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In this study, the effect of vitamin D-fortified yogurt consumption and oral vitamin D supplementation on serum lipid profile in pre-diabetic patients with hyperlipidemia was investigated. This study was performed on 60 pre-diabetes patients who were randomly divided into two groups: group A (recipient of fortified yogurt with 1000 IU vitamin D) and group B (recipient of oral vitamin D supplement in a dose of 1000 IU) for three months. The mean serum level of 25(OH) D3 was increased significantly in the fortified yogurt group (P = 0.001) and the oral supplement group (p

The effect of probiotic Prato cheese containing Lactobacillus casei 01 (7–8 log CFU/g) on urolithiasis was evaluated. Twenty-four male Rattus novergicus, Wistar line (8 weeks old), with surgical implant of calcium oxalate tablets (CaOx) were used. The animals were organized into four groups (n = 6) randomly divided into: Naive Control (NC); Control of calcium oxalate (CaOx-C); Calcium oxalate with conventional cheese (CC), Calcium oxalate with probiotic cheese (PC). Urinalysis was performed to evaluate volume, density, pH, urea, creatinine, together with serum urea, creatinine, sodium, potassium and magnesium, and latero-lateral radiographs of the abdominal cavity. Only the PC group presented a significant reduction in the size of the pellets (CaOx-C Δ = 1.24 mg, CC Δ = 5.78 mg and e PC Δ = −0.933 mg). Changes in urinary mineral excretion were observed, with a reduction in potassium (NC = 183.7, Caox-C = 313.8, CC = 108, and e PC = 76.4 mmol/L), calcium (NC = 11.0, Caox-C = 3.8, CC = 4.7 and e PC = 3.4 mg/dL. p = 0.002) and magnesium (NC = 11.4, Caox-C = 12.9, CC = 5.7 e PC = 2.4 mg/dL, p = 0.01) excretion. Radiological examination confirmed the role of PC in preventing kidney stone development, which support the PC a superior to the current therapeutics, together with a functional ingredient in nutraceutical applications.

This study aimed to evaluate the effects of Lactobacillus casei 01 on quality parameters of Minas Frescal cheese and to investigate the hematological and clinical effects of its regular consumption on hypertensive overweighed women (n = 30, 50 g, 28 days). Microbiological (lactic acid bacteria and probiotic counts), physicochemical parameters (proximate composition, pH, proteolysis, organic acid levels, and fatty acid profile), water mobility (TD-NMR), bioactivity [antioxidant and angiotensin I-converting enzyme (ACE) inhibitory activity], and microstructure were evaluated. The addition of L. casei 01 (108 CFU/g) did not change the proximate composition and the microstructure of the cheeses, while a more suitable fatty acid profile, lower pH, and higher antioxidant and ACE inhibitory activities, proteolysis and organic acid levels were observed. L. casei 01 improved the total cholesterol, low-density lipoprotein-cholesterol, high-density lipoprotein-cholesterol, triacylglycerides, diastolic and systolic pressure, hemoglobin, and hematocrit count of the hypertensive overweighed women.

Omega-3 enriched chocolate milk (O3ECM) has a suitable combination of proteins, electrolytes and carbohydrates for post-workout recovery. Herein, the effects of an O3ECM on biochemical parameters and muscle damage in sedentary rats submitted to a session of intense and acute exhaustive exercise was evaluated. Forty-eight male Wistar rats were divided into the following test groups: (a) sedentary rats fed a chocolate milk; (b) sedentary rats fed an O3ECM; (c) exercised rats fed a chocolate milk; and (d) exercised rats fed an O3ECM. After 15 days, the analysis of muscle damage and health parameters was performed. The results showed that the O3ECM consumption decreased the muscle damage (creatine kinase −20% and lactate dehydrogenase −18.7%), as well as increased the activity of endogenous enzymes (catalase +41%, superoxide dismutase +26.7% and glutathione peroxidase +35.7%) and decreased the total cholesterol (−7.8%) and triacylglycerols (−16.2%). Overall, O3ECM can minimize the deleterious effects of exhaustive exercise.