The Effect of Fermented Food Containing Aspergillus Oryzae (Amazake or Raw-SHIOKOJI) Consumption on Abdominal Symptoms Associated with Premenstrual Syndrome in Japanese Women

Noriaki  Wakana; Mami  Wakana; Sakiko  Inaba; Tomomi  Shirai; Kazuhiro  Homma; Etsuro  Tanaka; Naoto  Fukuyama

doi:10.18502/jnfs.v9i4.16887

Noriaki Wakana Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture, Tokyo, Japan
Mami Wakana Department of Food and Nutritional Science, Graduate School of Agriculture, Tokyo University of Agriculture, Tokyo, Japan
Sakiko Inaba Department of Food and Nutritional Science, Graduate School of Applied Bioscience, Tokyo University of Agriculture, Tokyo, Japan.
Tomomi Shirai Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture, Tokyo, Japan
Kazuhiro Homma Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture, Tokyo, Japan
Etsuro Tanaka Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture, Tokyo, Japan
Naoto Fukuyama Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture, Tokyo, Japan

DOI: https://doi.org/10.18502/jnfs.v9i4.16887

Keywords: Menstrual cycle; Abdominal pain; Women; Premenstrual syndrome Fermented food.

Abstract

Background: Psychological and physical symptoms such as irritability, headache, abdominal pain, difficulty with bowel movements, and drowsiness that occur because of hormonal fluctuations during the menstrual cycle refer to premenstrual syndrome (PMS). The study examined whether the intake of fermented food containing Aspergillus oryza (Amazake and Raw-SHIOKOJI), a traditional Japanese food, improved the abdominal symptoms associated with PMS. Method: Eleven healthy Japanese collegiate women in their 20s participated in this interventional study. The study period was set to 28 days per phase, and the participants were examined over three separate phases: before, during, and after the intake of Amazake or Raw-SHIOKOJI. The participants were instructed to maintain a daily record of their food intake, bowel movements and menstruation throughout the study period. Results: The intake of fiber, fat, protein, and carbohydrate among 11 participants were similar, with no significant difference between the two groups. Menstrual abdominal discomfort in women in their 20s was noted during the luteal and menstrual phases. Eight participants (72.7%) experienced abdominal discomfort during the luteal phase and all participants experienced abdominal discomfort during the menstrual phase. Consuming fermented food containing Aspergillus oryzae may reduce PMS abdominal symptoms by 72.7%. Conclusion: This study showed that consumption of food containing Aspergillus oryzae reduced abdominal discomfort associated with the luteal phase and may improve menstruating women's health and quality of life.