Fermented soy product supplemented with isoflavones affects adipose tissue in a regional-specific manner and improves HDL-cholesterol in rats fed on a cholesterol-enriched diet

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dc.contributor.authorJovenasso Manzoni, Marla S. [UNESP]
dc.contributor.authorRossi, Elizeu Antonio [UNESP]
dc.contributor.authorCarlos, Iracilda Zeppone [UNESP]
dc.contributor.authorVendramini, Regina Célia [UNESP]
dc.contributor.authorDuarte, Ana Cláudia Garcia de Oliveira [UNESP]
dc.contributor.authorTenorio, Neuli M.
dc.contributor.authorAmorim, Danielle B.
dc.contributor.authorDamaso, Ana R.
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Federal de São Paulo (UNIFESP)
dc.date.accessioned2014-05-20T13:23:37Z
dc.date.available2014-05-20T13:23:37Z
dc.date.issued2008-10-01
dc.description.abstractIt has been proposed that isoflavones and probiotics possess specific biological activities that enable them to affect lipid metabolism. The purpose of this study was to evaluate the effects of a soy product fermented with Enterococcus faecium and Lactobacillus jugurti and supplemented with isoflavones on the plasma lipid and glucose profiles, and on the retroperitoneal (RET) and epididymal (EPI) adipose tissue adipocyte areas in juvenile rats. Male Wistar rats were subjected to 6-week experimental diets: (1) cholesterol-enriched diet (rat chow) plus fermented soy product supplemented with isoflavones, (2) cholesterol-enriched diet plus unfermented placebo, (3) cholesterol-enriched diet plus placebo supplemented with isoflavones, (4) standard diet (rat chow), or (5) cholesterol-enriched diet. Soy products affected adipose tissue in a regional-specific manner and may be responsible for the observed increase in RET adipocyte area (mu(2)): (1) 12757.00 +/- 286.25; (2) 13269.00 +/- 326.87 or (3) 13050.00 +/- 226.85 versus (4) 8714.92 +/- 262.41 or (5) 8892.70 +/- 131.79 or decrease in EPI adipocyte area (mu(2)): (1) 7759.00 +/- 108.89 and (2) 7481.90 +/- 111.21 compared with the control group (4) 8346.60 +/- 158.89. The effect on epididymal adipose tissue was probably due to isoflavones. Probiotics significantly raised the plasma level of HDL cholesterol. Fermented soy product supplemented with isoflavones did not promote changes in the glucose and triglyceride plasma levels. This product may offer a new approach for improving or preventing lipid metabolism abnormalities by decreasing visceral adipocyte area, adjusting cholesterol-mediated loss of RET adipose tissue (lipoatrophy), and increasing the HDL cholesterol plasma level.en
dc.description.affiliationUniv Estadual Paulista, Fac Ciencias Farmaceut, Dept Alimentos & Nutr, BR-14802901 São Paulo, Brazil
dc.description.affiliationUniv Estadual Paulista, Dept Anal Clin, São Paulo, Brazil
dc.description.affiliationUniv Fed São Paulo, Dept Educ Fis & Motricidade Humana, São Paulo, Brazil
dc.description.affiliationUniv Fed São Paulo, Dept Biociencias, São Paulo, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Fac Ciencias Farmaceut, Dept Alimentos & Nutr, BR-14802901 São Paulo, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Dept Anal Clin, São Paulo, Brazil
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.format.extent1591-1597
dc.identifierhttp://dx.doi.org/10.1007/s00217-008-0883-1
dc.identifier.citationEuropean Food Research and Technology. New York: Springer, v. 227, n. 6, p. 1591-1597, 2008.
dc.identifier.doi10.1007/s00217-008-0883-1
dc.identifier.issn1438-2377
dc.identifier.lattes3242858535763793
dc.identifier.lattes1730146818754269
dc.identifier.lattes7641979287850489
dc.identifier.urihttp://hdl.handle.net/11449/7152
dc.identifier.wosWOS:000259189800003
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.subjectfermented soy producten
dc.subjectisoflavonesen
dc.subjectprobioticen
dc.subjectadipose tissueen
dc.subjectlipid levelsen
dc.subjectcholesterol-enriched dieten
dc.titleFermented soy product supplemented with isoflavones affects adipose tissue in a regional-specific manner and improves HDL-cholesterol in rats fed on a cholesterol-enriched dieten
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