Effects of Lactic Fermented Soybean Food on Plasma and Hepatic Lipid Levels in Rats

Yogurt-like food (Soy-Yogurt) was prepared by lactic fermentation of okara and soybean milk which suppress the increase of blood lipid level. To investigate the effect of Soy-Yogurt on the lipid metabolism in rat, male Sprague-Dawley rats were fed a high-cholesterol diet for 8 weeks. A control group was fed a diet containing 1% cholesterol, while the other two groups were fed the diets which were replaced with freeze-dried Soy-Yogurt either 10% or 20%, respectively. The increases of body weight and total cholesterol level in plasma of 20% Soy-Yogurt group were significantly suppressed compared to those of the control group, respectively. The twenty percentage Soy-Yogurt group maintained a high level of plasma adiponectin. The levels of hepatic total lipid, cholesterol and triglyceride were significantly decreased with the increase of Soy-Yogurt content in the feed. These results suggest that the ingestion of Soy-Yogurt improves the lipid metabolism in rats fed a high-cholesterol diet