Low-Salt O-Miso Produced from Koji Fermentation of Oncom Improves Redox State and Cholesterolemia in Rats More than Low-Salt Soybean-Miso
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概要
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The author prepared low-salt miso by koji fermentation using soy-oncom and okara-oncom (9 1), at which time soybeans and okara were fermented with Neurospora intermedia (oncom miso, i e O-miso) Its usefulness as a seasoning, as well as high antioxidative activity in vitro and antimutagenicity have already been presented In this study, the antioxidative activity of O-miso in vivo, as well as serum cholesterol-lowering action, were investigated concerning contribution to health In rats fed O-miso, the serum α-tocopherol level and isoflavone-aglycone-intake were higher than in rats fed low-salt soybean miso (S-miso) The activities of serum GSH-Px and hepatic catalase were also higher in rats fed O-miso than in rats fed S-miso, while the TBARS values were lower in both the serum and livers of rats fed O-miso Furthermore, O-miso intake suppressed a rise in serum cholesterol level and increased fecal bile acid excretion Such a cholesterol-lowering action of O-miso may be attributable to the micelle-breaking or evacuant effects of indigestible proteinous residues and the antioxidative activity of isoflavone-aglycones O-miso seems to be more beneficial to health than S-miso in view of these aspects
著者
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MATSUO Masako
Faculty of General Education, Gifu Women's University
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Matsuo Masako
Gifu Women's Univ. Gifu Jpn
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Matsuo Masako
Faculty Of General Education Gifu Women's University
関連論文
- Chemical Components, Palatability, Antioxidant Activity and Antimutagenicity of Oncom Miso Using a Mixture of Fermented Soybeans and Okara with Neurospora intermedia
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- Antioxidant Activity of Hydrophilic Compounds of Defatted Soybean Fermented with Neurospora intermedia (D-Ontjom)
- In Vivo Antioxidant Activity of Methanol Extract from Quinoa Fermented with Rhizopus oligosporus
- Low-Salt O-Miso Produced from Koji Fermentation of Oncom Improves Redox State and Cholesterolemia in Rats More than Low-Salt Soybean-Miso
- Hydrophilic Antimutagens in Fermented Defatted Soybeans with Neurospora intermedia (D-Oncom)
- Saccharification of Okara Fiber by Plant Dietary Fiber Hydrolases
- Preparation of Low Salt Miso-Like Fermented Seasonings Using Soy-Oncom and Okara-Oncom (Fermented Soybeans and Okara with Neurospora intermedia) and Their Antioxidant Activity and Antimutagenicity
- Plasma Cholesterol Reduction by Defatted Soy Ontjom (Fermented with Neurospora intermedia) in Rats Fed a Cholesterol-free Diet
- Preference of Female Students for "Tempe" Preparations Composed of Glandless Cottonseed and Defatted Soybean or Corn at Various Ratios