Effect of Natto-feeding on cholesterol levels of rats.
スポンサーリンク
概要
- 論文の詳細を見る
Natto, one of traditional food stuffs in Japan, is made from steamed soybean fermented with Bacillus natto Sawamura. In this study, effects of Natto-feeding on growth, organ weight and cholesterol concentration of rats were investigated. Female rats in Sprague-Dawley strain were fed on several Natto diets supplemented with or without 1% cholesterol and 0.25% bile salts for 4 or 8 days. On the same protein levels of the diets, Natto had no significant effects on the body weight gain. Cholesterol supplementation increased liver weight, but its increment was suppressed by the concomitant feeding of Natto for 8 days. The cecum with its content swelled with Natto. Increment of serum total cholesterol level by cholesterol addition was depressed in the 10% Natto group sacrificed after 8 days' feeding. However, any significant changes in liver lipid concentration under this experimental condition were not observed.
- 特定非営利活動法人 日本栄養改善学会の論文
特定非営利活動法人 日本栄養改善学会 | 論文
- 減量の誘惑場面における対策の質的検討
- フォーマティブ・リサーチに基づいた職域における体重管理プログラムに関する事例的研究
- 体重管理における誘惑場面の対策尺度の作成
- Detection of Heavy Metal Toxicity by Cell Culture Method (1)
- Comparison of the Physical Properties, Taste Preference and Effect on Blood Glucose Level between Pudding Sweetened by Sugar and Erythritol