Cholesterol-Lowering Effect of Kori-Tofu Protein and Its High-Molecular-Weight Fraction Content
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- ISHIGURO Takahiro
- Food Research Center, Asahimatsu Foods Co., Ltd.
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- TATSUNOKUCHI Seiji
- Food Research Center, Asahimatsu Foods Co., Ltd.
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- MITSUI Nobuo
- Food Research Center, Asahimatsu Foods Co., Ltd.
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- KAYAHARA Hisataka
- Food Research Center, Asahimatsu Foods Co., Ltd.
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- MURASAWA Hisashi
- Food Research Center, Asahimatsu Foods Co., Ltd.
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- KONISHI Yotaro
- Faculty of Human Life Science, Osaka City University
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- NAGAOKA Satoshi
- Faculty of Applied Biological Sciences, Gifu University
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Abstract
The serum total cholesterol concentration was significantly lower in the kori-tofu feeding group than in the soy protein isolate (SPI) group, except on the 28th day of the experiment. The high-molecular-weight fraction (HMF) content of the kori-tofu protein was significantly higher than that of SPI. This difference in the HMF content may have influenced the cholesterol-lowering effect of the protein.
Journal
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- Bioscience, Biotechnology, and Biochemistry
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Bioscience, Biotechnology, and Biochemistry 75 (3), 575-577, 2011
Japan Society for Bioscience, Biotechnology, and Agrochemistry
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Details 詳細情報について
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- CRID
- 1390001206477120128
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- NII Article ID
- 10028202072
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- NII Book ID
- AA10824164
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- ISSN
- 13476947
- 09168451
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- NDL BIB ID
- 11051876
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- Text Lang
- en
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed
