Hypocholesterolemic effects of lactic acid-fermented soymilk on rats fed a high cholesterol diet.
Hypocholesterolemic effects of lactic acid-fermented soymilk on rats fed a high cholesterol diet.
复制标题
乳酸发酵大豆对喂养高胆固醇饮食的大鼠的降胆固醇作用。
作者：
Kobayashi M;Hirahata R;Egusa S;Fukuda M
本研究探讨发酵豆乳对高胆固醇饮食大鼠的降胆固醇作用。将7周龄的雄性Sprague-Dawley大鼠喂食对照饮食（1%胆固醇，高胆固醇饮食）、含有11.7%发酵豆奶饮食（5%大豆蛋白作为最终浓度，F-5）的高胆固醇饮食或含有23.4%发酵豆奶饮食（10%大豆蛋白作为最终浓度，F-10）的高胆固醇饮食5周。结果表明，发酵豆乳能降低肝脏重量和脂肪量。与对照组相比，F-5和F-10组的肝脏甘油三酯和胆固醇水平显著降低。F-10组的血浆总胆固醇水平显着降低。F-5组肝脏中胆固醇合成相关基因SREBP-2的表达显著降低，而胆固醇分解代谢相关基因CYP 7a 1的表达显著升高。这些结果表明，发酵豆奶可以调节高胆固醇饮食大鼠的胆固醇代谢。
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.
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影响因子：
4.2
作者：
Ascencio, C;Torres, N;Tovar, AR
通讯作者：
Tovar, AR
影响因子：
1.6
作者：
Nagaoka, S;Awano, T;Hashimoto, K
通讯作者：
Hashimoto, K
影响因子：
39.2
作者：
KANNEL, WB;CASTELLI, WP;MCNAMARA, PM
通讯作者：
MCNAMARA, PM
影响因子：
37.8
作者：
Napoli, Claudio;Crudele, Valeria;Mancini, Francesco P.
通讯作者：
Mancini, Francesco P.
DOI：
10.3136/nskkk.57.175
发表时间：
2010-01-01
影响因子：
0.2
作者：
Harada, Tomoko;Tanaka, Maki;Fukuda, Mitsuru
通讯作者：
Fukuda, Mitsuru