Comparison of the Effects of Differently Processed Soy Foods on Lipid Metabolism in Rats

• Takahashi Yoko

  Division of Food Function Research, Food Research Institute, NARO

• Ishiguro Takahiro

  Food Research Laboratory, Asahimatsu Foods Co., Ltd.

• Murasawa Hisashi

  Food Research Laboratory, Asahimatsu Foods Co., Ltd.

• Ishikawa-Takano Yuko

  Division of Food Function Research, Food Research Institute, NARO

• Watanabe Jun

  Division of Food Function Research, Food Research Institute, NARO

• Yamaki Kohji

  Division of Food Function Research, Food Research Institute, NARO

Abstract

We investigated how different processing of soy foods impacts their hypolipidemic properties. Male rats were fed a diet containing 300 g/kg of roasted soybean, powdered soy milk, dried fresh tofu, or kori tofu for 21 days. Roasted soybean, a fiber-rich food, significantly increased the fecal total lipid content. The fecal excretion of bile acids was significantly stimulated by fresh tofu and kori tofu, both of which contain coagulated protein. Soy milk and tofu products, which are relatively rich in protein, partly suppressed hepatic lipogenesis compared to roasted soybean. Unfortunately, the impact of these differences was not apparent in reducing lipid levels in serum and liver. Given these observations, constant consumption of each soy food may modulate intestinal lipid absorption and hepatic lipogenesis differently.

Journal

• Food Science and Technology Research

  Food Science and Technology Research 23 (1), 163-168, 2017

  Japanese Society for Food Science and Technology

Keywords

• food processing
• lipid metabolism
• nutritional composition
• physicochemical property
• soy foods

Details

• CRID: 1390001204459594496
• NII Article ID: 130006832142
• DOI: 10.3136/fstr.23.163
• ISSN: 18813984
• ISSN: 13446606
• Web Site: https://www.jstage.jst.go.jp/article/fstr/23/1/23_163/_pdf
• Text Lang: en
• Data Source:
  • JaLC
  • Crossref
  • CiNii Articles
  • KAKEN
• Abstract License Flag: Disallowed