Effects of fermented soy milk on the liver lipids under oxidative stress

Ching Y. Lin, Zheng Y. Tsai, I. C. Cheng, Shyh Hsiang Lin

研究成果: 雜誌貢獻文章

10 引文 斯高帕斯(Scopus)

摘要

Aim: To investigate the effects of fermented soy milk powder on the antioxidative status and lipid metabolism in the livers of CCl4-injected rats. Methods: Forty-five healthy male Sprague-Dawley rats were randomly assigned to five groups according to five different diets: control (AIN-76), AIN-76+high-dose fermented soy milk powder, AIN-76+low-dose fermented soy milk powder, AIN-76+high-dose milk yogurt powder and AIN-76+low-dose milk yogurt powder. The experiment lasted for 8 wk. After 4 wk, all the rats received intraperitoneal administration of CCl4 (0.2 mL/100 g body weight) every week. Total cholesterol (TC), triglyceride (TG), TBARS, ALP, and antioxidative enzymes in the liver were evaluated. Results: There was also no significant difference in TBARS and antioxidative enzymes in the liver. TC and TG in the groups fed with fermented soy milk powder were generally lower than those fed with casein powder. Conclusion: Consumption of fermented soy milk was positive in lowering total cholesterol and TG accumulation in the liver under CCl4-induced oxidative stress.

原文英語
頁(從 - 到)7355-7358
頁數4
期刊World Journal of Gastroenterology
11
發行號46
出版狀態已發佈 - 十二月 14 2005

ASJC Scopus subject areas

  • Gastroenterology

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