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Peer-reviewedCC BY-NC-NDArchivos Latinoamericanos de Nutrición

Efeito de um novo produto fermentado de soja, enriquecido com isoflavonas e cálcio, sobre o tecido ósseo de ratas

  • Raquel Bedani1,2
  • Elizeu Antônio Rossi3,2
  • José Salvador Lepera1,2
  • Charles Chenwei Wang1,2
  • Graciela Font de Valdez1,2
  1. 1Faculdade de Ciencias Farmacéuticas, Universidade Estadual Paulista. Araraquara, SP, Brasil
  2. 2Universidade Estadual Paulista, São Carlos, Brasil
  3. 3Centro de Ciencias Biológicas e da Saúde, Universidade Federal de Sao Carlos, Sao Carlos, SP, Brasil
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Abstract

The objective was to evaluate the effect of soy fermented product intake on the corporal weight and bone tissue of ovariectomized mature rats. This product was fermented with Enterococcus faecium and Lactobacillus jugurti and enriched with isoflavones and calcium. The animals were divided in 5 groups: sham-ovariectomized; ovariectomized; ovariectomized treated with soy fermented product enriched with isoflavones and calcium; ovariectomized treated with soy fermented product enriched with calcium and ovariectomized treated with non-fermented product enriched only with calcium. In order to evaluate the effect of the tested product on bone tissue (femur and tibia), the following parameters were analyzed: length; mechanical assay of three points; density (Archimedes principle); mineral content; calcium content; measure of the trabecular widths. The corporal weight of group treated with soy fermented product containing isoflavones and calcium showed no statistical difference from sham-ovariectomized group and trabecular widths tended to have larger than ovariectomized group. However, there was no significant difference to the other evaluated parameters in result of the diverse treatments. Thus, soy fermented product enriched with isoflavones and calcium inhibited the increasing of corporal weight caused by ovariectomy and revealed a tendency to trabecular protection after castration.

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Cite

BibTeXRIS
BibTeX
@article{bedani2026efeito,
  title = {{Efeito de um novo produto fermentado de soja, enriquecido com isoflavonas e cálcio, sobre o tecido ósseo de ratas}},
  author = {Raquel Bedani and Elizeu Antônio Rossi and José Salvador Lepera and Charles Chenwei Wang and Graciela Font de Valdez},
  journal = {Archivos Latinoamericanos de Nutrición},
  year = {2026},
  month = jul,
  doi = {10.37527/2006.56.2.006},
  url = {https://doi.org/10.37527/2006.56.2.006},
  note = {CC BY-NC-ND},
}
RIS
TY  - JOUR
TI  - Efeito de um novo produto fermentado de soja, enriquecido com isoflavonas e cálcio, sobre o tecido ósseo de ratas
AU  - Raquel Bedani
AU  - Elizeu Antônio Rossi
AU  - José Salvador Lepera
AU  - Charles Chenwei Wang
AU  - Graciela Font de Valdez
PY  - 2026
DA  - 2026/07/25
JO  - Archivos Latinoamericanos de Nutrición
DO  - 10.37527/2006.56.2.006
UR  - https://doi.org/10.37527/2006.56.2.006
AB  - The objective was to evaluate the effect of soy fermented product intake on the corporal weight and bone tissue of ovariectomized mature rats. This product was fermented with Enterococcus faecium and Lactobacillus jugurti and enriched with isoflavones and calcium. The animals were divided in 5 groups: sham-ovariectomized; ovariectomized; ovariectomized treated with soy fermented product enriched with isoflavones and calcium; ovariectomized treated with soy fermented product enriched with calcium and ovariectomized treated with non-fermented product enriched only with calcium. In order to evaluate the effect of the tested product on bone tissue (femur and tibia), the following parameters were analyzed: length; mechanical assay of three points; density (Archimedes principle); mineral content; calcium content; measure of the trabecular widths. The corporal weight of group treated with soy fermented product containing isoflavones and calcium showed no statistical difference from sham-ovariectomized group and trabecular widths tended to have larger than ovariectomized group. However, there was no significant difference to the other evaluated parameters in result of the diverse treatments. Thus, soy fermented product enriched with isoflavones and calcium inhibited the increasing of corporal weight caused by ovariectomy and revealed a tendency to trabecular protection after castration.
SN  - 0004-0622
SN  - 2309-5806
ER  -