The protective effects of probiotic-fermented soymilk on high-fat diet-induced hyperlipidemia and liver injury

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• 作者：Xiao-lei Zhang^a ; ^d ; Yan-feng Wu^a ; Yu-shan Wang^a ; Xin-zhe Wang^a ; Chun-hong Piao^a ; ^b ; Jun-mei Liu^a ; ^b ; Yan-long Liu^c ; ^e ; ^{benjaminlyl@wmu.edu.cn} ; Yu-hua Wang^a ; ^b ; ^{yuhua-ww@163.com}
• 关键词：HFD ; high-fat diet ; NC ; normal chow ; CVDs ; cardiovascular diseases ; NAFLD ; non-alcoholic fatty liver disease ; TC ; total cholesterol ; TG ; triacylglycerols ; LDL ; low density lipoprotein ; HDL ; high density lipoprotein ; FFA ; free fatty acid ; ROS ; reactive oxygen species ; ALT ; alanine aminotransferase ; LPS ; lipopolysaccharide ; TNF-α ; tumor necrosis factor-α ; FGF-21 ; fibroblast growth factor 21 ; OT ; oxytocin ; ADPN ; adiponectin ; TGH ; triacylglycerol hydrolase
• 刊名：Journal of Functional Foods
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：30
• 期：Complete
• 页码：220-227
• 全文大小：786 K
• 卷排序：30

文摘

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.