Shochu kasu, a distillery by-product separated by twice as much as the amount of
shochu through the process of sweet potato
shochu manufacture(Japanese traditional liquor), is expected to add value to distillery by-products. In the present study, we used this sweet potato
shochu-derived distillery by-product as a medium for culturing
koji mold. To determine the preventive effects of fermented products made from sweet potato
shochu-derived distillery products(FPs)against metabolic syndrome, we examined their effects on lipid and carbohydrate metabolisms. C57BL/6J mice were fed an AIN-93G-based diet containing 2% fermented products(2% FPs), 5% fermented products(5% FPs), and 10% fermented products(10% FPs)for 8 weeks. We observed that weight gain, perirenal white adipose tissue, epididymal white adipose tissue, and serum cholesterol levels in the 10% FPs group were significantly lower than those in the other groups. These findings indicated that FPs exert preventive effects on the metabolic syndrome.
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