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Antioxidant and hypolipidemic effects of soymilk fermented via Lactococcus acidophilus MF204

Abstract

Previous studies have shown that fermentations can enhance the bioactivity and absorption rate of soybean products. Fermented soybean products can alleviate hyperlipidemia and decrease risks of atherosclerosis and cardiovascular diseases. This study aimed to investigate effects and mechanisms of soymilk fermented by Lactococcus acidophilus on blood lipids and antioxidant enzyme activities of rats fed with high fat diet. Sixty rats were randomly assigned to six groups: normal control group (NC), high-fat control group (HFC), positive control group (cholestyramine, PC), Lactococcus acidophilus group (LA), soymilk group (SM), fermented soymilk group (FSM), respectively. NC group was fed with the basic diet, while the other groups were fed with high-fat diet. After the experimental period (6 W), rats were sacrificed by decapitation. Blood and liver were collected to measure concentrations of lipids and antioxidant enzyme activities. Results demonstrated that fermented soymilk could regulate lipid levels, restore HDL-c and TG to normal levels, and cause lower concentrations of LDL-c than hypolipidemic drug in hyperlipidemia rats. More importantly, fermented soymilk caused significant reduction in arteriosclerosis index and coronary risk index. Fermented soymilk also improved antioxidant capacities of hyperlipidemia rats. The increase of aglycones isoflavones in fermented soymilk could explain above phenomena. In conclusion, soymilk fermented by Lactococcus acidophilus reduced risks of arteriosclerosis and coronary heart disease by regulating lipid levels and improving the antioxidant capacities of hyperlipidemia rats.

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Publication details

The article was received on 12 May 2017, accepted on 29 Aug 2017 and first published on 15 Sep 2017


Article type: Paper
DOI: 10.1039/C7FO00701A
Citation: Food Funct., 2017, Accepted Manuscript
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    Antioxidant and hypolipidemic effects of soymilk fermented via Lactococcus acidophilus MF204

    C. Yang, Y. Wu, J. Chen, X. Xu and Y. Meng, Food Funct., 2017, Accepted Manuscript , DOI: 10.1039/C7FO00701A

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