@article{oai:repository.naro.go.jp:00002992,
 author = {高橋, 陽子 and TAKAHASHI, Yoko},
 journal = {食品総合研究所研究報告, Report of National Food Research Institute},
 month = {Mar},
 note = {The effect of freeze-dried tofu on cholesterol metabolism was compared with soy protein and isoflavone in rats. Serum cholesterol levels were significantly lowered by tofu and soy protein compared with casein. The expression of some hepatic genes involved in cholesterol metabolism was altered by soy protein and tofu; cholesterol synthesis-related enzymes were decreased, and the rate-limiting enzyme of bile acid synthesis and the transporters of cholesterol excretion were increased. In contrast, isoflavone supplementation did not have significant effect on serum cholesterol levels and these gene expressions, and exerted little synergistic effects with protein sources. Therefore, the reduction in serum cholesterol levels may be triggered by a protein fraction of tofu, and derived from reduced cholesterol synthesis and induced bile acid excretion in liver., コレステロール代謝への凍り豆腐の影響を, 大豆タンパク質とイソフラボンによる影響と比較した. ラットの血清コレステロール濃度は, カゼインと比べ凍り豆腐と大豆タンパク質摂取により有意に低下した. 肝臓でのコレステロール代謝関連遺伝子の発現量は, 凍り豆腐と大豆タンパク質により変化した. コレステロール合成系酵素は減少し, 胆汁酸合成律速酵素とコレステロール排出輸送体は減少した. 一方, イソフラボンは血清コレステロール濃度や遺伝子発現に影響を与えず, 食餌タンパク質源との相互作用もほとんどなかった. よって, 血清コレステロール濃度の低下作用は凍り豆腐のタンパク質成分に由来し, 肝臓でのコレステロール合成の抑制と胆汁酸の排出促進によるものと考えられた.},
 pages = {33--38},
 title = {凍り豆腐がラット肝臓でのコレステロール代謝に及ぼす影響},
 volume = {75},
 year = {2011},
 yomi = {タカハシ, ヨウコ}
}