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Influence of a probiotic soy product on fecal microbiota and its association with cardiovascular risk factors in an animal model

CAVALLINI, Daniela CU; SUZUKI, Juliana Y; ABDALLA, Dulcineia SP; VENDRAMINI, Regina C; PAULY-SILVEIRA, Nadiége D; ROSELINO, Mariana N; PINTO, Roseli A; ROSSI, Elizeu A
Fonte: BIOMED CENTRAL LTD Publicador: BIOMED CENTRAL LTD
Tipo: Artigo de Revista Científica
EN
Relevância na Pesquisa
56.74%
Background: Previous work showed that daily ingestion of an aqueous soy extract fermented with Enterococcus faecium CRL 183 and Lactobacillus helveticus 416, supplemented or not with isoflavones, reduced the total cholesterol and non-HDL-cholesterol levels, increased the high-density lipoprotein (HDL) concentration and inhibited the raising of autoantibody against oxidized low-density lipoprotein (ox-LDL Ab) and the development of atherosclerotic lesions. Objective: The aim of this study was to characterize the fecal microbiota in order to investigate the possible correlation between fecal microbiota, serum lipid parameters and atherosclerotic lesion development in rabbits with induced hypercholesterolemia, that ingested the aqueous soy extract fermented with Enterococcus faecium CRL 183 and Lactobacillus helveticus 416. Methods: The rabbits were randomly allocated to five experimental groups (n = 6): control (C), hypercholesterolemic (H), hypercholesterolemic plus unfermented soy product (HUF), hypercholesterolemic plus fermented soy product (HF) and hypercholesterolemic plus isoflavone-supplemented fermented soy product (HIF). Lipid parameters and microbiota composition were analyzed on days 0 and 60 of the treatment and the atherosclerotic lesions were quantified at the end of the experiment. The fecal microbiota was characterized by enumerating the Lactobacillus spp....

Influence of a probiotic soy product on fecal microbiota and its association with cardiovascular risk factors in an animal model

Cavallini, Daniela C; Suzuki, Juliana Y; Abdalla, Dulcinéia S; Vendramini, Regina C; Pauly-Silveira, Nadiége D; Roselino, Mariana N; Pinto, Roseli A; Rossi, Elizeu A
Fonte: Biblioteca Digital da Produção Intelectual da USP Publicador: Biblioteca Digital da Produção Intelectual da USP
Tipo: Artigo de Revista Científica
EN
Relevância na Pesquisa
56.74%
Abstract Background Previous work showed that daily ingestion of an aqueous soy extract fermented with Enterococcus faecium CRL 183 and Lactobacillus helveticus 416, supplemented or not with isoflavones, reduced the total cholesterol and non-HDL-cholesterol levels, increased the high-density lipoprotein (HDL) concentration and inhibited the raising of autoantibody against oxidized low-density lipoprotein (ox-LDL Ab) and the development of atherosclerotic lesions. Objective The aim of this study was to characterize the fecal microbiota in order to investigate the possible correlation between fecal microbiota, serum lipid parameters and atherosclerotic lesion development in rabbits with induced hypercholesterolemia, that ingested the aqueous soy extract fermented with Enterococcus faecium CRL 183 and Lactobacillus helveticus 416. Methods The rabbits were randomly allocated to five experimental groups (n = 6): control (C), hypercholesterolemic (H), hypercholesterolemic plus unfermented soy product (HUF), hypercholesterolemic plus fermented soy product (HF) and hypercholesterolemic plus isoflavone-supplemented fermented soy product (HIF). Lipid parameters and microbiota composition were analyzed on days 0 and 60 of the treatment and the atherosclerotic lesions were quantified at the end of the experiment. The fecal microbiota was characterized by enumerating the Lactobacillus spp....

