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Research Paper | Nutrition Science | India | Volume 3 Issue 11, November 2014 | Popularity: 6.8 / 10
Cholesterol - Lowering Potential of Probiotic Yogurts Containing Lactobacillus acidophilus and Streptococcus Thermophiles on Mild Hypercholesterolemicmale Patients
Dr. Harjot Kaur Mann
Abstract: Ninety mild hypercholesterolemic males aged 40 -50 years, free from serious complications were selected and divided equally into three groups viz. E1, E2 and C. Subjects of group E1 were provided 150 ml of probiotic yoghurt containing only Lactobacillus acidophilus (MTCC-447) in the inoculum rate of 1.5 % v/v and E2 with 150 ml Probiotic yoghurt containing Lactobacillus acidophilus (MTCC-447) and Streptococcus thermophilus (MTCC-1938) in the inoculum rate of 1.0 % v/v for a period of 2 months respectively, while group C was not given any supplementation. Blood lipid profile of all the subjects was recorded before and after supplementation period. A highly significant (p0.01) reduction in TC, LDL-C, VLDL-C and TG and significant (p0.05) increase in HDL-C was reported in both the experimental groups, wherein group E1 showed the best results. The ability of the probiotics to assimilation (removal) of cholesterol and deconjugation of bile acids in the small intestine may be important in lowering the blood cholesterol concentration, consequently in reducing the risks of Coronary Heart Disease (CHD). Thus probiotic yogurt supplementation containing more than one probiotic strain can be a panacea in counteracting the problems of heart patients.
Keywords: blood lipid profile, hypercholesterolemic, inoculum, lactobacillus acidophilus, probiotic yogurt supplementation, streptococcus thermophilus
Edition: Volume 3 Issue 11, November 2014
Pages: 2881 - 2887
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