COMPARISON OF SOYMILK AND PROBIOTIC SOYMILK EFFECTS ON SERUM HIGH-DENSITY LIPOPROTEIN CHOLESTEROL AND LOW-DENSITY LIPOPROTEIN CHOLESTEROL IN DIABETIC WISTAR RATS

Publish Year: 1394
نوع سند: مقاله ژورنالی
زبان: English
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شناسه ملی سند علمی:

JR_RYA-11-0_005

تاریخ نمایه سازی: 2 شهریور 1401

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. ۲۰ 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 ۱ ml/day of either soy or PSM for ۲۱ 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 < ۰.۰۵۰). Regarding LDL-C level, rats fed with SM was not significantly different from the PSM group (P < ۰.۰۵۰); 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.  

Keywords:

Lactobacillus , Probiotic , Low Density Lipoprotein Cholesterol , High Density Lipoprotein Cholesterol , Soy Milk

Authors

Mina Babashahi

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

Maryam Mirlohi

Food Security Research Center AND Department of Food Science and Technology, School of Nutrition & Food Science, Isfahan University of Medical Sciences, Isfahan, Iran

Reza Ghiasvand

Food Security Research Center AND Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran

Leila Azadbakht

Food Security Research Center AND Department of Community Nutrition, School of Nutrition & Food Science, Isfahan University of Medical Sciences, Isfahan, Iran