Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 30, Issue -, Pages 220-227Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.jff.2017.01.002
Keywords
Probiotic-fermented soymilk; Hyperlipidemia; Liver injury; Leptin
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Funding
- Ministry of Science and Technology of the Peoples Republic of China [2013BAD18B07]
- Science and Technology Department of Jilin Province [20140519011JH]
- Opening Project of Zhejiang Provincial Top Key Discipline of Pharmaceutical Sciences
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The effects of probiotic-fermented soymilk (fermented by mixture of Bifidobacterium bifidum, Lactobacillus casei, and L plantarum) on high-fat diet (HFD)-induced hyperlipidemia and liver injury were examined. CS7BL/ 6N mice were randomly assigned into four groups that were treated with different diets: normal chow (NC), HFD, HFD with probiotic-fermented soymilk and HFD with non-fermented soymilk. After treatment for 6 weeks, probiotic-fermented soymilk treatment significantly reduced HFD-induced body weight gain, hyperlipidemia, liver fat accumulation and reactive oxygen species (ROS) production. In addition, probiotic-fermented soymilk consumption significantly reduced the levels of serum alanine aminotransfera se (ALT), lipopolysaccharide (LPS), and liver tumor necrosis factor-alpha (TNF-alpha) compared with the HFD treatment. Further, probiotic-fermented soymilk significantly increased the serum leptin level. In conclusion, probiotic-fermented soymilk reduced hyperlipidemia and liver injury induced by HFD. The role of probiotic-fermented soymilk may decrease the production of liver LPS, TNF-alpha, and oxidative stress and induce adipose leptin and triacylglycerol hydrolase (TGH) production. (C) 2017 Elsevier Ltd. All rights reserved.
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