Figures index

From

Fermented Miso with Adzuki Beans or Black Soybeans Decreases Lipid Peroxidation and Serum Cholesterol in Mice fed a High-Fat Diet

Shan Wu, Shuo Feng, ZhaoHong Ci, Chengyu Jiang, Yang Cui, Yuki Sasaki, Yukina Ota, Michiyuki Kojima

Journal of Food and Nutrition Research. 2015, 3(3), 131-137 doi:10.12691/jfnr-3-3-1
  • Figure 1. Changes of the DPPH radical-scavenging activity in three types of miso. ▲ black soybean-soybean miso; ■adzuki bean-soybean miso; ◆soybean miso. *indicates significant difference with M (p < 0.05)
  • Figure 2. Serum aspartate transaminase (AST; A) and lipid peroxides in internal organs (B) of mice 5 weeks after dietary treatment (high fat diet : miso = 9 : 1). HF, high-fat supplemented with 10% normal diet; M-HF, HF diet supplemented with 10% soybean miso; AM, HF diet supplemented with 10% adzuki bean-soybean miso; BSM, HF diet supplemented 10% black soybean-soybean miso; MDA, malondialdehyde; TBARS, thiobarbituric acid reactive substances. *indicates significant difference compared with HF (p < 0.05)
  • Figure 3. Serum total cholesterol (A) and fecal bile acid (B) in mice fed a high-fat diet supplemented with miso. HF, high-fat diet supplemented with 10% normal diet; M-HF, HF diet supplemented with 10% soybean miso; AM, HF diet supplemented with 10% adzuki bean-soybean miso; BSM, HF diet supplemented with 10% black soybean-soybean miso; *indicates significant difference with HF (p < 0.05)