BACKGROUND: The aim of this study was to determine whether the consumption of soy product fermented with Enterococcus faecium CRL 183, would modify the fecal microbiota of rats fed a diet containing red meat. The rats were placed in groups, distinguished by their diets. For 60 days, group I was given a standard casein-based rodent feed and groups II-VI, the beef-based feed. From the 30th day, groups III-VI also ingested the following products: group III, E. faecium-fermented soy product; group IV, pure suspension of E. faecium; group V, sterilized fermented soy product; and group VI, unfermented soy product. RESULTS: Rats that ingested fermented soy product showed a slight increase in the numbers of lactobacilli (0.45 log CFU g(-1)), as did the casein-based diet group (0.47 log CFU g(-1)). The fermented soy product did not cause any reduction in the number of enterobacteria or clostridia, but promoted a slight fall in the viable count of Bacteroides spp. (2.80 +/- 0.20 to 2.34 +/- 0.07 log CFU g(-1)). CONCLUSIONS: The results indicate that the ingestion of this fermented soy product did not lead to significant changes in the fecal microbiota of the rats fed on a beef-based diet. (c) 2009 Society of Chemical Industry.
BACKGROUND: The aim of this study was to determine whether the consumption of soy product fermented with Enterococcus faecium CRL 183, would modify the fecal microbiota of rats fed a diet containing red meat. The rats were placed in groups, distinguished by their diets. For 60 days, group I was given a standard casein-based rodent feed and groups II-VI, the beef-based feed. From the 30th day, groups III-VI also ingested the following products: group III, E. faecium-fermented soy product; group IV, pure suspension of E. faecium; group V, sterilized fermented soy product; and group VI, unfermented soy product. RESULTS:Rats that ingested fermented soy product showed a slight increase in the numbers of lactobacilli (0.45 log CFU g(-1)), as did the casein-based diet group (0.47 log CFU g(-1)). The fermented soy product did not cause any reduction in the number of enterobacteria or clostridia, but promoted a slight fall in the viable count of Bacteroides spp. (2.80 +/- 0.20 to 2.34 +/- 0.07 log CFU g(-1)). CONCLUSIONS: The results indicate that the ingestion of this fermented soy product did not lead to significant changes in the fecal microbiota of the rats fed on a beef-based diet. (c) 2009 Society of Chemical Industry.
Authors: Daniela C U Cavallini; Juliana Y Suzuki; Dulcinéia S P Abdalla; Regina C Vendramini; Nadiége D Pauly-Silveira; Mariana N Roselino; Roseli A Pinto; Elizeu A Rossi Journal: Lipids Health Dis Date: 2011-07-29 Impact factor: 3.876
Authors: Emma N Bermingham; Sandra Kittelmann; Wayne Young; Katherine R Kerr; Kelly S Swanson; Nicole C Roy; David G Thomas Journal: PLoS One Date: 2013-11-28 Impact factor: 3.240
Authors: Larissa Sbaglia Celiberto; Raquel Bedani; Naiara Naiana Dejani; Alexandra Ivo de Medeiros; José Antonio Sampaio Zuanon; Luis Carlos Spolidorio; Maria Angela Tallarico Adorno; Maria Bernadete Amâncio Varesche; Fábio Carrilho Galvão; Sandro Roberto Valentini; Graciela Font de Valdez; Elizeu Antonio Rossi; Daniela Cardoso Umbelino Cavallini Journal: PLoS One Date: 2017-04-24 Impact factor: 3.240