Influence of a probiotic soy product on fecal microbiota and its association with cardiovascular risk factors in an animal model

Cavallini, Daniela C; Suzuki, Juliana Y; Abdalla, Dulcinéia S; Vendramini, Regina C; Pauly-Silveira, Nadiége D; Roselino, Mariana N; Pinto, Roseli A; Rossi, Elizeu A
Fonte: Biblioteca Digital da Produção Intelectual da USP Publicador: Biblioteca Digital da Produção Intelectual da USP
Tipo: Artigo de Revista Científica
EN
Relevância na Pesquisa
56.74%
Abstract Background Previous work showed that daily ingestion of an aqueous soy extract fermented with Enterococcus faecium CRL 183 and Lactobacillus helveticus 416, supplemented or not with isoflavones, reduced the total cholesterol and non-HDL-cholesterol levels, increased the high-density lipoprotein (HDL) concentration and inhibited the raising of autoantibody against oxidized low-density lipoprotein (ox-LDL Ab) and the development of atherosclerotic lesions. Objective The aim of this study was to characterize the fecal microbiota in order to investigate the possible correlation between fecal microbiota, serum lipid parameters and atherosclerotic lesion development in rabbits with induced hypercholesterolemia, that ingested the aqueous soy extract fermented with Enterococcus faecium CRL 183 and Lactobacillus helveticus 416. Methods The rabbits were randomly allocated to five experimental groups (n = 6): control (C), hypercholesterolemic (H), hypercholesterolemic plus unfermented soy product (HUF), hypercholesterolemic plus fermented soy product (HF) and hypercholesterolemic plus isoflavone-supplemented fermented soy product (HIF). Lipid parameters and microbiota composition were analyzed on days 0 and 60 of the treatment and the atherosclerotic lesions were quantified at the end of the experiment. The fecal microbiota was characterized by enumerating the Lactobacillus spp....

Effects of a novel fermented soy product on the serum lipids of hypercholesterolemic rabbits

Rossi, Elizeu Antonio; Vendramini, Regina C.; Carlos, Iracilda Z.; Ueiji, Igor S.; Squinzari, Márcio M.; Silva Jr, Sinézio I.; Valdez, Graciela F.
Fonte: Sociedade Brasileira de Cardiologia (SBC) Publicador: Sociedade Brasileira de Cardiologia (SBC)
Tipo: Artigo de Revista Científica Formato: 213-216
ENG
Relevância na Pesquisa
86.73%
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP); Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq); OBJECTIVE: To assess the effect of a new feed soy product fermented by Enterococcus faecium and Lactobacillus jugurti on the serum lipid levels of rabbits with induced hypercholesterolemia. METHODS: Thirty-two rabbits were divided into 4 groups as follows: 1) control (C); 2) hypercholesterolemic (H); 3) hypercholesterolemic + fermented product (HPF); and 4) control + fermented product (CPF). The H and HPF groups were fed with a diet with 0.15% (p/p) cholesterol in the first 15 days. C and CPF groups received regular food preparation. The HPF and CPF groups received 10 mL daily of the fermented 30 days. Blood samples were drawn at the beginning of the study and at the 15th and 30th days. Concentrations of total cholesterol, HDL-cholesterol, and triglycerides were analyzed. RESULTS: After 15 days, the HPF group showed a total cholesterol concentration lower (18.4%) than that of the H group (p=0.05), but this difference disappeared after 30 days. No change was observed in total cholesterol levels of C and CPF groups. After 15 days, the HDL-cholesterol was higher (17.8%) in the HPF group, but the triglyceride levels remained unchanged in all groups during the same period of time. CONCLUSION: The soy fermented product caused an 18.4% reduction in total cholesterol and a 17.8% increase in the HDL-fraction. It may...

