| Budget Amount *help |
¥3,640,000 (Direct Cost: ¥2,800,000、Indirect Cost: ¥840,000)
Fiscal Year 2016: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2015: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2014: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
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| Outline of Final Research Achievements |
Treating soy milk with lactic acid fermentation improves its lipid metabolism-modulating effects. We analyzed the effects of the active ingredients in lactic acid-fermented soy milk that contribute to this improvement. Lactic acid fermentation of soy milk strengthened its lipid metabolism-modulating effects. However, this effect was not observed with isoflavone aglycone or soy protein alone, suggesting that the combination of soy protein and isoflavone aglycone produces the effect. In addition, lactic acid fermentation causes oligo peptides to form, converts the polyphenols from their glycoside to aglycone forms, and increases ornithine content. These changes could be contributing to the improvement in lipid metabolism seen with lactic acid fermented soy milk.
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