Rossi, Elizeu Antonio [UNESP]Vendramini, Regina Célia [UNESP]Carlos, Iracilda Zeppone [UNESP]Oliveira, Maurício Gonçalves de [UNESP]Valdez, Graciela Font de [UNESP]2014-05-272014-05-272003-03-01Archivos Latinoamericanos de Nutricion, v. 53, n. 1, p. 47-51, 2003.0004-0622http://hdl.handle.net/11449/67223This 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.47-51porCholesterolFermentationSoybeanhigh density lipoprotein cholesterollow density lipoprotein cholesteroltriacylglycerolblood samplingcholesterol blood levelcontrolled clinical trialdouble blind procedureEnterococcus faeciumhuman experimentLactobacilluslactobacillus jugurtilipid blood levelmilknormal humanrandomized controlled trialsoybeantriacylglycerol blood levelArteriosclerosisCholesterol, HDLCholesterol, LDLDouble-Blind MethodLipid MetabolismLipidsMiddle AgedRisk FactorsSoybeansTriglyceridesYogurtEnterococcusGlycine maxArtigoS0004-06222003000100007WOS:000184586000007Acesso aberto2-s2.0-0141605979324285853576379376419792878504891730146818754269