Bacillus Subtilis-Fermented Red Bean (Red Bean Natto) Reduces Hyperlipidemia Levels in Hamsters Fed an Atherogenic Diet

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• 作者：Nai-Nu Lin ; Yen-Feng Lee ; Yi-Jen Chi ; Ming-Fu Wang ; Yin-Ching Chan ; Kung-Chi Chan ; Ying-Ju Chen and Yung-Tsung Chiu
• 刊名：Journal of Food Biochemistry
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：41
• 期：1
• 全文大小：509K
• ISSN：1745-4514

文摘

The purpose of this study was to investigate the effects of 50% red beans ethanol natto extracts fermented by Bacillus subtilis on hyperlipidemia in hamsters. Forty male hamsters were randomly assigned to normal control, high-fat control, and high-fat with RBNE (red beans natto extracts) (200 and 1000 mg/kg BW) groups. RBNE treatment for 8 weeks significantly decreased the body and visceral fat weight in hamsters. Compared to the high-fat diet group, the plasma total cholesterol (TC), total triacylglycerol (TAG), low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C) and oxidized LDL (oxLDL) concentrations as well as atherogenic index of plasma AIP [Log(TAG/HDL-C)] were significantly lower in the RBNE-fed group. The consumption of RBNE significantly reduced the liver contents of TC, esterified cholesterol (CE) and alanine aminotransferase (ALT), and increased a regulator of lipid metabolism: peroxisome proliferator-activated receptor alpha (PPAR-alpha). Furthermore, the circulating level of irisin was decreased.