Efeito de um novo produto fermentado de soja sobre os lípides séricos de homens adultos normocolesterolêmicos

• Autor(a) principal: Rossi, Elizeu Antonio [UNESP]
• Data de Publicação: 2003
• Outros Autores: Vendramini, Regina Célia [UNESP], Carlos, Iracilda Zeppone [UNESP], Oliveira, Maurício Gonçalves de [UNESP], Valdez, Graciela Font de [UNESP]
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://www.scielo.org.ve/scielo.php?pid=S0004-06222003000100007&script=sci_arttext; http://hdl.handle.net/11449/67223
• topic: Cholesterol; Fermentation; Soybean; high density lipoprotein cholesterol; low density lipoprotein cholesterol; triacylglycerol; blood sampling; cholesterol blood level; controlled clinical trial; double blind procedure; Enterococcus faecium; human experiment; Lactobacillus; lactobacillus jugurti; lipid blood level; milk; normal human; randomized controlled trial; soybean; triacylglycerol blood level; Arteriosclerosis; Cholesterol, HDL; Cholesterol, LDL; Double-Blind Method; Lipid Metabolism; Lipids; Middle Aged; Risk Factors; Soybeans; Triglycerides; Yogurt; Enterococcus; Glycine max

This 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.