Effects of fermented soy milk on the liver lipids under oxidative stress

doi:10.3748/wjg.v11.i46.7355

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Dec 14, 2005 (publication date) through Nov 30, 2024

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World Journal of Gastroenterology

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1007-9327

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Baishideng Publishing Group Inc, 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA

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World J Gastroenterol. Dec 14, 2005; 11(46): 7355-7358
Published online Dec 14, 2005. doi: 10.3748/wjg.v11.i46.7355

Effects of fermented soy milk on the liver lipids under oxidative stress

Ching-Yi Lin, Zheng-Yu Tsai, I-Chi Cheng, Shyh-Hsiang Lin

Ching-Yi Lin, Zheng-Yu Tsai, I-Chi Cheng, Shyh-Hsiang Lin, Graduate Institute of Nutrition and Health Sciences, Taipei Medical University, Taipei, Taiwan, China

Author contributions: All authors contributed equally to the work.

Supported by the fund from Taiwan Tobacco & Liquor Company (TTL) for the financial support on this project

Correspondence to: Shyh-Hsiang Lin, Graduate Institute of Nutrition and Health Sciences, Taipei Medical University, (110) 250 Wu-Hsing Street, Taipei, Taiwan, China. lin5611@tmu.edu.tw

Telephone: +886-2-27361661 Fax: +886-2-27373112

Received: March 22, 2005
Revised: August 23, 2005
Accepted: August 26, 2005
Published online: December 14, 2005

Abstract

AIM: To investigate the effects of fermented soy milk powder on the antioxidative status and lipid metabolism in the livers of CCl₄-injected rats.

METHODS: Forty-five healthy male Sprague-Dawley rats were randomly assigned to five groups according to five different diets: control (AIN-76), AIN-76+high-dose fermented soy milk powder, AIN-76+low-dose fermented soy milk powder, AIN-76+high-dose milk yogurt powder and AIN-76+low-dose milk yogurt powder. The experiment lasted for 8 wk. After 4 wk, all the rats received intraperitoneal administration of CCl₄ (0.2 mL/100 g body weight) every week. Total cholesterol (TC), triglyceride (TG), TBARS, ALP, and antioxidative enzymes in the liver were evaluated.

RESULTS: There was also no significant difference in TBARS and antioxidative enzymes in the liver. TC and TG in the groups fed with fermented soy milk powder were generally lower than those fed with casein powder.

CONCLUSION: Consumption of fermented soy milk was positive in lowering total cholesterol and TG accumulation in the liver under CCl₄-induced oxidative stress.

Keywords: Soy; Fermented soy milk; Antioxidative; Liver protection