Effects of a novel fermented soy product on the serum lipids of hypercholesterolemic rabbits

Autores
Rossi, Elizeu Antonio; Vendramini, Regina Célia; Carlos, Iracilda Z.; Ueiji, Igor S.; Squinzari, Márcio M.; Silva Jr., Sinézio I.; Font, Graciela Maria
Año de publicación
2000
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Objective - To assess the effect of a new feed soy product fermented by Enterococcus faecium and Lactobacillus jugurti on the serum lipid levels of rabbits with induced hypercholesterolemia. Methods - Thirty-two rabbits were divided into 4 groups as follows: 1) control (C); 2) hypercholesterolemic (H); 3) hypercholesterolemic + fermented product (HPF); and 4) control + fermented product (CPF). The H and HPF groups were fed with a diet with 0.15% (p/p) cholesterol in the first 15 days. C and CPF groups received regular food preparation. The HPF and CPF groups received 10 mL daily of the fermented 30 days. Blood samples were drawn at the beginning of the study and at the 15th and 30th days. Concentrations of total cholesterol, HDL-cholesterol, and triglycerides were analyzed. Results - After 15 days, the HPF group showed a total cholesterol concentration lower (18.4%) than that of the H group (p=0.05), but this difference disappeared after 30 days. No change was observed in total cholesterol levels of C and CPF groups. After 15 days, the HDL-cholesterol was higher(17.8%) in the HPF group, but the triglyceride levels remained unchanged in all groups during the same period of time.. Conclusion - The soy fermented product caused an 18.4% reduction in total cholesterol and a 17.8% increase in the HDL-fraction. It may, therefore, be a possible coadjutor in the treatment of hypercholesterolemia.
Fil: Rossi, Elizeu Antonio. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil
Fil: Vendramini, Regina Célia. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil
Fil: Carlos, Iracilda Z.. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil
Fil: Ueiji, Igor S.. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil
Fil: Squinzari, Márcio M.. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil
Fil: Silva Jr., Sinézio I.. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil
Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Materia
Cholesterol
Enterococcus Faecium
Fermented Soy Product
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/59014
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/59014
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effects of a novel fermented soy product on the serum lipids of hypercholesterolemic rabbitsRossi, Elizeu AntonioVendramini, Regina CéliaCarlos, Iracilda Z.Ueiji, Igor S.Squinzari, Márcio M.Silva Jr., Sinézio I.Font, Graciela MariaCholesterolEnterococcus FaeciumFermented Soy Producthttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Objective - To assess the effect of a new feed soy product fermented by Enterococcus faecium and Lactobacillus jugurti on the serum lipid levels of rabbits with induced hypercholesterolemia. Methods - Thirty-two rabbits were divided into 4 groups as follows: 1) control (C); 2) hypercholesterolemic (H); 3) hypercholesterolemic + fermented product (HPF); and 4) control + fermented product (CPF). The H and HPF groups were fed with a diet with 0.15% (p/p) cholesterol in the first 15 days. C and CPF groups received regular food preparation. The HPF and CPF groups received 10 mL daily of the fermented 30 days. Blood samples were drawn at the beginning of the study and at the 15th and 30th days. Concentrations of total cholesterol, HDL-cholesterol, and triglycerides were analyzed. Results - After 15 days, the HPF group showed a total cholesterol concentration lower (18.4%) than that of the H group (p=0.05), but this difference disappeared after 30 days. No change was observed in total cholesterol levels of C and CPF groups. After 15 days, the HDL-cholesterol was higher(17.8%) in the HPF group, but the triglyceride levels remained unchanged in all groups during the same period of time.. Conclusion - The soy fermented product caused an 18.4% reduction in total cholesterol and a 17.8% increase in the HDL-fraction. It may, therefore, be a possible coadjutor in the treatment of hypercholesterolemia.Fil: Rossi, Elizeu Antonio. Universidade Estadual Paulista Julio de Mesquita Filho; BrasilFil: Vendramini, Regina Célia. Universidade Estadual Paulista Julio de Mesquita Filho; BrasilFil: Carlos, Iracilda Z.. Universidade Estadual Paulista Julio de Mesquita Filho; BrasilFil: Ueiji, Igor S.. Universidade Estadual Paulista Julio de Mesquita Filho; BrasilFil: Squinzari, Márcio M.. Universidade Estadual Paulista Julio de Mesquita Filho; BrasilFil: Silva Jr., Sinézio I.. Universidade Estadual Paulista Julio de Mesquita Filho; BrasilFil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaArquivos Brasileiros Cardiologia2000-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/59014Rossi, Elizeu Antonio; Vendramini, Regina Célia; Carlos, Iracilda Z.; Ueiji, Igor S.; Squinzari, Márcio M.; et al.; Effects of a novel fermented soy product on the serum lipids of hypercholesterolemic rabbits; Arquivos Brasileiros Cardiologia; Arquivos Brasileiros de Cardiologia; 74; 3; 3-2000; 213-2160066-782X1678-4170CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://ref.scielo.org/4xpgkpinfo:eu-repo/semantics/altIdentifier/doi/10.1590/S0066-782X2000000300003info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:46:14Zoai:ri.conicet.gov.ar:11336/59014instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:46:14.798CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effects of a novel fermented soy product on the serum lipids of hypercholesterolemic rabbits
title Effects of a novel fermented soy product on the serum lipids of hypercholesterolemic rabbits
spellingShingle Effects of a novel fermented soy product on the serum lipids of hypercholesterolemic rabbits
Rossi, Elizeu Antonio
Cholesterol
Enterococcus Faecium
Fermented Soy Product
title_short Effects of a novel fermented soy product on the serum lipids of hypercholesterolemic rabbits
title_full Effects of a novel fermented soy product on the serum lipids of hypercholesterolemic rabbits
title_fullStr Effects of a novel fermented soy product on the serum lipids of hypercholesterolemic rabbits
title_full_unstemmed Effects of a novel fermented soy product on the serum lipids of hypercholesterolemic rabbits
title_sort Effects of a novel fermented soy product on the serum lipids of hypercholesterolemic rabbits
dc.creator.none.fl_str_mv Rossi, Elizeu Antonio
Vendramini, Regina Célia
Carlos, Iracilda Z.
