Comparison of the Health Benefits of Different Eras of Japanese Foods : Lipid and Carbohydrate Metabolism Focused Research

作者：Honma Taro; Kitano Yasuna; Kijima Ryo; Jibu Yuri; Kawakami Yuki; Tsuduki Tsuyoshi^*; Nakagawa Kiyotaka; Miyazawa Teruo

来源：JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2013, 60(10): 541-553.

DOI：10.3136/nskkk.60.541

• DNA microarray
• Japanese food
• obesity
• metabolic syndrome
• senescence

Since the Japanese are known for their long life span, "Japanese food" has potential for health promotion. To identify the era of Japanese food that was beneficial to health, we investigated the health enhancing effects of Japanese foods from different eras, focusing on lipid and carbohydrate metabolic systems. Based on the National Nutrition Survey, representative one-week menus of Japanese foods from 2005, 1990, 1975 and 1960 were prepared, cooked, and powderized. Each mixture of Japanese food was given to normal ICR mice and senescence-accelerated mice (SAM) P8 as a 30% mixture in standard diet for eight months. As a result, the Japanese food mixture from 1975 suppressed lipid accumulation in white adipose tissues in both mouse strains. To examine the underlying mechanisms, we conducted DNA microarray analysis of the liver, which is responsible for energetic lipid metabolism. As a result, the Japanese food mixture from 1975 promoted gene expression for high-energy expenditure in ICR mice. Additionally, the Japanese food mixture from 1975 promoted gene expression for enhanced degradation of triglycerides, suppression of fatty acid synthesis, and cholesterol catabolism in SAMP8 mice. Overall, it was suggested that components of Japanese foods from around 1975 are more effective than those of modern Japanese foods in preventing metabolic syndrome.

• 出版日期2013