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KMID : 0380620090410040423
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 4 p.423 ~ p.427
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Antithrombotic and Cholesterol Reduction Effectsof Defatted Soybean Grits Fermented by Bacillus subtilis NUC1
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Lee Sung-Gyu
Kim Hyun-Jeong
Im Nam-Kyung
Lee Eun-Ju
Lee Sam-Pin
Lee In-Seon
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Abstract
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This study investigated antithrombotic and hypocholesterolemic activities of defatted soybean grits (DSG) andfermented DSG (FD). The FD was prepared by the solid state fermentation using Bacillus subtilis NUC1 at 40oC for 24h.The water extracts of fermented DSG (FDW) exhibited higher fibrinolytic activity and inhibition of platelet aggregationinduced by ADP than water extracts of DSG (DW). However, the DW and FDW inhibited HMG-CoA reductase activityand significantly decreased the intracellular cholesterol contents in HepG2 cells. In addition, DW treatment did not showany cholesterol adsorption capacity, while FDW demonstrated the highest cholesterol adsorption by 90%. The resultssuggest that fermented DSG have significant antithrombotic and hypocholesterolemic effects in vitro and these activitieswere improved during fermentation by B. subtilis NUC1.
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KEYWORD
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defatted soybean grit, fermentation, antithrombotic, cholesterol reduction
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