Propagule Powder of Japanese Yam (Dioscorea Japonica) Reduces High-Fat Diet-Induced Metabolic Stress in Mice through the Regulation of Hepatic Gene Expression

Abstract

Scope: Japanese yam propagules are supposed to have high potential as a functional food. However, there are almost no studies examining their physiological function. This study aims to elucidate the physiological function of Japanese yam propagules that are heated, freeze-dried, and powdered.

Methods and results: A high-fat diet with Japanese yam propagules is administered to mice for 4 weeks. High-fat loading induces a decline in respiratory quotient, and a high-fat diet with propagules reduces it more. This result suggests that propagules increase fat oxidation, indicating fat utilization. The hepatic transcriptome is analyzed using a DNA microarray. Some of the genes affected by high-fat loading are reversed by simultaneous ingestion of propagules. Such genes are mainly involved in the immune system and fat metabolism. High-fat loading induces hepatic inflammation, which is repressed by simultaneous ingestion of propagules. For lipid metabolism, propagules repress an increase in cholesterol biosynthesis and catabolism by high-fat loading. Regarding carbohydrate metabolism, propagules decrease glycolysis and glycogen synthesis and increase gluconeogenesis. Moreover, amino acids are converted into pyruvate and then used for gluconeogenesis.

Conclusion: Propagules act to delay the occurrence of hepatic disease by suppressing carbohydrate and fat metabolism disorders in high-fat loaded mice.

Keywords: Japanese yam propagule; food functionality; metabolic stress; respiratory quotient; transcriptome.