Promotion Mechanism and Factor in Lactic Acid-Fermented Soymilk on the Gene Expression of Cyp7a1
| Project/Area Number |
24700811
|
|---|
| Research Category |
Grant-in-Aid for Young Scientists (B)
|
| Allocation Type | Multi-year Fund |
|---|
| Research Field |
Eating habits, studies on eating habits
|
|---|
| Research Institution | Mukogawa Women's University |
|---|
Principal Investigator |
KOBAYASHI Maki 武庫川女子大学, 生活環境学部, 助手 (70550789)
|
|---|
| Project Period (FY) |
2012-04-01 – 2014-03-31
|
| Project Status |
Completed (Fiscal Year 2013)
|
| Budget Amount *help |
¥4,160,000 (Direct Cost: ¥3,200,000、Indirect Cost: ¥960,000)
Fiscal Year 2013: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2012: ¥2,990,000 (Direct Cost: ¥2,300,000、Indirect Cost: ¥690,000)
|
|---|
| Keywords | 脂質 / 発酵 / 栄養学 / 遺伝子 / シグナル伝達 |
|---|
| Research Abstract |
The incidence of hyperlipidemia has increased in recent years. It has been suggested that soymilk can prevent hyperlipidemia. We confirmed that fermented soymilk has lipid metabolism-modulating effects whereby it promotes cholesterol catabolism-related gene expression. Thus, we investigated the lipid metabolism-modulating factor in lactic acid-fermented soymilk.
Isoflavone in fermented soymilk converted from glycone to aglycone by lactic acid fermentation appears to promote intestinal absorption. Thus, it is suggested that fermented soymilk containing a high ratio of isoflavone aglycone may promote lipid metabolism-modulating effects and the gene expression of Cyp7a1.
|
Report
(3 results)
Research Products
(10 results)
