Lipids in Health and Disease

Table 2 Serum lipids and oxLDL Abs among the groups

From: Influence of a probiotic soy product on fecal microbiota and its association with cardiovascular risk factors in an animal model

*Serum lipids*	*Time*	C	H	HUF	HF	HIF
TC
(mg/dL)	T0	49.0 ± 3.7^aA	42.0 ± 2.8^aB	44.8 ± 5.8^aB	45.3 ± 5.1^aB	44.5 ± 5.4^aB
	T60	53.3 ± 6.2^bA	2556.5 ± 120.3^aA	1876.3 ± 233.6^bA	1583.8 ± 86.3^cA	1867.5 ± 251.7^bA
HDL-C
(mg/dL)	T0	31.5 ± 2.3^aA	28.5 ± 2.5 ^aA	31.50 ± 3.6^aA	32.0 ± 2.6^aA	31.8 ± 1.1^aA
	T60	26.8 ± 2.8^aA	16.8 ± 2.8^cB	22.8 ± 2.8^abB	32.0 ± 2.6^aA	26.0 ± 2.1^aB
n-HDL-C
(mg/dL)	T0	17.5 ± 2.6^aB	13.5 ± 2.9^aB	13.3 ± 2.4^aB	13.3 ± 3.0^aB	12.3 ± 2.3^aB
	T60	26.5 ± 4.4^cA	2539.8 ± 120.2^aA	1853.5 ± 231.8^bA	1557.8 ± 86.6^bA	1841.5 ± 249.8^bA
oxLDL Abs
(mAU/L)	T0	0.204 ± 0.104^aA	0.339 ± 0.129^aB	0.323 ± 0.105^aB	0.390 ± 0.289^aA	0.338 ± 0.166^aA
	T60	0.316 ± 0.156^bA	1.809 ± 0.514^aA	0.799 ± 0.285^bA	0.553 ± 0.296^bA	0.530 ± 0.232^bA

Values (in mg/dL) represent mean ± SEM (n = 6). C = control; H = hypercholesterolemic; HUF = hypercholesterolemic plus unfermented soy product, HF = hypercholesterolemic plus fermented soy product, HIF = hypercholesterolemic plus isoflavone-supplemented fermented soy product. T0 = before the start of the study, T60 = end of the experiment. Statistical comparison of treatment groups: means with identical lower-case letters in the same row do not differ significantly (P ≤ 0.05). Statistical comparison of times: means with identical upper-case letters in the same column do not differ significantly (P ≤ 0.05).

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ISSN: 1476-511X

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