs contain many functional components and demonstrate various beneficial effects. In this report, we demonstrate the anti-fatty liver effect of a traditional fermented product made from soybeans and rice molded in and forming a common part of the Japanese diet. After acclimation for 2 weeks, male and female C57BL/6J mice were fed with a normal diet (ND), a high-fat diet (HFD), a HFD containing 5% (HFD+M), or a HFD containing 5% pre-fermented (HFD+PFM) for 20 weeks. Although mice in the HFD group developed typical fatty liver, the consumption of or PFM significantly ameliorated the progression of fatty liver in female mice. The liver weight and the average nonalcoholic fatty liver disease activity score (NAS) were significantly reduced in the HFD+M and HFD+PFM groups. In addition, leptin and resistin levels in the serum were decreased in the HFD+M and HFD+PFM groups. The progression of fatty liver was also prevented by the consumption of or PFM in male mice, although there were no decreases in NAS. Therefore, appears to be a potential food to prevent lifestyle-related diseases such as metabolic syndrome.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods10020291