Skip to Main Content
 

Global Search Box

 
 
 
 

Files

File List


osu1275405745.pdf (1.24 MB)

ETD Abstract Container

Abstract Header

Fermented Soy Product Isoflavone Composition, and Role in Gene Responses in C57BL/6 Mice

Shrode, Gayle Elizabeth
http://rave.ohiolink.edu/etdc/view?acc_num=osu1275405745

Abstract Details

2010, Master of Science, Ohio State University, Human Ecology: Human Nutrition and Food Management.
Obesity is a problem affecting people around much of the world. Intake of soy may decrease tissue lipid accumulation and adipose tissue mass. We aimed to determine the effect of fermented soy product on weight gain and adiposity in growing male C57Bl/6 mice. Eight week old mice were put in a Casein diet, Soy diet, or Fermented Soy diet (FSoy) group for 17 weeks. Half of the mice fed the Casein diet were switched to the FSoy diet at 8 weeks (CtoFSoy). The FSoy reduced weight gain and adiposity compared to the Soy diet and the Casein diet. At 16 weeks, fasting glucose from the FSoy was significantly lower than the Casein diet or Soy diet. In an insulin tolerance test (ITT), glucose lowering was more dramatic from the FSoy compared to the Soy or Casein diet. Fasting insulin was significantly lower in the FSoy and Soy diet compared to the Casein, and the FSoy group was significantly lower than the Soy group. Serum leptin was significantly reduced from the FSoy and Soy diet compared to the Casein diet. The FSoy diet peroxisome proliferator activated receptor gamma (PPAR-γ) mRNA was significantly lowered compared to the Soy diet. FSoy reduced adipose mass, plasma insulin and glucose, serum leptin, insulin tolerance, and adipose tissue responses in fatty acid-binding protein-4 (FABP4), hormone-sensitive lipase (HSL) and F4/80 gene transcription. These data suggest that the beneficial weight and insulin responsiveness observed in the C57Bl/6 mice from the FSoy study diet are largely due to PPAR-γ-independent mechanisms, and may, in part, be due to PPAR-α-dependent mechanisms.
Martha Belury, PhD, RD (Advisor)
Maureen Geraghty, PhD, RD (Committee Member)
Lydia Medeiros, PhD (Committee Member)
60 p.
Nutrition
fermented soy; adipose tissue

Recommended Citations

Citations

  • Shrode, G. E. (2010). Fermented Soy Product Isoflavone Composition, and Role in Gene Responses in C57BL/6 Mice [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1275405745

    APA Style (7th edition)

  • Shrode, Gayle. Fermented Soy Product Isoflavone Composition, and Role in Gene Responses in C57BL/6 Mice. 2010. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1275405745.

    MLA Style (8th edition)

  • Shrode, Gayle. "Fermented Soy Product Isoflavone Composition, and Role in Gene Responses in C57BL/6 Mice." Master's thesis, Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1275405745

    Chicago Manual of Style (17th edition)

osu1275405745
3,827
© 2010, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.