STUDY ON THE CHOLESTEROL-REDUCING EFFECTS OF COMPLEX BACTERIA LEAVEN FROM KEFIR GRAIN MILK YOGHURT IN RATS
- VernacularTitle:藏灵菇源酸奶复合菌发酵剂对大鼠降胆固醇的研究
- Author:
Ran RAN
;
Shiping WANG
;
Hui LIU
- Publication Type:Journal Article
- Keywords:
Kefir grain milk yoghurt;
complex bacteria leaven;
hypercholesterolemia;
cholesterol-reducing
- From:
Acta Nutrimenta Sinica
1956;0(01):-
- CountryChina
- Language:Chinese
-
Abstract:
Objective To investigate the cholesterol-reducing effects of complex bacteria leaven (CBL) from Kefir Grain milk yoghurt in experimental hypercholesterolemia rats. Method Isolated three strains of Lactobacilli from Kefir Grain milk yoghurt with high activity of bile salf hydrolase and cholesterol-reducing effect and prepare the CBL. Forty rats were randomly divided into four groups: control group, hypercholesterolemia model group, and experimentalⅠ, Ⅱ groups according to serum TC, TG, HDL-C and LDL-C concentrations. Control group was fed basic feed and three other groups were fed high fat feed. Experimental groups were given i.g. the test substances for 8 w, and control and model groups were given water, then serum TC, TG , HDL-C and LDL-C concentrations were determined at the end of the 2nd, 4th, 6th and 8th w. Results Compared with model group, serum TC, TG and LDL-C in experimentalⅠgroup and Ⅱgroup were significantly decreased and HDL-C increased after 8 w of treatments respectively, groupⅠ better than groupⅡ. Conclusion Complex bacteria leaven from Kefir Grain show significant effects of cholesterol-reducing effect in experimental hypercholesterolemia rats.
