Influence of daily consumption of synbiotic soy-based product supplemented with okara soybean by-product on risk factors for cardiovascular diseases. (July 2015)

• Record Type: Journal Article
• Authors: Bedani, Raquel; Rossi, Elizeu Antonio; Cavallini, Daniela Cardoso Umbelino; Pinto, Roseli Aparecida; Vendramini, Regina Célia; Augusto, Elaine Moura; Abdalla, Dulcinéia Saes Parra; Saad, Susana Marta Isay
• Is Part Of: Food research international. Volume 73(2015:Jul.)
• Page Start: 142
• Page End: 148
• Publication Date: 2015-07
• Subjects: Fermented soy product -- Lactobacillus -- Bifidobacterium -- Inulin -- Okara -- Cardiovascular risk markers; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2014.11.006
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: This study aimed to investigate the effect of a synbiotic fermented soy product supplemented with okara (a by-product from soybean) on cardiovascular disease risk markers in healthy men. In a randomized, double-blinded, placebo controlled trial, thirty-six normocholesterolemic men were assigned to two groups. Subjects consumed daily 100 g of soy-based product fermented with Lactobacillus acidophilus La-5, Bifidobacterium animalis subsp. lactis Bb-12, and Streptococcus thermophilus (starter culture) (synbiotic group — S) (n = 18) or 100 g of unfermented soy-based product (placebo group — P) (n = 18) for 8 weeks. Fasting blood samples and anthropometric measurements were collected at the baseline (T0 ), the end of week 4 (T4 ), and the end of week 8 (T8 ). Serum lipids, C-reactive protein, fibrinogen, and electronegative LDL were also analysed on T0, T4, and T8 . During the period of daily soy-based product consumption (from T0 to T8 ) the LDL-C mean decreased significantly (p < 0.05) in group S, resulting in a significant (p < 0.05) improvement of the LDL-C/HDL-C ratio. Comparing mean differences (T8 –T0 ) between the two groups, the trend of LDL-C and LDL-C/HDL-C ratio reductions was higher in group S (14.1 mg/dL and 0.38 mg/dL, respectively) than group P (4.9 mg/dL and 0.17 mg/dL, respectively) (p > 0.05). Our results suggest limited lipid-lowering effects of synbiotic soy-based product supplemented with okara on cardiovascular risk markers in normocholesterolemic men. Highlights: The effect of a soy product with okara on cardiovascular risk factors was evaluated. Decreased LDL-C levels were observed in subjects who consumed synbiotic soy products. The synbiotic soy product did not affect other cardiovascular risk markers assessed. Limited lipid-lowering effects in normocholesterolemic men The synbiotic product might be a potential alternative for prevention of CVD.