Intake of isoflavone-supplemented soy yogurt fermented with Enterococcus faecium lowers serum total cholesterol and non-HDL cholesterol of hypercholesterolemic rats

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dc.contributor.authorRossi, Elizeu Antonio [UNESP]
dc.contributor.authorCavallini, Daniela Cardoso Umbelino [UNESP]
dc.contributor.authorCarlos, Iracilda Zeppone [UNESP]
dc.contributor.authorVendramini, Regina Célia [UNESP]
dc.contributor.authorDamaso, Ana Raimunda
dc.contributor.authorde Valdez, Graciela Font
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Federal de São Paulo (UNIFESP)
dc.contributor.institutionCentro de Referencia para Lactobacilos (CERELA)
dc.date.accessioned2014-05-20T13:23:39Z
dc.date.available2014-05-20T13:23:39Z
dc.date.issued2008-12-01
dc.description.abstractThe aim of this study was to obtain an isoflavone-supplemented soy yogurt, fermented with Enterococcus faecium CRL 183 and Lactobacillus helveticus ssp jugurti, with suitable sensory properties and to assess the effects of the final product on blood lipids in hypercholesterolemic rats. Four isoflavone supplementation procedures were tested, in which the isoflavone was added at these stages: (1) before heat-treatment; (2) after heating and before fermentation; (3) after fermentation and (4) in the okara (by-product of soy milk) flour stirred into the fermented product when consumed. The products were subjected to a test of sensory acceptability. To assess their potential hypocholesterolemic properties in vivo, four groups of rats were used: control (C), hypercholesterolemic (H), hypercholesterolemic plus fermented product (HF) and hypercholesterolemic plus isoflavone-supplemented fermented product (HFI). Hypercholesterolemia was induced in rats of groups H, HF and HFI by feeding them on a commercial rat chow to which cholesterol and cholic acid had been added. Total, HDL and non-HDL cholesterol and triglycerides were measured in the blood of the rats. No significant sensorial differences were detected among the samples of soy yogurt supplemented with isoflavones at various processing stages. Rats fed a fermented soy product enriched with isoflavones (HFI group) had significantly (P < 0.05) less serum total cholesterol (15.5%) compared with rats fed a hypercholesterolemic diet (H group). Non-HDL cholesterol was less (P < 0.05) in rats fed a fermented soy product enriched or not with isoflavones (27.4 and 23.2%) compared to H group. The HDL-C and triglyceride concentrations did not differ significantly among the groups. It was possible to obtain an isoflavone-supplemented soy yogurt with satisfactory sensory characteristics. The resulting supplemented soy yogurt was capable of producing a lipid-lowering effect in hypercholesterolemic rats, relative to the animals that did not consume this product.en
dc.description.affiliationUniv Estadual Paulista, Dept Alimentos & Nutr, Fac Ciencias Farmaceut, BR-14802901 Araraquara, SP, Brazil
dc.description.affiliationSão Paulo State Univ, Fac Pharmaceut Sci, Dept Food & Nutr, Araraquara, SP, Brazil
dc.description.affiliationSão Paulo State Univ, Dept Clin Anal, Fac Pharmaceut Sci, Araraquara, SP, Brazil
dc.description.affiliationUniv Fed São Paulo, Dept Hlth Sci, Santos, SP, Brazil
dc.description.affiliationCERELA, Reference Ctr Lactobacilos, San Miguel de Tucuman, Tucuman, Argentina
dc.description.affiliationUnespUniv Estadual Paulista, Dept Alimentos & Nutr, Fac Ciencias Farmaceut, BR-14802901 Araraquara, SP, Brazil
dc.description.affiliationUnespSão Paulo State Univ, Fac Pharmaceut Sci, Dept Food & Nutr, Araraquara, SP, Brazil
dc.description.affiliationUnespSão Paulo State Univ, Dept Clin Anal, Fac Pharmaceut Sci, Araraquara, SP, Brazil
dc.format.extent275-282
dc.identifierhttp://dx.doi.org/10.1007/s00217-008-0932-9
dc.identifier.citationEuropean Food Research and Technology. New York: Springer, v. 228, n. 2, p. 275-282, 2008.
dc.identifier.doi10.1007/s00217-008-0932-9
dc.identifier.issn1438-2377
dc.identifier.lattes3242858535763793
dc.identifier.lattes1730146818754269
dc.identifier.lattes7641979287850489
dc.identifier.urihttp://hdl.handle.net/11449/7169
dc.identifier.wosWOS:000260877300014
dc.language.isoeng
dc.publisherSpringer
dc.relation.ispartofEuropean Food Research and Technology
dc.relation.ispartofjcr1.919
dc.relation.ispartofsjr0,737
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectSoy yogurten
dc.subjectIsoflavonesen
dc.subjectLipid-lowering effectsen
dc.subjectProbioticen
dc.subjectRatsen
dc.titleIntake of isoflavone-supplemented soy yogurt fermented with Enterococcus faecium lowers serum total cholesterol and non-HDL cholesterol of hypercholesterolemic ratsen
dc.typeArtigo
dcterms.licensehttp://www.springer.com/open+access/authors+rights?SGWID=0-176704-12-683201-0
dcterms.rightsHolderSpringer
unesp.author.lattes3242858535763793
unesp.author.lattes1730146818754269
unesp.author.lattes7641979287850489
unesp.author.orcid0000-0002-0084-3468[3]
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências Farmacêuticas, Araraquarapt

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Artigos - Alimentos e Nutrição - FCFAR
Artigos - Análises Clínicas - FCFAR