Effect of Natto-feeding on cholesterol levels of rats.

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  • 納豆がラットのコレステロールレベルに及ぼす影響
  • ナットウ ガ ラット ノ コレ ステロール レベル ニ オヨボス エイキョウ

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Natto, one of traditional food stuffs in Japan, is made from steamed soybean fermented with Bacillus natto Sawamura. In this study, effects of Natto-feeding on growth, organ weight and cholesterol concentration of rats were investigated. Female rats in Sprague-Dawley strain were fed on several Natto diets supplemented with or without 1% cholesterol and 0.25% bile salts for 4 or 8 days. On the same protein levels of the diets, Natto had no significant effects on the body weight gain. Cholesterol supplementation increased liver weight, but its increment was suppressed by the concomitant feeding of Natto for 8 days. The cecum with its content swelled with Natto. Increment of serum total cholesterol level by cholesterol addition was depressed in the 10% Natto group sacrificed after 8 days' feeding. However, any significant changes in liver lipid concentration under this experimental condition were not observed.

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