Effect of Different Yogurt and Feed Consumption on Serum Cholesterol Levels in Rats

Year 2017, , 43 - 50, 15.04.2017

Nizam Mustafa Nizamlıoğlu , Nihat Akın

https://doi.org/10.24323/akademik-gida.305779

Abstract

In this study, the
effect of different yoghurt samples on the total cholesterol, HDL-cholesterol,
LDL-cholesterol and triglyceride levels in the blood serum of rats fed
cholesterol-enriched diets were determined. Effect of yoghurt and acidophilus
yoghurt on serum total cholesterol, HDL-cholesterol, LDL-cholesterol and
triglyceride were studied in rats fed five different diets for three weeks.
Pasteurized probiotic yoghurt produced with L.acidophilus
johnsonii and non-pasteurized probiotic yoghurts were compared. Compared
with non-pasteurized probiotic yogurt, lactic acid bacterial strain in
pasteurized probiotic yogurt produced by L.
acidophilus jonsonii L_a1 had a reducing effect on cholesterol in
the first week (respectively 124.0±9.89 mg/dL and 58.5±9.19 mg/dL); however, this
effect decreased depending on the consumption of yoghurt and then results became
close with control group at the end of the third week (66.5±2.12 mg/dL). The
highest HDL-cholesterol rates were determined in rats consuming probiotic
yoghurts in the second and third week (respectively 44.0±4.20 mg/dL and 43.5±2.12 mg/dL). The difference between groups was insignificant.
The lowest LDL-cholesterol levels were found in rats consuming probiotic
yoghurt samples all three weeks (respectively 7.2±4.24 mg/dL, 13.8±2.83 mg/dL,
12.7±1.56 mg/dL). Triglyceride levels of rats fed with yoghurt samples were
lower than those of the control groups at the end of the third week.

Keywords

Cholesterol, Yogurt, Probiotic, Triglyceride

Farklı Yoğurt ve Yem Tüketiminin Ratlarda Serum Kolesterol Seviyesine Etkisi

Abstract

Araştırmada kolesterolce
zenginleştirilmiş yemle beslenen ratların kan serumlarındaki toplam kolesterol,
HDL-kolesterol LDL-kolesterol ve trigliserit düzeyleri üzerine farklı yoğurt
örneklerinin etkisi karşılaştırmalı olarak incelenmiştir. Serum toplam
kolesterol, HDL-kolesterol, LDL-kolesterol ve trigliserit seviyeleri üzerine
yoğurt ve asidofilus yoğurdun etkileri üç hafta boyunca beş farklı diyetle
beslenen ratlarda incelenmiştir. L.
acidophilus jonsonii L_a1 ile üretilen pastörize probiyotik
yoğurt ve pastörize olmayan probiyotik yoğurtlar karşılaştırıldığında, bu
laktik asit bakterisi suşunun kolesterol üzerine birinci haftada azaltıcı bir
etkisi olduğu belirlenmiş (sırasıyla 124.00±9.89 mg/dL ve 58.5±9.19 mg/dL),
ancak üçüncü hafta sonunda yoğurt tüketimine bağlı olarak bu etki azalmış ve
kontrol grubuna (66.5±2.12 mg/dL) yakın sonuçlar elde edilmiştir. En yüksek
HDL-kolesterol oranları ikinci ve üçüncü haftalarda (sırasıyla 44.00±4.20 mg/dL
ve 43.50±2.12 mg/dL) probiyotik yoğurt tüketen rat örneklerinde belirlenmiştir.
Gruplar arasında önemli bir farklılığın olmadığı görülmüştür. En düşük
LDL-kolesterol oranları her üç haftada da probiyotik yoğurt tüketen ratlarda (sırasıyla
7.20±4.24 mg/dL, 13.80±2.83 mg/dL, 12.70±1.56 mg/dL) elde edilmiştir. Yoğurt
örnekleri ile beslenen ratlarda trigliserit seviyesi üçüncü hafta sonunda kontrol
grubundan daha düşük bulunmuştur. 

Keywords

Kolesterol, Yoğurt, Probiyotik, Trigliserit

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