Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Influence of Multi-grain koji Supplementation on Body Fat Reduction in Rats Consuming a High Fat Diet and in 20 Young Women: A Single-blind Placebo-controlled Intervention Study in a Single Center
Kyoko TakahashiAkihiro MaetaMariko AsanoTakafumi IguchiTakayuki Segawa
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2019 Volume 25 Issue 3 Pages 435-442

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Abstract

Multi-grain koji (MGK), an enzyme-rich food, is produced by solid-state fermentation of a mixture of seven types of grains. In this study, we aimed to assess the effects of MGK on body composition in rats fed a high fat diet, and in young women. Twenty human participants had a body fat percentage >28 %. These participants were blindly divided into test and placebo groups, with 0.5 g/day of MGK and autoclaved (inactivated) MGK consumed, respectively. The weights of liver and visceral fat were lower in rats fed a high-fat diet supplemented with MGK than those provided the autoclaved MGK. After 3 months, body weight and body mass index, and the percentage of body fat (in test group only) were significantly reduced compared to the values recorded before MGK intake. Thus, we demonstrate that MGK supplementation is effective in decreasing body fat in women.

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© 2019 by Japanese Society for Food Science and Technology
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