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Identification of Characteristic Components and Foodstuffs in Healthy Japanese Diet and the Health Effects of a Diet with Increased Use Frequency of these Foodstuffs
Author(s) -
Iwagaki Yui,
Sakamoto Yu,
Sugawara Saeko,
Mizowaki Yui,
Yamamoto Kazushi,
Sugawara Tatsuya,
Kimura Kazuhiko,
Tsuduki Tsuyoshi
Publication year - 2017
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.201700430
Subject(s) - food science , cholesterol , seasoning , tbars , biology , adiponectin , chemistry , obesity , endocrinology , biochemistry , lipid peroxidation , antioxidant , raw material , ecology , insulin resistance
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.