Probiotic soy product supplemented with isoflavones Improves the lipid profile of moderately hypercholesterolemic men: a randomized controlled trial

Authors
Cavallini, Daniela Cardoso Umbelino; Manzoni, Marla Simone Jovenasso; Bedani, Raquel; Roselino, Mariana Nougalli; Celiberto, Larissa Sbaglia; Vendramini, Regina Célia; Font, Graciela Maria; Abdalla, Dulcinéia Saes Parra; Pinto, Roseli Aparecida; Rosetto, Daniella; Valentini, Sandro Roberto; Rossi, Elizeu Antonio
Publication Year
2016
Language
English
Format
article
Status
Published version
Description
Cardiovascular disease is the leading cause of worldwide morbidity andmortality. Several studies have demonstrated that specific probiotics affect the host?s metabolism and may influence the cardiovascular disease risk. Objectives: The aim of this study was to investigate theinfluence of an isoflavone-supplemented soy product fermented with Enterococcus faecium CRL 183 and Lactobacillus helveticus 416 on cardiovascular risk markers in moderately hypercholesterolemic subjects. Design: Randomized placebo-controlled double-blind trial Setting: São Paulo State University in Araraquara, SP, Brazil. Participants: 49 male healthy men with total cholesterol (TC) >5.17 mmol/L and <6.21 mmol/L Intervention: The volunteers have consumed 200 mL of the probiotic soy product (group SP-1010 CFU/day), isoflavone-supplemented probiotic soy product (group ISP?probiotic plus 50 mg of total isoflavones/100 g) or unfermented soy product (group USP-placebo) for 42 days in a randomized, double-blind study. Main outcome measures: Lipidprofile and additional cardiovascular biomarkers were analyzed on days 0, 30 and 42. Urine samples (24 h) were collected at baseline and at the end of the experiment so as to determine the isoflavones profile. Results: After 42 days, the ISP consumption led to improved total cholesterol, non-HDL-C (LDL + IDL + VLDL cholesterol fractions) and electronegative LDL concentrations (reduction of 13.8%, 14.7% and 24.2%, respectively, p < 0.05). The ISP and SP have prevented the reduction of HDL-C level after 42 days. The C-reactive protein and fibrinogen levels were not improved.The equol production by the ISP group subjects was inversely correlated with electronegative LDL concentration. Conclusions: The results suggest that a regular consumption of this probiotic soy product, supplemented with isoflavones, could contribute to reducing the risk of cardiovasculardiseases in moderately hypercholesterolemic men, through the an improvement in lipid profile and antioxidant properties.
Fil: Cavallini, Daniela Cardoso Umbelino. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil
Fil: Manzoni, Marla Simone Jovenasso. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil
Fil: Bedani, Raquel. Universidade de Sao Paulo; Brasil
Fil: Roselino, Mariana Nougalli. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil
Fil: Celiberto, Larissa Sbaglia. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil
Fil: Vendramini, Regina Célia. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil
Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Abdalla, Dulcinéia Saes Parra. Universidade de Sao Paulo; Brasil
Fil: Pinto, Roseli Aparecida. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil
Fil: Rosetto, Daniella. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil
Fil: Valentini, Sandro Roberto. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil
Fil: Rossi, Elizeu Antonio. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil
Subject
FERMENTED SOY PRODUCT
PROBIOTIC
ISOFLAVONES
ENTEROCOCCUS FAECIUM CRL 183
LIPID PROFILE
Alimentos y Bebidas
Otras Ingenierías y Tecnologías
INGENIERÍAS Y TECNOLOGÍAS
Access level
Open access
License
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repository
CONICET Digital (CONICET)
Institution
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identifier
oai:ri.conicet.gov.ar:11336/20759