Ueiji, Igor S.
Squinzari, Márcio M.
Silva Jr., Sinézio I.
Font, Graciela Maria
author Rossi, Elizeu Antonio
author_facet Rossi, Elizeu Antonio
Vendramini, Regina Célia
Carlos, Iracilda Z.
Ueiji, Igor S.
Squinzari, Márcio M.
Silva Jr., Sinézio I.
Font, Graciela Maria
author_role author
author2 Vendramini, Regina Célia
Carlos, Iracilda Z.
Ueiji, Igor S.
Squinzari, Márcio M.
Silva Jr., Sinézio I.
Font, Graciela Maria
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Cholesterol
Enterococcus Faecium
Fermented Soy Product
topic Cholesterol
Enterococcus Faecium
Fermented Soy Product
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Objective - To assess the effect of a new feed soy product fermented by Enterococcus faecium and Lactobacillus jugurti on the serum lipid levels of rabbits with induced hypercholesterolemia. Methods - Thirty-two rabbits were divided into 4 groups as follows: 1) control (C); 2) hypercholesterolemic (H); 3) hypercholesterolemic + fermented product (HPF); and 4) control + fermented product (CPF). The H and HPF groups were fed with a diet with 0.15% (p/p) cholesterol in the first 15 days. C and CPF groups received regular food preparation. The HPF and CPF groups received 10 mL daily of the fermented 30 days. Blood samples were drawn at the beginning of the study and at the 15th and 30th days. Concentrations of total cholesterol, HDL-cholesterol, and triglycerides were analyzed. Results - After 15 days, the HPF group showed a total cholesterol concentration lower (18.4%) than that of the H group (p=0.05), but this difference disappeared after 30 days. No change was observed in total cholesterol levels of C and CPF groups. After 15 days, the HDL-cholesterol was higher(17.8%) in the HPF group, but the triglyceride levels remained unchanged in all groups during the same period of time.. Conclusion - The soy fermented product caused an 18.4% reduction in total cholesterol and a 17.8% increase in the HDL-fraction. It may, therefore, be a possible coadjutor in the treatment of hypercholesterolemia.
Fil: Rossi, Elizeu Antonio. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil
Fil: Vendramini, Regina Célia. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil
Fil: Carlos, Iracilda Z.. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil
Fil: Ueiji, Igor S.. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil
Fil: Squinzari, Márcio M.. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil
Fil: Silva Jr., Sinézio I.. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil
Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
description Objective - To assess the effect of a new feed soy product fermented by Enterococcus faecium and Lactobacillus jugurti on the serum lipid levels of rabbits with induced hypercholesterolemia. Methods - Thirty-two rabbits were divided into 4 groups as follows: 1) control (C); 2) hypercholesterolemic (H); 3) hypercholesterolemic + fermented product (HPF); and 4) control + fermented product (CPF). The H and HPF groups were fed with a diet with 0.15% (p/p) cholesterol in the first 15 days. C and CPF groups received regular food preparation. The HPF and CPF groups received 10 mL daily of the fermented 30 days. Blood samples were drawn at the beginning of the study and at the 15th and 30th days. Concentrations of total cholesterol, HDL-cholesterol, and triglycerides were analyzed. Results - After 15 days, the HPF group showed a total cholesterol concentration lower (18.4%) than that of the H group (p=0.05), but this difference disappeared after 30 days. No change was observed in total cholesterol levels of C and CPF groups. After 15 days, the HDL-cholesterol was higher(17.8%) in the HPF group, but the triglyceride levels remained unchanged in all groups during the same period of time.. Conclusion - The soy fermented product caused an 18.4% reduction in total cholesterol and a 17.8% increase in the HDL-fraction. It may, therefore, be a possible coadjutor in the treatment of hypercholesterolemia.
publishDate 2000
dc.date.none.fl_str_mv 2000-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/59014
Rossi, Elizeu Antonio; Vendramini, Regina Célia; Carlos, Iracilda Z.; Ueiji, Igor S.; Squinzari, Márcio M.; et al.; Effects of a novel fermented soy product on the serum lipids of hypercholesterolemic rabbits; Arquivos Brasileiros Cardiologia; Arquivos Brasileiros de Cardiologia; 74; 3; 3-2000; 213-216
0066-782X
1678-4170
CONICET Digital
CONICET
url http://hdl.handle.net/11336/59014
identifier_str_mv Rossi, Elizeu Antonio; Vendramini, Regina Célia; Carlos, Iracilda Z.; Ueiji, Igor S.; Squinzari, Márcio M.; et al.; Effects of a novel fermented soy product on the serum lipids of hypercholesterolemic rabbits; Arquivos Brasileiros Cardiologia; Arquivos Brasileiros de Cardiologia; 74; 3; 3-2000; 213-216
0066-782X
1678-4170
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://ref.scielo.org/4xpgkp
info:eu-repo/semantics/altIdentifier/doi/10.1590/S0066-782X2000000300003
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Arquivos Brasileiros Cardiologia
publisher.none.fl_str_mv Arquivos Brasileiros Cardiologia
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846082974183849984
score 13.22299

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