Influence of daily consumption of synbiotic soy-based product supplemented with okara soybean by-product on risk factors for cardiovascular diseases
| Autor: | Dulcinéia Saes Parra Abdalla, Elaine Moura Augusto, Regina Célia Vendramini, Roseli Aparecida Pinto, Elizeu Antonio Rossi, Raquel Bedani, Susana Marta Isay Saad, Daniela Cardoso Umbelino Cavallini |
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| Rok vydání: | 2015 |
| Předmět: | |
| Zdroj: | Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP |
| Popis: | 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 (T 0 ), 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 T 0 , T 4 , and T 8 . During the period of daily soy-based product consumption (from T 0 to T 8 ) the LDL-C mean decreased significantly (p 8 –T 0 ) between the two groups, the trend of LDL-C and LDL-C/HDL-C ratio reductions was higher in group S (14.1 mg/dL and 0.38 mg/dL, respectively) than group P (4.9 mg/dL and 0.17 mg/dL, respectively) (p > 0.05). Our results suggest limited lipid-lowering effects of synbiotic soy-based product supplemented with okara on cardiovascular risk markers in normocholesterolemic men. |
| Databáze: | OpenAIRE |
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