Effects of a ferment soy product on the adipocyte area reduction and dyslipidemia control in hypercholesterolemic adult male rats

Cheik, Nadia Carla; Rossi, Elizeu Antonio; Fernandes Guerra, Ricardo Luis; Tenorio, Neuli Maria; Oller do Nascimento, Claudia Maria; Viana, Fabiana Pavan; Jovenasso Manzoni, Marla Simone; Carlos, Iracilda Zeponni; da Silva, Patricia Leao; Vendramini, Regi
Fonte: Biomed Central Ltd. Publicador: Biomed Central Ltd.
Tipo: Artigo de Revista Científica Formato: 9
ENG
Relevância na Pesquisa
56.77%
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES); Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP); Background: Available data on the effects of a fermented soy product enriched with Enterococcus faecium and Lactobacillus Jugurti on circulating lipids and adiposity are not completely settled. This study aimed to observe the effects of a fermented soy product enriched with Enterococcus faecium and Lactobacillus Jugurti on central obesity and dyslipidemia control in Wistar adult male rats.Methods: Over a period of 8 weeks, animals had ad libitum food intake and water consumption as well as body weight and food consumption was monitored. The animals were assigned to four different experimental groups: Control Group (C); Control + Fermented Product Group (CPF); Hypercholesterolemic diet group (H); and Hypercholesterolemic + Fermented Product Group (HPF). The HPF and CPF groups received an intragastric administration of 1 ml of fermented product daily. After the experimental period the animals were killed by decapitation, blood was collected to measure cholesterol, triglycerides and HDL-cholesterol plasma concentration. Adipocyte circumference, lipolysis and lipogenis rates were measures using epididymal and retroperitoneal white adipose tissues.Results: The results demonstrated that 1 ml/day/rat of the fermented soy product promoted important benefits such as reduced cholesterolemia in hypercholesterolemic diet group and the adipocyte circumference in both control and hypercholesterolemic diet group.Conclusion: The fermented soy product enriched with Enterococcus faecium and Lactobacillus Jugurti decreased circulating lipids levels and reduced adipocyte area in rats.

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

Jovenasso Manzoni, Marla S.; Rossi, Elizeu Antonio; Carlos, Iracilda Z.; Vendramini, Regina C.; Duarte, Ana C. G. O.; Tenorio, Neuli M.; Amorim, Danielle B.; Damaso, Ana R.
Fonte: Springer Publicador: Springer
Tipo: Artigo de Revista Científica Formato: 1591-1597
ENG
Relevância na Pesquisa
96.74%
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP); Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES); Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq); It 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...

Effect of ingestion of soy yogurt on intestinal parameters of rats fed on a beef-based animal diet

Bedani, Raquel; Pauly-Silveira, Nadiége Dourado; Cano, Veridiana Soares Pereira; Valentini, Sandro Roberto; Valdez, Graciela Font de; Rossi, Elizeu Antonio
Fonte: Sociedade Brasileira de Microbiologia Publicador: Sociedade Brasileira de Microbiologia
Tipo: Artigo de Revista Científica Formato: 1238-1247
ENG
Relevância na Pesquisa
56.52%
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP); The aim of this study was to investigate whether the ingestion of soy yogurt fermented with Enterococcus faecium CRL 183 would modify the intestinal count of enterococci, fecal pH and ammonia content in rats fed on a diet containing red meat. The rats were placed in 4 groups: for 60 days, group I was given a standard casein-based rodent feed and groups II-IV, the beef-based feed. From day 30, groups III-IV also received the following products: III) soy yogurt; IV) suspension of E. faecium CRL 183. At the start and on days 30 and 60, feces were collected for the determination of pH, ammonia content, count of enterococci and identification of their species. on day 60, rats were sacrificed and their colons also removed for count of enterococci and identification of their species. Rats that ingested soy yogurt showed no significant change (P<0.05) in fecal counts of Enterococcus spp., but, this rat group showed a higher count of E. faecium than rats that ingested suspension of E. faecium CRL 183. The ingestion of soy yogurt and E. faecium culture caused a significant rise (P < 0.05) in fecal pH and ammonia content. Our results suggest that consumption of soy yogurt fermented with E. faecium CRL 183 and L. helveticus subsp. jugurti could change the species of Enterococcus spp. present in the feces and colon of rats fed on a beef-based diet. However...

