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dc.contributor.author
Rossi, Elizeu Antonio
dc.contributor.author
Vendramini, Regina Célia
dc.contributor.author
Carlos, Iracilda Z.
dc.contributor.author
Ueiji, Igor S.
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Squinzari, Márcio M.
dc.contributor.author
Silva Jr., Sinézio I.
dc.contributor.author
Font, Graciela Maria
dc.date.available
2018-09-10T21:33:05Z
dc.date.issued
2000-03
dc.identifier.citation
Rossi, Elizeu Antonio; Vendramini, Regina Célia; Carlos, Iracilda Z.; Ueiji, Igor S.; Squinzari, Márcio M.; et al.; Effects of a novel fermented soy product on the serum lipids of hypercholesterolemic rabbits; Arquivos Brasileiros Cardiologia; Arquivos Brasileiros de Cardiologia; 74; 3; 3-2000; 213-216
dc.identifier.issn
0066-782X
dc.identifier.uri
http://hdl.handle.net/11336/59014
dc.description.abstract
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, therefore, be a possible coadjutor in the treatment of hypercholesterolemia.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Arquivos Brasileiros Cardiologia
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc/2.5/ar/
dc.subject
Cholesterol
dc.subject
Enterococcus Faecium
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Fermented Soy Product
dc.subject.classification
Otras Ciencias Biológicas
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Ciencias Biológicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Effects of a novel fermented soy product on the serum lipids of hypercholesterolemic rabbits
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-03-06T17:02:57Z
dc.identifier.eissn
1678-4170
dc.journal.volume
74
dc.journal.number
3
dc.journal.pagination
213-216
dc.journal.pais
Brasil
dc.journal.ciudad
Sao Paulo
dc.description.fil
Fil: Rossi, Elizeu Antonio. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil
dc.description.fil
Fil: Vendramini, Regina Célia. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil
dc.description.fil
Fil: Carlos, Iracilda Z.. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil
dc.description.fil
Fil: Ueiji, Igor S.. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil
dc.description.fil
Fil: Squinzari, Márcio M.. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil
dc.description.fil
Fil: Silva Jr., Sinézio I.. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil
dc.description.fil
Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
dc.journal.title
Arquivos Brasileiros de Cardiologia
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://ref.scielo.org/4xpgkp
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1590/S0066-782X2000000300003
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