Effects of Different Kinds of Korean Soybeans on Body Lipids and Lipid Peroxidation in Rats.
- Author:
Hye Young P KIM
1
;
Yoon Hee HAN
;
Myung Hee KIM
;
Kang Sung KIM
Author Information
1. Department of Food and Nutrition, Yongin University, Yongin 449-714, Korea. hypkim@yongin.ac.kr
- Publication Type:Original Article
- Keywords:
soybeans;
body lipids;
lipid peroxidation;
GOT;
GPT
- MeSH:
Animals;
Caseins;
Diet;
Humans;
Lipid Peroxidation*;
Liver;
Male;
Powders;
Rats*;
Soybean Proteins;
Soybeans*;
Triglycerides
- From:The Korean Journal of Nutrition
2007;40(3):229-234
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This study was conducted to investigate the effect of different kinds of traditional Korean soybeans on blood and liver lipids and lipid peroxidation. SD male rats (n =48 )were assigned to six different groups and provided expe-rimental diets for 28 days. The protein source of the diet was casein, isolated soy protein (ISP ), or casein plus traditional soy powders (yellow bean, huktae, jinuni or seorietae ). The ISP, jinuni and seorietae diet decreased blood triglyceride compared to casein group. The ISP groups had lower hepatic total lipid and triglycerides than casein groups. The yellow bean and seorietae group had hepatic lipid lowering effects, but the effect was not found in huktae and jinuni group. The glutamate-oxaloacetate transaminase activity was significantly decreased in ISP and jinuni groups than in casein group. The glutamate-pyruvate transaminase activity was also decreased in ISP group. The results of this study suggest that jinuni, yellow bean and seorietae groups are more effective in lowering body lipids than huktae group.
