Publicação: Influence of daily consumption of synbiotic soy-based product supplemented with okara soybean by-product on risk factors for cardiovascular diseases
Carregando...
Data
Orientador
Coorientador
Pós-graduação
Curso de graduação
Título da Revista
ISSN da Revista
Título de Volume
Editor
Elsevier B.V.
Tipo
Artigo
Direito de acesso
Acesso restrito
Resumo
This study aimed to investigate the effect of a synbiotic fermented soy product supplemented with okara (a by-product from soybean) on cardiovascular disease risk markers in healthy men. In a randomized, double-blinded, placebo controlled trial, thirty-six normocholesterolemic men were assigned to two groups. Subjects consumed daily 100 g of soy-based product fermented with Lactobacillus acidophilus La-5, Bifidobacterium animalis subsp. lactis Bb-12, and Streptococcus thermophilus (starter culture) (synbiotic group - S) (n = 18) or 100 g of unfermented soy-based product (placebo group - P) (n = 18) for 8 weeks. Fasting blood samples and anthropometric measurements were collected at the baseline (To), the end of week 4 (T-4), and the end of week 8 (T-8). Serum lipids, C-reactive protein, fibrinogen, and electronegative LDL were also analysed on To, T-4, and T-8. During the period of daily soy-based product consumption (from To to T-8) the LDL-C mean decreased significantly (p < 0.05) in groups, resulting in a significant (p < 0.05) improvement of the LDL-C/HDL-C ratio. Comparing mean differences (T-8-T-0) between the two groups, the trend of LDL-C and LDL-C/HDL-C ratio reductions was higher in group S (14.1 mg/dL and 038 mg/dL, respectively) than group P (4.9 mg/dL and 0.17 mg/dL, respectively) (p > 0.05). Our results suggest limited lipid-lowering effects of synbiotic soy-based product supplemented with okara on cardiovascular risk markers in normocholesterolemic men. (C) 2014 Elsevier Ltd. All rights reserved.
Descrição
Palavras-chave
Fermented soy product, Lactobacillus, Bifidobacterium, Inulin, Okara, Cardiovascular risk markers
Idioma
Inglês
Como citar
Food Research International. Amsterdam: Elsevier Science Bv, v. 73, p. 142-148, 2015.
