Soy milk fermented with Lactobacillus rhamnosus CRL981 ameliorates hyperglycemia, lipid profiles and increases antioxidant enzyme activities in diabetic mice

Autores
Marazza, José Antonio; Leblanc, Jean Guy Joseph; Savoy, Graciela; Garro, Marisa Selva
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Interest in soybeans and soy-based products has grown significantly in the last decades due to their reported nutritional and health-promoting effects. In soybean and non-fermented soy foods, isoflavones are predominantly found as glucosides, which must be hydrolyzed in order to exert their documented beneficial effects. The objective of this study was to evaluate the effect of soymilk fermented with Lactobacillus rhamnosus CRL981, a strain that can completely hydrolyze glucoside isoflavones due to its high beta-glucosidase activity. Using a diabetes animal model induced with streptozotocin, it was shown that the fermented soymilk was able to significantly decrease glucose levels, total cholesterol concentrations, triacylglycerols and increase antioxidant enzyme activities compared to animals that received unfermented soymilk. This study clearly shows that the adequate selection of starter cultures could be used to develop novel soy based products intended for the prevention or adjuvant treatment of diseases such as diabetes.
Fil: Marazza, José Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina
Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina. Universidad Nacional de Tucuman. Facultad de Medicina. Departamento de Investigacion. Catedra de Metodologia de la Invest.cientifica; Argentina
Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Microbiología; Argentina
Fil: Garro, Marisa Selva. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina
Materia
Soymilk
Isoflavones
Lactic Acid Bacteria
Diabetes
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/2370
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Soy milk fermented with Lactobacillus rhamnosus CRL981 ameliorates hyperglycemia, lipid profiles and increases antioxidant enzyme activities in diabetic miceMarazza, José AntonioLeblanc, Jean Guy JosephSavoy, GracielaGarro, Marisa SelvaSoymilkIsoflavonesLactic Acid BacteriaDiabeteshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Interest in soybeans and soy-based products has grown significantly in the last decades due to their reported nutritional and health-promoting effects. In soybean and non-fermented soy foods, isoflavones are predominantly found as glucosides, which must be hydrolyzed in order to exert their documented beneficial effects. The objective of this study was to evaluate the effect of soymilk fermented with Lactobacillus rhamnosus CRL981, a strain that can completely hydrolyze glucoside isoflavones due to its high beta-glucosidase activity. Using a diabetes animal model induced with streptozotocin, it was shown that the fermented soymilk was able to significantly decrease glucose levels, total cholesterol concentrations, triacylglycerols and increase antioxidant enzyme activities compared to animals that received unfermented soymilk. This study clearly shows that the adequate selection of starter cultures could be used to develop novel soy based products intended for the prevention or adjuvant treatment of diseases such as diabetes.Fil: Marazza, José Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); ArgentinaFil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina. Universidad Nacional de Tucuman. Facultad de Medicina. Departamento de Investigacion. Catedra de Metodologia de la Invest.cientifica; ArgentinaFil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Microbiología; ArgentinaFil: Garro, Marisa Selva. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); ArgentinaElsevier2013-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/2370Marazza, José Antonio; Leblanc, Jean Guy Joseph; Savoy, Graciela; Garro, Marisa Selva; Soy milk fermented with Lactobacillus rhamnosus CRL981 ameliorates hyperglycemia, lipid profiles and increases antioxidant enzyme activities in diabetic mice; Elsevier; Journal of Functional Foods; 5; 4; 12-2013; 1848-18531756-4646enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jff.2013.09.005info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S1756464613002041info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:25:01Zoai:ri.conicet.gov.ar:11336/2370instacron: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 10:25:01.347CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Soy milk fermented with Lactobacillus rhamnosus CRL981 ameliorates hyperglycemia, lipid profiles and increases antioxidant enzyme activities in diabetic mice
title Soy milk fermented with Lactobacillus rhamnosus CRL981 ameliorates hyperglycemia, lipid profiles and increases antioxidant enzyme activities in diabetic mice
spellingShingle Soy milk fermented with Lactobacillus rhamnosus CRL981 ameliorates hyperglycemia, lipid profiles and increases antioxidant enzyme activities in diabetic mice
Marazza, José Antonio
Soymilk
Isoflavones
Lactic Acid Bacteria
