Effects of Fermented Soy Product on Fat and Cholesterol in Rats
Author Information
Author(s): Cheik Nadia Carla, Rossi Elizeu Antônio, Guerra Ricardo Luís Fernandes, Tenório Neuli Maria, Oller do Nascimento Cláudia Maria, Viana Fabiana Pavan, Manzoni Marla Simone Jovenasso, Carlos Iracilda Zeponni, Leão da Silva Patrícia, Vendramini Regina Célia, Dâmaso Ana Raimunda
Primary Institution: UFU/Federal University of Uberlândia
Hypothesis
The 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.
Conclusion
The fermented soy product enriched with Enterococcus faecium and Lactobacillus Jugurti decreased circulating lipid levels and reduced adipocyte area in rats.
Supporting Evidence
- The fermented soy product significantly reduced cholesterol and triglyceride levels in hypercholesterolemic rats.
- Adipocyte circumference decreased in both control and hypercholesterolemic diet groups after treatment.
- The study showed a significant increase in lipolysis rates in the HPF group compared to the H group.
Takeaway
Feeding rats a special fermented soy product helped them lose fat and lower their cholesterol levels.
Methodology
The study involved 32 adult male Wistar rats divided into four groups, monitored for body weight, food intake, and given a fermented soy product for 8 weeks.
Limitations
The study was conducted on rats, and results may not directly translate to humans.
Participant Demographics
Adult male Wistar rats.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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