Low-Salt O-Miso Produced from Koji Fermentation of Oncom Improves Redox State and Cholesterolemia in Rats More than Low-Salt Soybean-Miso
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- MATSUO Masako
- Faculty of Home Science, Gifu Women's University
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The author prepared low-salt miso by koji fermentation using soy-oncom and okara-oncom (9:1), at which time soybeans and okara were fermented with Neurospora intermedia (oncom miso, i.e. O-miso). Its usefulness as a seasoning, as well as high antioxi-dative activity in vitro and antimutagenicity have already been presented. In this study, the antioxidative activity of O-miso in vivo, as well as serum cholesterol-lowering action, were investigated concerning contribution to health. In rats fed O-miso, the serum a-tocopherol level and isoflavone-aglycone-intake were higher than in rats fed low-salt soybean miso (S-miso). The activities of serum GSH-Px and hepatic catalase were also higher in rats fed O-miso than in rats fed S-miso, while the TBARS values were lower in both the serum and livers of rats fed O-miso. Furthermore, O-miso intake suppressed a rise in serum cholesterol level and increased fecal bile acid excretion. Such a cholesterol-lowering action of O-miso may be attributable to the micelle-breaking or evacuant effects of indigestible proteinous residues and the antioxidative activity of isoflavone-aglycones. O-miso seems to be more beneficial to health than S-miso in view of these aspects.
収録刊行物
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- Journal of Nutritional Science and Vitaminology
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Journal of Nutritional Science and Vitaminology 50 (5), 362-366, 2004
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詳細情報 詳細情報について
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- CRID
- 1390282681303460736
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- NII論文ID
- 110002704014
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- NII書誌ID
- AA00703822
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- COI
- 1:CAS:528:DC%2BD2MXjtVWhtw%3D%3D
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- ISSN
- 18817742
- 03014800
- http://id.crossref.org/issn/03014800
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- NDL書誌ID
- 7197051
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- PubMed
- 15754498
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- 本文言語コード
- en
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- データソース種別
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