Cavallini Daniela Cardoso Umbelino, Manzoni Marla Simone Jovenasso, Bedani Raquel, Roselino Mariana Nougalli, Celiberto Larissa Sbaglia, Vendramini Regina Célia, de Valdez Graciela Font, Abdalla Dulcinéia Saes Parra, Pinto Roseli Aparecida, Rosetto Daniella, Valentini Sandro Roberto, Rossi Elizeu Antonio
Departamento de Alimentos e Nutrição, Faculdade de Ciências Farmacêuticas, UNESP-Univ Estadual Paulista, Araraquara-SP 14801-902, Brasil.
Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508900, Brazil.
Nutrients. 2016 Jan 19;8(1):52. doi: 10.3390/nu8010052.
Cardiovascular disease is the leading cause of worldwide morbidity and mortality. Several studies have demonstrated that specific probiotics affect the host's metabolism and may influence the cardiovascular disease risk.
The aim of this study was to investigate the influence of an isoflavone-supplemented soy product fermented with Enterococcus faecium CRL 183 and Lactobacillus helveticus 416 on cardiovascular risk markers in moderately hypercholesterolemic subjects.
Randomized placebo-controlled double-blind trial Setting: São Paulo State University in Araraquara, SP, Brazil.
49 male healthy men with total cholesterol (TC) >5.17 mmol/L and <6.21 mmol/L Intervention: The volunteers have consumed 200 mL of the probiotic soy product (group SP-10(10) CFU/day), isoflavone-supplemented probiotic soy product (group ISP-probiotic plus 50 mg of total isoflavones/100 g) or unfermented soy product (group USP-placebo) for 42 days in a randomized, double-blind study.
Lipid profile and additional cardiovascular biomarkers were analyzed on days 0, 30 and 42. Urine samples (24 h) were collected at baseline and at the end of the experiment so as to determine the isoflavones profile.
After 42 days, the ISP consumption led to improved total cholesterol, non-HDL-C (LDL + IDL + VLDL cholesterol fractions) and electronegative LDL concentrations (reduction of 13.8%, 14.7% and 24.2%, respectively, p < 0.05). The ISP and SP have prevented the reduction of HDL-C level after 42 days. The C-reactive protein and fibrinogen levels were not improved. The equol production by the ISP group subjects was inversely correlated with electronegative LDL concentration.
The results suggest that a regular consumption of this probiotic soy product, supplemented with isoflavones, could contribute to reducing the risk of cardiovascular diseases in moderately hypercholesterolemic men, through the an improvement in lipid profile and antioxidant properties.
心血管疾病是全球发病和死亡的主要原因。多项研究表明，特定的益生菌会影响宿主的新陈代谢，并可能影响心血管疾病风险。
本研究旨在调查用粪肠球菌CRL 183和瑞士乳杆菌416发酵的补充异黄酮的大豆制品对中度高胆固醇血症患者心血管风险标志物的影响。
随机安慰剂对照双盲试验
巴西圣保罗州阿拉拉夸拉的圣保罗州立大学
49名健康男性，总胆固醇（TC）>5.17 mmol/L且<6.21 mmol/L
在一项随机双盲研究中，志愿者们连续42天每天食用200 mL益生菌大豆制品（SP组 - 10¹⁰CFU/天）、补充异黄酮的益生菌大豆制品（ISP组 - 益生菌加50 mg总异黄酮/100 g）或未发酵大豆制品（USP组 - 安慰剂）。
在第0天、第30天和第42天分析血脂谱和其他心血管生物标志物。在基线和实验结束时收集24小时尿液样本以确定异黄酮谱。
42天后，食用ISP组导致总胆固醇、非高密度脂蛋白胆固醇（低密度脂蛋白 + 中间密度脂蛋白 + 极低密度脂蛋白胆固醇组分）和带负电荷的低密度脂蛋白浓度改善（分别降低13.8%、14.7%和24.2%，p<0.05）。42天后，ISP组和SP组预防了高密度脂蛋白胆固醇水平的降低。C反应蛋白和纤维蛋白原水平未改善。ISP组受试者的雌马酚生成与带负电荷的低密度脂蛋白浓度呈负相关。
结果表明，定期食用这种补充异黄酮的益生菌大豆制品，可通过改善血脂谱和抗氧化特性，有助于降低中度高胆固醇血症男性患心血管疾病的风险。
Zotero 插件
