Modulatory Effect of Fermented Black Soybean and Adlay on Gut Microbiota Contributes to Healthy Aging
Yen‐Chun Koh, Lee‐Han Kuo, Ya‐Yun Chang, Yen‐Chen Tung, Yi‐Chen Lo, Min‐Hsiung Pan
Abstract
Scope Aging is a natural process characterized by a multifactorial, physical decline, and functional disability. Nevertheless, healthy aging can be achieved by following a multidirectional strategy. The current study aims to investigate the anti‐aging potential of fermented black soybean and adlay (FBA). Methods and results FBA supplements are incorporated into a natural aging mouse model that is designed to evaluate anti‐aging effects. Results show that FBA supplementation prevents muscle loss and visceral adipose tissue accumulation. FBA can also reduce aging biomarkers (including the expression of hepatic p16 INK4A and galactosidase beta‐1 (GLB1). Hepatic 8‐hydoxy‐2'‐deoxyguanosine (8‐oxodG) and pro‐inflammatory cytokines have been significantly reduced. Lastly, FBA supplementation improves aging‐related gut microbial dysbiosis by reshaping gut microbial composition and promoting the growth of beneficial microbes such as Alistipes , Anaeroplasma , Coriobacteriaceae UCG002, and Parvibacter members in both genders of aged mice. In the functional prediction of gut microbiota, correlations to metabolic, neurodegenerative, infectious, and immune system diseases have been reduced in supplemented mice compared to aged mice. Moreover, FBA supplementation can reverse the reduced ability of microbiota in aged mice for lipid metabolism and xenobiotics biodegradation. Conclusions The results suggest that FBA exhibits noteworthy anti‐aging effects and that it can potentially be developed into a functional food for healthy aging.