Influence of daily consumption of synbiotic soy-based product supplemented with okara soybean by-product on risk factors for cardiovascular diseases

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dc.contributor.authorBedani, Raquel
dc.contributor.authorRossi, Elizeu Antonio [UNESP]
dc.contributor.authorUmbelino Cavallini, Daniela Cardoso [UNESP]
dc.contributor.authorPinto, Roseli Aparecida [UNESP]
dc.contributor.authorVendramini, Regina Célia
dc.contributor.authorAugusto, Elaine Moura
dc.contributor.authorParra Abdalla, Dulcinéia Saes
dc.contributor.authorIsay Saad, Susana Marta
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2015-10-21T20:54:34Z
dc.date.available2015-10-21T20:54:34Z
dc.date.issued2015-07-01
dc.description.abstractThis study aimed to investigate the effect of a synbiotic fermented soy product supplemented with okara (a by-product from soybean) on cardiovascular disease risk markers in healthy men. In a randomized, double-blinded, placebo controlled trial, thirty-six normocholesterolemic men were assigned to two groups. Subjects consumed daily 100 g of soy-based product fermented with Lactobacillus acidophilus La-5, Bifidobacterium animalis subsp. lactis Bb-12, and Streptococcus thermophilus (starter culture) (synbiotic group - S) (n = 18) or 100 g of unfermented soy-based product (placebo group - P) (n = 18) for 8 weeks. Fasting blood samples and anthropometric measurements were collected at the baseline (To), the end of week 4 (T-4), and the end of week 8 (T-8). Serum lipids, C-reactive protein, fibrinogen, and electronegative LDL were also analysed on To, T-4, and T-8. During the period of daily soy-based product consumption (from To to T-8) the LDL-C mean decreased significantly (p < 0.05) in groups, resulting in a significant (p < 0.05) improvement of the LDL-C/HDL-C ratio. Comparing mean differences (T-8-T-0) between the two groups, the trend of LDL-C and LDL-C/HDL-C ratio reductions was higher in group S (14.1 mg/dL and 038 mg/dL, respectively) than group P (4.9 mg/dL and 0.17 mg/dL, respectively) (p > 0.05). Our results suggest limited lipid-lowering effects of synbiotic soy-based product supplemented with okara on cardiovascular risk markers in normocholesterolemic men. (C) 2014 Elsevier Ltd. All rights reserved.en
dc.description.affiliationDepartamento de Tecnologia Bioquímico-Farmacêutica, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, SP, Brazil
dc.description.affiliationDepartamento de Análises Clínicas e Toxicológicas, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, SP, Brazil
dc.description.affiliationUnespDepartamento de Alimentos e Nutrição, Faculdade de Ciências Farmacêuticas, Universidade Estadual Paulista, Araraquara, SP, Brazil
dc.description.affiliationUnespDepartamento de Análises Clínicas, Faculdade de Ciências Farmacêuticas, Universidade Estadual Paulista, Araraquara, SP, 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.description.sponsorshipIdFAPESP: 09/51168-3
dc.description.sponsorshipIdFAPESP: 09/51169-0
dc.description.sponsorshipIdCNPq: 305515/2010-1
dc.format.extent142-148
dc.identifierhttp://www.sciencedirect.com/science/article/pii/S0963996914006954
dc.identifier.citationFood Research International. Amsterdam: Elsevier Science Bv, v. 73, p. 142-148, 2015.
dc.identifier.doi10.1016/j.foodres.2014.11.006
dc.identifier.issn0963-9969
dc.identifier.lattes3242858535763793
dc.identifier.lattes7641979287850489
dc.identifier.urihttp://hdl.handle.net/11449/129354
dc.identifier.wosWOS:000357347400019
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofFood Research International
dc.relation.ispartofjcr3.520
dc.relation.ispartofsjr1,472
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectFermented soy producten
dc.subjectLactobacillusen
dc.subjectBifidobacteriumen
dc.subjectInulinen
dc.subjectOkaraen
dc.subjectCardiovascular risk markersen
dc.titleInfluence of daily consumption of synbiotic soy-based product supplemented with okara soybean by-product on risk factors for cardiovascular diseasesen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.
unesp.author.lattes3242858535763793
unesp.author.lattes7641979287850489
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências Farmacêuticas, Araraquarapt

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