Tofu(soybean curd) lowers serum lipid levels and modulates hepatic gene expression involved in lipogenesis primarily through its protein not isoflavone component in rats
Tofu(soybean curd) lowers serum lipid levels and modulates hepatic gene expression involved in lipogenesis primarily through its protein not isoflavone component in rats
复制标题
豆腐主要通过其蛋白质而非异黄酮成分降低大鼠血清脂质水平并调节参与脂肪生成的肝脏基因表达
DOI：
10.1021/jf201403u
复制
发表时间：
2011
影响因子：
6.1
通讯作者：
Tomokazu Konishi
中科院分区：
文献类型：
--
作者：
Yoko Takahashi;Tomokazu Konishi
虽然大豆食品被推荐用于预防高脂血症和相关疾病，但其有效成分如何发挥作用尚不清楚。本研究比较了豆腐及其活性成分蛋白质和异黄酮对雄性大鼠脂质代谢的影响。与酪蛋白相比，豆腐和大豆蛋白显著降低了血清甘油三酯和胆固醇水平，通过微阵列分析，发现豆腐和大豆蛋白只改变了肝脏中脂肪酸和/或类固醇合成的转录组，而肝脏是大多数血脂合成的地方。相比之下，添加异黄酮对血清脂质水平和基因表达影响不大，与大豆蛋白或豆腐没有协同作用。参与脂肪生成的酶活性较低，进一步证实了蛋白质成分的重要性。从这些发现可以得出结论，大豆的蛋白质部分，而不是异黄酮，通过基因表达减少肝脏中的脂肪生成，这可能导致降低血脂水平。
Although soy foods are recommended to prevent hyperlipidemia and related diseases, it is unclear how their active ingredients exert their effects. Here, the effects of tofu (soybean curd) and its putative active components, protein and isoflavone, on lipid metabolism in male rats were compared. Tofu and soy protein significantly lowered serum triacylglycerol and cholesterol levels compared to casein and, through microarray analyses, were found to exclusively alter transcriptomes involved in fatty acid and/or steroid synthesis in the liver, where most of the serum lipids are synthesized. In contrast, isoflavone supplementation had little effect on serum lipid levels or gene expression and exerted no synergistic effects with soy protein or tofu. The importance of the proteinaceous components was further confirmed by the lower activity of enzymes involved in lipogenesis. From these findings it was concluded that the protein, not isoflavone, fraction of soy reduces lipogenesis in liver through gene expression and that this may result in lower serum lipid levels.