• Nutrition · Oct 2005

    Fermented soy product supplemented with isoflavones affected fat depots in juvenile rats.

    • Marla S J Manzoni, Elizeu A Rossi, Iracilda Z Carlos, Regina C Vendramini, Ana C G O Duarte, and Ana R Dâmaso.
    • Departamento de Educação Física e Motricidade Humana, Centro de Ciências Biológicas e da Saúde, Universidade Federal de São Carlos, São Paulo, Brazil. mamanzoni@hotmail.com
    • Nutrition. 2005 Oct 1; 21 (10): 101810241018-24.

    ObjectivesThis study investigated the effects of soy product fermented by Enterococcus faecium and Lactobacillus jugurti supplemented with isoflavones on adipose tissue, blood lipid, and glucose levels on juvenile rats.MethodsRats were fed a cholesterol-enriched diet for 3 wk as a preliminary treatment to create hypercholesterolemia. They were then fed a chow diet (HC), a chow diet plus fermented soy product supplemented with isoflavones (HCFI), a chow diet plus placebo (HCP), or a chow diet plus placebo supplemented with isoflavones (HCPI), respectively, for an additional 3 wk.ResultsThe beneficial effects of fermented soy product supplemented with isoflavones on epididymal (EPI) and retroperitoneal (RET) fat pads was likely due to isoflavones because adipocyte circumference (micrometers) in the HC group was significantly larger (EPI: 105.66 +/- 13.36; RET: 134.95 +/- 25.40) than that in the HCFI group (EPI: 93.17 +/- 12.80; RET: 108.62 +/- 15.50) and HCPI group (EPI: 93.06 +/- 15.10; RET: 112.34 +/- 18.21). The probiotic micro-organism accentuated the antilipogenic effect of isoflavones on RET (HCFI: 108.62 +/- 15.50 micrometers versus HCPI: 112.34 +/- 18.21 micrometers). Moreover, the fermented product increased glucose concentration similar to that in the chow group but did not change blood lipids.ConclusionThis product may offer new approaches to obesity prevention.

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