Possibility of a Product of Awamori Moromi Vinegar Fermented by <i>Lactobacillus plantarum</i> K-3 as a Prebiotic

Yuichi Nodake; Chiharu Koshi; Chinatsu Kobayashi; Choryo Uema; Satomi Toda; Toki Taira

doi:doi:10.11648/j.jfns.20221002.13

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Possibility of a Product of Awamori Moromi Vinegar Fermented by Lactobacillus plantarum K-3 as a Prebiotic

Yuichi Nodake, Chiharu Koshi, Chinatsu Kobayashi, Choryo Uema, Satomi Toda, Toki Taira

Published in Journal of Food and Nutrition Sciences (Volume 10, Issue 2)

Received: 10 April 2022 Accepted: 23 April 2022 Published: 28 April 2022

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Abstract

Awamori moromi vinegar (AMV) contains essential amino acids and citric acid; however, its peculiar flavor prevents its acceptance as a functional food material. In a previous study, a fermented product of AMV (FP-AMV) was prepared using Lactobacillus plantarum K-3 to resolve the peculiar flavor of AMV, and its possibility to improve lipid metabolism through an approach to gut microbiota was suggested. In this study, using in vitro and in vivo experiments, it was aimed to determine whether FP-AMV could be used as a prebiotic to improve gut microbiota. The in vitro prebiotic assay showed increased turbidity for eight lactic acid bacteria and five bifidobacteria with the addition of FP-AMV, suggesting the comprehensive bacterial growth-promoting effect of FP-AMV. In contrast, the growth of Clostridium perfringens was greatly suppressed by FP-AMV. Therefore, an animal experiment was conducted to investigate the relationship between FP-AMV ingestion and the gut microbiota. Gut microbiota analysis of fecal samples in animal experiments proved that FP-AMV induced not only an increase in the prevalence of probiotic species, such as Lactobacillus and Bacteroides, but also a decrease in the prevalence of pathogenic species, such as Clostridium, in the gut microbiota of male C57BL/6JJcl mice. These results suggest that FP-AMV contributes to the improvement of the gut microbiota and the gut environment. Thus, it can be used as a potential prebiotic food.

Published in	Journal of Food and Nutrition Sciences (Volume 10, Issue 2)
DOI	10.11648/j.jfns.20221002.13
Page(s)	47-52
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Fermented Product of Awamori Moromi Vinegar (FP-AMV), Lactobacillus plantarum K-3, Gut Microbiota, Prebiotics

References

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APA Style

Yuichi Nodake, Chiharu Koshi, Chinatsu Kobayashi, Choryo Uema, Satomi Toda, et al. (2022). Possibility of a Product of Awamori Moromi Vinegar Fermented by Lactobacillus plantarum K-3 as a Prebiotic. Journal of Food and Nutrition Sciences, 10(2), 47-52. https://doi.org/10.11648/j.jfns.20221002.13

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ACS Style

Yuichi Nodake; Chiharu Koshi; Chinatsu Kobayashi; Choryo Uema; Satomi Toda, et al. Possibility of a Product of Awamori Moromi Vinegar Fermented by Lactobacillus plantarum K-3 as a Prebiotic. J. Food Nutr. Sci. 2022, 10(2), 47-52. doi: 10.11648/j.jfns.20221002.13

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AMA Style

Yuichi Nodake, Chiharu Koshi, Chinatsu Kobayashi, Choryo Uema, Satomi Toda, et al. Possibility of a Product of Awamori Moromi Vinegar Fermented by Lactobacillus plantarum K-3 as a Prebiotic. J Food Nutr Sci. 2022;10(2):47-52. doi: 10.11648/j.jfns.20221002.13

