Gochujang Ameliorates Hepatic Inflammation by Improving Dysbiosis of Gut Microbiota in High-Fat Diet-Induced Obese Mice

Abnormal fat accumulation with gut microbiota dysbiosis results in hepatic inflammation by upregulating the release of lipopolysaccharide (LPS) and inflammatory cytokine. , a traditional fermented condiment, has beneficial effects, such as anti-colonic inflammatory effects. However, has been controv...

Full description

Saved in:
Bibliographic Details
Published in:Microorganisms (Basel) 2023-03, Vol.11 (4), p.911
Main Authors: Lee, Eun-Ji, Edward, Olivet Chiamaka, Seo, Eun-Bi, Mun, Eun-Gyung, Jeong, Su-Ji, Ha, Gwangsu, Han, Anna, Cha, Youn-Soo
Format: Article
Language:English
Subjects:
Accumulation
Bacteria
Body fat
Cholesterol
Cytokines
Diet
Dysbacteriosis
Fermentation
fermented food
Gene expression
gochujang
gut microbiota
High fat diet
Inflammation
Inflammatory bowel disease
Inflammatory response
Injury prevention
Intestinal microflora
Kinases
Korean Paradox
Lipids
Lipopolysaccharides
Liver
Microbiota
Microorganisms
NF-κB protein
Obesity
Paradoxes
Salt
Salts
Tumor necrosis factor-TNF
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Abnormal fat accumulation with gut microbiota dysbiosis results in hepatic inflammation by upregulating the release of lipopolysaccharide (LPS) and inflammatory cytokine. , a traditional fermented condiment, has beneficial effects, such as anti-colonic inflammatory effects. However, has been controversial because of its high salt content (the Korean Paradox). Thus, the present study aimed to investigate the preventative effects of on hepatic inflammation and related gut microbiota through discussing the Korean Paradox. The mice were divided into groups including a normal diet (ND), high-fat diet (HD), HD with salt (SALT), HD with a high percentage of beneficial microbiota (HBM), and HD with diverse beneficial microbiota (DBM). markedly reduced lipid accumulation, hepatic injury, and inflammation response. Furthermore, attenuated protein expression involved in the JNK/IκB/NF-κB pathway. Additionally, regulated the gut microbiota-derived LPS production and ratio. regulated the levels of gut microbiota such as , and which were correlated with hepatic inflammation. Salt did not have foregoing effects, meaning that the salt content in did not affect its anti-inflammatory effect. In conclusion, showed anti-hepatic inflammation effects via reduced lipid accumulation, hepatic injury, and inflammatory response together with reorganization of gut microbiota dysbiosis regardless of salt content and the difference of micro bacteria composition.
ISSN:2076-2607
2076-2607
DOI:10.3390/microorganisms11040911