Effect of fermented bean paste on serum lipids in rats fed a cholesterol-free diet.
We examined the effects of fermented bean pastes derived from bean vinegar by-products on serum cholesterol in rats. The rats were fed boiled paste from adzuki (A), kintoki (K), or tebou (T), or fermented paste from adzuki (AP), kintoki (KP), or tebou (TP) for 4 weeks. The serum non-high-density lipoprotein (HDL) cholesterol levels in all the experimental groups, except for A group, were significantly lower than in the control (CN) group. Likewise, the serum triglyceride levels in K and all the fermented bean groups were significantly lower than in the CN group. The levels of hepatic 3-hydroxy-3-methylglutaryl-CoA (HMG-CoA) reductase mRNA in all the experimental groups except for A were significantly lower than in the CN group. These findings indicate that fermented bean pastes also suppress cholesterol synthesis, resulting in a reduced serum cholesterol concentration. These effects might be related not only to the resistant starch but also to the protein or peptide in the fermented bean paste.
Nakamura
Yumi
Y
Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido, Japan.
Yabe
Koki
K
Shimada
Ken-ichiro
K
Sasaki
Keiko
K
Han
Kyu-Ho
KH
Okada
Tomoko
T
Sekikawa
Mitsuo
M
Ohba
Kiyoshi
K
Ito
Nobuaki
N
Horiuchi
Kyoei
K
Kawakami
Sakura
S
Fukushima
Michihiro
M
D000818:Animals; D002432:Cecum / Q000187:drug effects / Q000382:microbiology; D002784:Cholesterol; D004032:Diet; D005243:Feces; D005285:Fermentation; D005511:Food Handling; D008055:Lipids / Q000097:blood*; D008099:Liver / Q000187:drug effects / Q000378:metabolism; D008297:Male; D012333:RNA, Messenger / Q000235:genetics / Q000378:metabolism; D051381:Rats; D013025:Glycine max / Q000378:metabolism*
D008055:Lipids; D012333:RNA, Messenger; D002784:Cholesterol