Effect of high-fat diets supplemented with okara soybean by-product on lipid profiles of plasma, liver and faeces in Syrian hamsters

Villanueva, M.J.; Yokoyama, Wallace; Hong, Yun-Jeong; Barttley, G.E.; Rupérez, Pilar

doi:10.1016/j.foodchem.2010.05.106

Cited by 88 publications

(80 citation statements)

References 35 publications

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“…Studies have shown that combining SCR with soft wheat flour resulted in increased protein, dietary fiber, and isoflavone contents compared with the use of soft wheat flour alone [15]. Several positive effects also have been attributed to the lipid profile in blood plasma, in liver, and in faecal lipid excretion in Syrian golden hamsters fed with SCR [16]. The low-molecular-weight carbohydrates in SCR are shown in Table 3.…”

Section: 2mentioning

confidence: 99%

“…The amount of soluble dietary fiber went up from 38.1% to 64.8% after high hydrostatic pressure [24]. Research on Syrian hamsters fed by SCR tested its functional effects and results suggest that the main components of SCR, dietary fibre and protein, could be related to the decrease in the total lipids and cholesterol as well as faecal output increase in highfat fed hamsters [16]. Soybean polysaccharide is another main extractive from SCR, which can be used for water retention and as a food dispersing agent.…”

Section: Unfermented Productsmentioning

confidence: 99%

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Soybean Curd Residue: Composition, Utilization, and Related Limiting Factors

Zhu

et al. 2013

ISRN Industrial Engineering

110

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The production of soybean products has been increasing throughout the world, and there has been a corresponding increase in the quantity of soybean curd residue (SCR) being thrown out. The dumping of SCR has become a problem to be solved due to its contamination to the environment. SCR is rich in fiber, fat, protein, vitamins, and trace elements. It has potential for value-added processing and utilization; options that simultaneously hold the promise of increased economic benefit as well as decreased pollution potential for the environment. The objective of this study is to fully investigate, review, and summarize the existing literature in order to develop a comprehensive knowledge base for the composition and reuse of SCR. It is evident from the literature survey that SCR shows good potential as a functional food material. However, there are several drawbacks to the use of SCR and corresponding solutions presented in this paper.

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Section: 2mentioning

confidence: 99%

Section: Unfermented Productsmentioning

confidence: 99%

Soybean Curd Residue: Composition, Utilization, and Related Limiting Factors

Zhu

et al. 2013

ISRN Industrial Engineering

110

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“…The polyphenol and fiber-rich diets was mainly related to an up-regulation of CYP7A1 expression, suggesting an increase in the conversion of hepatic cholesterol to bile acid, resulting in a decrease in the plasma cholesterol levels (Kim et al, 2010;Villanueva et al, 2011). The intake of these diets also indicate a decreased hepatic cholesterol synthesis by down-regulation of CYP 51, and higher fecal lipid excretion, corroborating the plasma cholesterol-lowering effect (Kim et al, 2010).…”

Section: Nsmentioning

confidence: 62%

Effects of jaboticaba (Myrciaria jaboticaba) peel on blood glucose and cholesterol levels in healthy rats

Batista¹,

Leite-Legatti²,

Lima³

et al. 2014

Afr. J. Biotechnol.

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“…Evidence has shown that the functional properties associated with the consumption of products derived from soybeans are attributed to proteins and phytochemicals, of which the following stand out: protease inhibitors, phytates, phytosterols, saponins, phenolic acids, phytic acid, lecithin, unsaturated fatty acids and isoflavones, as well as fibers and essential amino acids (HASLER, 1998;FRIEDMAN;BRANDON, 2001). The main scientific relevance associated with the action of soybean on health is its beneficial action on cardiovascular disease, with an emphasis on the reduction of cholesterol and inhibition of the formation of atherosclerotic plaque (KLEIJN et al, 2001, VILLANUEVA et al, 2011.…”

Section: Introductionmentioning

confidence: 99%

Effect of a soybean and rice beverage on the lipid and glycemic metabolisms in hamsters

Jaekel

Rodrigues

2011

Ciênc. agrotec.

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There is a growing interest in functional foods that, apart from their nutritional function, bring health benefits, contributing to wellbeing and/or reducing the risk of certain diseases. The objective of this study was to evaluate the functional effect of a soybean and rice beverage on the ponderal and nutritional parameters and on the lipid and glycemic metabolisms of male hamsters. Four groups of 8 animals were used: Control (commercial feed), C (commercial feed with added cholesterol), B (commercial feed plus beverage) and CB (commercial feed plus cholesterol and beverage). The food efficiency coefficient was equivalent for all the groups. The weight of the liver was on average 28% heavier in groups C and CB than in the other groups, indicating cholesterol deposition in this organ. Although there was no significant difference, the concentrations of total cholesterol and of its fractions (LDL and HDL) and of the triglycerides, were lower in group CB than in group C, showing a possible benefic effect of the beverage. The blood glucose concentration did not differ significantly (p<0.05).Index terms: HDL, LDL, triglycerides, glycemia, resistant starch. RESUMOÉ crescente o interesse por alimentos que, além da função de nutrir, trazem benefícios à saúde, contribuindo para o bem-estar e/ou reduzindo o risco de algumas doenças. Objetivou-se, neste estudo, avaliar o efeito funcional de bebida de soja e arroz nos parâmetros ponderais e nutricionais e no metabolismo lipídico e glicêmico de hamsters machos. Foram utilizados 4 grupos de 8 animais: Controle (ração comercial), C (ração comercial acrescida de colesterol), B (ração comercial e bebida) e CB (ração comercial acrescida de colesterol e bebida). O coeficiente de eficiência alimentar foi equivalente em todos os grupos. O peso do fígado dos grupos C e CB apresentou-se em média 28% maior que os demais, indicando deposição de colesterol nesse órgão. Embora não havendo diferença significativa, as concentrações de colesterol total e suas frações (LDL e HDL) e de triacilglicerídeos foram menores no grupo CB comparadas ao grupo C, mostrando possível efeito benéfico da bebida. A concentração de glicose no sangue não diferiu significativamente (p<0,05).Termos para indexação: HDL, LDL, triglicerídeos, glicemia, amido resistente.

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Effect of high-fat diets supplemented with okara soybean by-product on lipid profiles of plasma, liver and faeces in Syrian hamsters

Cited by 88 publications

References 35 publications

Soybean Curd Residue: Composition, Utilization, and Related Limiting Factors

Soybean Curd Residue: Composition, Utilization, and Related Limiting Factors

Effects of jaboticaba (Myrciaria jaboticaba) peel on blood glucose and cholesterol levels in healthy rats

Effect of a soybean and rice beverage on the lipid and glycemic metabolisms in hamsters

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