Improvement of Lipid Metabolism and Ovalbumin-Induced Type I Allergy by Use of Soybean Milk Fermented by 16 Indigenous Lactic Acid Bacteria

Yuichi Nodake; Ryoko Miura; Hirokazu Ryoya; Rina Momii; Satomi Toda; Ryuzo Sakakibara

doi:doi:10.11648/j.jfns.20160404.17

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Improvement of Lipid Metabolism and Ovalbumin-Induced Type I Allergy by Use of Soybean Milk Fermented by 16 Indigenous Lactic Acid Bacteria

Yuichi Nodake, Ryoko Miura, Hirokazu Ryoya, Rina Momii, Satomi Toda, Ryuzo Sakakibara

Published in Journal of Food and Nutrition Sciences (Volume 4, Issue 4)

Received: 10 July 2016 Accepted: 18 July 2016 Published: 29 July 2016

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Abstract

A new fermented product of soybean milk (designated “PS-B1”) was prepared by a four-step complex culture using 16 lactic acid bacteria of human intestinal origin. Because living lactic acid bacteria are completely removed by filtration of the fermented product, PS-B1 can be classified as a biogenic food. In the present study, we found that lipid accumulation was reduced significantly in 3T3-L1 adipocytes treated with PS-B1. Moreover, the production of IgE in response to ovalbumin was attenuated in rats fed with a diet containing PS-B1. Thus, PS-B1 represents one of the few biogenic food able to alter both lipid metabolism and ovalbumin-induced type I allergies, and is expected to find application in preventive medicine.

Published in	Journal of Food and Nutrition Sciences (Volume 4, Issue 4)
DOI	10.11648/j.jfns.20160404.17
Page(s)	113-119
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2016. Published by Science Publishing Group

Keywords

Lactic Acid Bacteria, Soybean Milk, Biogenics, Lipid Metabolism, Ovalbumin-Induced Type I Allergy

References

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APA Style

Yuichi Nodake, Ryoko Miura, Hirokazu Ryoya, Rina Momii, Satomi Toda, et al. (2016). Improvement of Lipid Metabolism and Ovalbumin-Induced Type I Allergy by Use of Soybean Milk Fermented by 16 Indigenous Lactic Acid Bacteria. Journal of Food and Nutrition Sciences, 4(4), 113-119. https://doi.org/10.11648/j.jfns.20160404.17

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ACS Style

Yuichi Nodake; Ryoko Miura; Hirokazu Ryoya; Rina Momii; Satomi Toda, et al. Improvement of Lipid Metabolism and Ovalbumin-Induced Type I Allergy by Use of Soybean Milk Fermented by 16 Indigenous Lactic Acid Bacteria. J. Food Nutr. Sci. 2016, 4(4), 113-119. doi: 10.11648/j.jfns.20160404.17

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AMA Style

Yuichi Nodake, Ryoko Miura, Hirokazu Ryoya, Rina Momii, Satomi Toda, et al. Improvement of Lipid Metabolism and Ovalbumin-Induced Type I Allergy by Use of Soybean Milk Fermented by 16 Indigenous Lactic Acid Bacteria. J Food Nutr Sci. 2016;4(4):113-119. doi: 10.11648/j.jfns.20160404.17

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@article{10.11648/j.jfns.20160404.17,
  author = {Yuichi Nodake and Ryoko Miura and Hirokazu Ryoya and Rina Momii and Satomi Toda and Ryuzo Sakakibara},
  title = {Improvement of Lipid Metabolism and Ovalbumin-Induced Type I Allergy by Use of Soybean Milk Fermented by 16 Indigenous Lactic Acid Bacteria},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {4},
  number = {4},
  pages = {113-119},
  doi = {10.11648/j.jfns.20160404.17},
  url = {https://doi.org/10.11648/j.jfns.20160404.17},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20160404.17},
  abstract = {A new fermented product of soybean milk (designated “PS-B1”) was prepared by a four-step complex culture using 16 lactic acid bacteria of human intestinal origin. Because living lactic acid bacteria are completely removed by filtration of the fermented product, PS-B1 can be classified as a biogenic food. In the present study, we found that lipid accumulation was reduced significantly in 3T3-L1 adipocytes treated with PS-B1. Moreover, the production of IgE in response to ovalbumin was attenuated in rats fed with a diet containing PS-B1. Thus, PS-B1 represents one of the few biogenic food able to alter both lipid metabolism and ovalbumin-induced type I allergies, and is expected to find application in preventive medicine.},
 year = {2016}
}

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TY  - JOUR
T1  - Improvement of Lipid Metabolism and Ovalbumin-Induced Type I Allergy by Use of Soybean Milk Fermented by 16 Indigenous Lactic Acid Bacteria
AU  - Yuichi Nodake
AU  - Ryoko Miura
AU  - Hirokazu Ryoya
AU  - Rina Momii
AU  - Satomi Toda
AU  - Ryuzo Sakakibara
Y1  - 2016/07/29
PY  - 2016
N1  - https://doi.org/10.11648/j.jfns.20160404.17
DO  - 10.11648/j.jfns.20160404.17
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 113
EP  - 119
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20160404.17
AB  - A new fermented product of soybean milk (designated “PS-B1”) was prepared by a four-step complex culture using 16 lactic acid bacteria of human intestinal origin. Because living lactic acid bacteria are completely removed by filtration of the fermented product, PS-B1 can be classified as a biogenic food. In the present study, we found that lipid accumulation was reduced significantly in 3T3-L1 adipocytes treated with PS-B1. Moreover, the production of IgE in response to ovalbumin was attenuated in rats fed with a diet containing PS-B1. Thus, PS-B1 represents one of the few biogenic food able to alter both lipid metabolism and ovalbumin-induced type I allergies, and is expected to find application in preventive medicine.
VL  - 4
IS  - 4
ER  -

