Division of Medical Biotechnology, College of Biomedical Science, Kangwon National University, Chuncheon, South Korea.
J Sci Food Agric. 2011 Oct;91(13):2329-32. doi: 10.1002/jsfa.4460. Epub 2011 May 12.
The characteristic of whole soybean curd is that it includes the soybean residue that is discarded as waste in the manufacture of usual soybean curd (known as tofu). In this study the effect of dietary whole soybean curd on lipid profiles in rats was compared with that of usual soybean curd. Rats were fed for 4 weeks with diets differing only in the source of protein, namely casein, whole soybean curd or usual soybean curd.
There were no significant differences in growth parameters due to diet differences. However, the two groups fed with curds had significantly lower levels of serum cholesterol and triglyceride than the group fed with casein, the greatest reduction in lipid profiles being observed in the group fed with whole soybean curd. The serum high-density lipoprotein cholesterol/total cholesterol ratio was higher in rats fed with whole soybean curd.
The results suggest the possibility that whole soybean curd may have more beneficial effects in controlling serum lipid profiles than usual soybean curd that is normally consumed.
全豆豆腐的特点是包含了在通常的豆腐（即豆腐）生产中作为废物丢弃的豆渣。在这项研究中，比较了全豆豆腐对大鼠脂类谱的影响与通常的豆腐的影响。大鼠用仅在蛋白质来源上不同的饮食喂养 4 周，即酪蛋白、全豆豆腐或通常的豆腐。
由于饮食差异，生长参数没有显著差异。然而，两组食用豆腐的大鼠血清胆固醇和甘油三酯水平明显低于食用酪蛋白的大鼠，其中全豆豆腐组的脂质谱降低最大。食用全豆豆腐的大鼠血清高密度脂蛋白胆固醇/总胆固醇比值较高。
结果表明，全豆豆腐可能比通常食用的普通豆腐对控制血清脂质谱有更有益的作用。
