Influência de um novo produto fermentado de soja sobre o metabolismo lipídico tecidual em ratos submetidos a uma dieta enriquecida com colesterol.
Resumo
In relation to many types of diets, soybean has been researched as a possible cohelping
resource in the treatment of diverse pathologies. Therefore, the objective of this
current work was to investigate the manifestation of a new soybean fermented product
with added Enteroccocus Faecium and Lactobaccilus Jugurti on the lipid metabolism of
male Wistar rats, aged approximately 3 months and weighing between 220-240 grams.
They were divided into four experimental groups and treated with different types of
diets: Standard diet C; Standard diet associated to the fermented product CPF
1ml/day/rat); Hypercholesterolemic diet associated to the Fermented Product HPF;
Hypercholesterolemic diet H. The rats were maintained sedentary throughout the
entire experimental period. After 08 weeks of treatment they were slaughtered,
separating and weighing the plasma, the white retroperitoneal adipose tissues RET
and epididimal EPI, the brown interescapular adipose tissue TAM, gastrocnemic
muscle GAST and liver FIG. These were stored in a freezer at -20oC for biochemical
and morphological analysis. The results demonstrated that the soybean fermented
product diminished body weight gain in rats submitted to the high rate cholesterol diet
as well as the standard diet. Most of the evidence proved that the soybean fermented
product diminished the lipid synthesis, adipose areas and diameter, increased
lipololysis, diminished the fat content (in some situations) and the RET and EPI adipose
tissues, mainly when the animals were submitted to a hypercholesterolemic diet.
Furthermore, it was observed that this product reduced the fat content, lipid synthesis
and FIG weight, even when the animals were submitted to a high rate cholesterol diet.
Another effect that was observed of the soybean fermented product was the diminishing
of the fat content in GAST. Moreover, when the product was administered in the
hypercholesterolemic group, it increased the fat content and reduced the lipid synthesis
in TAM in relation to the H group. It can be suggested that administering the soybean
fermented product can be a possible co-helper in reducing adiposity, in preventing
hepatic esteatosis and in controlling body weight.