Mostrar el registro sencillo del ítem

dc.contributor.author
Cavallini, Daniela Cardoso Umbelino  
dc.contributor.author
Manzoni, Marla Simone Jovenasso  
dc.contributor.author
Bedani, Raquel  
dc.contributor.author
Roselino, Mariana Nougalli  
dc.contributor.author
Celiberto, Larissa Sbaglia  
dc.contributor.author
Vendramini, Regina Célia  
dc.contributor.author
Font, Graciela Maria  
dc.contributor.author
Abdalla, Dulcinéia Saes Parra  
dc.contributor.author
Pinto, Roseli Aparecida  
dc.contributor.author
Rosetto, Daniella  
dc.contributor.author
Valentini, Sandro Roberto  
dc.contributor.author
Rossi, Elizeu Antonio  
dc.date.available
2017-07-17T21:07:18Z  
dc.date.issued
2016-01-19  
dc.identifier.citation
Cavallini, Daniela Cardoso Umbelino; Manzoni, Marla Simone Jovenasso; Bedani, Raquel; Roselino, Mariana Nougalli; Celiberto, Larissa Sbaglia; et al.; Probiotic soy product supplemented with isoflavones Improves the lipid profile of moderately hypercholesterolemic men: a randomized controlled trial; MDPI; Nutrients; 8; 1; 19-1-2016; 1-18;52-52  
dc.identifier.issn
2072-6643  
dc.identifier.uri
http://hdl.handle.net/11336/20759  
dc.description.abstract
Cardiovascular disease is the leading cause of worldwide morbidity andmortality. Several studies have demonstrated that specific probiotics affect the host?s metabolism and may influence the cardiovascular disease risk. Objectives: The aim of this study was to investigate theinfluence of an isoflavone-supplemented soy product fermented with Enterococcus faecium CRL 183 and Lactobacillus helveticus 416 on cardiovascular risk markers in moderately hypercholesterolemic subjects. Design: Randomized placebo-controlled double-blind trial Setting: São Paulo State University in Araraquara, SP, Brazil. Participants: 49 male healthy men with total cholesterol (TC) >5.17 mmol/L and <6.21 mmol/L Intervention: The volunteers have consumed 200 mL of the probiotic soy product (group SP-1010 CFU/day), isoflavone-supplemented probiotic soy product (group ISP?probiotic plus 50 mg of total isoflavones/100 g) or unfermented soy product (group USP-placebo) for 42 days in a randomized, double-blind study. Main outcome measures: Lipidprofile and additional cardiovascular biomarkers were analyzed on days 0, 30 and 42. Urine samples (24 h) were collected at baseline and at the end of the experiment so as to determine the isoflavones profile. Results: After 42 days, the ISP consumption led to improved total cholesterol, non-HDL-C (LDL + IDL + VLDL cholesterol fractions) and electronegative LDL concentrations (reduction of 13.8%, 14.7% and 24.2%, respectively, p < 0.05). The ISP and SP have prevented the reduction of HDL-C level after 42 days. The C-reactive protein and fibrinogen levels were not improved.The equol production by the ISP group subjects was inversely correlated with electronegative LDL concentration. Conclusions: The results suggest that a regular consumption of this probiotic soy product, supplemented with isoflavones, could contribute to reducing the risk of cardiovasculardiseases in moderately hypercholesterolemic men, through the an improvement in lipid profile and antioxidant properties.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
MDPI  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Fermented Soy Product  
dc.subject
Probiotic  
dc.subject
Isoflavones  
dc.subject
Enterococcus Faecium Crl 183  
dc.subject
Lipid Profile  
dc.subject.classification
Alimentos y Bebidas  
dc.subject.classification
Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Probiotic soy product supplemented with isoflavones Improves the lipid profile of moderately hypercholesterolemic men: a randomized controlled trial  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2017-07-03T20:44:59Z  
dc.identifier.eissn
2072-6643  
dc.journal.volume
8  
dc.journal.number
1  
dc.journal.pagination
1-18;52-52  
dc.journal.pais
Suiza  
dc.journal.ciudad
Basel  
dc.description.fil
Fil: Cavallini, Daniela Cardoso Umbelino. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil  
dc.description.fil
Fil: Manzoni, Marla Simone Jovenasso. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil  
dc.description.fil
Fil: Bedani, Raquel. Universidade de Sao Paulo; Brasil  
dc.description.fil
Fil: Roselino, Mariana Nougalli. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil  
dc.description.fil
Fil: Celiberto, Larissa Sbaglia. 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: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina  
dc.description.fil
Fil: Abdalla, Dulcinéia Saes Parra. Universidade de Sao Paulo; Brasil  
dc.description.fil
Fil: Pinto, Roseli Aparecida. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil  
dc.description.fil
Fil: Rosetto, Daniella. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil  
dc.description.fil
Fil: Valentini, Sandro Roberto. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil  
dc.description.fil
Fil: Rossi, Elizeu Antonio. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil  
dc.journal.title
Nutrients  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.3390/nu8010052  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.mdpi.com/2072-6643/8/1/52