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.

著者

• KONISHI Yotaro

  Faculty of Human Life Science, Osaka City University

• Mitsui Nobuo

  Food Research Laboratories Asahimatsu Foods Corporation

• MURASAWA HISASHI

  Food Research Laboratories, Asahimatsu Foods Corporation

• ISHIGURO Takahiro

  Food Research Center, Asahimatsu Foods Co., Ltd.

• TATSUNOKUCHI Seiji

  Food Research Center, Asahimatsu Foods Co., Ltd.

• KAYAHARA Hisataka

  Food Research Center, Asahimatsu Foods Co., Ltd.

• NAGAOKA Satoshi

  Faculty of Applied Biological Sciences, Gifu University

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• Cholesterol-Lowering Effect of Kori-Tofu Protein and Its High-Molecular-Weight Fraction Content

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