Influence of a probiotic soy product on fecal microbiota and its association with cardiovascular risk factors in an animal model

Cavallini, Daniela C. U.; Suzuki, Juliana Y.; Abdalla, Dulcineia S. P.; Vendramini, Regina C.; Pauly-Silveira, Nadiege D.; Roselino, Mariana N.; Pinto, Roseli A.; Rossi, Elizeu Antonio
Fonte: Biomed Central Ltd. Publicador: Biomed Central Ltd.
Tipo: Artigo de Revista Científica Formato: 9
ENG
Relevância na Pesquisa
56.74%
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP); Background: Previous work showed that daily ingestion of an aqueous soy extract fermented with Enterococcus faecium CRL 183 and Lactobacillus helveticus 416, supplemented or not with isoflavones, reduced the total cholesterol and non-HDL-cholesterol levels, increased the high-density lipoprotein (HDL) concentration and inhibited the raising of autoantibody against oxidized low-density lipoprotein (ox-LDL Ab) and the development of atherosclerotic lesions.Objective: The aim of this study was to characterize the fecal microbiota in order to investigate the possible correlation between fecal microbiota, serum lipid parameters and atherosclerotic lesion development in rabbits with induced hypercholesterolemia, that ingested the aqueous soy extract fermented with Enterococcus faecium CRL 183 and Lactobacillus helveticus 416.Methods: The rabbits were randomly allocated to five experimental groups (n = 6): control (C), hypercholesterolemic (H), hypercholesterolemic plus unfermented soy product (HUF), hypercholesterolemic plus fermented soy product (HF) and hypercholesterolemic plus isoflavone-supplemented fermented soy product (HIF). Lipid parameters and microbiota composition were analyzed on days 0 and 60 of the treatment and the atherosclerotic lesions were quantified at the end of the experiment. The fecal microbiota was characterized by enumerating the Lactobacillus spp....

Intake of isoflavone-supplemented soy yogurt fermented with Enterococcus faecium lowers serum total cholesterol and non-HDL cholesterol of hypercholesterolemic rats

Rossi, Elizeu Antonio; Cavallini, Daniela Cardoso Umbelino; Carlos, Iracilda Zepone; Vendramini, Regina Celia; Damaso, Ana Raimunda; de Valdez, Graciela Font
Fonte: Springer Publicador: Springer
Tipo: Artigo de Revista Científica Formato: 275-282
ENG
Relevância na Pesquisa
56.84%
The aim of this study was to obtain an isoflavone-supplemented soy yogurt, fermented with Enterococcus faecium CRL 183 and Lactobacillus helveticus ssp jugurti, with suitable sensory properties and to assess the effects of the final product on blood lipids in hypercholesterolemic rats. Four isoflavone supplementation procedures were tested, in which the isoflavone was added at these stages: (1) before heat-treatment; (2) after heating and before fermentation; (3) after fermentation and (4) in the okara (by-product of soy milk) flour stirred into the fermented product when consumed. The products were subjected to a test of sensory acceptability. To assess their potential hypocholesterolemic properties in vivo, four groups of rats were used: control (C), hypercholesterolemic (H), hypercholesterolemic plus fermented product (HF) and hypercholesterolemic plus isoflavone-supplemented fermented product (HFI). Hypercholesterolemia was induced in rats of groups H, HF and HFI by feeding them on a commercial rat chow to which cholesterol and cholic acid had been added. Total, HDL and non-HDL cholesterol and triglycerides were measured in the blood of the rats. No significant sensorial differences were detected among the samples of soy yogurt supplemented with isoflavones at various processing stages. Rats fed a fermented soy product enriched with isoflavones (HFI group) had significantly (P < 0.05) less serum total cholesterol (15.5%) compared with rats fed a hypercholesterolemic diet (H group). Non-HDL cholesterol was less (P < 0.05) in rats fed a fermented soy product enriched or not with isoflavones (27.4 and 23.2%) compared to H group. The HDL-C and triglyceride concentrations did not differ significantly among the groups. It was possible to obtain an isoflavone-supplemented soy yogurt with satisfactory sensory characteristics. The resulting supplemented soy yogurt was capable of producing a lipid-lowering effect in hypercholesterolemic rats...

