Metabolome Analysis of the Effects of Sake Lees on Adipocyte Differentiation and Lipid Accumulation

Abstract

Obesity, along with hypertension and hyperlipidemia, is one of the leading factors of metabolic syndrome, which increases the risk of diabetes. However, controlling obesity is a global challenge. Sake lees, or Japanese rice wine lees, is a by-product of sake fermentation and has been consumed in Japan for a long time. Sake lees contains an abundance of amino acids, peptides, dietary fiber, and micronutrients, which make it highly nutritional. Additionally, sake lees has been reported to have multiple interesting effects when ingested and may aid in combating obesity. In this study, we investigated the effects of sake lees materials on preadipocyte differentiation and fat accumulation in preadipocyte cells (3T3-L1) and analyzed it with a metabolome analysis. We found that compared to the control group, lipid accumulation was suppressed by 80.9% when the 100 °C extract of indigestible sake lees component (ISLCs) was added to 1 mg/mL. Additionally, the metabolome analysis revealed various other differences between the control group and the group treated with ISLCs, especially in amino acids concentrations. Based on the above findings, we demonstrate that ISLCs affect the amino acid metabolic pathways, which in turn affect differentiation and lipid accumulation in adipocytes. Therefore, we suggest that sake lees may aid in combating obesity and addressing metabolic syndromes, both of which can be considered as global issues. The limitation of this research is sake lee is a general non-direct edible raw material and it is difficult to add as a regular diet.