Author/Authors :
Babashahi، Mina نويسنده Cardiac Rehabilitation Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran , , Mirlohi، Maryam نويسنده Derpartment of Food Technology, Food Security Research Center, Isfahan University of Medical Science, Isfahan , , Ghiasvand، Reza نويسنده Food Security Research Center AND Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran , , AZADBAKHT، LEILA نويسنده ,
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.
