Identification of Characteristic Components and Foodstuffs in Healthy Japanese Diet and the Health Effects of a Diet with Increased Use Frequency of these Foodstuffs

Yui Iwagaki, Yu Sakamoto, Saeko Sugawara, Yui Mizowaki, Kazushi Yamamoto, Tatsuya Sugawara, Kazuhiko Kimura, Tsuyoshi Tsuduki

    Research output: Contribution to journalArticlepeer-review

    21 Citations (Scopus)

    Abstract

    Scope: Our recent study showed that the 1975 Japanese diet exhibited strong health benefits. In the current study, we aimed to develop a diet with even higher health benefits. Methods: First, to determine the characteristic components in the 1975 diet, we used mass spectrometry for analysis of Japanese diets from several years and performed principal component analysis. Next, a diet with an increased use frequency of foodstuffs contained characteristic components (the modified diet) was prepared and fed to mice. Results: Performed principal component analysis revealed that the 1975 diet contained 14 characteristic components that were found in fish, fruits, vegetables, seaweed, soybean foods, soup stock “dashi”, and fermented seasoning. Based on these, the modified diet was prepared and fed to mice. The liver total cholesterol and serum LDL cholesterol decreased significantly in mice fed the modified diet and serum total cholesterol showed a downward trend, compared to mice fed the 1975 diet. There was no difference between the modified diet and the control groups. In addition, serum adiponectin level increased in mice fed the modified diet and serum TBARS and IL-6 levels decreased. Conclusion: By modifying the 1975 diet, it was possible to make a diet with more benefit.

    Original languageEnglish
    Article number1700430
    JournalMolecular Nutrition and Food Research
    Volume61
    Issue number12
    DOIs
    Publication statusPublished - 2017 Dec

    Keywords

    • CE-TOFMS
    • ICP-MS
    • Japanese diet
    • LC-TOFMS
    • principal component analysis

    ASJC Scopus subject areas

    • Biotechnology
    • Food Science

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