낫도(Natto) 점질물이 흰쥐의 혈청 지질성분에 미치는 영향

• 영문명: The Effects of Natto Mucilage on the Components of Serum Lipid in Rats
• 발행기관: 한국응용과학기술학회 (구.한국유화학회)
• 저자명: 김송전(Kim SongChon) 이승훈(Lee SungHoon) 위성장(Wi SungJang)
• 간행물 정보: 『한국응용과학기술학회지』한국유화학회지 제19권 제1호, 63~67쪽, 전체 5쪽
• 주제분류: 공학 > 화학공학
• 파일형태: PDF
• 발행일자: 2002.03.31

영문 초록

Natto is a Japanese traditional food made from whole soybeans by the fermentation of Bacillus natto. The purpose of this study was to investigate the effect of Natto mucilage on lipid metabolism in rats. The levels of total cholesterol, LDL-cholesterol and triglyceride in serum of rats fed Natto mucilage diets were lower than those in control rats, but serum HDL-cholesterol and phospholipid were higher than those in control rats. The results indicate that Natto mucilage may have more beneficial roles in lipid metablism because it decreased serum cholesterol and increased bilirubin excretion.

키워드

Natto mucilage