Publicação: Efeito de um novo produto fermentado de soja sobre os lípides séricos de homens adultos normocolesterolêmicos
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This study was undertaken to verify the effect of a daily intake of a new fermented soy milk produced with Enterococcus faecium and Lactobacillus jugurti on the serum lipid levels in normocholesterolemic middle-aged men. The study was randomized, double-blind and placebo-controlled and was performed for a period of 6 weeks. Forty-four normocholesterolemic healthy, male volunteers, aged 40-55 years old were randomly separated in two groups: The F-group received 200 ml of the fermented product daily and the P-group received 200 ml of placebo (chemically fermented). The blood samples were drawn initially and after 3 and 6 weeks and serum values for total cholesterol, HDL-cholesterol and triglyceride were determined. The LDL-cholesterol value was estimated. No significant changes in the fermented group (F) were observed for total cholesterol, LDL-cholesterol or triglyceride levels, while the HDL-cholesterol level was significantly higher (p≤ 0,05) after 6 weeks. The total cholesterol and LDL-cholesterol levels were significantly higer (p≤ 0,05) in the placebo group (P), but no changes were found for the HDL-cholestrol and triglyceride levels during the experimental period. In conclusion, the intake of 200 ml/day of the fermented soy milk, produced with E.faecium and L. jugurti, for 6 weeks, did not affect the serum total cholesterol and LDL-cholesterol, and led an increase of 10% in the HDL-cholesterol level.
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Cholesterol, Fermentation, Soybean, high density lipoprotein cholesterol, low density lipoprotein cholesterol, triacylglycerol, blood sampling, cholesterol blood level, controlled clinical trial, double blind procedure, Enterococcus faecium, human experiment, Lactobacillus, lactobacillus jugurti, lipid blood level, milk, normal human, randomized controlled trial, soybean, triacylglycerol blood level, Arteriosclerosis, Cholesterol, HDL, Cholesterol, LDL, Double-Blind Method, Lipid Metabolism, Lipids, Middle Aged, Risk Factors, Soybeans, Triglycerides, Yogurt, Enterococcus, Glycine max
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Português
Como citar
Archivos Latinoamericanos de Nutricion, v. 53, n. 1, p. 47-51, 2003.
