Effects of Milk Fermented by Culturing with Various Lactic Acid Bacteria and a Yeast on Serum Cholesterol Level in Rats
スポンサーリンク
概要
- 論文の詳細を見る
The effects of aged fermented milk produced by a mixture of various lactic acid bactria and a yeast on serum and liver lipid concentrations were investigated in rats fed high-cholesterol diets. The serum total cholesterol and phospholipid levels significantly decreased in rats fed a high-cholesterol diet supplemented with fermented milk; however, there were no significant differences in the serum HDL-cholesterol and triglyceride levels among the treatment groups. The total cholesterol and phospholipid levels in the liver showed no significant difference among the treatment groups. The bile acid levels in the serum and feces significantly decreased in rats fed the high-cholesterol diet containing fermented milk.
- 社団法人日本生物工学会の論文
- 1996-02-25
著者
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Watanabe Yasuo
Department of Cardiology, Nihon University School of Medicine
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Watanabe Yasuo
Department Of Cardiology Nihon University School Of Medicine
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Watanabe Y
Department Of Bioresources Faculty Of Agriculture Ehime University
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KUWABARA YUJI
Shikoku Milk Product Co. Ltd.
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YOSHIMITSU NORIKO
Department of Bioresources, Faculty of Atriculture, Ehime University
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TAMAI YOUICHI
Department of Biological Resources, Faculty of Agriculture, Ehime University
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Nagai Seichiro
Shikoku Milk Product Co. Ltd.
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Nagai S
Yaegaki Technology Department Laboratories Yaegaki Bio-industry Inc.
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Tamai Y
Department Of Bioresources Faculty Of Agriculture Ehime University
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NAGAI SEIICHIRO
Shikoku Milk Product Co. Ltd.,
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Tamai Youichi
Department Of Agricultural Chemistry College Of Agriculture Ehime University
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Watanabe Y
Department Of Cell Physiology Faculty Of Medicine Kagawa University
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Yoshimitsu Noriko
Department Of Bioresources Faculty Of Agriculture Ehime University
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Watanabe Yasuo
Department Of Agricultural Chemistry College Of Agriculture Ehime University
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Watanabe Yasuo
Institute of Space and Astronautical Science
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