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Published on: March 25, 2020
Amylomyces rouxii strain CBS 438.76 affects cholesterol metabolism in cholesterol-fed rats
Michihiro Fukushima1, Kyu-Ho Han, Yae Taneichi
1Department of Animal Science, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido 080-8555, Japan. fukushim@obihiro.ac.jp
Abstract:
We examined the effects of Amylomyces rouxii, which is a mold found in some fermented foods in Indonesia, on serum cholesterol and hepatic LDL receptor mRNA in rats. Rats were fed a 0.5% cholesterol-enriched diet with (A. rouxii group) or without (control group) 30 g/kg A. rouxii for 4 wk. There were no significant differences in the body weight, food intake or liver weight among the groups. However, the weight of the cecum in the A. rouxii-fed group was significantly higher than that in the control group. The cecal pH in the A. rouxii-fed group was significantly lower than that in the control group. Cecal acetic acid, propionic acid and total SCFA concentrations in the A. rouxii-fed group were significantly higher than those in the control group. The serum total cholesterol and VLDL+intermediate density lipoprotein (IDL)+LDL-cholesterol concentrations in the control group were significantly higher than those in the A. rouxii-fed group at the end of the 4-wk feeding period. There were no significant differences in the HDL-cholesterol or triglyceride concentrations between the groups. The hepatic LDL receptor and cholesterol 7alpha-hydroxylase mRNA levels in the A. rouxii-fed group were significantly higher than those in the control group. The results of this study demonstrate that feeding of A. rouxii lowers the serum total cholesterol level by enhancement of the cecal SCFA concentration and the hepatic LDL receptor mRNA.
Insights
Amylomyces rouxii, a mold from Indonesian fermented foods, effectively lowers serum cholesterol in rats. This beneficial effect is linked to increased gut microbial metabolites and enhanced liver LDL receptor expression.
Area of Science:
- Microbiology
- Biochemistry
- Nutritional Science
Background:
- Amylomyces rouxii is a mold utilized in Indonesian fermented foods.
- High cholesterol levels pose significant health risks.
- Understanding the metabolic impact of food-derived microorganisms is crucial for health.
Purpose of the Study:
- To investigate the effects of Amylomyces rouxii on serum cholesterol levels in rats.
- To examine the impact of A. rouxii on hepatic LDL receptor mRNA expression.
- To explore the relationship between A. rouxii consumption and gut microbial metabolites.
Main Methods:
- Rats were fed a cholesterol-enriched diet supplemented with or without Amylomyces rouxii for 4 weeks.
- Serum cholesterol, VLDL+IDL+LDL-cholesterol, HDL-cholesterol, and triglyceride levels were measured.
- Hepatic LDL receptor and cholesterol 7alpha-hydroxylase mRNA levels were analyzed.
- Cecal weight, pH, and short-chain fatty acid (SCFA) concentrations were determined.
Main Results:
- Amylomyces rouxii supplementation did not affect body weight, food intake, or liver weight.
- Rats fed A. rouxii showed significantly higher cecal weight, lower cecal pH, and increased cecal acetic acid, propionic acid, and total SCFA concentrations.
- Serum total cholesterol and VLDL+IDL+LDL-cholesterol levels were significantly reduced in the A. rouxii group.
- Hepatic LDL receptor and cholesterol 7alpha-hydroxylase mRNA levels were significantly elevated in rats fed A. rouxii.
Conclusions:
- Amylomyces rouxii consumption lowers serum total cholesterol in rats.
- This cholesterol-lowering effect is associated with enhanced cecal SCFA production.
- Increased hepatic LDL receptor mRNA expression plays a role in the hypocholesterolemic effect of A. rouxii.
