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Antithrombotic and Cholesterol Reduction Effects of Defatted Soybean Grits Fermented by Bacillus subtilis NUC1  

Lee, Sung-Gyu (Department of Food and Technology, Keimyung University)
Kim, Hyun-Jeong (The Center for Traditional Microorganism Resources, Keimyung University)
Im, Nam-Kyung (Department of Food and Technology, Keimyung University)
Lee, Eun-Ju (Bio Research Institute, NUC Electronics Co. Ltd.)
Lee, Sam-Pin (Department of Food and Technology, Keimyung University)
Lee, In-Seon (Department of Food and Technology, Keimyung University)
Publication Information
Korean Journal of Food Science and Technology / v.41, no.4, 2009 , pp. 423-427 More about this Journal
Abstract
This study investigated antithrombotic and hypocholesterolemic activities of defatted soybean grits (DSG) and fermented DSG (FD). The FD was prepared by the solid state fermentation using Bacillus subtilis NUC1 at $40^{\circ}C$ for 24h. The water extracts of fermented DSG (FDW) exhibited higher fibrinolytic activity and inhibition of platelet aggregation induced by ADP than water extracts of DSG (DW). However, the DW and FDW inhibited HMG-CoA reductase activity and significantly decreased the intracellular cholesterol contents in HepG2 cells. In addition, DW treatment did not show any cholesterol adsorption capacity, while FDW demonstrated the highest cholesterol adsorption by 90%. The results suggest that fermented DSG have significant antithrombotic and hypocholesterolemic effects in vitro and these activities were improved during fermentation by B. subtilis NUC1.
Keywords
defatted soybean grit; fermentation; antithrombotic; cholesterol reduction;
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