Fermented soybeans by Monascus starter change fatty acid composition of blood and liver in diet‐induced obese rats

Abstract

Soybeans that are consumed a lot in Asia contain essential fatty acid, linoleic acid, and have a preventive effect of cardiovascular disease. Isoflavones, main bioactive materials of soybean, are found in glycosidic form but fermented isoflavones are converted to aglycone form and increased bioavailability. The Monascus fermented products forms the red mycelium and bioactive monacolin K. This study, therefore, was performed to investigate the effects of Monascus starter on fatty acid composition of blood and liver. Sprague‐Dawley weanling male rats were provided either control low fat (10% fat, LF) or high fat (45% fat, HF) for inducing obesity for 9 weeks and, then were provided three different diets containing casein, steamed soybeans, and Monascus starter treated soybeans for 5 weeks. Monascus starter significantly decreased body weight gain and increased fecal fat excretion. Monascus showed a significant increase of plasma unsaturated fatty acids in HF, and not in LF. There was no difference in fatty acid composition of liver in LF groups. However, Monascus increased unsaturated fatty acids and showed relatively higher ratio of polyunsaturated fatty acids to saturated fatty acids among HF groups, The above results confirm that Monascus fermented soybean products prevent obesity and cardiovascular disease by improving lipid metabolism. <This study was supported by 2006 Seoul R& D Program>