Hypocholesterolemic Effects of Lactic Acid-Fermented Soymilk on Rats Fed a High Cholesterol Diet

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.

Hypolipidaemic and antioxidant effects of functional cereal-mix produced with probiotic yeast in rats fed high cholesterol diet

“…In relation to liver weight, there was a significant difference and increase in the groups fed with cholesterol-rich diet compared to the group fed with cholesterol-free diet. This observation is consistent with previous reports whereby high cholesterol in diets induced an increase in liver weight (Kobayashi et al, 2012;Rezq & El-Khamisy, 2011). This was suggested to be due to the accumulation of lipid masses in liver cells (Kobayashi et al, 2012).…”

“…This is suggested to be due to the accumulation of lipid mass in body cells (Kobayashi et al, 2012). This could result to obesity, which is a major public health concern.…”

“…Feed intake was recorded daily and body weight was recorded weekly. At the end of the experimental period, feeds were withdrawn for 12 hours, and the rats were anaesthetized with diethyl ether, euthanized and dissected (Kobayashi et al, 2012). …”

“…Cardiovascular disease (CVD) is a great challenge to the global human population (Kobayashi, Hirahata, Egusa, & Fukuda, 2012). In 2008, 17.3 million people died from CVD, and it is predicted to be the leading cause of death by 2030, affecting approximately 23.6 million people around the world (World Health Organization (WHO), 2009).…”

Hypolipidemic effect of water‐extractive components from funazushi: A fermented product of crucian carp

“…Hypolipidemic effects, including hypocholesterolemic effects, have been studied in various foodstuffs (Kobayashi, Hirahata, Egusa, & Fukuda, ; Takagi et al, ; Uehara et al, ) and their components such as dietary fiber (Aoe, Ohta, & Ayano, ), polyphenols (Ogawa, Hirose, Nagaoka, & Yanase, ; Wang, Shimada, Kato, Kusada, & Nagaoka, ), proteins (Hosomi et al, ; Yang, Chen, Xu, Nie, & Yang, ) and others. In these studies, the hypolipidemic effect are thought to be related to specific actions such as bile acid binding ability (Nagaoka, ; Ogawa et al, ; Wang et al, ), enhancement of bile acid excretion (Ashida, Saito, Kawato, Suginami, & Imayasu, ), and increase in enzyme activity or mRNA expression involved in lipid metabolism (Tani et al, ).…”