title: [Effect of a new fermented soy milk product on serum lipid levels in normocholesterolemic adult men].
abstract: This study was undertaken to verify the effect of a daily intake of a new fermented soy milk produced with Enterococcus faecium and Lactobacillus jugurti on the serum lipid levels in normocholesterolemic middle-aged men. The study was randomized, double-blind and placebo-controlled and was performed for a period of 6 weeks. Forty-four normocholesterolemic healthy, male volunteers, aged 40-55 years old were randomly separated in two groups: The F-group received 200 ml of the fermented product daily and the P-group received 200 ml of placebo (chemically fermented). The blood samples were drawn initially and after 3 and 6 weeks and serum values for total cholesterol, HDL-cholesterol and triglyceride were determined. The LDL-cholesterol value was estimated. No significant changes in the fermented group (F) were observed for total cholesterol, LDL-cholesterol or triglyceride levels, while the HDL-cholesterol level was significantly higher (p < or = 0.05) after 6 weeks. The total cholesterol and LDL-cholesterol levels were significantly higher (p < or = 0.05) in the placebo group (P), but no changes were found for the HDL-cholesterol and triglyceride levels during the experimental period. In conclusion, the intake of 200 ml/day of the fermented soy milk, produced with E. faecium and L. jugurti, for 6 weeks, did not affect the serum total cholesterol and LDL-cholesterol, and led an increase of 10% in the HDL-cholesterol level.
authors.affiliation: Departamento de Alimentos e Nutrição, Faculdade de Ciências Farmacêuticas-UNESP-Araraquara, Brasil.
authors.forename: Elizeu Antonio
authors.initials: EA
authors.lastname: Rossi
authors.forename: Regina Célia
authors.initials: RC
authors.lastname: Vendramini
authors.forename: Iracilda Zeppone
authors.initials: IZ
authors.lastname: Carlos
authors.forename: Maurício Gonçalves
authors.initials: MG
authors.lastname: de Oliveira
authors.forename: Graciela Font
authors.initials: GF
authors.lastname: de Valdez
mesh_terms: D000328:Adult; D001161:Arteriosclerosis / Q000209:etiology / Q000517:prevention & control; D002784:Cholesterol / Q000097:blood* / Q000378:metabolism; D008076:Cholesterol, HDL / Q000097:blood; D008078:Cholesterol, LDL / Q000097:blood; D004311:Double-Blind Method; D004435:Eating; D016984:Enterococcus faecium; D005285:Fermentation; D006801:Humans; D007778:Lactobacillus; D050356:Lipid Metabolism; D008055:Lipids / Q000097:blood; D008297:Male; D008875:Middle Aged; D012307:Risk Factors; D013025:Glycine max; D014280:Triglycerides / Q000097:blood; D015014:Yogurt
chemical_list: D008076:Cholesterol, HDL; D008078:Cholesterol, LDL; D008055:Lipids; D014280:Triglycerides; D002784:Cholesterol