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KMID : 1147820190080010021
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Journal of Naturopathy
2019 Volume.8 No. 1 p.21 ~ p.28
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Effect of Soybean Fermentation (Zen) Intake on Human Blood Characteristics of Mixed Lactobacilli and Saccharomyce
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Ryu Seo-Won
Lee Hyung-Hoan
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Abstract
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Purpose: The purpose of this study was to examine the impact of 12 Lactobacillus strains and four yeast mixed fermentation broth on the blood characteristics of subjects who consumed for eight weeks.
Methods: Blood samples taken from the subjects and clinicopathologic blood components examined.
Results: In the white blood cell count the mean pre-test value of the experimental group consumed Zen fermentation broth was 5.73×103 cells/μl, and the mean after-treatment was 5.37×103 cells/μl, but the difference was not significant. The control group was not significant. In the hemoglobin content, the mean value before the intake of the Zen-test group was 13.58 g/dl, and the consumption after the consumption was 14.77 g/dl, which significantly increased. Albumin content was 4.33 g/dl before intake and 4.36 g/dl after ingestion in the Zen-test group, but it increased without significance. Triglyceride content was 109.8 mg/dl in the Zen-test group and 99.83 mg/dl in the post-test group, but it was not significant. In the LDL-content the mean of the premeasured value was 109 mg/dl in the Zen-test group, and that of the post-test was 97.87 mg/dl, and the difference significantly decreased to 11.13 mg/dl. In the HDL content, the mean value of the pre-test was 51.4 mg/dl in the Zen-test group and 56.87 mg/dl in the post-test.
Conclusion: After intake of Zen fermentation broth, mean values of leukocyte, albumin, and triglyceride were not significantly different in the experimental group, but hemoglobin, LDL and HDL were significantly different.
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KEYWORD
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Lactobacillus, Fermentation, HDL, LDL, Trigyceride
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