Abstract

ROSSI, Elizeu Antonio et al. Efeito de um novo produto fermentado de soja sobre os lípides séricos de homens adultos normocolesterolêmicosEffect of a new fermented soy milk product on serum lipid levels in normocholesterolemic men.. ALAN [online]. 2003, vol.53, n.1, pp.47-51. ISSN 0004-0622.

SUMMARY. 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£ 0,05) after 6 weeks. The total cholesterol and LDL-cholesterol levels were significantly higer (p£ 0,05) in the placebo group (P), but no changes were found for the HDL-cholestrol 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.

Keywords : Cholesterol; soybean; fermentation.