Bedani Raquel, Rossi Elizeu Antonio, Lepera José Salvador, Wang Charles Chenwei, de Valdez Graciela Font
Faculdade de Ciências Farmacêuticas, Universidade Estadual Paulista, Araraquara, SP, Brasil.
Arch Latinoam Nutr. 2006 Jun;56(2):146-52.
The objective was to evaluate the effect of soy fermented product intake on the corporal weight and bone tissue of ovariectomized mature rats. This product was fermented with Enterococcus faecium and Lactobacillus jugurti and enriched with isoflavones and calcium. The animals were divided in 5 groups: sham-ovariectomized; ovariectomized; ovariectomized treated with soy fermented product enriched with isoflavones and calcium; ovariectomized treated with soy fermented product enriched with calcium and ovariectomized treated with non-fermented product enriched only with calcium. In order to evaluate the effect of the tested product on bone tissue (femur and tibia), the following parameters were analyzed: length; mechanical assay of three points; density (Archimedes principle); mineral content; calcium content; measure of the trabecular widths. The corporal weight of group treated with soy fermented product containing isoflavones and calcium showed no statistical difference from sham-ovariectomized group and trabecular widths tended to have larger than ovariectomized group. However, there was no significant difference to the other evaluated parameters in result of the diverse treatments. Thus, soy fermented product enriched with isoflavones and calcium inhibited the increasing of corporal weight caused by ovariectomy and revealed a tendency to trabecular protection after castration.
目的是评估摄入大豆发酵产品对去卵巢成熟大鼠体重和骨组织的影响。该产品由粪肠球菌和嗜热栖热放线菌发酵而成，并富含异黄酮和钙。将动物分为5组：假去卵巢组；去卵巢组；用富含异黄酮和钙的大豆发酵产品处理的去卵巢组；用富含钙的大豆发酵产品处理的去卵巢组；用仅富含钙的未发酵产品处理的去卵巢组。为了评估受试产品对骨组织（股骨和胫骨）的影响，分析了以下参数：长度；三点力学分析；密度（阿基米德原理）；矿物质含量；钙含量；小梁宽度测量。用含异黄酮和钙的大豆发酵产品处理的组的体重与假去卵巢组无统计学差异，小梁宽度倾向于比去卵巢组大。然而，不同处理结果在其他评估参数上无显著差异。因此，富含异黄酮和钙的大豆发酵产品抑制了去卵巢引起的体重增加，并显示出阉割后对小梁有保护倾向。
