Mechanism of Improvement of Glucose Metabolism through Intestine-Gut Interaction of Fermented Foods

2021 Fiscal Year Final Research Report

• Project/Area Number: 20K22881
• Research Category: Grant-in-Aid for Research Activity Start-up
• Allocation Type: Multi-year Fund
• Review Section: 0902:General internal medicine and related fields
• Research Institution: Kyoto Prefectural University of Medicine
• Principal Investigator: Okamura Takuro 京都府立医科大学, 医学部附属病院, 専攻医 (00885163)
• Project Period (FY): 2020-09-11 – 2022-03-31
• Keywords: 発酵食品

Outline of Final Research Achievements

Dysbiosis, a disorder of gut microbiota and chronic inflammation of visceral adipose tissue caused by Western diet (excessive intake of fat and sucrose), is one of the causes of diabetes mellitus. In this study, we not only demonstrated that administration of a high-fat, high-sucrose diet to wild-type mice mimicking a Western diet and additional administration of miso as a representative fermented food improved metabolic disorders including impaired glucose tolerance, but also that short-chain fatty acids increased in the intestine, and intestinal microflora analysis showed that the production of short-chain fatty acids was not affected by the administration of miso, which is involved in the production of Prevotellaceae and Christensenellaceae families, including Alloprevotella spp.

Free Research Field

栄養学

Academic Significance and Societal Importance of the Research Achievements

欧米化している食習慣によるDysbiosisと内臓脂肪組織の慢性炎症、ならびにわが国の伝統的な発酵食によるDysbiosisの改善と抗炎症作用において、機構の中心となる腸内細菌・メタボライトをマルチオミクス解析により同定した。糖尿病発症予防の観点から日本の伝統的食文化としての和食の医学的価値を創造し、和食への回帰を医学的に提案することが可能となる。