Effect of fermented soy product on the fecal microbiota of rats fed on a beef-based animal diet

Bedani, Raquel; Pauly-Silveira, Nadiege D.; Roselino, Mariana N.; de Valdez, Graciela F.; Rossi, Elizeu Antonio
Fonte: John Wiley & Sons Ltd Publicador: John Wiley & Sons Ltd
Tipo: Artigo de Revista Científica Formato: 233-238
ENG
Relevância na Pesquisa
96.86%
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP); 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

A soy-based product fermented by Enterococcus faecium and Lactobacillus helveticus inhibits the development of murine breast adenocarcinoma

Kinouchi, Fernanda Lopes; Geraldo Maia, Danielle Cardoso; de Abreu Ribeiro, Livia Carolina; Polesi Placeres, Marisa Campos; Font de Valdez, Graciela; Luis Colombo, Lucas; Rossi, Elizeu Antonio; Carlos, Iracilda Zeppone
Fonte: Pergamon-Elsevier B.V. Ltd Publicador: Pergamon-Elsevier B.V. Ltd
Tipo: Artigo de Revista Científica Formato: 4144-4148
ENG
Relevância na Pesquisa
56.74%
Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq); Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP); Purpose: Soy and its fermented products are considered functional foods. The study objective was to assess three functional food - a non-fermented soy product (NFP), fermented soy product (FSP), fermented soy product enriched with isoflavones (FI) - in terms of their ability to reduce the development of adenocarcinoma in mice, as well their ability on modulating immune system.Methods: It was observed tumor volume and to verify correlations with the immune system it was measured levels of the cytokines IL-1 beta and TNF-alpha produced by macrophages as well as IFN-gamma produced by lymphocytes using ELISA test, and nitric oxide production by macrophages using Griess reagent.Results: All products showed immunological activity, but FSP showed the most effective tumor containment, resulting in smallest tumor volumes. Fl animals expressed larger amounts of nitric oxide and IL-1 beta and exhibited larger tumor sizes than FSP and NFP animals.Conclusions: The results suggested that the ingestion of FSP was most efficient in tumor containment, possibly due to a positive modulation of the immune system by when Enterococcus faecium and Lactobacillus helveticus are added to the soy product. (C) 2012 Elsevier Ltd. All rights reserved.

Fermented soy product supplemented with isoflavones affected fat depots in juvenile rats

Manzoni, Marla S. J.; Rossi, Elizeu Antonio; Carlos, Iracilda Z.; Vendramini, Regina C.; Duarte, Ana C. G. O.; Dâmaso, Ana R.
Fonte: Universidade Estadual Paulista Publicador: Universidade Estadual Paulista
Tipo: Artigo de Revista Científica Formato: 1018-1024
ENG
Relevância na Pesquisa
96.77%
Objectives: This study investigated the effects of soy product fermented by Enterococcus faecium and Lactobacillus jugurti supplemented with isoflavones on adipose tissue, blood lipid, and glucose levels on juvenile rats. Methods: Rats were fed a cholesterol-enriched diet for 3 wk as a preliminary treatment to create hypercholesterolemia. They were then fed a chow diet (HC), a chow diet plus fermented soy product supplemented with isoflavones (HCFI), a chow diet plus placebo (HCP), or a chow diet plus placebo supplemented with isoflavones (HCPI), respectively, for an additional 3 wk. Results: The beneficial effects of fermented soy product supplemented with isoflavones on epididymal (EPI) and retroperitoneal (RET) fat pads was likely due to isoflavones because adipocyte circumference (micrometers) in the HC group was significantly larger (EPI: 105.66 ± 13.36; RET: 134.95 ± 25.40) than that in the HCFI group (EPI: 93.17 ± 12.80; RET: 108.62 ± 15.50) and HCPI group (EPI: 93.06 ± 15.10; RET: 112.34 ± 18.21). The probiotic micro-organism accentuated the antilipogenic effect of isoflavones on RET (HCFI: 108.62 ± 15.50 micrometers versus HCPI: 112.34 ± 18.21 micrometers). Moreover, the fermented product increased glucose concentration similar to that in the chow group but did not change blood lipids. Conclusion: This product may offer new approaches to obesity prevention. © 2005 Elsevier Inc. All rights reserved.

Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions

Bedani, Raquel; Rossi, Elizeu Antonio; Isay Saad, Susana Marta
Fonte: Universidade Estadual Paulista Publicador: Universidade Estadual Paulista
Tipo: Artigo de Revista Científica
ENG
Relevância na Pesquisa
96.56%
The effect of inulin and/or okara flour on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product (FSP) and on probiotic survival under in vitro simulated gastrointestinal conditions were investigated throughout 28 days of storage at 4 °C. Employing a 22 design, four FSP trials were produced from soymilk fermented with ABT-4 culture (La-5, Bb-12, and Streptococcus thermophilus): FSP (control); FSP-I (with inulin, 3 g/100 mL of soymilk); FSP-O (with okara, 5 g/100 mL); FSP-IO (with inulin + okara, ratio 3:5 g/100 mL). Probiotic viabilities ranged from 8 to 9 log cfu/g during the 28 days of storage, and inulin and/or okara flour did not affect the viability of La-5 and Bb-12. Bb-12 resistance to the artificial gastrointestinal juices was higher than for La-5, since the Bb-12 and La-5 populations decreased approximately 0.6 log cfu/g and 3.8 log cfu/g, respectively, throughout storage period. Even though the protective effect of inulin and/or okara flour on probiotic microorganisms was not significant, when compared to a fresh culture, the FSP matrix improved Bb-12 survival on day 1 of storage and may be considered a good vehicle for Bb-12 and could play an important role in probiotic protection against gastrointestinal juices. © 2013 Elsevier Ltd. All rights reserved.

Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions

Bedani, Raquel; Rossi, Elizeu Antonio; Saad, Susana Marta Isay
Fonte: Universidade Estadual Paulista Publicador: Universidade Estadual Paulista
Tipo: Artigo de Revista Científica Formato: 382-389
ENG
Relevância na Pesquisa
96.63%
The effect of inulin and/or okara flour on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product (FSP) and on probiotic survival under in vitro simulated gastrointestinal conditions were investigated throughout 28 days of storage at 4 °C. Employing a 22 design, four FSP trials were produced from soymilk fermented with ABT-4 culture (La-5, Bb-12, and Streptococcus thermophilus): FSP (control); FSP-I (with inulin, 3 g/100 mL of soymilk); FSP-O (with okara, 5 g/100 mL); FSP-IO (with inulin + okara, ratio 3:5 g/100 mL). Probiotic viabilities ranged from 8 to 9 log cfu/g during the 28 days of storage, and inulin and/or okara flour did not affect the viability of La-5 and Bb-12. Bb-12 resistance to the artificial gastrointestinal juices was higher than for La-5, since the Bb-12 and La-5 populations decreased approximately 0.6 log cfu/g and 3.8 log cfu/g, respectively, throughout storage period. Even though the protective effect of inulin and/or okara flour on probiotic microorganisms was not significant, when compared to a fresh culture, the FSP matrix improved Bb-12 survival on day 1 of storage and may be considered a good vehicle for Bb-12 and could play an important role in probiotic protection against gastrointestinal juices. © 2013 Elsevier Ltd.

