Gochujang Ameliorates Hepatic Inflammation by Improving Dysbiosis of Gut Microbiota in High-Fat Diet-Induced Obese Mice

Abstract

Abnormal fat accumulation with gut microbiota dysbiosis results in hepatic inflammation by upregulating the release of lipopolysaccharide (LPS) and inflammatory cytokine. <i>Gochujang</i>, a traditional fermented condiment, has beneficial effects, such as anti-colonic inflammatory effects. However, <i>Gochujang</i> has been controversial because of its high salt content (the Korean Paradox). Thus, the present study aimed to investigate the preventative effects of <i>Gochujang</i> on hepatic inflammation and related gut microbiota through discussing the Korean Paradox. The mice were divided into groups including a normal diet (ND), high-fat diet (HD), HD with salt (SALT), HD with a high percentage of beneficial microbiota <i>Gochujang</i> (HBM), and HD with diverse beneficial microbiota <i>Gochujang</i> (DBM). <i>Gochujang</i> markedly reduced lipid accumulation, hepatic injury, and inflammation response. Furthermore, <i>Gochujang</i> attenuated protein expression involved in the JNK/IκB/NF-κB pathway. Additionally, <i>Gochujang</i> regulated the gut microbiota-derived LPS production and <i>Firmicutes/Bacteroidetes</i> ratio. <i>Gochujang</i> regulated the levels of gut microbiota such as <i>Bacteroides, Muribaculum</i>, <i>Lactobacillus,</i> and <i>Enterorhabdus,</i> which were correlated with hepatic inflammation. Salt did not have foregoing effects, meaning that the salt content in <i>Gochujang</i> did not affect its anti-inflammatory effect. In conclusion, <i>Gochujang</i> showed anti-hepatic inflammation effects via reduced lipid accumulation, hepatic injury, and inflammatory response together with reorganization of gut microbiota dysbiosis regardless of salt content and the difference of micro bacteria composition.