Elucidation of the mechanism by which fermented foods improve dysbiosis induced by Western diet

2022 Fiscal Year Final Research Report

• Project/Area Number: 21K14808
• Research Category: Grant-in-Aid for Early-Career Scientists
• Allocation Type: Multi-year Fund
• Review Section: Basic Section 38050:Food sciences-related
• 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): 2021-04-01 – 2023-03-31
• Keywords: 発酵食品 / マルチオミクス / dysbiosis

Outline of Final Research Achievements

In this application, we focused on traditional Japanese fermented foods and aimed to elucidate the mechanism by which fermented food intake ameliorates dysbiosis induced by Westernization of eating habits through multi-omics analysis. B6/J mice were fed a high-fat, high-sucrose diet ± miso diet for 12 weeks, and various analyses were conducted at 20 weeks of age. Although there was no significant difference in body weight between the two groups, glucose tolerance was significantly improved in the miso-treated group, and significant increases in fecal and blood short-chain fatty acid levels were observed. Furthermore, inflammatory cells in the mucosal lining of the small intestine decreased and anti-inflammatory cells increased in the miso-treated group. Finally, shotgun metagenomic sequencing of the intestinal microbiota revealed an increase in short-chain fatty acid-producing bacteria in the miso-treated group.

Free Research Field

内分泌代謝内科学

Academic Significance and Societal Importance of the Research Achievements

本研究では味噌の投与により、欧米化食によるDysbiosisを改善し、耐糖能障害や脂質異常症を改善した。わが国の伝統的な発酵食品を摂取することでDysbiosisを改善し、糖尿病発症を予防、血糖値を改善することを科学的に証明したことで、日本の伝統的食文化としての和食への回帰を提案することが可能となった。