乳酸发酵清酒酒糟可预防小鼠非酒精性脂肪性肝炎

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY
Hiroshi Suzuki, Kenichi Watanabe, Somasundaram Arumugam, Rejina Afrin, Masahiko Yamamoto, Y. Matsubayashi, Hirohito Sone
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引用次数: 0

摘要

背景:非酒精性脂肪性肝炎(NASH)是一种常见疾病,可通过脂肪肝和肝硬化导致肝细胞癌(HCC)。尽管非酒精性脂肪性肝炎的发病率在全球范围内不断上升,但至今仍无根治方法。酒糟是清酒精炼的副产品,具有已知的保护肝脏的作用。乳酸发酵酒糟(FSL)是一种通过对酒糟进行乳酸发酵和脱醇而制成的食品。这种产品在日本有商业销售。尽管 FSL 具有多种功能,但迄今为止,尚未有研究调查过其对肝脏的保护作用:本研究的目的是评估乳酸发酵清酒酒糟(FSL)在 NASH-HCC 小鼠模型中的保肝作用,评估补充 FSL 对 NASH 小鼠血糖水平的影响,分析 FSL 喂养小鼠与对照组相比炎症标志物的表达,并确定 FSL 在抑制 NASH 进展方面的总体功效:在这项研究中,我们建立了一个NASH-HCC小鼠模型。小鼠在 10 到 14 周大时开始摄入添加 FSL 的高脂肪饮食。与对照组相比,我们评估了这种饮食在阻止 NASH 进展方面的功效:结果:与对照组相比,喂食 FSL 的组明显抑制了血糖水平,并显著抑制了 NASH 的发展。蛋白质分析表明,与对照组相比,喂食 FSL 组的炎症标志物表达减少:结论:摄入 FSL 可发挥抗炎和降低血糖的作用,并抑制 NASH 的进展。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Lactic acid-fermented Sake lees protect against nonalcoholic steatohepatitis in mice
Background: Nonalcoholic steatohepatitis (NASH) is a common disease that may lead to hepatocellular carcinoma (HCC) through fatty liver and cirrhosis. Although the prevalence of NASH is increasing worldwide, there is no cure established thus far. Sake lees are a by-product of sake refining, with a known liver-protecting effect. Lactic acid-fermented sake lees (FSL) are a food produced by lactic acid fermentation and dealcoholization of sake lees. This product is commercially available in Japan. Although FSL has been associated with numerous functions, thus far, studies have not investigated its hepatoprotective effect. Objectives: The objectives of this study are to evaluate the hepatoprotective effects of lactic acid-fermented sake lees (FSL) in a mouse model of NASH-HCC, to assess the impact of FSL supplementation on blood glucose levels in mice with NASH, to analyze the expression of inflammatory markers in FSL-fed mice compared to controls, and to determine the overall efficacy of FSL in inhibiting the progression of NASH. Methods: For this study, we established a mouse model of NASH-HCC. Mice were placed on a high-fat diet supplemented with FSL from 10 to 14 weeks of age. We assessed the diet's efficacy in halting NASH progression compared to a control group. Results: The group fed with FSL exhibited a significant suppression in blood glucose levels and a notable inhibition of NASH progression compared to the control group. Protein analysis revealed a reduction in the expression of inflammatory markers in the FSL-fed group compared to controls. Conclusion: Ingestion of FSL may exert anti-inflammatory and blood glucose-lowering effects and inhibit NASH progression. Keywords: anti-inflammation, blood glucose, fatty liver, Sake lees
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来源期刊
Functional Foods in Health and Disease
Functional Foods in Health and Disease FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.20
自引率
20.00%
发文量
47
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