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Journal of food science and nutrition v.15 no.2, 2010년, pp.83 - 87   피인용횟수: 2
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The Hypocholesterolemic Effects of Soymilk Fermented with Bacillus subtilis Compared to Soymilk with Cheonggukjang Powder in Apolipoprotein E Knockout Mice

Seo, Kyoung-Chun    (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University   ); Kim, Mi-Jin    (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University   ); Hong, Sun-Hee    (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University   ); Cha, So-Yeon    (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University   ); Noh, Jeong-Sook    (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University   ); Kim, Mi-Jeong    (Department of Food and Nutrition, Silla University   ); Song, Yeong-Ok    (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University  );
  • 초록

    The cholesterol-lowering effects of soymilk fermented with Bacillus subtilis KCCM42923 were studied in apolipoprotein E knockout (ApoE KO) mice and compared to the cholesterol-lowering effects of soymilk to which cheonggukjang powder had been added. ApoE KO mice were divided into 3 groups (n=7/group). Animals were fed either an atherogenic diet only (AD, control group), an AD supplemented with fermented soymilk containing Corni fructus (FSM group), or an AD supplemented with soymik to which cheonggukjang (CGJ) powder had been added at 5% (w/v) (CPS group) for 8 weeks. The amount of FSM or CPS supplementing the AD was 20.8 mL/kg BW. There were no differences in either body weight gain or organ weights among three groups. In the FSM group, the concentration of plasma total cholesterol (TC) and LDL cholesterol (LDLC) were significantly decreased by 26.2% and 30.3% compared with the values of the control group (p


  • 주제어

    Bacillus subtilis .   fermented soymilk .   Corni fructus .   hypocholesterolemic effects .   cheonggukjang.  

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  • 이 논문을 인용한 문헌 (2)

    1. Kim, Myung-Hee ; Sung, Ji-Eun ; Yeon, Jee-Young 2014. "A Study on the Dietary Habits and Nutritional Knowledge of High-grade Students in Elementary School" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 24(5): 552~563     
    2. 2016. "" Food science and biotechnology, 25(5): 1399~1405     

 저자의 다른 논문

  • Seo, Kyoung-Chun (3)

    1. 2008 "Protective Effects of Chungkookjang Extract on High Glucose Induced Oxidative Stress in LLC-PK1 Cells" Journal of food science and nutrition 13 (2): 84~89    
    2. 2009 "Improvement of the Functional and Organoleptic Properties of the Fermented Soymilk with Bacillus subtilis 2829PNU015 in Addition of Corni fructus Extracts" Journal of food science and nutrition 14 (1): 54~59    
    3. 2009 "Antioxidative Activities of Soymilk Fermented with Bacillus subtilis" Food science and biotechnology 18 (5): 1298~1300    
  • 김미진 (3)

  • 홍선희 (3)

  • Noh, Jeong-Sook (10)

  • Song, Yeong-Ok (69)

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