Premium
Hypolipidemic effect of lactobacillus ferment as a functional food supplement
Author(s) -
Choi Y. M.,
Bae S. H.,
Kang D. H.,
Suh H. J.
Publication year - 2006
Publication title -
phytotherapy research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.019
H-Index - 129
eISSN - 1099-1573
pISSN - 0951-418X
DOI - 10.1002/ptr.1994
Subject(s) - lactobacillus , lactic acid , food science , fermentation , functional food , lactobacillaceae , biology , fat substitute , chemistry , bacteria , genetics
The Lactobacillus ferment used in this study was composed of Lactobacillus fermented wheat, barley and kefir grains. Fermentation increased the CFU of lactic acid bacteria with a reduction in pH value and in the contents of dietary ber and glucan. Male SD rats were fed a high fat diet with or without 10% Lactobacillus ferment for 4 weeks. In the Lactic‐F group (group fed high‐fat diet with Lactobacillus ferment) there was a signicantly reduced increase of body weight compared with the HF‐control (group fed high‐fat diet without Lactobacillus ferment). The food efciency ratio (FER) tended to be decreased in the Lactic‐F group, but there was no signicant difference between the Lactic‐F and HF‐control groups. The perirenal and the epididymal fat weights in the normal dietary group (control) and in the Lactic‐F group were signicantly lower than those of the HF‐control. The serum HDL‐cholesterol and the total cholesterol in the Lactic‐F group were similar to the control group, and were signicantly different from those of the HF‐control. These results indicated that the Lactobacillus ferment is a functional material having antiobesity effects, with use as a supplement in functional, health‐favoring food. Copyright © 2006 John Wiley & Sons, Ltd.