Hypolipidemic effects of lactic acid bacteria fermented cereal in rats

Abstract

BackgroundThe objectives of the present study were to investigate the efficacy of the mixed culture of Lactobacillus acidophilus (DSM 20242), Bifidobacterium bifidum (DSM 20082) and Lactobacillus helveticus (CK60) in the fermentation of maize and the evaluation of the effect of the fermented meal on the lipid profile of rats.MethodsRats were randomly assigned to 3 groups and each group placed on a Diet A (high fat diet into which a maize meal fermented with a mixed culture of Lb acidophilus (DSM 20242), B bifidum (DSM 20082) and Lb helveticus (CK 60) was incorporated), B (unfermented high fat diet) or C (commercial rat chow) respectively after the first group of 7 rats randomly selected were sacrificed to obtain the baseline data. Thereafter 7 rats each from the experimental and control groups were sacrificed weekly for 4 weeks and the plasma, erythrocytes, lipoproteins and organs of the rats were assessed for cholesterol, triglyceride and phospholipids.ResultsOur results revealed that the mixed culture of Lb acidophilus (DSM 20242), B bifidum (DSM 20082) and Lb helveticus (CK 60) were able to grow and ferment maize meal into ‘ogi’ of acceptable flavour. In addition to plasma and hepatic hypercholesterolemia and hypertriglyceridemia, phospholipidosis in plasma, as well as cholesterogenesis, triglyceride constipation and phospholipidosis in extra-hepatic tissues characterized the consumption of unfermented hyperlipidemic diets. However, feeding the animals with the fermented maize diet reversed the dyslipidemia.ConclusionThe findings of this study indicate that consumption of mixed culture lactic acid bacteria (Lb acidophilus (DSM 20242), Bifidobacterium bifidum (DSM 20082) and Lb helveticus (CK 60) fermented food results in the inhibition of fat absorption. It also inhibits the activity of HMG CoA reductase. This inhibition may be by feedback inhibition or repression of the transcription of the gene encoding the enzyme via activation of the sterol regulatory element binding protein (SREBP) transcription factor. It is also possible that consumption of fermented food enhances conversion of cholesterol to bile acids by activating cholesterol-7α-hydroxylase.

Lipid-lowering effect of maize-based traditional Mexican food on a metabolic syndrome model in rats

“…This study on tortillas and pozol, traditional Mexican food items, does not define whether the changes are the result of the metabolism of probiotics, of the metabolic activity of prebiotics [19,35] or of changes in chromatin methylation, among other possible mechanisms. However, it is a first study aimed at establishing the molecular modifications that govern the genes that are expressed and those that remain silent, and determining the reason behind the presence of healthy obese phenotypes and of obese phenotypes associated with diseases following food intake patterns.…”

“…An important point is that pozol favours bacterial growth, mainly of lactobacilii, that seem to present hypotriglyceridemic activity [19]. For supplementation, the animals of the tortilla and pozol groups were distributed in individual boxes with no hay and were allowed to eat traditional food for four hours of each day at a ratio of 50 g of each type for each animal, according to the group.…”

Sexual Dimorphism in Inorganic Mercury Toxicokinetics and the Attendant Lipotoxic and Non-Lipotoxic Dyslipidemia in the Rat

“…Determination of the major lipids (cholesterol, triglycerides, phospholipids and free fatty acids) in plasma and lipoproteins followed established procedures. Details of these have been given in our earlier studies [20,21,[71][72][73].…”

Rusip Sehubungan Profil Lipid Dalam Keadaan Hiperkolesterolemia

“…7 8 Banyak telitian yang telah memastikan penggunaan bakteri asam laktat (BAL) sebagai probiotik. [9][10][11][12][13][14][15] Bakteri asam laktat merupakan bahan alami yang telah dinyatakan dapat menurunkan kadar kolesterol darah. BAL dapat bertahan hidup dalam sistem pencernaan setelah dimakan BAL tahan terhadap enzim pencernaan, sehingga dapat sampai ke dalam usus masih dalam keadaan hidup.…”

“…Beberapa telitian telah menetapkan bahwa bakteri asam laktat telah banyak diketahui memiliki kemampuan untuk membaurkan kolesterol. 9,[11][12][13][14][15][16]25 Pada proses pembauran ini, bakteri asam laktat akan mengambil kolesterol dari sekitarnya dan memadukannya ke dalam membran sel, hal ini dilakukan untuk meningkatkan kemampuan bakteri mencegah penguraian oleh enzim pencernaan. 20,21 Akibat pembauran ini, penyerapan kolesterol menjadi berkurang, pembentukan micelle menjadi terganggu.…”