Okara Koji, which is fermented by
Aspergillus oryzae (a fungus used to make
Miso Koji), is rich in protein and fiber. In this study, the effects of
Okara Koji on lipid metabolism in rats were examined. The effects of the protein were examined in rats fed a diet containing 50%
Okara Koji for 13 days or else for 3 days after 2 days of starvation. The effects of the fiber were examined in rats fed a diet of 20% soybean protein isolate and 20%
Okara Koji for 32 days. In the both feedings of 50%
Okara Koji diet, the cholesterol and triglyceride levels in plasma and the liver were lower in the group given
Okara Koji, than in the control group, fed casein. In the group, fed
Okara Koji, the elevation of plasma cholesterol level was smaller than in the control group, fed cellulose. These effects of
Okara Koji could arise from the combination of protein and fiber in this food.
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