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Impact of isoflavones and Lactobacillus acidophilus on the fecal microbiology status in healthy female rats

cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-6734-6271
cris.virtual.author-orcid0000-0001-8417-2245
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cris.virtual.author-orcid0000-0002-0937-8427
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cris.virtualsource.author-orcid9510fdb3-2b25-4ccb-baf7-442036593f18
cris.virtualsource.author-orcidedf63522-bb89-4788-a8d3-9c3f3858875b
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid31a85399-18e5-444d-b0c6-96b441dd2551
dc.abstract.enBackground. Isoflavones and probiotics are promising agents with preventive and therapeutic effects on bone health. However, their mechanism of action is not fully understood. The combined effect of probiotics and isoflavones on the composition of gut microbiota is yet to be investigated. Thus, this study aimed to determine whether the inclusion of isoflavones and probiotics in the diet had an effect on the content of Lactobacillus spp. in the feces of female rats. Materials and methods. This study included 50 female Wistar rats aged 3 months old. The rats were randomly assigned to six groups. The control group (K) received a standard diet (AIN 93M), while the other five groups received a standard diet supplemented with the following: tempeh flour at an amount of 250 g/kg of diet (TP); soy flour at 250 g/kg (RS); daidzein and genistein at 10 and 100 mg/kg (DG), respectively; Lactobacillus acidophilus at 1010 CFU/day (LA); or daidzein, genistein, and L. acidophilus (DGLA). At the beginning of the experiment and after 8 weeks, fecal samples were collected from the examined rats and the content of Lactobacillus spp. in feces was determined. Results. A comparison of Lactobacillus spp. content in fecal samples before and after the intervention showed a significant increase in bacteria in K, DG, and DGLA groups. A significant decrease in Lactobacillus spp. content was observed in the RS group compared to other groups after 8 weeks of intervention. Conclusion. Isoflavones may improve the gut Lactobacillus status in healthy rats, while raw soybean decreases the content of these bacteria.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Żywienia Człowieka i Dietetyki
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Biotechnologii i Mikrobiologii Żywności
dc.affiliation.instituteKatedra Technologii Gastronomicznej i Żywności Funkcjonalnej
dc.contributor.authorHarahap, Iskandar
dc.contributor.authorKuligowski, Maciej
dc.contributor.authorSchmidt, Marcin
dc.contributor.authorBrzozowska, Anna
dc.contributor.authorSuliburska, Joanna
dc.date.access2025-12-08
dc.date.accessioned2025-12-09T11:45:12Z
dc.date.available2025-12-09T11:45:12Z
dc.date.copyright2022-06-08
dc.date.issued2022
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.number2
dc.description.points40
dc.description.versionfinal_published
dc.description.volume21
dc.identifier.doi10.17306/J.AFS.2022.1059
dc.identifier.eissn1898-9594
dc.identifier.issn1644-0730
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/6280
dc.identifier.weblinkhttps://www.food.actapol.net/volume21/issue2/abstract-10.html
dc.languageen
dc.relation.ispartofActa Scientiarum Polonorum, Technologia Alimentaria
dc.relation.pages223-231
dc.rightsCC-BY-NC
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enisoflavones
dc.subject.enprobiotics
dc.subject.enLactobacillus spp.
dc.subject.engut microbiota
dc.subject.enfecal
dc.subject.enrats
dc.titleImpact of isoflavones and Lactobacillus acidophilus on the fecal microbiology status in healthy female rats
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue2
oaire.citation.volume21