Please use this identifier to cite or link to this item: http://repositorio.unifesp.br/handle/11600/31101
Title: Effects of a ferment soy product on the adipocyte area reduction and dyslipidemia control in hypercholesterolemic adult male rats
Authors: Cheik, Nadia Carla
Rossi, Elizeu Antonio
Guerra, Ricardo Luis Fernandes
Tenorio, Neuli Maria
Nascimento, Claudia Maria da Penha Oller do [UNIFESP]
Viana, Fabiana Pavan
Manzoni, Marla Simone Jovenasso
Carlos, Iracilda Zeponni
Silva, Patricia Leao da
Vendramini, Regina Celia
Damaso, Ana Raimunda [UNIFESP]
Universidade Federal de Uberlândia (UFU)
Universidade Federal de São Carlos (UFSCar)
Univ Estadual Paulista
Universidade Federal de São Paulo (UNIFESP)
Issue Date: 16-Dec-2008
Publisher: Biomed Central Ltd
Citation: Lipids in Health and Disease. London: Biomed Central Ltd, v. 7, 9 p., 2008.
Abstract: 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.
URI: http://repositorio.unifesp.br/handle/11600/31101
ISSN: 1476-511X
Other Identifiers: http://dx.doi.org/10.1186/1476-511X-7-50
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