Effect of vinegar made from soybean oligosaccharides on lipid metabolism in rat
1995
Yonemoto, C. (Tamanoi Vinegar Co. Ltd., Osaka (Japan)) | Kohda, Y. | Uenakai, K. | Nakano, Y.
The effect of vinegar, made from soybean oligosaccharides, on lipid metabolism was investigated in rats fed a cholesterol-free 25% casein basal diet. The saccharides in this vinegar were mainly composed of manninotriose. The experimental diet was prepared by the addition of 15% (w/w) powdered vinegar (SOV, soybean oligosaccharide vinegar), to the basal diet. This SOV diet contained approximately 3.3% oligosaccharides and 1.9% acetic acid. Serum cholesterol (VLDL + LDL) and triacylglycerol levels were significantly lower in the SOV diet group than in the control group. These differences were found for 2-5 weeks or at 4th week, respectively, for serum cholesterol and triacylglycerol. The liver cholesterol content was also significantly lower in rats fed the SOV diet, but there was no change in total bile acid excretion into the feces. In all groups, a strong positive correlation was observed between the liver cholesterol content and the serum VLDL + LDL cholesterol level at a 5 week period. No relationship was found between the cecal short-chain fatty acids (SCFA) and liver cholesterol content, and there was no correlation between the cecal SCFA content and the serum VLDL + LDL cholesterol level. These results suggest that SOV exerts some beneficial effect on lipid metabolism
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