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Comparison of soymilk and probiotic soymilk effects on serum high-density lipoprotein cholesterol and low-density lipoprotein cholesterol in diabetic Wistar rats.

Babashahi M, Mirlohi M, Ghiasvand R, Azadbakht L - ARYA Atheroscler (2015)

Bottom Line: Soy milk (SM) and its fermented products are identified as rich sources of bioactive compounds helping to manage and to reduce the risk of chronic disease.Probiotic SM could modulate blood lipoprotein levels.Thus, it may be considered in managing diabetes complications and atherosclerotic risks.

View Article: PubMed Central - PubMed

Affiliation: Cardiac Rehabilitation Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran.

ABSTRACT

Background: Soy milk (SM) and its fermented products are identified as rich sources of bioactive compounds helping to manage and to reduce the risk of chronic disease. This study aimed to compare the effects of SM and probiotic SM (PSM) consumption on serum low-density lipoprotein cholesterol (LDL-C) and high-density lipoprotein cholesterol (HDL-C) in diabetic Wistar rats.

Methods: Probiotic SM was prepared by fermentation of the plain SM with a native strain of Lactobacillus plantarum. 20 streptozotocin-nicotinamide-induced diabetic Wistar rats were divided into two groups based on the type of administered SM (SM group and PSM group). The animals were fed with 1 ml/day of either soy or PSM for 21 days. The serum lipoprotein levels were analyzed at baseline and the end of the intervention period.

Results: HDL-C increased significantly in PSM group. Furthermore, this group showed more percent of change in increased HDL-C in compression with SM group (P < 0.050). Regarding LDL-C level, rats fed with SM was not significantly different from the PSM group (P < 0.050); though, this biomarker was reduced in both group.

Conclusion: Probiotic SM could modulate blood lipoprotein levels. Thus, it may be considered in managing diabetes complications and atherosclerotic risks.

No MeSH data available.


Related in: MedlinePlus

Growth curve of LA7 in fermentation time CFU: Colony form unit
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f2-ARYA-11-088: Growth curve of LA7 in fermentation time CFU: Colony form unit

Mentions: In the present study, pasteurized plain SM was bought from Shir Soya Isfahan Company in Iran. Its composition and energy are shown in table 1. A strain of L. plantarum A7 (KC 355240, LA7) which was obtained from microbial collection of food microbiology laboratory in School of Nutrition and Food Science, Isfahan University of Medical Sciences, was used for preparation PSM. Overnight cultures were provided with 1% inoculums in de‑Mans-Rogosa broth (MRS) (Merck‑Germany) and aerobically incubation at 37 °C for 24 h (Irankhodsaz-Iran). Active bacteria were obtained through 2 successive overnight cultures. Bacterial pellet was achieved by three steps centrifugation at 6000, 8000, 10,000 rpm each took 15 min (Sequrita-B. Braun, Hamburg, Germany) following by washing with normal saline. Then suspension of bacterial prepared with 0.5 optical density at 620 (λ) wavelength determined by spectrophotometer (Jenway-UK). A flask containing SM (200 ml) was added with 1% (v/v) of the active culture, and the cultured samples were undergone fermentation at 37°C in an aerobic condition. Base of our study on pH and the growth of LA7 in SM revealed that cell numbers of LA7 can pick to 109 colony form unit (CFU)/ml in the presence 9 h fermentation that followed in the preparation of PSM samples in the presented study (Figures 1 and 2).


Comparison of soymilk and probiotic soymilk effects on serum high-density lipoprotein cholesterol and low-density lipoprotein cholesterol in diabetic Wistar rats.

Babashahi M, Mirlohi M, Ghiasvand R, Azadbakht L - ARYA Atheroscler (2015)

Growth curve of LA7 in fermentation time CFU: Colony form unit
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4530662&req=5

f2-ARYA-11-088: Growth curve of LA7 in fermentation time CFU: Colony form unit
Mentions: In the present study, pasteurized plain SM was bought from Shir Soya Isfahan Company in Iran. Its composition and energy are shown in table 1. A strain of L. plantarum A7 (KC 355240, LA7) which was obtained from microbial collection of food microbiology laboratory in School of Nutrition and Food Science, Isfahan University of Medical Sciences, was used for preparation PSM. Overnight cultures were provided with 1% inoculums in de‑Mans-Rogosa broth (MRS) (Merck‑Germany) and aerobically incubation at 37 °C for 24 h (Irankhodsaz-Iran). Active bacteria were obtained through 2 successive overnight cultures. Bacterial pellet was achieved by three steps centrifugation at 6000, 8000, 10,000 rpm each took 15 min (Sequrita-B. Braun, Hamburg, Germany) following by washing with normal saline. Then suspension of bacterial prepared with 0.5 optical density at 620 (λ) wavelength determined by spectrophotometer (Jenway-UK). A flask containing SM (200 ml) was added with 1% (v/v) of the active culture, and the cultured samples were undergone fermentation at 37°C in an aerobic condition. Base of our study on pH and the growth of LA7 in SM revealed that cell numbers of LA7 can pick to 109 colony form unit (CFU)/ml in the presence 9 h fermentation that followed in the preparation of PSM samples in the presented study (Figures 1 and 2).

Bottom Line: Soy milk (SM) and its fermented products are identified as rich sources of bioactive compounds helping to manage and to reduce the risk of chronic disease.Probiotic SM could modulate blood lipoprotein levels.Thus, it may be considered in managing diabetes complications and atherosclerotic risks.

View Article: PubMed Central - PubMed

Affiliation: Cardiac Rehabilitation Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran.

ABSTRACT

Background: Soy milk (SM) and its fermented products are identified as rich sources of bioactive compounds helping to manage and to reduce the risk of chronic disease. This study aimed to compare the effects of SM and probiotic SM (PSM) consumption on serum low-density lipoprotein cholesterol (LDL-C) and high-density lipoprotein cholesterol (HDL-C) in diabetic Wistar rats.

Methods: Probiotic SM was prepared by fermentation of the plain SM with a native strain of Lactobacillus plantarum. 20 streptozotocin-nicotinamide-induced diabetic Wistar rats were divided into two groups based on the type of administered SM (SM group and PSM group). The animals were fed with 1 ml/day of either soy or PSM for 21 days. The serum lipoprotein levels were analyzed at baseline and the end of the intervention period.

Results: HDL-C increased significantly in PSM group. Furthermore, this group showed more percent of change in increased HDL-C in compression with SM group (P < 0.050). Regarding LDL-C level, rats fed with SM was not significantly different from the PSM group (P < 0.050); though, this biomarker was reduced in both group.

Conclusion: Probiotic SM could modulate blood lipoprotein levels. Thus, it may be considered in managing diabetes complications and atherosclerotic risks.

No MeSH data available.


Related in: MedlinePlus