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Hypocholesterolaemic effects of milk-kefir and soyamilk-kefir in cholesterol-fed hamsters

Published online by Cambridge University Press:  08 March 2007

Je-Ruei Liu ,
Sheng-Yao Wang ,
Ming-Ju Chen ,
Hsiao-Ling Chen ,
Pei-Ying Yueh  and
Chin-Wen Lin
Je-Ruei Liu*
Affiliation:
Department of Biotechnology, National Formosa University, Yunlin, Taiwan
Sheng-Yao Wang
Affiliation:
Department of Animal ScienceNational Taiwan University, Taipei, Taiwan
Ming-Ju Chen
Affiliation:
Department of Animal ScienceNational Taiwan University, Taipei, Taiwan
Hsiao-Ling Chen
Affiliation:
Department of Molecular Biotechnology, Da-Yeh University, Changhua, Taiwan
Pei-Ying Yueh
Affiliation:
Council of Agriculture Executive Yuan, TaipeiTaiwan
Chin-Wen Lin
Affiliation:
Department of Animal ScienceNational Taiwan University, Taipei, Taiwan
*
*Corresponding author: Dr J.-R. Liu, fax +886 5 6315502, email [email protected]
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Abstract

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This study aimed to evaluate the hypocholesterolaemic property of milk-kefir and soyamilk-kefir. Male hamsters were fed on a cholesterol-free or cholesterol-enriched diet containing 10% skimmed milk, milk-kefir, soyamilk or soyamilk-kefir for a period of 8 weeks. The soyamilk, milk-kefir and soyamilk-kefir diets all tended towards a lowering of serum triacylglycerol and total cholesterol concentrations, and a reduction of cholesterol accumulation in the liver, the decrease in serum cholesterol concentration being mainly in the non-HDL fraction. The soyamilk-kefir diet led to a significant increase in the faecal excretion of neutral sterols and bile acids compared with the other two diets. The soyamilk-kefir diet also elicited a significant decrease in the serum ratio of non-HDL-cholesterol to HDL-cholesterol, compared with the control, than was the case for the other diets. These findings demonstrate that soyamilk-kefir may be considered to be among the more promising food components in terms of preventing CVD through its hypocholesterolaemic action.

Keywords

KefirSoyamilkPlasma lipidCholesterolHamster
Type
Research Article
Information
British Journal of Nutrition , Volume 95 , Issue 5 , May 2006 , pp. 939 - 946
Copyright
Copyright © The Nutrition Society 2006

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