Modulação da resposta imune através do consumo de produto probiótico de soja durante o desenvolvimento de câncer de mama murino experimental

Ribeiro, Lívia Carolina de Abreu
Fonte: Universidade Estadual Paulista (UNESP) Publicador: Universidade Estadual Paulista (UNESP)
Tipo: Dissertação de Mestrado Formato: 124 f.
POR
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56.7%
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES); Pós-graduação em Biociências e Biotecnologia Aplicadas à Farmácia - FCFAR; No Brasil, o câncer é a segunda principal causa de morte, sendo o câncer de mama o segundo mais frequente entre as mulheres. Um tumor sólido é composto pelo tecido neoplásico, células estromais e o sistema imune. Todas as células envolvidas produzem mediadores de forma local e sistêmica que influenciam no desenvolvimento do tumor. Os macrófagos ativados se polarizam e são capazes de ativar uma resposta imune celular, induzindo as células T para um padrão Th1, eficaz na eliminação de tumores; ou ativar uma resposta imune humoral, induzindo Th2, ineficiente contra o câncer. Na teoria, uma imunoterapia eficiente poderia alterar a ativação das células envolvidas e gerar uma inflamação voltada para um padrão de resposta celular, que gerasse a destruição das células cancerígenas. Dentre as possíveis imunoterapias, encontra-se o consumo de alimentos funcionais. A soja vem sendo estudada como um dos alimentos capazes de prevenir o câncer de mama a longo prazo. Além disso, as bactérias probióticas, parecem ser capazes de prevenir o câncer. Neste trabalho, procuramos observar o potencial do produto de soja fermentado por Enterococcus faecium CRL 183 e Lactobacillus helveticus ssp jugurti 416 enquanto alimento funcional capaz de modular o sistema imune e exercer influência no desenvolvimento de câncer de mama experimental murino. Os animais consumiram diariamente produto não fermentado de soja (PNFS)...

Effects of a novel fermented soy product on the serum lipids of hypercholesterolemic rabbits

Rossi,Elizeu A.; Vendramini,Regina C.; Carlos,Iracilda Z.; Ueiji,Igor S.; Squinzari,Márcio M.; Silva Jr,Sinézio I.; Valdez,Graciela F.
Fonte: Sociedade Brasileira de Cardiologia - SBC Publicador: Sociedade Brasileira de Cardiologia - SBC
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/03/2000 EN
Relevância na Pesquisa
86.73%
OBJECTIVE: To assess the effect of a new feed soy product fermented by Enterococcus faecium and Lactobacillus jugurti on the serum lipid levels of rabbits with induced hypercholesterolemia. METHODS: Thirty-two rabbits were divided into 4 groups as follows: 1) control (C); 2) hypercholesterolemic (H); 3) hypercholesterolemic + fermented product (HPF); and 4) control + fermented product (CPF). The H and HPF groups were fed with a diet with 0.15% (p/p) cholesterol in the first 15 days. C and CPF groups received regular food preparation. The HPF and CPF groups received 10 mL daily of the fermented 30 days. Blood samples were drawn at the beginning of the study and at the 15th and 30th days. Concentrations of total cholesterol, HDL-cholesterol, and triglycerides were analyzed. RESULTS: After 15 days, the HPF group showed a total cholesterol concentration lower (18.4%) than that of the H group (p=0.05), but this difference disappeared after 30 days. No change was observed in total cholesterol levels of C and CPF groups. After 15 days, the HDL-cholesterol was higher (17.8%) in the HPF group, but the triglyceride levels remained unchanged in all groups during the same period of time. CONCLUSION: The soy fermented product caused an 18.4% reduction in total cholesterol and a 17.8% increase in the HDL-fraction. It may...

Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture

Baú,Tahis Regina; Garcia,Sandra; Ida,Elza Iouko
Fonte: Instituto de Tecnologia do Paraná - Tecpar Publicador: Instituto de Tecnologia do Paraná - Tecpar
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/06/2014 EN
Relevância na Pesquisa
76.81%
The objective of this study was to evaluate the chemical, sensory properties and stability of a functional soy product with soy fiber and fermented with probiotic kefir culture. The product was characterized by the chemical composition, color and sensory analysis. The stability of the product was evaluated by pH, acidity, viscosity, firmness, syneresis measurements and cells counts. The functional soy product presented better chemical composition and difference in color compared to the fermented product without fiber. Sensory analysis showed that the functional soy product had good acceptance and had better firmness and reduced syneresis compared to fermented product without fiber. The lactic acid bacteria counts decreased slightly during 28 days at 4°C of the storage and the product showed good microbiological stability. The functional soy product due to high Lactococcus lactis counts could be considered as a probiotic for the entire storage period.

