Acta Scientiarum Polonorum Technologia Alimentaria

ISSN:1644-0730, e-ISSN:1898-9594

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original articleIssue 21 (2) 2022 pp. 223-231

Iskandar Harahap1, Maciej Kuligowski2, Marcin Schmidt3, Anna Brzozowska4, Joanna Suliburska1

1Department of Human Nutrition and Dietetics, Poznań University of Life Sciences, Poland
2
Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Poland
3
Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Poland
4
Department of Gastronomy Sciences and Functional Foods, Poznań University of Life Sciences, Poland

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

Abstract

Background. 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.

Keywords: isoflavones, probiotics, Lactobacillus spp., gut microbiota, fecal, rats
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http://www.food.actapol.net/volume21/issue2/10_2_2022.pdf

https://doi.org/10.17306/J.AFS.2022.1059

For citation:

MLA Harahap, Iskandar, et al. "Impact of isoflavones and Lactobacillus acidophilus on the fecal microbiology status in healthy female rats." Acta Sci.Pol. Technol. Aliment. 21.2 (2022): 223-231. https://doi.org/10.17306/J.AFS.2022.1059
APA Harahap I., Kuligowski M., Schmidt M., Brzozowska A., Suliburska J. (2022). Impact of isoflavones and Lactobacillus acidophilus on the fecal microbiology status in healthy female rats. Acta Sci.Pol. Technol. Aliment. 21 (2), 223-231 https://doi.org/10.17306/J.AFS.2022.1059
ISO 690 HARAHAP, Iskandar, et al. Impact of isoflavones and Lactobacillus acidophilus on the fecal microbiology status in healthy female rats. Acta Sci.Pol. Technol. Aliment., 2022, 21.2: 223-231. https://doi.org/10.17306/J.AFS.2022.1059