Root of burdock contains high amounts of dietary fibers and polyphenols. To improve the functional properties, the root was fermented with Aspergillus awamori. Effect of the fermented burdock on alloxan-induced mouse ...Root of burdock contains high amounts of dietary fibers and polyphenols. To improve the functional properties, the root was fermented with Aspergillus awamori. Effect of the fermented burdock on alloxan-induced mouse diabetes was examined. A diet containing the 5% fermented burdock powers was prepared to examine effect of the burdock diet on alloxan-induced mouse diabetes. Mice fed the burdock diet and the control diet for 14 weeks. Then, alloxan (200 mg/kg of body weight) was administrated to each mouse. After 5 days from the administration, blood glucose assay and glucose tolerance test were carried out. Incidence of hyperglycemia decreased and the glucose metabolism was improved when mice fed the burdock diet. Insulin, C-peptide, biomarkers of oxidative stress in plasma and apoptosis in pancreas were examined and compared to those obtained from mice fed the control diet. It is deduced that alloxan-induced diabetes is caused to lower insulin concentration. The fermented-burdock diet improves the diabetes and prevents apoptosis in the pancreas.展开更多
Roasted burdock root tea(BT),rich in inulin and chlorogenic acid,is currently being established as a tea beverage in Japan and a wider area.This study aimed to clarify the effects of BT on the gut environment and host...Roasted burdock root tea(BT),rich in inulin and chlorogenic acid,is currently being established as a tea beverage in Japan and a wider area.This study aimed to clarify the effects of BT on the gut environment and host health.BT was prepared using 5%(w/v)dried burdock root,and its effect on ammonia production was investigated using human faecal culture and Institute of Cancer Research mice fed with a high-sucrose and low-dietary fibre diet for 14 days.In human faecal cultures established using a medium prepared with BT,the pH significantly decreased from 6.5 to 4.6±0.1.In vitro,BT significantly suppressed the production of ammonia and indole(p<0.05).In vivo,BT increased the caecal acetate level from 34±3μmol/g to 49±4μmol/g and n-butyrate level from 5.1±0.7μmol/g to 14±1μmol/g and reduced the caecal pH from 7.0±0.1 to 6.6±0.1.Despite no significant changes in caecal ammonia levels,plasma ammonia levels in BT-treated mice decreased from 0.74±0.07 to 0.50±0.07μmol/mL.Moreover,16S rDNA(V4)amplicon sequencing of faeces revealed that BT increased the short-chain fatty acid-producing gut commensals Muribaculaceae and Clostridia UCG-014.These results suggest that BT has desirable functional properties correlated with short-chain fatty acid production and pH-lowering effects that inhibit ammonia production and absorption in the gut.展开更多
文摘Root of burdock contains high amounts of dietary fibers and polyphenols. To improve the functional properties, the root was fermented with Aspergillus awamori. Effect of the fermented burdock on alloxan-induced mouse diabetes was examined. A diet containing the 5% fermented burdock powers was prepared to examine effect of the burdock diet on alloxan-induced mouse diabetes. Mice fed the burdock diet and the control diet for 14 weeks. Then, alloxan (200 mg/kg of body weight) was administrated to each mouse. After 5 days from the administration, blood glucose assay and glucose tolerance test were carried out. Incidence of hyperglycemia decreased and the glucose metabolism was improved when mice fed the burdock diet. Insulin, C-peptide, biomarkers of oxidative stress in plasma and apoptosis in pancreas were examined and compared to those obtained from mice fed the control diet. It is deduced that alloxan-induced diabetes is caused to lower insulin concentration. The fermented-burdock diet improves the diabetes and prevents apoptosis in the pancreas.
文摘Roasted burdock root tea(BT),rich in inulin and chlorogenic acid,is currently being established as a tea beverage in Japan and a wider area.This study aimed to clarify the effects of BT on the gut environment and host health.BT was prepared using 5%(w/v)dried burdock root,and its effect on ammonia production was investigated using human faecal culture and Institute of Cancer Research mice fed with a high-sucrose and low-dietary fibre diet for 14 days.In human faecal cultures established using a medium prepared with BT,the pH significantly decreased from 6.5 to 4.6±0.1.In vitro,BT significantly suppressed the production of ammonia and indole(p<0.05).In vivo,BT increased the caecal acetate level from 34±3μmol/g to 49±4μmol/g and n-butyrate level from 5.1±0.7μmol/g to 14±1μmol/g and reduced the caecal pH from 7.0±0.1 to 6.6±0.1.Despite no significant changes in caecal ammonia levels,plasma ammonia levels in BT-treated mice decreased from 0.74±0.07 to 0.50±0.07μmol/mL.Moreover,16S rDNA(V4)amplicon sequencing of faeces revealed that BT increased the short-chain fatty acid-producing gut commensals Muribaculaceae and Clostridia UCG-014.These results suggest that BT has desirable functional properties correlated with short-chain fatty acid production and pH-lowering effects that inhibit ammonia production and absorption in the gut.
