Dietary combination of soy with a probiotic or prebiotic food significantly reduces total and LDL cholesterol in mildly hypercholesterolaemic subjects

Abstract

Objective: We hypothesized that a dietary combination of soy with either a probiotic (yoghurt) or a prebiotic (resistant starch) would result in enhanced lipid-lowering effects compared with a control soy diet, possibly via improvements in isoflavone bioavailability. Subjects: Mildly hypercholesterolaemic subjects (men and post-menopausal women) older than 45 years were recruited via the local media. Thirty-six subjects commenced the study; five withdrew. Results: Soy þ probiotic significantly decreased total cholesterol (4.772.0%; P ¼ 0.038) and soy þ prebiotic significantly decreased total and low-density lipoprotein cholesterol (5.571.6%; P ¼ 0.003 and 7.372.2%; P ¼ 0.005, respectively). The bioavailabilities of daidzein, genistein or equol were not affected by probiotic or prebiotic consumption or associated with lipid changes. Conclusion: Dietary combination of soy with either a probiotic or a prebiotic resulted in significant lipid lowering, not related to isoflavone bioavailability.

Equol status and blood lipid profile in hyperlipidemia after consumption of diets containing soy foods

“…A number of recent studies have assessed the effect of equol status on the cholesterol-lowering potential of soy, with mixed results (3,(21)(22)(23)(24)(25). Two studies tested the hypothesis that increased colonic microbial activity might increase equol synthesis and so potentiate the action of soy.…”

“…A further study that used a similar probiotic approach, but with the probiotic given as yogurt containing 10 8 colony forming units of each of Lactobacillus acidophilus, Bifidobacterium bifidus, and Lactobacillus GG per 100-g serving, showed a greater reduction in cholesterol on soy in those receiving the probiotic supplement (25) and a more consistent effect with both greater total cholesterol and LDL-cholesterol reductions with soy when a resistant starch supplement (bread containing a total of 16-20 g resistant starch) was provided to increase colonic microbial fermentation (prebiotic) (25). In our study, the subgroup who received prebiotic (oligofructose-enriched inulin) showed a potentiation of the soy cholesterol-lowering effect supporting the possible use of coadministration of a prebiotic with soy (10).…”

The Impact of Probiotics on the Gastrointestinal Physiology

“…Hypercholesterolemia is one of the most significant risk factor for the cardio-vascular diseases. It has been determined that various probiotic species decrease the serum cholesterol levels in human (Larkin et al, 2009), experimental animals (Park et al, 2007) or farm animals (Özcan et al, 2003;Strompfova et al, 2006). However hypocholesterolemic effect of probiotics depends on the species of the bacteria.…”

Soja Para Consumo Humano: Breve Abordagem

“…A soja representa uma série de vantagens em relação às outras fontes de proteína vegetal. Possuindo um elevado teor de proteínas (38% a 42%) de excelente qualidade e baixo custo, como também bom teor de isoflavonas, que auxiliam na redução do colesterol sanguíneo (MANDARINO & PANIZZI 2001;MANDARINO et al, 2002;LARKIN et al, 2009). Segundo PAES, (1994) a elevada relação polisaturados/saturados, à ausência de colesteral no óleo, à presença do ácido graxo linoleico, aliado à ação redutora de colesterol da proteína e das fibras.…”