Effects of soy components on blood and liver lipids in rats fed high-cholesterol diets

doi:10.3748/wjg.v11.i35.5549

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Sep 21, 2005 (publication date) through Nov 20, 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. Sep 21, 2005; 11(35): 5549-5552
Published online Sep 21, 2005. doi: 10.3748/wjg.v11.i35.5549

Table 1 Composition of the experimental diets

	NC³	CC	SP	ASP	SS
Corn starch	588	588	588	588	588
Dextrin	191.1	191.1	191.1	191.1	191.1
Casein	294	294	0	0	0
Soy protein¹	0	0	294	0	0
Soy protein²	0	0	0	294	294
Sucrose	147	73.5	73.5	73.5	66.15
Saponin	0	0	0	0	7.35
Soybean oil	88.2	147	147	147	147
Mineral mix	58.8	58.8	58.8	58.8	58.8
Cellulose	73.5	73.5	73.5	73.5	73.5
Vitamins	14.7	14.7	14.7	14.7	14.7
Cholesterol	0	14.7	14.7	14.7	14.7
Methionine	14.7	14.7	14.7	14.7	14.7
Choline	0	0.735	0.735	0.735	0.735
Cholic acid	0	0.735	0.735	0.735	0.735

¹Soy protein with isoflavone and saponin; ²Alcohol-extracted soy protein; ³NC, negative control (casein); PC, positive control (casein+1% cholesterol); SP, soy protein diet; ASP, alcohol-extracted soy protein diet; SS, soy saponin diet.

Table 2 Body weight (g) changes of rats during the experiment (all n = 9)

	Wk 1	Wk 2	Wk 4	Wk 6	Wk 8
NC1	349±23	376±37	421±51	455±59	482±59
PC	357±18	392±19	444±32	488±33	521±33
SP	352±26	376±36	426±35	471±39	494±41
ASP	358±23	396±27	449±40	491±44	522±49
SS	364±12	399±20	448±29	489±24	518±22

¹NC, negative control (casein); PC, positive control (casein+1% cholesterol); SP, soy protein; ASP, alcohol-extracted soy protein; SS, alcohol-extracted soy protein plus saponin.

Table 3 Effects of experimental diets on serum GOT, GPT, TG, and TC through the experiment (all n=9)

		Wk 0	Wk 2	Wk 4	Wk 6	Wk 8
ASP¹	GOT²	67.8±20.8^a	49.9 ±11.2^a	73.8±13.2^a	65.1±22.0^a	70.7±22.8^a
	GPT	13.8±5.5^a	13.8±7.4	21.0±9.8^a	21.1±9.8^a	20.5±6.2^a
	TC	57.9±15.1^a	39.1±10.4^a	54.2±9.3^a	62.3±12.0^a	64.0±7.8^a
	TG	32.0±14.2^a	52.1±14.7^a	34.4±12.4^a	30.4±6.6^a	35.2±23.4^a
SS	GOT	61.0±16.7	52.3±12.1^a	61.6±27.7^a	88.8±77.3^a	103.7±90.8^a
	GPT	16.9±3.7^a	15.7±12.8^a	18.2±7.6^a	18.2±7.6^a	26.8±11.6^a
	TC	62.1±31.6^a	53.2±11.4^a	52.3±9.6^a	58.6±14.7^a	74.7±5.7^a
	TG	33.5±14.1^a	42.3±15.5	42.1±17.3	34.3±26.3^a	22.3±14.5^a
NC	GOT	68.7±13.5^a	49.9±12.7^a	60.4±15.1^a	54.4±10.1^a	55.0±20.8^a
	GPT	19.8±4.2^a	25.8±13.6	17.2±7.0^a	17.2±7.0^a	16.8±8.2^a
	TC	46.5±12.9	46.4±12.4^a	49.4±16.2	53.6±15.6	50.6±13.3^a
	TG	43.2±12.5^a	68.5±19.6^a	40.7±21.2^a	76.6±29.0^a	52.2±25.1^a
PC	GOT	71.0±11.9^a	59.8±11.6^a	109.5±41.8^a	125.2±48.0^a	114.6±38.4^a
	GPT	16.3±5.3^a	21.5±12.5^a	65.1±37.9^a	65.1±37.9^a	49.5±29.0^a
	TC	43.2±19.0^a	43.7±10.6^a	55.8±16.0^a	68.7±18.6^a	69.4±11.2^a
	TG	53.2±12.1^a	60.3±34.5	56.2±20.4	63.1±35.3^a	42.5±14.0^a
SP	GOT	79.7±10.4^a	44.6±14.9^a	64.5±10.5^a	61.5±15.8^a	93.3±35.1^a
	GPT	17.5±5.4^a	19.5±6.5^a	25.8±11.3^a	25.8±11.3^a	35.6±15.7^a
	TC	47.5±12.8^a	46.9±11.5^a	50.2±8.0^a	64.0±9.1^a	71.9±10.5^a
	TG	43.4±10.2^a	43.8±22.6^a	45.0±12.2^a	34.7±12.2^a	52.3±8.9^a

¹ASP, alcohol-extracted soy protein; SS, alcohol-extracted soy protein plus saponin; NC, negative control (casein); PC, positive control (casein+1% cholesterol); SP, soy protein. ²GOP and GPT, IU/dL; TG and TC, mg/dL.

^aP<0.05 within.

Table 4 TC and TG levels in the liver at the baseline and at the end of the feeding period

	TC (mg/g liver)	TG (mg/g liver)
Baseline	1.4±1.2	18.1±5.3
NC¹	2.5±1.7^a	15.8±5.9^a
PC	5.3±1.1^a	14.8±5.1^a
SP	3.3±0.6^a	17.1±3.5^a
SS	4.8±1.1^a	25.8±3.7^a
ASP	3.6±0.9^a	18.9±2.4^a

¹NC, negative control (casein); PC, positive control (casein+1% cholesterol); SP, soy protein; SS, alcohol-extracted soy protein plus saponin; ASP, alcohol-extracted soy protein.

^aP<0.05 vs others.

Citation: Lin CY, Tsai CY, Lin SH. Effects of soy components on blood and liver lipids in rats fed high-cholesterol diets. World J Gastroenterol 2005; 11(35): 5549-5552
URL: https://www.wjgnet.com/1007-9327/full/v11/i35/5549.htm
DOI: https://dx.doi.org/10.3748/wjg.v11.i35.5549