Burdock Fermented by Aspergillus awamori Elevates Cecal Bifidobacterium, and Reduces Fecal Deoxycholic Acid and Adipose Tissue Weight in Rats Fed a High-Fat Diet

作者：Okazaki Yukako^*; Sitanggang Novita Vivi; Sato Satoko; Ohnishi Nanae; Inoue Junji; Iguchi Takafumi; Watanabe Toshiro; Tomotake Hiroyuki; Harada Kazuki; Kato Norihisa

来源：Bioscience Biotechnology and Biochemistry, 2013, 77(1): 53-57.

DOI：10.1271/bbb.120551

• fermented burdock
• Aspergillus awamori
• intestinal microflora
• secondary bile acids
• obesity

This study investigated the effects of dietary supplementation with burdock powder and Aspergillus awamori-fermented burdock powder at 5% on the intestinal luminal environment and body fat in rats fed a high-fat (HF) diet. Food intake and growth were unaffected by dietary manipulation. Consumption of the burdock and fermented burdock diets significantly elevated fecal IgA and mucins (indices of intestinal immune and barrier functions) and reduced fecal lithocholic acid (a risk factor for colon cancer) (p %26lt; 0.05). The fermented burdock diet markedly elevated cecal Bifidobacterium and organic acids, including lactate, acetate, propionate, and butyrate, and reduced fecal deoxycholic acid (a risk factor for colon cancer) and perirenal adipose tissue weight (p %26lt; 0.05), but the burdock diet did not. These results suggest that consumption of fermented burdock improves the intestinal luminal environment and suppresses obesity in rats fed a HF diet.

• 出版日期2013-1