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

Kobayashi M, Hirahata R, Egusa S, Fukuda M - Nutrients (2012)

Bottom Line: 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.

View Article: PubMed Central - PubMed

Affiliation: 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.

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Comparison of increased amount of visceral and subcutaneous fat masses in the three groups. (A) visceral fat; (B) subcutaneous fat. The difference of each fat mass between the initial and end points of feeding period was measured. These fat mass regions were estimated by X-ray CT scan. Each value is the mean ± SE of 8 rats. a,b Means not sharing a common superscript differ significantly by Tukey’s multiple-comparison test (p < 0.05).
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nutrients-04-01304-f001: Comparison of increased amount of visceral and subcutaneous fat masses in the three groups. (A) visceral fat; (B) subcutaneous fat. The difference of each fat mass between the initial and end points of feeding period was measured. These fat mass regions were estimated by X-ray CT scan. Each value is the mean ± SE of 8 rats. a,b Means not sharing a common superscript differ significantly by Tukey’s multiple-comparison test (p < 0.05).

Mentions: All the rats were subjected to X-ray CT analysis to calculate visceral and subcutaneous fat masses at initial and end points of the feeding period. Increased mass of each fat tissue between the initial and end points was calculated. The F-5 and F-10 groups suppressed the increased amount of visceral fat mass (Figure 1A). Especially, the F-10 group significantly reduced the amount compared with the C groups. Similarly, the increased mass of subcutaneous fat was significantly suppressed in the F-10 group (Figure 1B).


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

Kobayashi M, Hirahata R, Egusa S, Fukuda M - Nutrients (2012)

Comparison of increased amount of visceral and subcutaneous fat masses in the three groups. (A) visceral fat; (B) subcutaneous fat. The difference of each fat mass between the initial and end points of feeding period was measured. These fat mass regions were estimated by X-ray CT scan. Each value is the mean ± SE of 8 rats. a,b Means not sharing a common superscript differ significantly by Tukey’s multiple-comparison test (p < 0.05).
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC3475240&req=5

nutrients-04-01304-f001: Comparison of increased amount of visceral and subcutaneous fat masses in the three groups. (A) visceral fat; (B) subcutaneous fat. The difference of each fat mass between the initial and end points of feeding period was measured. These fat mass regions were estimated by X-ray CT scan. Each value is the mean ± SE of 8 rats. a,b Means not sharing a common superscript differ significantly by Tukey’s multiple-comparison test (p < 0.05).
Mentions: All the rats were subjected to X-ray CT analysis to calculate visceral and subcutaneous fat masses at initial and end points of the feeding period. Increased mass of each fat tissue between the initial and end points was calculated. The F-5 and F-10 groups suppressed the increased amount of visceral fat mass (Figure 1A). Especially, the F-10 group significantly reduced the amount compared with the C groups. Similarly, the increased mass of subcutaneous fat was significantly suppressed in the F-10 group (Figure 1B).

Bottom Line: 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.

View Article: PubMed Central - PubMed

Affiliation: 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.

Show MeSH
Related in: MedlinePlus