Effects of Food Based Yeast on Oxidant-Antioxidant Systems in Rats fed by High Cholesterol Diet

Year 2013, Volume: 5 Issue: 3, 252 - 255, 01.09.2013

Hasan Basri Savaş Özlem Yüksel Hatice Şanlıdere Aloğlu Zübeyde Öner Ezgi Demir Özer Fatih Gültekin

Abstract

In living organisms, oxidant and antioxidant systems are in a balance. In the present study, our aim was to study the effects of Cryptococcus humicola, which is a food based yeast whose cholesterol lowering activity is under investigation, on oxidant and antioxidant systems.

31 adult male, Wistar albino rats weighing 200-250 gr were included in the study. Rats were divided into four groups based on their diets. Group 1(Control Group) was fed a normal diet, Group 2 was fed a high cholesterol diet, Group 3 was fed a high cholesterol and low dose yeast diet (0.1% lyophilysed yeast), and Group 4 was fed a high cholesterol and high dose yeast diet (2% lyophilysed yeast). After fifty six days, bloods were taken and serums were collected. Total antioxidant capacity (TAS) and total oxidant capacity (TOS) levels were determined through Erel method.

When TAS, TOS and OSI values were compared by nonparametric Kruskall Wallis test, no significant difference was found among the groups. 

This may lead to questioning the efficiency of the diet. It may be possible to show the antioxidant activity of c. humicola by increasing the yeast dose, number of subjects and duration of the experiment.

Keywords

Antioxidant, Cholesterol, Yeast, Oxidative stress

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