Hypolipidemic effect of fermented soymilk related with lactic acid bacteria in feaces

Abstract

The problem of obesity is a global problem that is being faced in the world. One of the precautions taken is functional food. Fermented soy milk is a functional food that has a hypolipidemic effect. The purpose of this study was to analyze the relationship between the hypolipidemic effect of fermented soymilk and the content of lactic acid bacteria in animal experiments. The results showed that the provision of fermented soymilk and unfermented soymilk could increase the total content of lactic acid bacteria in rat feaces. This is in line with the decrease in total blood cholesterol levels in rats. Giving soy milk and fermented soymilk increases the total lactic acid bacteria in feaces thereby increasing cholesterol secretion in feaces.