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

dc.contributorUniversidade Federal de São Carlos (UFSCar)
dc.contributorUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-27T11:21:38Z
dc.date.accessioned2022-10-05T17:57:49Z
dc.date.available2014-05-27T11:21:38Z
dc.date.available2022-10-05T17:57:49Z
dc.date.created2014-05-27T11:21:38Z
dc.date.issued2005-10-01
dc.identifierNutrition, v. 21, n. 10, p. 1018-1024, 2005.
dc.identifier0899-9007
dc.identifierhttp://hdl.handle.net/11449/68422
dc.identifier10.1016/j.nut.2005.02.007
dc.identifier2-s2.0-24644441116
dc.identifier3242858535763793
dc.identifier1730146818754269
dc.identifier7641979287850489
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3917961
dc.description.abstractObjectives: 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.
dc.languageeng
dc.relationNutrition
dc.relation3.734
dc.relation1,300
dc.rightsAcesso restrito
dc.sourceScopus
dc.subjectAdipose tissue
dc.subjectFermented soy product
dc.subjectIsoflavones
dc.subjectLipid and glucose levels
dc.subjectObesity
dc.subjectProbiotic
dc.subjectglucose
dc.subjectisoflavin
dc.subjectisoflavone
dc.subjectlipid
dc.subjectprobiotic agent
dc.subjectadipocyte
dc.subjectadipose tissue
dc.subjectanimal cell
dc.subjectanimal experiment
dc.subjectanimal model
dc.subjectanimal tissue
dc.subjectcell size
dc.subjectcholesterol diet
dc.subjectcontrolled study
dc.subjectEnterococcus faecium
dc.subjectepididymis fat
dc.subjectfermentation
dc.subjectfermented product
dc.subjectglucose blood level
dc.subjecthypercholesterolemia
dc.subjectLactobacillus
dc.subjectlipid blood level
dc.subjectlipid storage
dc.subjectlipolysis
dc.subjectmale
dc.subjectmicroorganism
dc.subjectnonhuman
dc.subjectobesity
dc.subjectpriority journal
dc.subjectrat
dc.subjectretroperitoneum
dc.subjectsoybean milk
dc.subjectAdipocytes
dc.subjectAdipose Tissue
dc.subjectAnimals
dc.subjectBlood Glucose
dc.subjectCell Size
dc.subjectFermentation
dc.subjectHypercholesterolemia
dc.subjectLipids
dc.subjectMale
dc.subjectProbiotics
dc.subjectRandom Allocation
dc.subjectRats
dc.subjectRats, Wistar
dc.subjectSoybeans
dc.titleFermented soy product supplemented with isoflavones affected fat depots in juvenile rats
dc.typeArtigo


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