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

Abnormal fat accumulation with gut microbiota dysbiosis results in hepatic inflammation by upregulating the release of lipopolysaccharide (LPS) and inflammatory cytokine. , a traditional fermented condiment, has beneficial effects, such as anti-colonic inflammatory effects. However, has been controversial because of its high salt content (the Korean Paradox). Thus, the present study aimed to investigate the preventative effects of 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 (HBM), and HD with diverse beneficial microbiota (DBM). markedly reduced lipid accumulation, hepatic injury, and inflammation response. Furthermore, attenuated protein expression involved in the JNK/IκB/NF-κB pathway. Additionally, regulated the gut microbiota-derived LPS production and ratio. regulated the levels of gut microbiota such as , and which were correlated with hepatic inflammation. Salt did not have foregoing effects, meaning that the salt content in did not affect its anti-inflammatory effect. In conclusion, 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.