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							| Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007



	

				
						
 
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																Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007
										

				


				
				
					
					
						
																					
				
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					Vol. 14 No. 5 (2024): May 2024
				
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									Research Articles
							
		



	
		  	 

		
	
		Lactic acid-fermented Sake lees protect against nonalcoholic steatohepatitis in mice
	


	
	
		

							
					Authors

						
							
								Hiroshi Suzuki
							
																																		
	
							
								Kenichi Watanabe
							
																																		
	
							
								Somasundaram Arumugam
							
																																		
	
							
								Rejina Afrin
							
																																		
	
							
								Masahiko Yamamoto
							
																																		
	
							
								Yasuhiro Matsubayashi
							
																																		
	
							
								Hirohito Sone
							
																																		


				
			
																	
					
												DOI:
					

					
						
							https://doi.org/10.31989/ffhd.v14i5.1341
						
					
				
			

						
										
					Abstract

					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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																			2024-05-18
																	

				
							

			
						
										

											
							
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									Vol. 14 No. 5 (2024): May 2024
								
							

						
					
											
							
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								Research Articles
							

						
					
									

			
						
										
					
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