Influence of Multi-grain <i>koji</i> 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

DOI Web Site 8 References Open Access
  • Takahashi Kyoko
    Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University
  • Maeta Akihiro
    Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University
  • Asano Mariko
    Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University
  • Iguchi Takafumi
    YAEGAKI Bio-Industry, Inc.
  • Segawa Takayuki
    YAEGAKI Bio-Industry, Inc.

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<p>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.</p>

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