Anti-hyperlipidemic Effects of Bacillus strain-fermented Cheonggukjang Products in Mice

서지정보

ㆍ발행기관 : 한국식생활문화학회 ㆍ수록지정보 : Food Quality and Culture / 3권 / 1호
ㆍ저자명 : Tae Wan Kim, Joo Young Hong

영어 초록

To evaluate the hypolipidemic effects of Cheonggukjang (CGJ), which is frequently used in Korea similar to Natto in Japan and Douchi in China like a dairy product, boiled soybeans were fermented with two Bacillus strains, B. subtilis and B licheniforms, is이ated from rice straw and their antihyperlipidemic effects oftheir products were investigated. Treatment with the CGJs significantly reduced blood triglyceride (TG) and total ch이esterol (TC) levels and increased HDL cholesterollevels in Triton WR-l339-induced hyperlipidemic mice. The treatment of non-fermented soybeans alone also reduced blood TG and TC levels, but not significantly. Feeding the CGJs significantly lowered high blood TG and TC levels as well as body and epididymal mass weights in hyperlipidemic mice induced by the long-term feeding of a high-fat diet that increased blood HDL cholesterollevels. The B. subtilis-fermented CGJ products more potently reduced TG and TC levels, although the differences between the starters were not significant. These finding suggest that CGJ products may be effective as hypolipidemic foods by the synergistic interaction of soy and Bacillus strains.

참고 자료

없음