Hypolipidemic Effect of Fermented Soymilk Related with Lactic Acid Bacteria in Feaces

Abstract

The problem of obesity is a global problem that is being faced in the world. One of the precautions taken is
functional food. Fermented soy milk is a functional food that has a hypolipidemic effect. The purpose of this
study was to analyze the relationship between the hypolipidemic effect of fermented soymilk and the content
of lactic acid bacteria in animal experiments. The results showed that the provision of fermented soymilk
and unfermented soymilk could increase the total content of lactic acid bacteria in rat feaces. This is in line
with the decrease in total blood cholesterol levels in rats. Giving soy milk and fermented soymilk increases
the total lactic acid bacteria in feaces thereby increasing cholesterol secretion in feaces