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Author Information

Yuichi Nodake

Department of Biochemistry, Faculty of Pharmaceutical Sciences, Nagasaki International University, Sasebo, Nagasaki, Japan
Ryoko Miura

Department of Biochemistry, Faculty of Pharmaceutical Sciences, Nagasaki International University, Sasebo, Nagasaki, Japan
Hirokazu Ryoya

Department of Biochemistry, Faculty of Pharmaceutical Sciences, Nagasaki International University, Sasebo, Nagasaki, Japan
Rina Momii

Department of Biochemistry, Faculty of Pharmaceutical Sciences, Nagasaki International University, Sasebo, Nagasaki, Japan
Satomi Toda

Department of Biochemistry, Faculty of Pharmaceutical Sciences, Nagasaki International University, Sasebo, Nagasaki, Japan
Ryuzo Sakakibara

Department of Biochemistry, Faculty of Pharmaceutical Sciences, Nagasaki International University, Sasebo, Nagasaki, Japan

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APA Style

Yuichi Nodake, Ryoko Miura, Hirokazu Ryoya, Rina Momii, Satomi Toda, et al. (2016). Improvement of Lipid Metabolism and Ovalbumin-Induced Type I Allergy by Use of Soybean Milk Fermented by 16 Indigenous Lactic Acid Bacteria. Journal of Food and Nutrition Sciences, 4(4), 113-119. https://doi.org/10.11648/j.jfns.20160404.17

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ACS Style

Yuichi Nodake; Ryoko Miura; Hirokazu Ryoya; Rina Momii; Satomi Toda, et al. Improvement of Lipid Metabolism and Ovalbumin-Induced Type I Allergy by Use of Soybean Milk Fermented by 16 Indigenous Lactic Acid Bacteria. J. Food Nutr. Sci. 2016, 4(4), 113-119. doi: 10.11648/j.jfns.20160404.17

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AMA Style

Yuichi Nodake, Ryoko Miura, Hirokazu Ryoya, Rina Momii, Satomi Toda, et al. Improvement of Lipid Metabolism and Ovalbumin-Induced Type I Allergy by Use of Soybean Milk Fermented by 16 Indigenous Lactic Acid Bacteria. J Food Nutr Sci. 2016;4(4):113-119. doi: 10.11648/j.jfns.20160404.17

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@article{10.11648/j.jfns.20160404.17,
  author = {Yuichi Nodake and Ryoko Miura and Hirokazu Ryoya and Rina Momii and Satomi Toda and Ryuzo Sakakibara},
  title = {Improvement of Lipid Metabolism and Ovalbumin-Induced Type I Allergy by Use of Soybean Milk Fermented by 16 Indigenous Lactic Acid Bacteria},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {4},
  number = {4},
  pages = {113-119},
  doi = {10.11648/j.jfns.20160404.17},
  url = {https://doi.org/10.11648/j.jfns.20160404.17},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20160404.17},
  abstract = {A new fermented product of soybean milk (designated “PS-B1”) was prepared by a four-step complex culture using 16 lactic acid bacteria of human intestinal origin. Because living lactic acid bacteria are completely removed by filtration of the fermented product, PS-B1 can be classified as a biogenic food. In the present study, we found that lipid accumulation was reduced significantly in 3T3-L1 adipocytes treated with PS-B1. Moreover, the production of IgE in response to ovalbumin was attenuated in rats fed with a diet containing PS-B1. Thus, PS-B1 represents one of the few biogenic food able to alter both lipid metabolism and ovalbumin-induced type I allergies, and is expected to find application in preventive medicine.},
 year = {2016}
}

Copy | Download

TY  - JOUR
T1  - Improvement of Lipid Metabolism and Ovalbumin-Induced Type I Allergy by Use of Soybean Milk Fermented by 16 Indigenous Lactic Acid Bacteria
AU  - Yuichi Nodake
AU  - Ryoko Miura
AU  - Hirokazu Ryoya
AU  - Rina Momii
AU  - Satomi Toda
AU  - Ryuzo Sakakibara
Y1  - 2016/07/29
PY  - 2016
N1  - https://doi.org/10.11648/j.jfns.20160404.17
DO  - 10.11648/j.jfns.20160404.17
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 113
EP  - 119
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20160404.17
AB  - A new fermented product of soybean milk (designated “PS-B1”) was prepared by a four-step complex culture using 16 lactic acid bacteria of human intestinal origin. Because living lactic acid bacteria are completely removed by filtration of the fermented product, PS-B1 can be classified as a biogenic food. In the present study, we found that lipid accumulation was reduced significantly in 3T3-L1 adipocytes treated with PS-B1. Moreover, the production of IgE in response to ovalbumin was attenuated in rats fed with a diet containing PS-B1. Thus, PS-B1 represents one of the few biogenic food able to alter both lipid metabolism and ovalbumin-induced type I allergies, and is expected to find application in preventive medicine.
VL  - 4
IS  - 4
ER  -

Copy | Download