Cholesterol-Lowering Effect of Kori-Tofu Protein and Its High-Molecular-Weight Fraction Content

Takahiro ISHIGURO; Seiji TATSUNOKUCHI; Nobuo MITSUI; Hisataka KAYAHARA; Hisashi MURASAWA; Yotaro KONISHI; Satoshi NAGAOKA

doi:10.1271/bbb.100634

Food & Nutrition Science Notes

Cholesterol-Lowering Effect of Kori-Tofu Protein and Its High-Molecular-Weight Fraction Content

Takahiro ISHIGURO, Seiji TATSUNOKUCHI, Nobuo MITSUI, Hisataka KAYAHARA, Hisashi MURASAWA, Yotaro KONISHI, Satoshi NAGAOKA

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Keywords: kori-tofu, cholesterol, bile acid, high-molecular-weight fraction

JOURNAL FREE ACCESS

2011 Volume 75 Issue 3 Pages 575-577

DOI https://doi.org/10.1271/bbb.100634

View "Advance Publication" version (March 7, 2011).

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Abstract

The serum total cholesterol concentration was significantly lower in the kori-tofu feeding group than in the soy protein isolate (SPI) group, except on the 28th day of the experiment. The high-molecular-weight fraction (HMF) content of the kori-tofu protein was significantly higher than that of SPI. This difference in the HMF content may have influenced the cholesterol-lowering effect of the protein.

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