Miso (Fermented soybean paste) suppresses visceral fat accumulation in mice, especially in combination with exercise

Ran Okouchi, Yuto Sakanoi, Tsuyoshi Tsuduki

Research output: Contribution to journalArticlepeer-review

8 Citations (Scopus)

Abstract

We investigated whether the difference in miso consumption between the Japanese diets of 1975 and 2010 has influenced the observed increase in diet-induced obesity. To recreate the 2010 and 1975 Japanese high-fat diets with the corresponding proportions of miso, freeze-dried miso was added to high-fat mouse feed at 1.6% and 2.6%, respectively. When 5-week-old male Institute of Cancer Research (ICR) mice were provided each of these diets ad libitum for 8 weeks, it was found that the white adipose tissue weight and adipocyte area were lower in mice receiving the 1975 diet than in those receiving the 2010 diet. Therefore, high miso consumption is one reason why the 1975 Japanese diet tended to not lead to obesity. Next, the combined effects of treadmill exercise and miso consumption were investigated. The mice were divided into three groups, which were provided either a high-fat diet (group C), a high-fat diet with exercise (group C + E), or a miso-supplemented high-fat diet with exercise (group M + E) for 8 weeks. In this experiment, the white adipose tissue weight and adipocyte area in group M + E were lower than in group C. When the mRNA expression of lipid metabolism-associated genes in adipose tissue was measured, we found that expression of Hsl (lipase, hormone sensitive), which is involved in lipolysis, and Pparg (peroxisome proliferator activated receptor gamma), which regulates adipocyte differentiation upstream of Hsl, was increased in group M + E. These results clearly demonstrated that lipid accumulation in the adipose tissues is suppressed by miso consumption in combination with exercise.

Original languageEnglish
Article number560
JournalNutrients
Volume11
Issue number3
DOIs
Publication statusPublished - 2019 Mar

Keywords

  • Anti-obesity
  • Exercise
  • Fermented soybean paste
  • Miso
  • Visceral fat accumulation

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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