Isoflavone‐rich bean sprout cookie improves lipid metabolism in hyperlipidemic rat.

The present study was conducted to evaluate effect of isoflavone‐rich bean‐sprout cookie on hyperlipidemic animals in an effort to develop functional snack foods for hyperlipildemic patients. Preceding research in this laboratory suggested a promising results on the beneficial effects of isoflavone‐rich bean sprout on diabetes, hyperlipidemia. In this study, rats were divided into four groups [normal control, hyperlipidemic control (HC), hyperlipidemic‐10% cookie(HL‐CK‐10) and −30% cookie (HL‐CK‐30)], and hyperlipidemia were induced by 0.5% cholesterol diet. After 4 wks‐feeding, total cholesterol (TC), triglyceride(TG), atherogenic index in plasma, total lipid, TG, TC in liver tissue and lipid peroxidation product levels in plasma and liver were significantly lower, HDL‐cholesterol, HDL‐cholesterol/TC(%), and fecal excretions of cholesterol, bile acid, TG were significantly higher in HL‐CK‐10 and HL‐CK‐30 groups than in those of HC. The present study has demonstrated that supplementation of isoflavone‐rich bean sprout cookie to hyperlipidemic animal improves lipid metabolism by decreasing lipids contents and lipid peroxidation in blood and liver tissue, and increasing excretion of lipids via feces, suggesting the possibility of bean sprout cookie as useful snack for hyperlipidemic patients.