Hypolipidemic effect of water‐extractive components from funazushi: A fermented product of crucian carp

• Published in: Journal of food biochemistry Vol. 42; no. 6; pp. e12700 - n/a
• Main Author: Ito, Koji
• Format: Journal Article
• Language: English
• Published: 01-12-2018
• Subjects: bile acid; cholesterol; funazushi; hypolipidemic effect; triglyceride
• ISSN: 0145-8884; 1745-4514
• DOI: 10.1111/jfbc.12700

To verify minor physiological functions of funazushi and its water‐extractive components (extracts), the hypolipidemic effects of extracts from funazushi, a traditional fermented crucian carp in Japan, were examined. Administration of funazushi extract to rats suppressed the plasma levels of cholesterol and triglycerides and tended to increase the fecal levels of triglycerides, cholesterol, and bile acids (BAs). The addition of funazushi extract to artificial micelles composed of lipids, BAs and distilled water decreased the contents of lipids transported to the aqueous layer, indicating a decrease in the micellar solubility of lipids. This decrease in micellar solubility is thought to be attributable to the binding of certain components in the funazushi extract to the BAs. These results suggest that the hypolipidemic effect of funazushi extract is related to the inhibition of BA activity, leading to suppressed micellar solubility of lipids in the intestine and enhanced lipid excretion.
Practical applications
The extractive components from fermented foods such as funazushi are thought to have various physiological functions, including decreases in blood lipid levels relating to the inhibition of bile acids, but most of those functions have not been verified scientifically. To promote an application of fermented foods as functional foods, verification of the physiological functions based on scientific evidence is considered to be indispensable.