Cholesterol-Lowering Effect of Kori-Tofu Protein and Its High-Molecular-Weight Fraction Content
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概要
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The serum total cholesterol concentration was significantly lower in the kori-tofu feeding group than in the soy protein isolate (SPI) group, except on the 28th day of the experiment. The high-molecular-weight fraction (HMF) content of the kori-tofu protein was significantly higher than that of SPI. This difference in the HMF content may have influenced the cholesterol-lowering effect of the protein.
- 2011-03-23
著者
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Mitsui Nobuo
Food Research Laboratories Asahimatsu Foods Corporation
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Konishi Yotaro
Faculty Of Human Life Science Osaka City University
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ISHIGURO Takahiro
Food Research Center, Asahimatsu Foods Co., Ltd.
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TATSUNOKUCHI Seiji
Food Research Center, Asahimatsu Foods Co., Ltd.
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KAYAHARA Hisataka
Food Research Center, Asahimatsu Foods Co., Ltd.
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NAGAOKA Satoshi
Faculty of Applied Biological Sciences, Gifu University
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Murasawa Hisashi
Food Research Laboratories Asahimatsu Foods Corporation
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Kayahara Hisataka
Food Research Center Asahimatsu Foods Co. Ltd.
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Mitsui Nobuo
Food Research Center Asahimatsu Foods Co. Ltd.
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Nagaoka Satoshi
Faculty Of Applied Biological Sciences Gifu University
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Murasawa Hisashi
Food Research Center Asahimatsu Foods Co. Ltd.
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Tatsunokuchi Seiji
Food Research Center Asahimatsu Foods Co. Ltd.
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Ishiguro Takahiro
Food Research Center Asahimatsu Foods Co. Ltd.
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