By a News Reporter-Staff News Editor at Life Science Weekly -- New research on Life Science Research is the subject of a report. According to news reporting from Taipei, Taiwan, by NewsRx journalists, research stated, "The rapid progress of biotechnology and molecular biology has led to genetically modified (GM) crops becoming a part of agricultural production. There are concerns that the issues of the functional ingredients in GM products have not been addressed, such as the bioactivities of soy proteins and isoflavones."
The news correspondents obtained a quote from the research from Fu Jen Catholic University, "This study aimed to investigate the effects of probiotic-fermented GM soy milk on hypercholesterolemia, and atherosclerotic risks in hamsters. One hundred and twelve male Golden Syrian hamsters (Mesocricetus auratus) were randomly assigned into 14 groups of 8 animals each. Normal-and high-cholesterol experimental diets were supplemented with GM or non-GM soy milk with or without probiotic-fermentation for 8 weeks. Serum and fecal lipid levels were measured. Moreover, aortic plaque in artery were stained, and thiobarbituric acid reactive substance content, super oxide dismutase activity and caralase activity were determined. GM or non-GM soy milk with or without probiotic-fermentation significantly decreased (p 0.05). GM soy milk groups can reduce risk of developing atherosclerosis through lowered oxidative stress and reduced atherosclerotic plaque formation in the aorta, and are thus at least equivalent to non-GM soy milk."
According to the news reporters, the research concluded: "GM soy milk with or without probiotic-fermentation can improve hypercholesterolemia and reduce the risk of atherosclerosis, and is considered substantially equivalent to non-GM soy milk in terms of these bioactive functions."
For more information on this research see: Effect of probiotic-fermented, genetically modified soy milk on hypercholesterolemia in hamsters. Journal of Microbiology, Immunology, and Infection, 2014;47(1):1-8 (see also Life Science Research).
Our news journalists report that additional information may be obtained by contacting T.Y. Tsai, Dept. of Food Science, Fu Jen Catholic University, Taipei, Taiwan. Additional authors for this research include L.Y. Chen and T.M Pan.
Keywords for this news article include: Asia, Taipei, Taiwan, Life Science Research.
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