The mechanism of fermented foods inhibit the development of diabetes via innate lymphocytes in visceral fat

2020 Fiscal Year Final Research Report

• Project/Area Number: 19K20187
• Research Category: Grant-in-Aid for Early-Career Scientists
• Allocation Type: Multi-year Fund
• Review Section: Basic Section 59040:Nutrition science and health science-related
• Research Institution: Kyoto Prefectural University of Medicine
• Principal Investigator: Hashimoto Yoshitaka 京都府立医科大学, 医学部附属病院, 専攻医 (70806140)
• Project Period (FY): 2019-04-01 – 2021-03-31
• Keywords: 糖尿病 / 内臓脂肪 / 自然リンパ球 / 慢性炎症 / 飽和脂肪酸 / 発酵食品

Outline of Final Research Achievements

The change in gut microbiota, due to the westernization diet, is thought to the one of the reasons for the increase in the number of patients with diabetes.
In this study, we aimed to clarify the effect of fermented foods on chronic inflammation through the activation of type 2 innate lymphocytes (ILC2) in visceral adipose tissue.
We revealed that ILC2 in visceral fat suppressed the influx of saturated fatty acids into visceral fat through the suppression of expression of CD36, a fatty acid transporter expressed in visceral fat, thereby suppressing chronic inflammation in visceral fat and the development of diabetes. It was also found that consumption of fermented foods suppressed the accumulation of visceral fat.

Free Research Field

内分泌・糖尿病・代謝

Academic Significance and Societal Importance of the Research Achievements

糖尿病が増加している背景には食習慣の欧米化とそれに伴う内臓脂肪での慢性炎症が挙げられる。内臓脂肪の2型自然リンパ球は欧米化食に多く含まれる飽和脂肪酸が内臓脂肪への流入を抑制することで慢性炎症を防ぎ、糖尿病発症を抑制する働きがあることが明らかとなった。さらに、日本伝統の発酵食品を摂取することで、内臓脂肪の蓄積を抑制する効果があることが明らかとなった。
本研究より、糖尿病の発症予防・改善のために食習慣を見直すことの重要性が明らかになったと考える。