Black soybean extract reduces fatty acid contents in subcutaneous, but not in visceral adipose triglyceride in high-fat fed rats

Daisuke SatoDepartment of Biomedical Information Engineering, Graduate School of Medical Science, Yamagata University, Yamagata, Japan, Correspondence[email protected]

Masataka KusunokiDepartment of Internal Medicine, Medical Clinic, Aichi Medical University, Nagoya, Japan,

Narumi SeinoDepartment of Biomedical Information Engineering, Graduate School of Medical Science, Yamagata University, Yamagata, Japan,

Atsuyoshi NishinaDepartment of Materials and Applied Chemistry, College of Science and Technology, Nihon University, Tokyo, Japan,

Zhonggang FengDepartment of Bio-Systems Engineering, Graduate School of Science and Engineering, Yamagata University, Yonezawa, Japan, and

Kazuhiko TsutsumiOkinaka Memorial Institute for Medical Research, Tokyo, Japan

Takao NakamuraDepartment of Biomedical Information Engineering, Graduate School of Medical Science, Yamagata University, Yamagata, Japan,

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Abstract

It is known that black soybean (BS) extract, rich in polyphenols, has beneficial effects against obesity, inflammation and insulin resistance. However, detailed effects of BS on lipid metabolism have not been documented well. In the present study, we compared fatty acid composition in visceral and subcutaneous adipose tissues of high-fat fed (HFF) rats and BS administered HFF rats. Black soybean administration for 6 weeks influenced neither body nor adipose tissue weights, blood glucose, plasma insulin levels, or insulin sensitivity. However, BS reduced several saturated (C14:0 and C16:0), monounsaturated (C14:1n-5 and C18:1n-9) and n-6 polyunsaturated (C18:2n-6, C20:3n-6, C20:4n-6 and C22:4n-6) fatty acid contents in subcutaneous fat without any change in n-3 polyunsaturated fatty acid contents. No such effect was observed in fatty acid composition in visceral fat. Long-chain fatty acids are involved in regulation of inflammation. Therefore, those reduced fatty acids may be linked to the effects on suppressing inflammation.

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Acknowledgements

We thank Mai Kowatari, Toru Karimata, Kanako Oda, Hiroyuki Sasaki, Mai Kodama and Ryoichi Nakamura for their assistance in the animal experiments. We thank the Kikuchi Foods Industry Co. Ltd., for providing black soybean extract without accepting compensation.

Declaration of interest

The authors report no conflicts of interest.

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Black soybean extract reduces fatty acid contents in subcutaneous, but not in visceral adipose triglyceride in high-fat fed rats

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Black soybean extract reduces fatty acid contents in subcutaneous, but not in visceral adipose triglyceride in high-fat fed rats

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