Soymilk fermented with Lactobacillus rhamnosus CRL981 ameliorates hyperglycemia, lipid profiles and increases antioxidant enzyme activities in diabetic mice
Soymilk fermented with Lactobacillus rhamnosus CRL981 ameliorates hyperglycemia, lipid profiles and increases antioxidant enzyme activities in diabetic mice
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DOI：
10.1016/j.jff.2013.09.005
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发表时间：
2013-10-01
影响因子：
5.6
通讯作者：
Garro, Marisa S.
中科院分区：
文献类型：
--
作者：
Marazza, Jose A.;LeBlanc, Jean Guy;Garro, Marisa S.
在过去的几十年里，人们对大豆和大豆制品的兴趣显著增长，因为它们具有营养和促进健康的作用。在大豆和非发酵大豆食品中，异黄酮主要以糖苷的形式存在，必须水解才能发挥其已知的有益作用。本研究的目的是评价鼠李糖乳杆菌CRL981发酵豆浆的效果，该菌株由于具有较高的-葡萄糖苷酶活性，可以完全水解葡萄糖苷异黄酮。用链脲佐菌素诱导的糖尿病动物模型表明，与未发酵豆浆相比，发酵豆浆能够显著降低动物的葡萄糖水平、总胆固醇浓度、甘油三酯含量，并提高抗氧化酶活性。这项研究清楚地表明，充分选择发酵剂可以用来开发新的大豆基产品，用于预防或辅助治疗疾病，如糖尿病。(C) 2013 Elsevier Ltd.版权所有。
Interest in soybeans and soy-based products has grown significantly in the last decades due to their reported nutritional and health-promoting effects. In soybean and non-fermented soy foods, isoflavones are predominantly found as glucosides, which must be hydrolyzed in order to exert their documented beneficial effects. The objective of this study was to evaluate the effect of soymilk fermented with Lactobacillus rhamnosus CRL981, a strain that can completely hydrolyze glucoside isoflavones due to its high beta-glucosidase activity. Using a diabetes animal model induced with streptozotocin, it was shown that the fermented soymilk was able to significantly decrease glucose levels, total cholesterol concentrations, triacylglycerols and increase antioxidant enzyme activities compared to animals that received unfermented soymilk. This study clearly shows that the adequate selection of starter cultures could be used to develop novel soy based products intended for the prevention or adjuvant treatment of diseases such as diabetes. (C) 2013 Elsevier Ltd. All rights reserved.