Effects of a ferment soy product on the adipocyte area reduction and dyslipidemia control in hypercholesterolemic adult male rats

Effects of a ferment soy product on the adipocyte area reduction and dyslipidemia control in hypercholesterolemic adult male rats

Autor Cheik, Nadia Carla Google Scholar
Rossi, Elizeu Antonio Google Scholar
Guerra, Ricardo Luis Fernandes Google Scholar
Tenorio, Neuli Maria Google Scholar
Nascimento, Claudia Maria da Penha Oller do Autor UNIFESP Google Scholar
Viana, Fabiana Pavan Google Scholar
Manzoni, Marla Simone Jovenasso Google Scholar
Carlos, Iracilda Zeponni Google Scholar
Silva, Patricia Leao da Google Scholar
Vendramini, Regina Celia Google Scholar
Damaso, Ana Raimunda Autor UNIFESP Google Scholar
Instituição Universidade Federal de Uberlândia (UFU)
Universidade Federal de São Carlos (UFSCar)
Univ Estadual Paulista
Universidade Federal de São Paulo (UNIFESP)
Resumo Background: Available data on the effects of a fermented soy product enriched with Enterococcus faecium and Lactobacillus Jugurti on circulating lipids and adiposity are not completely settled. This study aimed to observe the effects of a fermented soy product enriched with Enterococcus faecium and Lactobacillus Jugurti on central obesity and dyslipidemia control in Wistar adult male rats.Methods: Over a period of 8 weeks, animals had ad libitum food intake and water consumption as well as body weight and food consumption was monitored. the animals were assigned to four different experimental groups: Control Group (C); Control + Fermented Product Group (CPF); Hypercholesterolemic diet group (H); and Hypercholesterolemic + Fermented Product Group (HPF). the HPF and CPF groups received an intragastric administration of 1 ml of fermented product daily. After the experimental period the animals were killed by decapitation, blood was collected to measure cholesterol, triglycerides and HDL-cholesterol plasma concentration. Adipocyte circumference, lipolysis and lipogenis rates were measures using epididymal and retroperitoneal white adipose tissues.Results: the results demonstrated that 1 ml/day/rat of the fermented soy product promoted important benefits such as reduced cholesterolemia in hypercholesterolemic diet group and the adipocyte circumference in both control and hypercholesterolemic diet group.Conclusion: the fermented soy product enriched with Enterococcus faecium and Lactobacillus Jugurti decreased circulating lipids levels and reduced adipocyte area in rats.
Idioma Inglês
Financiador Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
Data de publicação 2008-12-16
Publicado em Lipids in Health and Disease. London: Biomed Central Ltd, v. 7, 9 p., 2008.
ISSN 1476-511X (Sherpa/Romeo, fator de impacto)
Publicador Biomed Central Ltd
Extensão 9
Fonte http://dx.doi.org/10.1186/1476-511X-7-50
Direito de acesso Acesso aberto Open Access
Tipo Artigo
Web of Science WOS:000263122400001
Endereço permanente http://repositorio.unifesp.br/handle/11600/31101

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