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http://dx.doi.org/10.3746/jkfn.2003.32.6.899

Improving Effect of Powders of Cooked Soybean and Chongkukjang on Blood Pressure and Lipid Metabolism in Spontaneously Hypertensive Rats  

양정례 (창원대학교 생활과학연구소)
이숙희 (부산대학교 식품영양학과)
송영선 (인제대학교 식품생명과학부 및 식품과학연구소)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.6, 2003 , pp. 899-905 More about this Journal
Abstract
The effects of cooked soybean and a traditional fermented soy product, chongkukjang, on blood pressure and lipid metabolism were studied in spontaneously hypertensive rat (SHR). SHRs were divided into 3 groups (n=10, male), and fed casein, powders of cooked soybean, and chongkukjang as dietary protein sources for 6 weeks. Body weight gain was not different among experimental groups, but food efficiency was increased in groups fed cooked soybean and chongkukjang diets compared to control group. Consumption of cooked soybean and chongkukjang for 6 weeks in SHR significantly suppressed blood pressure rise with aging (p<0.05). Feeding of cooked soybean and chongkukjang to SHR decreased plasma triacylglycerols (p<0.05) by 21.6% and 30.2% and LDL-cholesterol by 30.0% and 27.5%, respectively. Addition of cooked soybean and chongkukjang to the diet resulted in reduction of total lipids and triacylglycerols of liver, while consumption of cooked soybean and chongkukjang resulted in the increase of fecal cholesterol and bile acid excretions, respectively (p<0.05). Cooked soybean and chongkukjang diets down-regulated the activity of hepatic HMG-CoA reductase by 56.4% and 94.5%, compared to control, respectively. From the above-mentioned results, it can be concluded that consumption of cooked soybean and chongkukjang might be helpful in preventing cardiovascular disease by suppressing blood pressure rise and hyperlipidemia.
Keywords
cooked soybean; chongkukjang; blood pressure; lipid metabolism; SHR; fecal bile excretion;
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