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

この記事には本公開記事があります。本公開記事を参照してください。
引用する場合も本公開記事を引用してください。

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

著者情報

キーワード: kori-tofu, cholesterol, bile acid, high-molecular-weight fraction

ジャーナルフリー早期公開

論文ID: 100634

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

この記事には本公開記事があります。

The final version of this article is now available: Vol. 75 (2011) , No. 3 p.575

詳細

抄録

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.

責任著者(Corresponding author)

J-STAGEへの登録はこちら（無料）