| Budget Amount *help |
¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000)
Fiscal Year 2014: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2013: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2012: ¥2,210,000 (Direct Cost: ¥1,700,000、Indirect Cost: ¥510,000)
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| Outline of Final Research Achievements |
Dietary supplementation of (-)-epigallocatechin gallate (EGCG), a major component of green tea, increased in fecal output and modified the composition of gut microbiota in rats. EGCG significantly decreased the cecum levels of short chain fatty acids (SCFA), suggesting that it suppressed the microbial fermentation in the cecum. Treatment with black tea extract brought about increases in the SCFA levels in the cecum of rats fed a high fat diet as compared to green tea extract. Results indicated that chemical features of tea polyhenols may have a critical impact on the fermentation activity of gut microbiota.
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