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@article{10.11648/j.jfns.20221002.13,
  author = {Yuichi Nodake and Chiharu Koshi and Chinatsu Kobayashi and Choryo Uema and Satomi Toda and Toki Taira},
  title = {Possibility of a Product of Awamori Moromi Vinegar Fermented by Lactobacillus plantarum K-3 as a Prebiotic},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {10},
  number = {2},
  pages = {47-52},
  doi = {10.11648/j.jfns.20221002.13},
  url = {https://doi.org/10.11648/j.jfns.20221002.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20221002.13},
  abstract = {Awamori moromi vinegar (AMV) contains essential amino acids and citric acid; however, its peculiar flavor prevents its acceptance as a functional food material. In a previous study, a fermented product of AMV (FP-AMV) was prepared using Lactobacillus plantarum K-3 to resolve the peculiar flavor of AMV, and its possibility to improve lipid metabolism through an approach to gut microbiota was suggested. In this study, using in vitro and in vivo experiments, it was aimed to determine whether FP-AMV could be used as a prebiotic to improve gut microbiota. The in vitro prebiotic assay showed increased turbidity for eight lactic acid bacteria and five bifidobacteria with the addition of FP-AMV, suggesting the comprehensive bacterial growth-promoting effect of FP-AMV. In contrast, the growth of Clostridium perfringens was greatly suppressed by FP-AMV. Therefore, an animal experiment was conducted to investigate the relationship between FP-AMV ingestion and the gut microbiota. Gut microbiota analysis of fecal samples in animal experiments proved that FP-AMV induced not only an increase in the prevalence of probiotic species, such as Lactobacillus and Bacteroides, but also a decrease in the prevalence of pathogenic species, such as Clostridium, in the gut microbiota of male C57BL/6JJcl mice. These results suggest that FP-AMV contributes to the improvement of the gut microbiota and the gut environment. Thus, it can be used as a potential prebiotic food.},
 year = {2022}
}

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TY  - JOUR
T1  - Possibility of a Product of Awamori Moromi Vinegar Fermented by Lactobacillus plantarum K-3 as a Prebiotic
AU  - Yuichi Nodake
AU  - Chiharu Koshi
AU  - Chinatsu Kobayashi
AU  - Choryo Uema
AU  - Satomi Toda
AU  - Toki Taira
Y1  - 2022/04/28
PY  - 2022
N1  - https://doi.org/10.11648/j.jfns.20221002.13
DO  - 10.11648/j.jfns.20221002.13
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 47
EP  - 52
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20221002.13
AB  - Awamori moromi vinegar (AMV) contains essential amino acids and citric acid; however, its peculiar flavor prevents its acceptance as a functional food material. In a previous study, a fermented product of AMV (FP-AMV) was prepared using Lactobacillus plantarum K-3 to resolve the peculiar flavor of AMV, and its possibility to improve lipid metabolism through an approach to gut microbiota was suggested. In this study, using in vitro and in vivo experiments, it was aimed to determine whether FP-AMV could be used as a prebiotic to improve gut microbiota. The in vitro prebiotic assay showed increased turbidity for eight lactic acid bacteria and five bifidobacteria with the addition of FP-AMV, suggesting the comprehensive bacterial growth-promoting effect of FP-AMV. In contrast, the growth of Clostridium perfringens was greatly suppressed by FP-AMV. Therefore, an animal experiment was conducted to investigate the relationship between FP-AMV ingestion and the gut microbiota. Gut microbiota analysis of fecal samples in animal experiments proved that FP-AMV induced not only an increase in the prevalence of probiotic species, such as Lactobacillus and Bacteroides, but also a decrease in the prevalence of pathogenic species, such as Clostridium, in the gut microbiota of male C57BL/6JJcl mice. These results suggest that FP-AMV contributes to the improvement of the gut microbiota and the gut environment. Thus, it can be used as a potential prebiotic food.
VL  - 10
IS  - 2
ER  -

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Author Information

Yuichi Nodake

School of Bioscience and Biotechnology, Tokyo University of Technology, Hachioji, Tokyo, Japan
Chiharu Koshi

School of Bioscience and Biotechnology, Tokyo University of Technology, Hachioji, Tokyo, Japan
Chinatsu Kobayashi

School of Bioscience and Biotechnology, Tokyo University of Technology, Hachioji, Tokyo, Japan
Choryo Uema

Ishikawa Distillery Inc., Nishihara Cho, Okinawa, Japan
Satomi Toda

Faculty of Pharmaceutical Sciences, Nagasaki International University, Sasebo, Nagasaki, Japan
Toki Taira

Department of Bioscience and Biotechnology, University of the Ryukyus, Nishihara Cho, Okinawa, Japan

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Plain Text BibTeX RIS

APA Style

Yuichi Nodake, Chiharu Koshi, Chinatsu Kobayashi, Choryo Uema, Satomi Toda, et al. (2022). Possibility of a Product of Awamori Moromi Vinegar Fermented by Lactobacillus plantarum K-3 as a Prebiotic. Journal of Food and Nutrition Sciences, 10(2), 47-52. https://doi.org/10.11648/j.jfns.20221002.13

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ACS Style

Yuichi Nodake; Chiharu Koshi; Chinatsu Kobayashi; Choryo Uema; Satomi Toda, et al. Possibility of a Product of Awamori Moromi Vinegar Fermented by Lactobacillus plantarum K-3 as a Prebiotic. J. Food Nutr. Sci. 2022, 10(2), 47-52. doi: 10.11648/j.jfns.20221002.13

