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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/59014
Ver los metadatos del registro completo
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oai:ri.conicet.gov.ar:11336/59014 |
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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 Técnicas2025-09-29T09:51:32Zoai: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:34982025-09-29 09:51:33.217CONICET 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 |
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1844613584128049152 |
score |
13.070432 |