Influence of milk, yoghurt and calcium on cholesterol-induced atherosclerosis in rabbits

Thakur, C.P.; Jha, Anju

doi:10.1016/0021-9150(81)90071-x

Cited by 34 publications

(16 citation statements)

References 12 publications

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“…Lactic acid bacteria and probiotic bacteria are frequently associated with health-promoting effects in human and animal intestines. Several studies show that there is a relation between consumption of cultured dairy products and a reduction of serum cholesterol levels in humans and animals, and some lactic bacteria have hypocholesterolemic effects [24,25]. The hypocholesterolemic effects of some bacteria were attributed to their ability to bind cholesterol in the small intestine [26].…”

Section: Resultsmentioning

confidence: 99%

Assimilation of cholesterol in broth, cream, and butter by probiotic bacteria

Aloğlu

Öner

2006

Eur. J. Lipid Sci. Technol.

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Assimilation of cholesterol in broth, cream, and butter by probiotic bacteriaHigh serum cholesterol concentrations are associated with the development of coronary heart disease. It has been reported that some cultures of Lactobacillus spp. actively take up cholesterol from laboratory media. In the present study, the abilities of ten probiotic lactic acid bacteria to assimilate cholesterol in broth medium, cream, and butter were tested and compared. The cholesterol reduction ratios of these humanorigin bacteria were determined in MRS-THIO broth supplemented with 150 mg/mL cholesterol. The amount of cholesterol assimilated by the bacteria was measured by gas chromatography. Cholesterol assimilation of these ten bacteria in broth was found to be similar to assimilation in cream. Two of these ten bacteria (Lactobacillus maltaramicus AC 3-16 and L. casei subsp. casei AB16-65) were chosen for making soured butter. The results indicate that the probiotic bacteria applied to cream and butter, as well as to the broth medium, caused a reduction of the cholesterol level of the product's fat content. This study provides some evidence that probiotic cultures have a cholesterol level-reducing effect, and soon we will be able to produce butter without cholesterol via microorganisms.

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Section: Resultsmentioning

confidence: 99%

Assimilation of cholesterol in broth, cream, and butter by probiotic bacteria

Aloğlu

Öner

2006

Eur. J. Lipid Sci. Technol.

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“…In yet another study, rabbits on a high cholesterol diet supplemented with yogurt exhibited lower serum cholesterol levels than did rabbits on a similar diet without yogurt [71]. This hypocholesterolemic action was reportedly due to calcium ions in the yogurt.…”

Section: Inhibitory Action Toward Some Types Of Cancermentioning

confidence: 96%

Health and nutritional benefits from lactic acid bacteria

Gilliland

1990

FEMS Microbiology Letters

407

182

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There are several potential health or nutritional benefits possible from some species of lactic acid bacteria. Among these are: improved nutritional value of food, control of intestinal infections, improved digestion of lactose, control of some types of cancer, and control of serum cholesterol levels. Some potential benefits may result from growth and action of the bacteria during the manufacture of cultured foods. Some may result from growth and action of certain species of the lactic acid bacteria in the intestinal tract following ingestion of foods containing them. In selecting a culture to produce a specific benefit it is necessary to consider not only the wide variation among species of the lactic acid bacteria but also that among strains within a given species. With the possible exception of improving lactose utilization by persons who are lactose maldigestors, no specific health or nutritional claims can yet be made for the lactic acid bacteria.

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“…Mott et al [112] reported decreased serum cholesterol in germ-free pigs after monocontamination with L. acidophilus and subsequent development of a 'normal' flora. The serum cholesterol of rabbits on a diet supplemented with yogurt decreased significantly in comparison with the control [113,114]. Tortuero et al [115] found that feeding L. acidophilus to laying hens resulted in a significant decrease in serum cholesterol.…”

Section: Anticholesteremic Factorsmentioning

confidence: 98%

Therapeutic role of dietary lactobacilli and lactobacillic fermented dairy products

Fernandes

Shahani

Amer³

1987

FEMS Microbiology Letters

198

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Lactic acid bacteria present in the human and animal gut are introduced through fermented milk products, food and feed supplements containing viable bacteria. Lactobacillus species, such as L. acidophilus, L. bulgaricus, L. lactis along with B. bifidum and Streptococcus faecium constitute an integral part of the healthy gastro‐intestinal microecology and are involved in the host metabolism. They impart nutritional and therapeutic benefits to the consumer. The vitamins and enzymes produced by the lactic acid bacteria contribute to host metabolism. The antimicrobial substances produced by these bacteria control the proliferation of undesired pathogens. They also elaborate enzymes that aid host metabolism. This is particularly true in case of lactase nonpersistent individuals. Their anticholesteremic properties assist in lowering serum cholesterol. It has been suggested that the tumor suppression trait of these microbes reduces the incidence of colon cancer.

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Influence of milk, yoghurt and calcium on cholesterol-induced atherosclerosis in rabbits

Cited by 34 publications

References 12 publications

Assimilation of cholesterol in broth, cream, and butter by probiotic bacteria

Assimilation of cholesterol in broth, cream, and butter by probiotic bacteria

Health and nutritional benefits from lactic acid bacteria

Therapeutic role of dietary lactobacilli and lactobacillic fermented dairy products

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