HOME > EDICIONES > Año 2003, Volumen 53 - Número 1
Trabajos de Investigación
Efeito de um novo produto fermentado de soja sobre os lípides séricos de homens adultos normocolesterolêmicos
Elizeu Antonio Rossi, Regina Célia Vendramini, Iracilda Zeppone Carlos, Maurício Gonçalves de Oliveira, Graciela Font de Valdez
Departamento de Alimentos e Nutrição da Faculdade de Ciências Farmacêuticas-UNESP-Araraquara.
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SUMMARY
Effect of a new fermented soy milk product on serum lipid levels in normocholesterolemic men
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.
Keywords: Cholesterol, soybean, fermentation.
Recibido: 19/03/2002
Aceptado: 03/01/2003
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PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0
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