Journal of Nutritional Science and Vitaminology
Online ISSN : 1881-7742
Print ISSN : 0301-4800
Effects of a Fermented Vegetable Product on Fat Deposition and Bone Metabolism in variectomized Rats
Takashi SHIMADAChie MOTONAGAShingoro MATSUURAMasahiro TAKAGAKITakayuki ASHIDAToshio OKANOHirotoshi MORTII
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2004 Volume 50 Issue 6 Pages 422-425

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Abstract

We examined the effects of a fermented vegetable product (FVP), fermented by yeast as well as lactic acid bacteria, on body weight and fat deposition after ovariectomy in 10-wk-old Sprague-Dawley rats. The rats were divided into the following 5 groups; l) ovariectomized rats fed as usual (OVX); 2) ones receiving FVP at a daily dose of 100mg/leg (LOW); 3) ones receiving FVP at a daily dose of 1, 000mg/leg (HIGH); 4) ones receiving a calcium-free diet (Ca-FREE); 5) sham-operated rats (SHAM), A slight increase in body weight was observed in the LOW group compared with the OVA group. The rate of increase in total fat content was lowest in the LOW group, but both bone weight and strength were similar to those in the other ovariectomized groups. In conclusion, the low dose of FVP turned out to reduce fat content without affecting bone weight and strength.

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