Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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The Hypocholesterolemic Effects of Soymilk Fermented with Bacillus subtilis Compared to Soymilk with Cheonggukjang Powder in Apolipoprotein E Knockout Mice

  • Seo, Kyoung-Chun (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University) ;
  • Kim, Mi-Jin (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University) ;
  • Hong, Sun-Hee (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University) ;
  • Cha, So-Yeon (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University) ;
  • Noh, Jeong-Sook (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University) ;
  • Kim, Mi-Jeong (Department of Food and Nutrition, Silla University) ;
  • Song, Yeong-Ok (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University)
  • Received : 2010.03.15
  • Accepted : 2010.05.03
  • Published : 2010.06.30
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Abstract

The cholesterol-lowering effects of soymilk fermented with Bacillus subtilis KCCM42923 were studied in apolipoprotein E knockout (ApoE KO) mice and compared to the cholesterol-lowering effects of soymilk to which cheonggukjang powder had been added. ApoE KO mice were divided into 3 groups (n=7/group). Animals were fed either an atherogenic diet only (AD, control group), an AD supplemented with fermented soymilk containing Corni fructus (FSM group), or an AD supplemented with soymik to which cheonggukjang (CGJ) powder had been added at 5% (w/v) (CPS group) for 8 weeks. The amount of FSM or CPS supplementing the AD was 20.8 mL/kg BW. There were no differences in either body weight gain or organ weights among three groups. In the FSM group, the concentration of plasma total cholesterol (TC) and LDL cholesterol (LDLC) were significantly decreased by 26.2% and 30.3% compared with the values of the control group (p<0.05). However, the triglyceride (TG) and HDL-cholesterol (HDLC) levels were not affected. These beneficial effects of FSM on suppressing the increase in plasma cholesterol level by AD were greater than those of CPS, which revealed 15.4% and 16.4% inhibition for TC and LDLC, respectively. However, these differences between FSM and CPS groups were not significantly different. A preventative effect of FSM or CPS on the accumulation of hepatic TC, but not on TG, was observed. FSM and CPS did not demonstrate any effects on fecal lipid excretion. In conclusion, the cholesterol-lowering effects of the soymilk fermented with Bacillus subtilis KCCM42923 were comparable to CGJ powder-added soymilk. These results suggest that drinking FSM might provide beneficial effects on controlling plasma cholesterol levels.

Keywords

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