Influence of Milk and Thermophilus Milk on Plasma Cholesterol Levels and Hepatic Cholesterogenesis in Rats

Abstract

Three experiments were conducted to study the effect of milk, Thermophilus milk and methanol solubles of milk and Thermophilus milk on the plasma cholesterol levels and hepatic cholesterogenesis using laboratory rats. In experiment I, white Wistar male rats of 3288 initial average weight were assigned to three dietary treatments consisting of: (1) commercial rat chow + water, (2) commercial rat chow + skim milk, and (3) commercial rat chow + Thermophilus milk. In the second experiment, the methanol solubles of whole milk and Thermophilus milk were given by gastric intubation to white Wistar male rats in six treatment groups. The methanol solubles were given at levels of 1 ml and 2 ml, and the control groups received similar quantities of H,O. In the third experiment, liver tissue from white Wistar male rats was used to study the in vitro hepatic cholesterol synthesis. Consumption of Thermophilus milk by the rats in experiment 1 resulted in a significant decrease in plasma cholesterol levels, The liver cholesterol levels were lower in the group receiving Thermophilus milk than the group receiving skim milk. Similar results were seen with feeding of methanol solubles. The in vitro hepatic cholesterogenesis was inhibited by methanol solubles from milk and Thermophilus milk, the inhibition being much more with methanol solubles from ThermophiZus milk. The metabolites produced during fermentation of milk may be responsible for the hypocholesterolemic effect of Thermophilus milk.

Camel Milk: An Important Natural Adjuvant

“…The hypocholesterolemia mechanism of camel milk is still unclear, but different hypotheses have been proposed, including: interaction between bioactive peptides derived from camel milk proteins and cholesterol, which result in cholesterol reduction [68], and the presence of orotic acid in camel milk which is thought to be responsible for lowering cholesterol level in human subjects [17] and in rats [96].…”

Propionibacteria in the gut: effect on some metabolic activities of the host

“…There is evidence that the consumption of milk and certain dairy products fermented with selected cultures of streptococci or lactobacilli may lead to the reduction of serum cholesterol lever in humans and animais (Man and Spoerry, 1974;Hepner et al, 1979;Rao et al, 1981;Grunewald, 1982;Fernandes et al, 1987). ln order to produce in vivo beneficial effects, it is generally considered that the bacteria employed as dietary adjuncts must survive and grow within an environment as hostile as the gastrointestinal tract, and remain in a high lever in spite of the continuous renewal of the intestinal content.…”

Effects of Kimchi Powder or Lactobacillus plantarum Added Fermented Sausages on Serum Lipid and Cholesterol Levels in Rats

“…Many studies have been performed with experimental animals and humans to elucidate the effect of fermented dairy products on serum cholesterol, especially with selected strains of lactic acid bacteria (St-Onge et al, 2000). Hypocholesterolemic effect of fermented milk products in animals was reported (Rao et al, 1981;Rodas et al, 1996;Taranto et al, 1997). Standard yogurt and bifidus yogurt inoculated with Bifidobacteria and Lactobacilli commonly used as probiotics (Been and Prasad, 1997).…”