An Inulin-Enriched Soy Drink and Its Lowering Effect on Oxidized Low Density Lipoproteins in Healthy Volunteers

被引：4

作者：

Liutkevicius, Algirdas ^{[1
]}

Speiciene, Vilma ^{[1
]}

Vaiciulyte-Funk, Lina ^{[1
]}

Miezeliene, Aldona ^{[1
]}

Alencikiene, Gitana ^{[1
]}

Abaravicius, Algis ^{[2
]}

Bagdonaite, Loreta ^{[2
]}

Jablonskiene, Valerija ^{[2
]}

Kaminskas, Arvydas ^{[2
]}

机构：

[1] Kaunas Univ Technol, Food Inst, Kaunas, Lithuania

[2] Vilnius Univ, Dept Physiol Biochem Microbiol & Lab Med, Fac Med, Vilnius, Lithuania

来源：

POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES | 2016年 / 66卷 / 01期

关键词：

drink; soy protein isolate; prebiotic dietary fiber inulin; oxidized low density lipoproteins; PROTEIN; CHOLESTEROL; ISOFLAVONES; PRODUCTS;

D O I：

10.1515/pjfns-2015-0056

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Due to selection of appropriate ingredients and parameters, a microbiologically-safe drink enriched with soy protein isolate (SPI) and prebiotic dietary fiber inulin with high scores of acceptability was produced. The results of medical nutrition survey showed that on the 21 day of using drink the level of oxidized low density lipoproteins (LDL) significantly decreased while the other biochemical parameters of blood of healthy patients as compared to the control tests remained unchanged. As well there was no apparent impact on the intestinal microflora balance of recipients established.

引用

页码：37 / 41

页数：5

共 9 条

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