Diabetes
title_short Soy milk fermented with Lactobacillus rhamnosus CRL981 ameliorates hyperglycemia, lipid profiles and increases antioxidant enzyme activities in diabetic mice
title_full Soy milk fermented with Lactobacillus rhamnosus CRL981 ameliorates hyperglycemia, lipid profiles and increases antioxidant enzyme activities in diabetic mice
title_fullStr Soy milk fermented with Lactobacillus rhamnosus CRL981 ameliorates hyperglycemia, lipid profiles and increases antioxidant enzyme activities in diabetic mice
title_full_unstemmed Soy milk fermented with Lactobacillus rhamnosus CRL981 ameliorates hyperglycemia, lipid profiles and increases antioxidant enzyme activities in diabetic mice
title_sort Soy milk fermented with Lactobacillus rhamnosus CRL981 ameliorates hyperglycemia, lipid profiles and increases antioxidant enzyme activities in diabetic mice
dc.creator.none.fl_str_mv Marazza, José Antonio
Leblanc, Jean Guy Joseph
Savoy, Graciela
Garro, Marisa Selva
author Marazza, José Antonio
author_facet Marazza, José Antonio
Leblanc, Jean Guy Joseph
Savoy, Graciela
Garro, Marisa Selva
author_role author
author2 Leblanc, Jean Guy Joseph
Savoy, Graciela
Garro, Marisa Selva
author2_role author
author
author
dc.subject.none.fl_str_mv Soymilk
Isoflavones
Lactic Acid Bacteria
Diabetes
topic Soymilk
Isoflavones
Lactic Acid Bacteria
Diabetes
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Interest in soybeans and soy-based products has grown significantly in the last decades due to their reported nutritional and health-promoting effects. In soybean and non-fermented soy foods, isoflavones are predominantly found as glucosides, which must be hydrolyzed in order to exert their documented beneficial effects. The objective of this study was to evaluate the effect of soymilk fermented with Lactobacillus rhamnosus CRL981, a strain that can completely hydrolyze glucoside isoflavones due to its high beta-glucosidase activity. Using a diabetes animal model induced with streptozotocin, it was shown that the fermented soymilk was able to significantly decrease glucose levels, total cholesterol concentrations, triacylglycerols and increase antioxidant enzyme activities compared to animals that received unfermented soymilk. This study clearly shows that the adequate selection of starter cultures could be used to develop novel soy based products intended for the prevention or adjuvant treatment of diseases such as diabetes.
Fil: Marazza, José Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina
Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina. Universidad Nacional de Tucuman. Facultad de Medicina. Departamento de Investigacion. Catedra de Metodologia de la Invest.cientifica; Argentina
Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Microbiología; Argentina
Fil: Garro, Marisa Selva. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina
description Interest in soybeans and soy-based products has grown significantly in the last decades due to their reported nutritional and health-promoting effects. In soybean and non-fermented soy foods, isoflavones are predominantly found as glucosides, which must be hydrolyzed in order to exert their documented beneficial effects. The objective of this study was to evaluate the effect of soymilk fermented with Lactobacillus rhamnosus CRL981, a strain that can completely hydrolyze glucoside isoflavones due to its high beta-glucosidase activity. Using a diabetes animal model induced with streptozotocin, it was shown that the fermented soymilk was able to significantly decrease glucose levels, total cholesterol concentrations, triacylglycerols and increase antioxidant enzyme activities compared to animals that received unfermented soymilk. This study clearly shows that the adequate selection of starter cultures could be used to develop novel soy based products intended for the prevention or adjuvant treatment of diseases such as diabetes.
publishDate 2013
dc.date.none.fl_str_mv 2013-12
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/11336/2370
Marazza, José Antonio; Leblanc, Jean Guy Joseph; Savoy, Graciela; Garro, Marisa Selva; Soy milk fermented with Lactobacillus rhamnosus CRL981 ameliorates hyperglycemia, lipid profiles and increases antioxidant enzyme activities in diabetic mice; Elsevier; Journal of Functional Foods; 5; 4; 12-2013; 1848-1853
1756-4646
url http://hdl.handle.net/11336/2370
identifier_str_mv Marazza, José Antonio; Leblanc, Jean Guy Joseph; Savoy, Graciela; Garro, Marisa Selva; Soy milk fermented with Lactobacillus rhamnosus CRL981 ameliorates hyperglycemia, lipid profiles and increases antioxidant enzyme activities in diabetic mice; Elsevier; Journal of Functional Foods; 5; 4; 12-2013; 1848-1853
1756-4646
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jff.2013.09.005
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S1756464613002041
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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_ 1844614248094760960
score 13.070432

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