Cholesterol-Lowering Effect of Kori-Tofu Protein and Its High-Molecular-Weight Fraction Content

• ISHIGURO Takahiro

  Food Research Center, Asahimatsu Foods Co., Ltd.

• TATSUNOKUCHI Seiji

  Food Research Center, Asahimatsu Foods Co., Ltd.

• MITSUI Nobuo

  Food Research Center, Asahimatsu Foods Co., Ltd.

• KAYAHARA Hisataka

  Food Research Center, Asahimatsu Foods Co., Ltd.

• MURASAWA Hisashi

  Food Research Center, Asahimatsu Foods Co., Ltd.

• KONISHI Yotaro

  Faculty of Human Life Science, Osaka City University

• NAGAOKA Satoshi

  Faculty of Applied Biological Sciences, Gifu University

抄録

The serum total cholesterol concentration was significantly lower in the kori-tofu feeding group than in the soy protein isolate (SPI) group, except on the 28th day of the experiment. The high-molecular-weight fraction (HMF) content of the kori-tofu protein was significantly higher than that of SPI. This difference in the HMF content may have influenced the cholesterol-lowering effect of the protein.

収録刊行物

• Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ

  Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ 75 (3), 575-577, 2011

  公益社団法人 日本農芸化学会

キーワード

• kori-tofu
• cholesterol
• bile acid
• high-molecular-weight fraction

詳細情報

• CRID: 1390001206477120128
• NII論文ID: 10028202072
• NII書誌ID: AA10824164
• DOI: 10.1271/bbb.100634
• ISSN: 13476947
• ISSN: 09168451
• NDL書誌ID: 11051876
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I11051876
• Web Site: https://www.tandfonline.com/doi/pdf/10.1271/bbb.100634
• Web Site: https://search.jamas.or.jp/link/ui/2011336872
• 本文言語コード: en
• データソース種別:
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• 抄録ライセンスフラグ: 使用不可