Effect of yogurt fermented by Lactobacillus plantarum BCRC12250 and Lactobacillus plantarum BCRC 10069 on plasma lipids and liver lipids in rats

Chiang, M.-Tsan; Chen, K.-Fu; Yao, H.-Tsung; Liu, K.-Wei; Pan, C.-Liang

Taiwanese Journal of Agricultural Chemistry and Food Science 43(3): 175-181


ISSN/ISBN: 1605-2471
Accession: 012006519

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The aim of this study was to investigate the effect of yogurt on plasma lipids, liver lipids and lipid peroxidation levels in rats. Lactobacillus plantarum BCRC 12250 and Lactobacillus plantarum BCRC 10069 were used as the starter of yogurt, and fermentation was performed at 37 C and stopped until medium pH reach 4.6. The final fermentative solution was vacuum dried and served as a protein source of the experimental diet. Sixteen male Sprague-Dawley rats were used as experimental animals and divided into two groups. They are (1) control group, and (2) yogurt group. The experiment was done for four weeks. Although rats fed with yogurt diet had increased plasma total and very low-density lipoprotein cholesterol concentrations, the decreased hepatic total cholesterol and triglyceride contents were observed in the yogurt group. In addition, lower hepatic thiobarbituric acid reactive substance (TBARS) value was observed in rats fed with the yogurt diet when compared with those fed with the control diet. No significant difference was found in activities of liver lipogenic enzymes, such as fatty acid synthetase, glucose-6-phosphate dehydrogenase and malic enzyme among the dietary groups. Results from this study indicate that Lb. Plantarum fermented yogurt may reduce the hepatic lipid contents but elevate plasma cholesterol level in rats.