大豆乳酸発酵食品がラットの血漿および肝臓脂質濃度に及ぼす影響

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  • ダイズ ニュウサン ハッコウ ショクヒン ガ ラット ノ ケッショウ オヨビ カンゾウ シシツ ノウド ニ オヨボス エイキョウ

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Yogurt-like food (Soy-Yogurt) was prepared by lactic fermentation of okara and soybean milk which suppress the increase of blood lipid level. To investigate the effect of Soy-Yogurt on the lipid metabolism in rat, male Sprague-Dawley rats were fed a high-cholesterol diet for 8 weeks. A control group was fed a diet containing 1% cholesterol, while the other two groups were fed the diets which were replaced with freeze-dried Soy-Yogurt either 10% or 20%, respectively. The increases of body weight and total cholesterol level in plasma of 20% Soy-Yogurt group were significantly suppressed compared to those of the control group, respectively. The twenty percentage Soy-Yogurt group maintained a high level of plasma adiponectin. The levels of hepatic total lipid, cholesterol and triglyceride were significantly decreased with the increase of Soy-Yogurt content in the feed. These results suggest that the ingestion of Soy-Yogurt improves the lipid metabolism in rats fed a high-cholesterol diet.

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