Japanese traditional dietary fungus koji Aspergillus oryzae functions as a prebiotic for Blautia coccoides through glycosylceramide: Japanese dietary fungus koji is a new prebiotic

Hamajima, Hiroshi; Matsunaga, Haruka; Fujikawa, Ayami; Sato, Tomoya; Mitsutake, Susumu; Yanagita, Teruyoshi; Nagao, Koji; Nakayama, Jiro; Kitagaki, Hiroshi

doi:10.1186/s40064-016-2950-6

Cited by 47 publications

(41 citation statements)

References 61 publications

(68 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As previously reported, the administration of dietary yeast increases the population of Lactobacillales and decreases the Bacteroides in mice [11]. Another report demonstrated that the intake of yeast changes the gut microbial composition, and the genus Lactobacillus is only detected in yeast-fed groups [12] Also, the intake of glycosylceramide, derived from rice malt, was reported to increase Blautia coccoides in mice [13]. From these results, amazake made of both rice malt and sake cake was expected to improve the intestinal function.…”

Section: Introductionmentioning

confidence: 75%

Intake of a Mixture of Sake Cake and Rice Malt Increases Mucin Levels and Changes in Intestinal Microbiota in Mice

et al. 2020

View full text Add to dashboard Cite

Amazake is a traditional Japanese beverage. Its main ingredients are sake cake and rice malt. In this study, we examined the effect of sake cake and rice malt on the intestinal barrier function and gut microbiota. BALB/c mice were fed a control diet or a diet containing a mixture of sake cake and rice malt powder (SRP) for four weeks. Fecal IgA values did not change between groups, but the fecal mucin level was significantly greater in the SRP-fed group. Gene expression analysis in the ileum by real-time PCR demonstrated Muc2 expression did not change, while the Muc3 expression was upregulated in the SRP-fed group. Furthermore, microbiota analysis demonstrated a change by SRP intake at the family level, and the proportion of Lactobacillaceae significantly increased in the SRP-fed group. At the genus level, the proportion of Lactobacillus also significantly increased in the SRP-fed group. These results suggest that the intake of a mixture of sake cake and rice malt improves intestinal barrier function by increasing mucin levels and inducing changes in intestinal microbiota.

show abstract

Section: Introductionmentioning

confidence: 75%

Intake of a Mixture of Sake Cake and Rice Malt Increases Mucin Levels and Changes in Intestinal Microbiota in Mice

et al. 2020

View full text Add to dashboard Cite

show abstract

“…There is a strong relationship between decreased levels of genus Blautia and diseases. Increasing the ratio of Blautia in the intestine might be beneficial for health [29]. An increase of Blautia coccoides through the intake of Japanese koji might be one mechanism explaining Japanese longevity.…”

Section: Discussionmentioning

confidence: 99%

Chitosan Ameliorates DSS-Induced Ulcerative Colitis Mice by Enhancing Intestinal Barrier Function and Improving Microflora

Wang

Zhang

Guo

et al. 2019

IJMS

162

View full text Add to dashboard Cite

Ulcerative colitis (UC) has been identified as one of the inflammatory diseases. Intestinal mucosal barrier function and microflora play major roles in UC. Modified-chitosan products have been consumed as effective and safe drugs to treat UC. The present work aimed to investigate the effect of chitosan (CS) on intestinal microflora and intestinal barrier function in dextran sulfate sodium (DSS)-induced UC mice and to explore the underlying mechanisms. KM (Kunming) mice received water/CS (250, 150 mg/kg) for 5 days, and then received 3% DSS for 5 days to induce UC. Subsequently, CS (250, 150 mg/kg) was administered daily for 5 days. Clinical signs, body weight, colon length, and histological changes were recorded. Alterations of intestinal microflora were analyzed by PCR-DGGE, expressions of TNF-α and tight junction proteins were detected by Western blotting. CS showed a significant effect against UC by the increased body weight and colon length, decreased DAI (disease activity index) and histological injury scores, and alleviated histopathological changes. CS reduced the expression of TNF-α, promoted the expressions of tight junction proteins such as claudin-1, occludin, and ZO-1 to maintain the intestinal mucosal barrier function for attenuating UC in mice. Furthermore, Parabacteroides, Blautia, Lactobacillus, and Prevotella were dominant organisms in the intestinal tract. Blautia and Lactobacillus decreased with DSS treatment, but increased obviously with CS treatment. This is the first time that the effect of original CS against UC in mice has been reported and it is through promoting dominant intestinal microflora such as Blautia, mitigating intestinal microflora dysbiosis, and regulating the expressions of TNF-α, claudin-1, occludin, and ZO-1. CS can be developed as an effective food and health care product for the prevention and treatment of UC.

