Journal
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
Volume 73, Issue 11, Pages 2506-2512Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1271/bbb.90536
Keywords
fermented bean paste; serum cholesterol; fecal lipid; short-chain fatty acid; hepatic mRNA
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Funding
- Ministry of Education, Culture, Sports, Science, and Technology of Japan
- Ministry of Economy, Trade, and Industry of Japan
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We examined the effects of fermented bean pastes derived from bean vinegar by-products on serum cholesterol in rats. The rats were fed boiled paste from adzuki (A), kintoki (K), or tebou (T), or fermented paste from adzuki (AP), kintoki (KP), or tebou (TP) for 4 weeks. The serum non-high-density lipoprotein (HDL) cholesterol levels in all the experimental groups, except for A group, were significantly lower than in the control (CN) group. Likewise, the serum triglyceride levels in K and all the fermented bean groups were significantly lower than in the CN group. The levels of hepatic 3-hydroxy-3-methylglutaryl-CoA (HMG-CoA) reductase mRNA in all the experimental groups except for A were significantly lower than in the CN group. These findings indicate that fermented bean pastes also suppress cholesterol synthesis, resulting in a reduced serum cholesterol concentration. These effects might be related not only to the resistant starch but also to the protein or peptide in the fermented bean paste.
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