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dc.contributor.authorCheik, Nadia Carla-
dc.contributor.authorRossi, Elizeu Antonio-
dc.contributor.authorFernandes Guerra, Ricardo Luis-
dc.contributor.authorTenorio, Neuli Maria-
dc.contributor.authorOller do Nascimento, Claudia Maria-
dc.contributor.authorViana, Fabiana Pavan-
dc.contributor.authorJovenasso Manzoni, Marla Simone-
dc.contributor.authorCarlos, Iracilda Zeppone-
dc.contributor.authorda Silva, Patricia Leao-
dc.contributor.authorVendramini, Regina Célia-
dc.contributor.authorDamaso, Ana Raimunda-
dc.identifier.citationLipids In Health and Disease. London: Biomed Central Ltd., v. 7, p. 9, 2008.-
dc.description.abstractBackground: Available data on the effects of a fermented soy product enriched with Enterococcus faecium and Lactobacillus Jugurti on circulating lipids and adiposity are not completely settled. This study aimed to observe the effects of a fermented soy product enriched with Enterococcus faecium and Lactobacillus Jugurti on central obesity and dyslipidemia control in Wistar adult male rats.Methods: Over a period of 8 weeks, animals had ad libitum food intake and water consumption as well as body weight and food consumption was monitored. The animals were assigned to four different experimental groups: Control Group (C); Control + Fermented Product Group (CPF); Hypercholesterolemic diet group (H); and Hypercholesterolemic + Fermented Product Group (HPF). The HPF and CPF groups received an intragastric administration of 1 ml of fermented product daily. After the experimental period the animals were killed by decapitation, blood was collected to measure cholesterol, triglycerides and HDL-cholesterol plasma concentration. Adipocyte circumference, lipolysis and lipogenis rates were measures using epididymal and retroperitoneal white adipose tissues.Results: The results demonstrated that 1 ml/day/rat of the fermented soy product promoted important benefits such as reduced cholesterolemia in hypercholesterolemic diet group and the adipocyte circumference in both control and hypercholesterolemic diet group.Conclusion: The fermented soy product enriched with Enterococcus faecium and Lactobacillus Jugurti decreased circulating lipids levels and reduced adipocyte area in rats.en
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
dc.publisherBiomed Central Ltd.-
dc.sourceWeb of Science-
dc.titleEffects of a ferment soy product on the adipocyte area reduction and dyslipidemia control in hypercholesterolemic adult male ratsen
dc.contributor.institutionUniversidade Federal de Uberlândia (UFU)-
dc.contributor.institutionUniversidade Federal de São Carlos (UFSCar)-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.contributor.institutionUniversidade Federal de São Paulo (UNIFESP)-
dc.description.affiliationUniv Fed Uberlandia, BR-38400 Uberlandia, MG, Brazil-
dc.description.affiliationUniv Fed Sao Carlos, São Paulo, Brazil-
dc.description.affiliationUniv Estadual Paulista, São Paulo, Brazil-
dc.description.affiliationUniv Fed São Paulo, Escola Paulista Med, São Paulo, Brazil-
dc.description.affiliationUnespUniv Estadual Paulista, São Paulo, Brazil-
dc.rights.accessRightsAcesso aberto-
dc.relation.ispartofLipids in Health and Disease-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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