Effect of fermented soy product on the fecal microbiota of rats fed on a beef-based animal diet
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Data
2010-01-30
Autores
Bedani, Raquel [UNESP]
Pauly-Silveira, Nadiege D. [UNESP]
Roselino, Mariana N. [UNESP]
de Valdez, Graciela F.
Rossi, Elizeu Antonio [UNESP]
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Editor
John Wiley & Sons Ltd
Resumo
BACKGROUND: 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 Industry
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functional foods, fermented soy product, Enterococcus faecium CRL 183, fecal microbiota, rats
Como citar
Journal of The Science of Food and Agriculture. Chichester: John Wiley & Sons Ltd, v. 90, n. 2, p. 233-238, 2010.