کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
5137220 1494536 2017 8 صفحه PDF سفارش دهید دانلود رایگان
عنوان انگلیسی مقاله ISI
The protective effects of probiotic-fermented soymilk on high-fat diet-induced hyperlipidemia and liver injury
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موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
The protective effects of probiotic-fermented soymilk on high-fat diet-induced hyperlipidemia and liver injury
چکیده انگلیسی


- Probiotic-fermented soymilk reduced hyperlipidemia by HFD.
- Probiotic-fermented soymilk improved liver injury by HFD.
- The role of probiotic-fermented soymilk inducing adipose leptin and TGH production.
- Probiotic-fermented soymilk had potential as a hypolipidemic and anti-obesity functional food.

The effects of probiotic-fermented soymilk (fermented by mixture of Bifidobacterium bifidum, Lactobacillus casei, and L. plantarum) on high-fat diet (HFD)-induced hyperlipidemia and liver injury were examined. C57BL/6N mice were randomly assigned into four groups that were treated with different diets: normal chow (NC), HFD, HFD with probiotic-fermented soymilk and HFD with non-fermented soymilk. After treatment for 6 weeks, probiotic-fermented soymilk treatment significantly reduced HFD-induced body weight gain, hyperlipidemia, liver fat accumulation and reactive oxygen species (ROS) production. In addition, probiotic-fermented soymilk consumption significantly reduced the levels of serum alanine aminotransferase (ALT), lipopolysaccharide (LPS), and liver tumor necrosis factor-α (TNF-α) compared with the HFD treatment. Further, probiotic-fermented soymilk significantly increased the serum leptin level. In conclusion, probiotic-fermented soymilk reduced hyperlipidemia and liver injury induced by HFD. The role of probiotic-fermented soymilk may decrease the production of liver LPS, TNF-α, and oxidative stress and induce adipose leptin and triacylglycerol hydrolase (TGH) production.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 30, March 2017, Pages 220-227
نویسندگان
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