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Nutrients. 2012 Sep;4(9):1304-16. doi: 10.3390/nu4091304. Epub 2012 Sep 18.

Hypocholesterolemic effects of lactic acid-fermented soymilk on rats fed a high cholesterol diet.

Author information

1
Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University, Ikebiraki-cho, Nishinomiya, Hyogo, Japan. maki1002@mukogawa-u.ac.jp

Abstract

The effect of fermented soymilk on rats fed a high cholesterol diet was investigated to clarify the cholesterol-lowering function. Male Sprague-Dawley rats aged 7 weeks were fed a control diet (1% cholesterol, high cholesterol diet), high cholesterol diet containing 11.7% fermented soymilk diet (5% soy protein as final concentration, F-5), or high cholesterol diet containing 23.4% fermented soymilk diet (10% soy protein as final concentration, F-10) for 5 weeks. The liver weight and fat mass were decreased by the ingestion of fermented soymilk. The hepatic triglyceride and cholesterol levels in the F-5 and F-10 groups were significantly lowered compared to those in the control group. The plasma total cholesterol level of the F-10 group was significantly decreased. The expression of SREBP-2, a cholesterol synthesis-related gene, was significantly decreased in liver of the F-5 group, but the expression of CYP7a1, a cholesterol catabolism-related gene, was significantly increased. These results suggest that fermented soymilk can modulate the cholesterol metabolism in rats fed a high cholesterol diet.

KEYWORDS:

cholesterol; fermented soymilk; lipid metabolism

PMID:
23112918
PMCID:
PMC3475240
DOI:
10.3390/nu4091304
[Indexed for MEDLINE]
Free PMC Article

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