Effect of soybean milk fermented with <i>Lactobacillus plantarum</i> HFY01 isolated from yak yogurt on weight loss and lipid reduction in mice with obesity induced by a high-fat diet
Chong Li, Huilin Liu, Jiao Yang, Jianfei Mu, Ranran Wang, Xin Zhao
Abstract
< 0.05). Daidzin, glycitin, daidzein, glycitein, genistein, and genistin contents in soybean milk were determined before and after fermentation by high-performance liquid chromatography (HPLC); the daidzin and genistin contents in the fermented soybean milk decreased, whereas the daidzein and genistein contents increased significantly. Therefore, the LP-HFY01-fermented soybean milk strongly inhibits obesity induced by a high-fat diet, and shows good potential for utilization.
Topics & Concepts
Food scienceYAKLactobacillus plantarumFermentationChemistryWeight lossObesityLactobacillusDiet-induced obeseBiologyAnimal scienceBacteriaLactic acidEndocrinologyGeneticsInsulin resistanceDiet and metabolism studiesPhytoestrogen effects and researchDiet, Metabolism, and Disease