Miso, fermented soybean paste, suppresses high-fat/high-sucrose diet-induced muscle atrophy in mice

Yoshitaka Hashimoto; Takuro Okamura; Ryo Bamba; Yuta Yoshimura; Chihiro Munekawa; Ayumi Kaji; Akane Miki; Saori Majima; Takafumi Senmaru; Emi Ushigome; Hiroshi Takakuwa; Ryoichi Sasano; Naoko Nakanishi; Masahide Hamaguchi; Michiaki Fukui

doi:10.3164/jcbn.23-36

Original Articles

Miso, fermented soybean paste, suppresses high-fat/high-sucrose diet-induced muscle atrophy in mice

Yoshitaka Hashimoto, Takuro Okamura, Ryo Bamba, Yuta Yoshimura, Chihiro Munekawa, Ayumi Kaji, Akane Miki, Saori Majima, Takafumi Senmaru, Emi Ushigome, Hiroshi Takakuwa, Ryoichi Sasano, Naoko Nakanishi, Masahide Hamaguchi, Michiaki Fukui

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Yoshitaka Hashimoto
Department of Endocrinology and Metabolism, Kyoto Prefectural University of Medicine, Graduate School of Medical Science
Department of Diabetes and Endocrinology, Matsushita Memorial Hospital
Takuro Okamura
Department of Endocrinology and Metabolism, Kyoto Prefectural University of Medicine, Graduate School of Medical Science
Ryo Bamba
Department of Endocrinology and Metabolism, Kyoto Prefectural University of Medicine, Graduate School of Medical Science
Yuta Yoshimura
Department of Endocrinology and Metabolism, Kyoto Prefectural University of Medicine, Graduate School of Medical Science
Chihiro Munekawa
Department of Endocrinology and Metabolism, Kyoto Prefectural University of Medicine, Graduate School of Medical Science
Ayumi Kaji
Department of Endocrinology and Metabolism, Kyoto Prefectural University of Medicine, Graduate School of Medical Science
Akane Miki
Department of Endocrinology and Metabolism, Kyoto Prefectural University of Medicine, Graduate School of Medical Science
Saori Majima
Department of Endocrinology and Metabolism, Kyoto Prefectural University of Medicine, Graduate School of Medical Science
Takafumi Senmaru
Department of Endocrinology and Metabolism, Kyoto Prefectural University of Medicine, Graduate School of Medical Science
Emi Ushigome
Department of Endocrinology and Metabolism, Kyoto Prefectural University of Medicine, Graduate School of Medical Science
Hiroshi Takakuwa
Agilent Technologies, Chromatography Mass Spectrometry Sales Department, Life Science and Applied Markets Group
Ryoichi Sasano
AiSTI Science Co., Ltd.
Naoko Nakanishi
Department of Endocrinology and Metabolism, Kyoto Prefectural University of Medicine, Graduate School of Medical Science
Masahide Hamaguchi
Department of Endocrinology and Metabolism, Kyoto Prefectural University of Medicine, Graduate School of Medical Science
Michiaki Fukui
Department of Endocrinology and Metabolism, Kyoto Prefectural University of Medicine, Graduate School of Medical Science

Keywords: sarcopenia, obesity, gut microbiota, fermented food, short-chain fatty acid

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Supplementary material

2024 Volume 74 Issue 1 Pages 63-69

DOI https://doi.org/10.3164/jcbn.23-36

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Abstract

This study investigated the effects of miso, a traditional fermented soybean food in Japan, on muscle mass atrophy. Eight week old male C57BL/6J mice were fed high fat/high sucrose diet with or without miso for 12 weeks. A miso diet increased soleus muscle weights (p<0.05) and reduced intraperitoneal glucose tolerance and insulin tolerance (p<0.05). The miso diet downregulated the Tnfα and Ccl2 expression, related to inflammation, and Trim63 and Fbxo32 expression, related to muscle atrophy, in the soleus muscle (p<0.05). The miso diet increased short-chain fatty acids levels, including acetic, propanoic, and butanoic acids, in the feces, serum, and soleus muscle (p<0.05). According to the LEfSe analysis, the miso diet increased family Prevotellaceae, family Christensenellaceae, family Dehalobacterium, family Desulfitibacter; family Deferribacteraceae, order Deferribacterales, class Deferribacteres; and family Gemmatimonadaceae, order Gemmatimonadetes, and class Gemmatimonadales, whereas the miso diet decreased family Microbacteriaceae, order Micrococcales, class Actinobacteria, and family Lactobacillaceae. Miso suppressed high fat/high sucrose diet induced impaired glucose tolerance, low muscle strength, and muscle atrophy by improving dysbiosis and increasing short-chain fatty acids production and provides new insights into the preventive effects of fermented foods on sarcopenia.

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