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AMA Style

Yuichi Nodake, Chiharu Koshi, Chinatsu Kobayashi, Choryo Uema, Satomi Toda, et al. Possibility of a Product of Awamori Moromi Vinegar Fermented by Lactobacillus plantarum K-3 as a Prebiotic. J Food Nutr Sci. 2022;10(2):47-52. doi: 10.11648/j.jfns.20221002.13

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@article{10.11648/j.jfns.20221002.13,
  author = {Yuichi Nodake and Chiharu Koshi and Chinatsu Kobayashi and Choryo Uema and Satomi Toda and Toki Taira},
  title = {Possibility of a Product of Awamori Moromi Vinegar Fermented by Lactobacillus plantarum K-3 as a Prebiotic},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {10},
  number = {2},
  pages = {47-52},
  doi = {10.11648/j.jfns.20221002.13},
  url = {https://doi.org/10.11648/j.jfns.20221002.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20221002.13},
  abstract = {Awamori moromi vinegar (AMV) contains essential amino acids and citric acid; however, its peculiar flavor prevents its acceptance as a functional food material. In a previous study, a fermented product of AMV (FP-AMV) was prepared using Lactobacillus plantarum K-3 to resolve the peculiar flavor of AMV, and its possibility to improve lipid metabolism through an approach to gut microbiota was suggested. In this study, using in vitro and in vivo experiments, it was aimed to determine whether FP-AMV could be used as a prebiotic to improve gut microbiota. The in vitro prebiotic assay showed increased turbidity for eight lactic acid bacteria and five bifidobacteria with the addition of FP-AMV, suggesting the comprehensive bacterial growth-promoting effect of FP-AMV. In contrast, the growth of Clostridium perfringens was greatly suppressed by FP-AMV. Therefore, an animal experiment was conducted to investigate the relationship between FP-AMV ingestion and the gut microbiota. Gut microbiota analysis of fecal samples in animal experiments proved that FP-AMV induced not only an increase in the prevalence of probiotic species, such as Lactobacillus and Bacteroides, but also a decrease in the prevalence of pathogenic species, such as Clostridium, in the gut microbiota of male C57BL/6JJcl mice. These results suggest that FP-AMV contributes to the improvement of the gut microbiota and the gut environment. Thus, it can be used as a potential prebiotic food.},
 year = {2022}
}

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TY  - JOUR
T1  - Possibility of a Product of Awamori Moromi Vinegar Fermented by Lactobacillus plantarum K-3 as a Prebiotic
AU  - Yuichi Nodake
AU  - Chiharu Koshi
AU  - Chinatsu Kobayashi
AU  - Choryo Uema
AU  - Satomi Toda
AU  - Toki Taira
Y1  - 2022/04/28
PY  - 2022
N1  - https://doi.org/10.11648/j.jfns.20221002.13
DO  - 10.11648/j.jfns.20221002.13
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 47
EP  - 52
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20221002.13
AB  - Awamori moromi vinegar (AMV) contains essential amino acids and citric acid; however, its peculiar flavor prevents its acceptance as a functional food material. In a previous study, a fermented product of AMV (FP-AMV) was prepared using Lactobacillus plantarum K-3 to resolve the peculiar flavor of AMV, and its possibility to improve lipid metabolism through an approach to gut microbiota was suggested. In this study, using in vitro and in vivo experiments, it was aimed to determine whether FP-AMV could be used as a prebiotic to improve gut microbiota. The in vitro prebiotic assay showed increased turbidity for eight lactic acid bacteria and five bifidobacteria with the addition of FP-AMV, suggesting the comprehensive bacterial growth-promoting effect of FP-AMV. In contrast, the growth of Clostridium perfringens was greatly suppressed by FP-AMV. Therefore, an animal experiment was conducted to investigate the relationship between FP-AMV ingestion and the gut microbiota. Gut microbiota analysis of fecal samples in animal experiments proved that FP-AMV induced not only an increase in the prevalence of probiotic species, such as Lactobacillus and Bacteroides, but also a decrease in the prevalence of pathogenic species, such as Clostridium, in the gut microbiota of male C57BL/6JJcl mice. These results suggest that FP-AMV contributes to the improvement of the gut microbiota and the gut environment. Thus, it can be used as a potential prebiotic food.
VL  - 10
IS  - 2
ER  -

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