Journal of Food and Nutrition Sciences

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Improvement of Lipid Metabolism and Ovalbumin-Induced Type I Allergy by Use of Soybean Milk Fermented by 16 Indigenous Lactic Acid Bacteria

Received: 10 July 2016    Accepted: 18 July 2016    Published: 29 July 2016
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Abstract

A new fermented product of soybean milk (designated “PS-B1”) was prepared by a four-step complex culture using 16 lactic acid bacteria of human intestinal origin. Because living lactic acid bacteria are completely removed by filtration of the fermented product, PS-B1 can be classified as a biogenic food. In the present study, we found that lipid accumulation was reduced significantly in 3T3-L1 adipocytes treated with PS-B1. Moreover, the production of IgE in response to ovalbumin was attenuated in rats fed with a diet containing PS-B1. Thus, PS-B1 represents one of the few biogenic food able to alter both lipid metabolism and ovalbumin-induced type I allergies, and is expected to find application in preventive medicine.

DOI 10.11648/j.jfns.20160404.17
Published in Journal of Food and Nutrition Sciences (Volume 4, Issue 4, July 2016)
Page(s) 113-119
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Lactic Acid Bacteria, Soybean Milk, Biogenics, Lipid Metabolism, Ovalbumin-Induced Type I Allergy

References
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Author Information
  • Department of Biochemistry, Faculty of Pharmaceutical Sciences, Nagasaki International University, Sasebo, Nagasaki, Japan

  • Department of Biochemistry, Faculty of Pharmaceutical Sciences, Nagasaki International University, Sasebo, Nagasaki, Japan

  • Department of Biochemistry, Faculty of Pharmaceutical Sciences, Nagasaki International University, Sasebo, Nagasaki, Japan

  • Department of Biochemistry, Faculty of Pharmaceutical Sciences, Nagasaki International University, Sasebo, Nagasaki, Japan

  • Department of Biochemistry, Faculty of Pharmaceutical Sciences, Nagasaki International University, Sasebo, Nagasaki, Japan

  • Department of Biochemistry, Faculty of Pharmaceutical Sciences, Nagasaki International University, Sasebo, Nagasaki, Japan

Cite This Article
  • APA Style

    Yuichi Nodake, Ryoko Miura, Hirokazu Ryoya, Rina Momii, Satomi Toda, et al. (2016). Improvement of Lipid Metabolism and Ovalbumin-Induced Type I Allergy by Use of Soybean Milk Fermented by 16 Indigenous Lactic Acid Bacteria. Journal of Food and Nutrition Sciences, 4(4), 113-119. https://doi.org/10.11648/j.jfns.20160404.17

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    ACS Style

    Yuichi Nodake; Ryoko Miura; Hirokazu Ryoya; Rina Momii; Satomi Toda, et al. Improvement of Lipid Metabolism and Ovalbumin-Induced Type I Allergy by Use of Soybean Milk Fermented by 16 Indigenous Lactic Acid Bacteria. J. Food Nutr. Sci. 2016, 4(4), 113-119. doi: 10.11648/j.jfns.20160404.17

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    AMA Style

    Yuichi Nodake, Ryoko Miura, Hirokazu Ryoya, Rina Momii, Satomi Toda, et al. Improvement of Lipid Metabolism and Ovalbumin-Induced Type I Allergy by Use of Soybean Milk Fermented by 16 Indigenous Lactic Acid Bacteria. J Food Nutr Sci. 2016;4(4):113-119. doi: 10.11648/j.jfns.20160404.17

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  • @article{10.11648/j.jfns.20160404.17,
      author = {Yuichi Nodake and Ryoko Miura and Hirokazu Ryoya and Rina Momii and Satomi Toda and Ryuzo Sakakibara},
      title = {Improvement of Lipid Metabolism and Ovalbumin-Induced Type I Allergy by Use of Soybean Milk Fermented by 16 Indigenous Lactic Acid Bacteria},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {4},
      number = {4},
      pages = {113-119},
      doi = {10.11648/j.jfns.20160404.17},
      url = {https://doi.org/10.11648/j.jfns.20160404.17},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.jfns.20160404.17},
      abstract = {A new fermented product of soybean milk (designated “PS-B1”) was prepared by a four-step complex culture using 16 lactic acid bacteria of human intestinal origin. Because living lactic acid bacteria are completely removed by filtration of the fermented product, PS-B1 can be classified as a biogenic food. In the present study, we found that lipid accumulation was reduced significantly in 3T3-L1 adipocytes treated with PS-B1. Moreover, the production of IgE in response to ovalbumin was attenuated in rats fed with a diet containing PS-B1. Thus, PS-B1 represents one of the few biogenic food able to alter both lipid metabolism and ovalbumin-induced type I allergies, and is expected to find application in preventive medicine.},
     year = {2016}
    }
    

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    T1  - Improvement of Lipid Metabolism and Ovalbumin-Induced Type I Allergy by Use of Soybean Milk Fermented by 16 Indigenous Lactic Acid Bacteria
    AU  - Yuichi Nodake
    AU  - Ryoko Miura
    AU  - Hirokazu Ryoya
    AU  - Rina Momii
    AU  - Satomi Toda
    AU  - Ryuzo Sakakibara
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    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
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    AB  - A new fermented product of soybean milk (designated “PS-B1”) was prepared by a four-step complex culture using 16 lactic acid bacteria of human intestinal origin. Because living lactic acid bacteria are completely removed by filtration of the fermented product, PS-B1 can be classified as a biogenic food. In the present study, we found that lipid accumulation was reduced significantly in 3T3-L1 adipocytes treated with PS-B1. Moreover, the production of IgE in response to ovalbumin was attenuated in rats fed with a diet containing PS-B1. Thus, PS-B1 represents one of the few biogenic food able to alter both lipid metabolism and ovalbumin-induced type I allergies, and is expected to find application in preventive medicine.
    VL  - 4
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    ER  - 

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