Effect of ingestion of soy yogurt on intestinal parameters of rats fed on a beef-based animal diet

Bedani,Raquel; Pauly-Silveira,Nadiége Dourado; Cano,Veridiana Soares Pereira; Valentini,Sandro Roberto; Valdez,Graciela Font de; Rossi,Elizeu Antonio
Fonte: Sociedade Brasileira de Microbiologia Publicador: Sociedade Brasileira de Microbiologia
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/09/2011 EN
Relevância na Pesquisa
56.52%
The aim of this study was to investigate whether the ingestion of soy yogurt fermented with Enterococcus faecium CRL 183 would modify the intestinal count of enterococci, fecal pH and ammonia content in rats fed on a diet containing red meat. The rats were placed in 4 groups: for 60 days, group I was given a standard casein-based rodent feed and groups II-IV, the beef-based feed. From day 30, groups III-IV also received the following products: III) soy yogurt; IV) suspension of E. faecium CRL 183. At the start and on days 30 and 60, feces were collected for the determination of pH, ammonia content, count of enterococci and identification of their species. On day 60, rats were sacrificed and their colons also removed for count of enterococci and identification of their species. Rats that ingested soy yogurt showed no significant change (P<0.05) in fecal counts of Enterococcus spp., but, this rat group showed a higher count of E. faecium than rats that ingested suspension of E. faecium CRL 183. The ingestion of soy yogurt and E. faecium culture caused a significant rise (P < 0.05) in fecal pH and ammonia content. Our results suggest that consumption of soy yogurt fermented with E. faecium CRL 183 and L. helveticus subsp. jugurti could change the species of Enterococcus spp. present in the feces and colon of rats fed on a beef-based diet. However...

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

Bedani, Raquel; Rossi, Elizeu Antonio; Umbelino Cavallini, Daniela Cardoso; Pinto, Roseli Aparecida; Vendramini, Regina Célia; Augusto, Elaine Moura; Parra Abdalla, Dulcinéia Saes; Isay Saad, Susana Marta
Fonte: Elsevier B.V. Publicador: Elsevier B.V.
Tipo: Artigo de Revista Científica Formato: 142-148
ENG
Relevância na Pesquisa
76.7%
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP); Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES); Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq); Processo FAPESP: 09/51168-3; Processo FAPESP: 09/51169-0; This 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...

Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions

Bedani, Raquel; Rossi, Elizeu Antonio; Saad, Susana Marta Isay
Fonte: Universidade Estadual Paulista Publicador: Universidade Estadual Paulista
Tipo: Artigo de Revista Científica Formato: 382-389
ENG
Relevância na Pesquisa
96.63%
The effect of inulin and/or okara flour on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product (FSP) and on probiotic survival under in vitro simulated gastrointestinal conditions were investigated throughout 28 days of storage at 4 °C. Employing a 22 design, four FSP trials were produced from soymilk fermented with ABT-4 culture (La-5, Bb-12, and Streptococcus thermophilus): FSP (control); FSP-I (with inulin, 3 g/100 mL of soymilk); FSP-O (with okara, 5 g/100 mL); FSP-IO (with inulin + okara, ratio 3:5 g/100 mL). Probiotic viabilities ranged from 8 to 9 log cfu/g during the 28 days of storage, and inulin and/or okara flour did not affect the viability of La-5 and Bb-12. Bb-12 resistance to the artificial gastrointestinal juices was higher than for La-5, since the Bb-12 and La-5 populations decreased approximately 0.6 log cfu/g and 3.8 log cfu/g, respectively, throughout storage period. Even though the protective effect of inulin and/or okara flour on probiotic microorganisms was not significant, when compared to a fresh culture, the FSP matrix improved Bb-12 survival on day 1 of storage and may be considered a good vehicle for Bb-12 and could play an important role in probiotic protection against gastrointestinal juices. © 2013 Elsevier Ltd.