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Effects of feeding rats with symbiotic oat‐based frozen yogurt on serum triglycerides and cholesterol (LB338)
Author(s) -
Yang Ruishu,
Walsh Helen,
Cheng Jianjun,
Ye Haoqing,
Chang Tiehua,
Gao Feng,
Guo Mingruo
Publication year - 2014
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.28.1_supplement.lb338
Subject(s) - food science , inulin , prebiotic , chemistry , lactobacillus acidophilus , fermentation , probiotic , population , cholesterol , bifidobacterium , lactobacillus , biology , biochemistry , bacteria , medicine , environmental health , genetics
Ice cream is one of the most popular dairy foods. However, it may be not suitable for certain segments of the population due to its high sugar and fat. Oats‐based products are considered as functional foods as they are rich in β‐glucan. The objectives of this study were to develop a symbiotic oat‐based frozen yogurt containing fermented oat, probiotics and inulin (prebiotic) and to evaluate its effects on serum triglycerides (TG) and cholesterol in rats. Fermented oat base was prepared by fermenting cooked and sterilized oat slurry with probiotic cultures at 43 o C for 6 h. The oat‐based frozen yogurt was formulated using fermented oat base, inulin, sweeteners, soy protein, vegetable oils, and emulsifiers. The new product was analyzed for chemical composition (%, protein: 4.1 + 0.1; fat: 8.5 + 0.2; carbohydrates: 22.0 + 0.2; soluble fiber: 2.10 + 0.02; calcium: 0.27 + 0.02) and probiotic survivability. The initial populations of Bifidobacterium and Lactobacillus acidophilus in the experimental frozen yogurt were 8.4×10 6 and 5.6×10 3 CFU/ml, respectively. Bifidobacterium remained stable during storage at ‐18 o C. Rats (Wistar) were conditioned and their TG and cholesterol levels were measured before and after feeding trials. Rats (3 groups) were fed with diets containing 25% (L), 30% (M), and 35% (H) of the oat frozen yogurt, respectively, compared with the rats fed with a diet containing 30% commercial ice cream (C), and a control group fed with a standard diet (S). The TG levels in the rats of both groups fed with M or H diet were significantly lower than that of group C (p<0.05). There was a very significant difference in total cholesterol (TC) and LDL between rats fed with H diet and those fed with C diet (p<0.01). There was no significant difference in TG between rats fed with standard diet and H diet (p>0.05), but the differences in TC, and LDL were very significant between the groups (p<0.01). Results indicate that consumption of oat‐based frozen yogurt may decrease the levels of serum TG, total and LDL cholesterol in rats.