show abstract

“…Yoshimoto et al (2004) reported that SSDB treated with Bacillus subtilis and cellulase is rich in caffeic acid, one of the many polyphenols that has beneficial physiological functions. In addition, glucosylceramide contained in the koji mold is capable of acting as a prebiotic (Hamajima et al, 2016), and barley-derived β-glucan improves metabolism in mice fed high-fat diet through short chain fatty acids (SCFAs) produced by intestinal bacteria (Miyamoto et al, 2018). It is also observed that Aspergillus species also contain polysaccharides, such as β-glucan (Ishibashi et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Dietary fermented products usingkojimold and sweet potato-shochudistillery by-product promotes hepatic and serum cholesterol levels and modulates gut microbiota in mice fed a high-cholesterol diet

Kosakai

Kato

Sho³

et al. 2019

PeerJ

View full text Add to dashboard Cite

It has been reported that fermented products (FPs) prepared from sweet potato-shochu distillery by-product suppressed weight gain and decreased serum cholesterol levels in mice under normal dietary conditions. Furthermore, from the information gained from the above data regarding health benefits of the FPs, the aim of this study was evaluating the effects of dietary FPs on lipid accumulation and gut microbiota in mice with or without cholesterol-load in the diet. C57BL/6N mice were fed normal (CO) diet, CO with 10% FPs (CO + FPs) diet, cholesterol loaded (HC) diet, or HC with 10% FPs (HC + FPs) diet for 8 weeks. The mice were then euthanized, and blood samples, tissue samples, and feces were collected. The adipose tissue weight and liver triglyceride levels in the HC + FPs diet groups were significantly reduced compared to that in the HC diet groups. However, FPs significantly increased the serum non-high-density lipoprotein cholesterol (HDL-C) levels, the ratio of non-HDL-C to HDL-C and hepatic total cholesterol levels in mice fed cholesterol-loaded diet compared with that of the HC diet group. Since dietary FPs significantly decreased the protein expression levels of cholesterol 7 alpha-hydroxylase 1 in the HC + FPs diet groups, the cholesterol accumulation in FPs group may be explained by insufficient catabolism from cholesterol to bile acid. In addition, the dietary FPs tended to increase Clostridium cluster IV and XIVa, which are butyrate-producing bacteria. Related to the result, n-butyrate was significantly increased in the CO + FPs and the HC + FPs diet groups compared to their respective control groups. These findings suggested that dietary FPs modulated the lipid pool and gut microbiota.

show abstract

Japanese traditional dietary fungus koji Aspergillus oryzae functions as a prebiotic for Blautia coccoides through glycosylceramide: Japanese dietary fungus koji is a new prebiotic

Cited by 47 publications

References 61 publications

Intake of a Mixture of Sake Cake and Rice Malt Increases Mucin Levels and Changes in Intestinal Microbiota in Mice

Intake of a Mixture of Sake Cake and Rice Malt Increases Mucin Levels and Changes in Intestinal Microbiota in Mice

Chitosan Ameliorates DSS-Induced Ulcerative Colitis Mice by Enhancing Intestinal Barrier Function and Improving Microflora

Dietary fermented products usingkojimold and sweet potato-shochudistillery by-product promotes hepatic and serum cholesterol levels and modulates gut microbiota in mice fed a high-cholesterol diet

Contact Info

Product

Resources

About