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dc.contributor.authorBedani, Raquel [UNESP]
dc.contributor.authorPauly-Silveira, Nadiege D. [UNESP]
dc.contributor.authorRoselino, Mariana N. [UNESP]
dc.contributor.authorde Valdez, Graciela F.
dc.contributor.authorRossi, Elizeu Antonio [UNESP]
dc.date.accessioned2014-05-20T13:23:41Z
dc.date.available2014-05-20T13:23:41Z
dc.date.issued2010-01-30
dc.identifierhttp://dx.doi.org/10.1002/jsfa.3800
dc.identifier.citationJournal of The Science of Food and Agriculture. Chichester: John Wiley & Sons Ltd, v. 90, n. 2, p. 233-238, 2010.
dc.identifier.issn0022-5142
dc.identifier.urihttp://hdl.handle.net/11449/7186
dc.description.abstractBACKGROUND: The aim of this study was to determine whether the consumption of soy product fermented with Enterococcus faecium CRL 183, would modify the fecal microbiota of rats fed a diet containing red meat. The rats were placed in groups, distinguished by their diets. For 60 days, group I was given a standard casein-based rodent feed and groups II-VI, the beef-based feed. From the 30th day, groups III-VI also ingested the following products: group III, E. faecium-fermented soy product; group IV, pure suspension of E. faecium; group V, sterilized fermented soy product; and group VI, unfermented soy product.RESULTS: Rats that ingested fermented soy product showed a slight increase in the numbers of lactobacilli (0.45 log CFU g(-1)), as did the casein-based diet group (0.47 log CFU g(-1)). The fermented soy product did not cause any reduction in the number of enterobacteria or clostridia, but promoted a slight fall in the viable count of Bacteroides spp. (2.80 +/- 0.20 to 2.34 +/- 0.07 log CFU g(-1)).CONCLUSIONS: The results indicate that the ingestion of this fermented soy product did not lead to significant changes in the fecal microbiota of the rats fed on a beef-based diet. (C) 2009 Society of Chemical Industryen
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipPrograma de Apoio ao Desenvolvimento Científico da Faculdade de Ciências Farmacêuticas da UNESP (PADC)
dc.format.extent233-238
dc.language.isoeng
dc.publisherJohn Wiley & Sons Ltd
dc.relation.ispartofJournal of the Science of Food and Agriculture
dc.sourceWeb of Science
dc.subjectfunctional foodsen
dc.subjectfermented soy producten
dc.subjectEnterococcus faecium CRL 183en
dc.subjectfecal microbiotaen
dc.subjectratsen
dc.titleEffect of fermented soy product on the fecal microbiota of rats fed on a beef-based animal dieten
dc.typeArtigo
dcterms.licensehttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dcterms.rightsHolderJohn Wiley & Sons Ltd
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionCentro de Referencia para Lactobacilos (CERELA)
dc.description.affiliationSão Paulo State Univ, Dept Food & Nutr, BR-14801902 Araraquara, SP, Brazil
dc.description.affiliationCtr Referencia Lactobacilos, San Miguel de Tucuman, Tucuman, Argentina
dc.description.affiliationUnespSão Paulo State Univ, Dept Food & Nutr, BR-14801902 Araraquara, SP, Brazil
dc.identifier.doi10.1002/jsfa.3800
dc.identifier.wosWOS:000273185900009
dc.rights.accessRightsAcesso restrito
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências Farmacêuticas, Araraquarapt
dc.identifier.lattes3242858535763793
unesp.author.lattes3242858535763793
unesp.author.orcid0000-0001-6806-085X[1]
dc.relation.ispartofjcr2.379
dc.relation.ispartofsjr0,822
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