Fermented soy product supplemented with isoflavones affects adipose tissue in a regional-specific manner and improves HDL-cholesterol in rats fed on a cholesterol-enriched diet

Fermented soy product supplemented with isoflavones affects adipose tissue in a regional-specific manner and improves HDL-cholesterol in rats fed on a cholesterol-enriched diet

Autor Jovenasso Manzoni, Marla S. Google Scholar
Rossi, Elizeu A. Google Scholar
Carlos, Iracilda Z. Google Scholar
Vendramini, Regina C. Google Scholar
Duarte, Ana C. G. O. Autor UNIFESP Google Scholar
Tenorio, Neuli M. Autor UNIFESP Google Scholar
Amorim, Danielle B. Autor UNIFESP Google Scholar
Damaso, Ana R. Autor UNIFESP Google Scholar
Instituição Univ Estadual Paulista
Universidade Federal de São Paulo (UNIFESP)
Resumo It has been proposed that isoflavones and probiotics possess specific biological activities that enable them to affect lipid metabolism. the purpose of this study was to evaluate the effects of a soy product fermented with Enterococcus faecium and Lactobacillus jugurti and supplemented with isoflavones on the plasma lipid and glucose profiles, and on the retroperitoneal (RET) and epididymal (EPI) adipose tissue adipocyte areas in juvenile rats. Male Wistar rats were subjected to 6-week experimental diets: (1) cholesterol-enriched diet (rat chow) plus fermented soy product supplemented with isoflavones, (2) cholesterol-enriched diet plus unfermented placebo, (3) cholesterol-enriched diet plus placebo supplemented with isoflavones, (4) standard diet (rat chow), or (5) cholesterol-enriched diet. Soy products affected adipose tissue in a regional-specific manner and may be responsible for the observed increase in RET adipocyte area (mu(2)): (1) 12757.00 +/- 286.25; (2) 13269.00 +/- 326.87 or (3) 13050.00 +/- 226.85 versus (4) 8714.92 +/- 262.41 or (5) 8892.70 +/- 131.79 or decrease in EPI adipocyte area (mu(2)): (1) 7759.00 +/- 108.89 and (2) 7481.90 +/- 111.21 compared with the control group (4) 8346.60 +/- 158.89. the effect on epididymal adipose tissue was probably due to isoflavones. Probiotics significantly raised the plasma level of HDL cholesterol. Fermented soy product supplemented with isoflavones did not promote changes in the glucose and triglyceride plasma levels. This product may offer a new approach for improving or preventing lipid metabolism abnormalities by decreasing visceral adipocyte area, adjusting cholesterol-mediated loss of RET adipose tissue (lipoatrophy), and increasing the HDL cholesterol plasma level.
Palavra-chave fermented soy product
isoflavones
probiotic
adipose tissue
lipid levels
cholesterol-enriched diet
Idioma Inglês
Financiador Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
Conselho Nacional de Desenvolvimento Cientificoe Tecnologico
Data de publicação 2008-10-01
Publicado em European Food Research and Technology. New York: Springer, v. 227, n. 6, p. 1591-1597, 2008.
ISSN 1438-2377 (Sherpa/Romeo, fator de impacto)
Publicador Springer
Extensão 1591-1597
Fonte http://dx.doi.org/10.1007/s00217-008-0883-1
Direito de acesso Acesso restrito
Tipo Artigo
Web of Science WOS:000259189800003
Endereço permanente http://repositorio.unifesp.br/handle/11600/30936

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