Effect of germinated and heated soybean meals on plasma cholesterol and triglycerides in rats

Soybean may be useful in diets for the prevention of cardiovascular disease and the treatment of type II hyperlipoproteinemia as it lowers blood cholesterol levels. However, unpleasant organoleptic qualities and the presence of antinutritional substances hinder its use. Some of these problems may be partially solved by germinating the seeds or heating the meals. The effects of the duration of soybean germination and of heating the meal were studied in Wistar rats. Dietary meal composition, plasma cholesterol and triglyceride levels were evaluated after feeding rats with various soybean meal or casein diets containing 10% protein for 6 weeks. Plasma cholesterol and triglyceride levels were 0.81 +/- 0.11 and 0.82 +/- 0.23 g/l respectively after the casein diet and 0.90 +/- 0.10 and 0.51 +/- 0.17 g/l after the raw soybean diet. Soybean germination had a hypercholesterolemic effect (1.05 +/- 0.11 g/l after 5 d). Heating the raw meal or germinated soybean meal did not affect cholesterol levels, though it suppressed the hypotriglyceridemic effect. The triglyceride-lowering effect of soybean was probably caused by the presence of thermolabile substances or by the quantity of food ingested. The unexpected increase in blood cholesterol levels may have been due to the effect of the low dietary protein levels.