Cholesterol-Lowering Effect of Kori-Tofu Protein and Its High-Molecular-Weight Fraction Content | Zendy

Takahiro Ishiguro | Zendy; Seiji TATSUNOKUCHI | Zendy; Nobuo Mitsui | Zendy; Hisataka Kayahara | Zendy; Hisashi Murasawa | Zendy; Yôtarô Konishi | Zendy; Satoshi Nagaoka | Zendy

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Cholesterol-Lowering Effect of Kori-Tofu Protein and Its High-Molecular-Weight Fraction Content

Author(s) -

Takahiro Ishiguro,

Seiji TATSUNOKUCHI,

Nobuo Mitsui,

Hisataka Kayahara,

Hisashi Murasawa,

Yôtarô Konishi,

Satoshi Nagaoka

Publication year - 2011

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.100634

Subject(s) - soy protein , food science , cholesterol , high protein , fraction (chemistry) , chemistry , significant difference , biochemistry , chromatography , medicine

The serum total cholesterol concentration was significantly lower in the kori-tofu feeding group than in the soy protein isolate (SPI) group, except on the 28th day of the experiment. The high-molecular-weight fraction (HMF) content of the kori-tofu protein was significantly higher than that of SPI. This difference in the HMF content may have influenced the cholesterol-lowering effect of the protein.

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