Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Isoflavone-Rich Bean Sprouts Improves Hyperlipidemia

고이소플라본 콩나물의 고지혈증 개선효과

  • Kim, Youn-Hee (Department of Food Science and Nutrition, Kyungpook National University) ;
  • Lee, Ji-Hye (Department of Food Science and Nutrition, Kyungpook National University) ;
  • Koo, Bo-Kyung (Department of Food Science and Nutrition, Kyungpook National University) ;
  • Lee, Hye-Sung (Department of Food Science and Nutrition, Kyungpook National University)
  • 김연희 (경북대학교 식품영양학과) ;
  • 이지혜 (경북대학교 식품영양학과) ;
  • 구보경 (경북대학교 식품영양학과) ;
  • 이혜성 (경북대학교 식품영양학과)
  • Published : 2007.10.30

Abstract

The present study examined the physiological effects of isoflavone-rich bean sprout on the lipid metabolism of hyperlipidemic rats. Experimental hyperlipidemia was induced by the AIN standard diet with 0.5% cholesterol,9.3% lard and 0.2% sodium cholate in SD rats. Experimental groups consisted of normal control, hyperlipidemic control, 1% or 5% bean sprout powder-supplemented groups, and 0.2% soybean isoflauone extract-supplemented group. Four weeks feeding of isoflavone-rich bean sprout powder or isoflavone extract resulted in a significant lowering of plasma cholesterol and lowering tendency of triglyceride levels. The levels of lipid peroxidation products in the kidney and heart tissues were also lowered by the supplementation of bean sprout powder or isoflavone extract. The activities of hepatic glutathione peroxidase and catalase were increased by the supplementation of bean sprout powder or soybean isoflavone extract. Plasma concentration of vitamin A was significantly raised in the group fed 0.5% bean sprout powder. The results of the study showed that the beneficial effects of isoflavone-rich bean sprout on lipid metabolism of hyperlipidemic animals were comparable with those of soybean isoflavone extract. The positive effect of bean sprout in improving lipid metabolism might be due to the combined action of isoflavone and dietary fiber.

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