抄録
Amazake, a traditional Japanese fermented beverage made from rice and sake cake, has been enjoyed for centuries for its sweet flavor and nutritional benefits. Rich in essential nutrients such as glucose, amino acids, and vitamins, amazake is known for its potential to alleviate fatigue and improve skin health. Despite its long history and reputation for promoting wellness, its specific effects on gut health still need to be explored. Amazake contains beneficial components like oligosaccharides and dietary fiber, which serve as fermentation substrates for gut-friendly bacteria. Based on these properties, we hypothesized that consuming amazake might influence the intestinal microbiota in ways that support overall health. To test this idea, a study was conducted in which mice were fed koji amazake—a type of amazake made using koji mold. Our group analyzed changes in the mice's gut microbiota and found some remarkable results. The amazake-fed mice showed a significant increase in the number and diversity of intestinal bacteria compared to the control group. Notably, bacteria from the families Lachnospiraceae and Ruminococcaceae- known for producing butyrate, a compound essential for maintaining gut health and other bodily functions— were significantly more abundant in the amazaketreated group. These findings suggest that regular consumption of amazake may promote a healthier gut microbiome, potentially leading to broader health benefits.
