한국미생물·생명공학회지 (Microbiology and Biotechnology Letters)

  • 제50권4호
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  • Pages.522-532
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  • 2022
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  • 1598-642X(pISSN)
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  • 2234-7305(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
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Cheonggukjang Fermented with Bacillus subtilis SCGB574 Ameliorates High Fat Diet-Deteriorated Large Intestinal Health in Rat Model

  • Jae Ho, Choi (Subtropical/Tropical Organism Gene Bank, Jeju National University) ;
  • Jiyon, Kim (Faculty of Biotechnology, College of Applied Life Sciences, SARI, Jeju National University) ;
  • Taekyun, Shin (Department of Veterinary Anatomy, College of Veterinary Medicine and Veterinary Medical Research Institute, Jeju National University) ;
  • Myeong Seon, Ryu (Department of Research and Development, Microbial Institute for Fermentation Industry (MIFI)) ;
  • Hee-Jong, Yang (Department of Research and Development, Microbial Institute for Fermentation Industry (MIFI)) ;
  • Do-Youn, Jeong (Department of Research and Development, Microbial Institute for Fermentation Industry (MIFI)) ;
  • Hong-Seok, Son (Department of Food Biosciences and Technology, College of Life Sciences and Biotechnology, Korea University) ;
  • Tatsuya, Unno (Subtropical/Tropical Organism Gene Bank, Jeju National University)
  • 투고 : 2022.08.07
  • 심사 : 2022.11.15
  • 발행 : 2022.12.28
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초록

Cheonggukjang is a traditional fermented food in Korea, which is known to exert beneficial effects on health. In this study, we evaluated the effects of cheonggukjang fermented by Bacillus subtilis SCGB 574 (B574) on high fat diet (HFD)-deteriorated large intestinal health. Rats were fed with HFD or HFD supplemented with 10.1% cheonggukjang (B574). Fecal microbiota was analyzed based on 16S rRNA gene sequences, and the fecal and serum metabolome were measured using GC-MS. Our results showed that SCGB574 intake significantly reduced body weight, restored tight junction components, and ameliorated inflammatory cell infiltration. SCGB574 also shifted gut microbiota by increasing the abundance of short chain fatty acid producers such as Alistipes and Flintibacter, although it decreased the abundance of Lactobacillus. Serum and fecal metabolome analyses showed significantly different metabolic profiles between the groups. The top five metabolites increased by SCGB574 were i) arginine biosynthesis, ii) alanine, aspartate, and glutamate metabolism; iii) starch and sucrose metabolism; iv) neomycin, kanamycin, and gentamicin biosynthesis; and v) galactose metabolism. These results showed that cheonggukjang fermented by SCGB574 ameliorates adverse effects of HFD through improving intestinal health.

키워드

과제정보

This research was supported, in part, by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (2016R1A6A1A03012862) and the Traditional Culture Convergence Research Program through the NRF funded by the Ministry of Science and Information and Communications Technology (ICT) (NRF-2016M3C1B5907152), Republic of Korea. We are grateful to Sustainable Agriculture Research Institute (SARI) in Jeju National University for providing the experimental facilities.

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