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Arch. latinoam. nutr ; 53(1): 47-51, mar. 2003.
Article Dans Portugais | LILACS | ID: lil-356588

Résumé

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 per cent in the HDL-cholesterol level.


Sujets)
Humains , Mâle , Adulte , Adulte d'âge moyen , Cholestérol/sang , Glycine max , Yaourt , Artériosclérose/étiologie , Artériosclérose/prévention et contrôle , Cholestérol HDL , Cholestérol LDL , Cholestérol/métabolisme , Méthode en double aveugle , Consommation alimentaire , Enterococcus faecium , Fermentation , Lactobacillus , Lipides/sang , Lipides/métabolisme , Facteurs de risque , Triglycéride/sang
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