Production of Sake Lees Powder and Its Effect on Sterol Metabolism of Rat

Abstract

Sake lees was dried to prepare new foodstuff with valuable contents and application for many food. The sake lees powder was prepared by freeze-drying after washing with water to remove soluble substances. The product was white and rich in protein and dietary fiber. We investigated the effects of sake lees powder on the hypercholesterolemic rat. Wistar rats were given 0, 10 or 20% of sake less powder containing high cholesterol and high cholic acid semi-purified feeds. Rats were bred with experimental feed ad libtum for nine days. Daily fecal weight and fecal protein content increased, and cecal content pH lowered dose dependently with sake lees powder. Serum cholesterol decreased significantly by sake lees powder.