Effect of fermented soy product on the fecal microbiota of rats fed on a beef‐based animal diet

Abstract

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.

Impact of Polyphenols and Polyphenol-Rich Dietary Sources on Gut Microbiota Composition

“…43 Moreover, in vivo studies with probiotic soy products have been also performed and differences on fecal microbiota have been reported. Bedani et al, 44 analyzed bacterial genus composition in rats faeces that were administered the Enterococcus faecium CRL 183 probiotic microorganism with a soy product, either as a pure cell suspension or as a fermented product. Data were compared to microbial changes observed in rats treated with the unfermented soy product.…”

Probiotics and Intestinal Microbiota: Implications in Colon Cancer Prevention

“…In vitro and in vivo studies showed that Enterococcus faecium CRL 183 is able to adhere to the intestinal cells, resists the gastrointestinal environment and colonizes the large intestine of rats, thus satisfying the requirement for a probiotic microorganism [122,123]. Furthermore, this strain has no antibiotic resistance and no virulence factors, ensuring its safe use as a starter culture [121].…”

“…Enterococcus faecium CRL 183 has been investigated by our research group for about 20 years, with the objective of defining its functional properties in the free form or associated with food products [122,123,124,125,126,127,128,129,130].…”

“…Based in these evidence, a study was carried out to determine if consumption of a soy product fermented with E. faecium CRL 183 was able to modify the fecal microbiota of rats fed a diet containing red meat [122]. The experiment was conducted during over days and the animals were randomly divided into six groups: GI -standard casein-based rodent feed; GII to GVI -beef-based feed.…”

“…The studies conducted by Bedani et al (2010) and Cavallini et al (2011) suggest that daily ingestion of the soy product fermented with Enterococcus faecium CRL 183, or the pure culture of this probiotic microorganism, may contribute to a beneficial balance of the fecal microbiota.…”