Effect of <I>Okara</I> and Soymilk Mixture Fermented with Lactic Acid Bacteria on Short Chain Fatty Acid and Polyamine Concentration in Rat Cecum

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  • 乳酸発酵オカラ豆乳がラット盲腸内の短鎖脂肪酸およびポリアミン含量に及ぼす影響
  • ニュウサン ハッコウ オカラ トウニュウ ガ ラット モウチョウ ナイ ノ タンサ シボウサン オヨビ ポリアミン ガンリョウ ニ オヨボス エイキョウ

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Abstract

To investigate the effects of a mixture of okara and soymilk, fermented using lactic acid bacteria, on cecal short chain fatty acid and polyamine content, rats were fed one of three diets consisting of fermented okara/soymilk, guar gum and a mixture of fermented okara/soymilk and guar gum. Examination of body weight, food intake, food efficiency and fecal weight showed no significantly effects between the diet groups. The cecum weight was increased significantly in all rats fed one of the supplemented diets, compared to the control group. The concentration of cecal butyric acid was significantly higher in rats fed fermented okara/soymilk than in the control and guar gum groups, while the concentration of cecal spermidine was significantly higher in rats fed a fermented okara/soymilk and mixture of fermented okara/soymilk and guar gum than in the other groups. These results suggested that the effect on the microbial production of cecal short chain fatty acids and polyamines in fermented okara/soymilk depended on the intake of additional dietary fiber.

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