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http://dx.doi.org/10.9721/KJFST.2011.43.3.375

Cholesterol Improvement Effects of Fermented Defatted Soybean Grits Added to Corchorus olitorius  

Kim, Hyun-Jeong (The Center for Traditional Microorganism Resources, Keimyung University)
Lee, Sung-Gyu (Department of Food and Technology, Keimyung University)
Lee, Sam-Pin (The Center for Traditional Microorganism Resources, Keimyung University)
Lee, In-Seon (The Center for Traditional Microorganism Resources, Keimyung University)
Publication Information
Korean Journal of Food Science and Technology / v.43, no.3, 2011 , pp. 375-380 More about this Journal
Abstract
This study was performed to investigate cholesterol improvement effects of adding fermented defatted soybean grit (FD) and FD added to 5 or 10% Corchorus olitorius (FDC). Cholesterol adsorption in the FD and FDC group was more than 70%. Apolipoprotein AI and CIII improved in HepG2 cells, and a greater improvement effect was shown in FDC than that in FD. We also investigated the effect of FDC on body lipid metabolism and a high-fat diet for 4 weeks. Rats were divided into control (Con), high-fat (HF), HF treated with 20% FD (HF-FD), and HF treated with 20% FDC (HF-FDC) groups. Plasma total cholesterol and low density lipoprotein-cholesterol concentrations, hepatic total cholesterol, and triglyceride contents were significantly lower in the HF-FDC group than those in the HF group. Additionally, fecal total cholesterol and triglyceride contents increased in rats treated with FDC. Hepatic 3-hydroxy-3-methylglutaryl-coenzyme A reductase activities were significantly lower in the HF-FDC group than those in the HF group.
Keywords
defatted soybean grit; Corchorus olitorius; hypercholesterol; HMG-CoA reductase;
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