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- Title
Farklı Yoğurt ve Yem Tüketiminin Ratlarda Serum Kolesterol Seviyesine Etkisi.
- Authors
Nizamlıoğlu, Nizam Mustafa; Akın, Nihat
- Abstract
In this study, the effect of different yoghurt samples on the total cholesterol, HDL-cholesterol, LDL-cholesterol and triglyceride levels in the blood serum of rats fed cholesterol-enriched diets were determined. Effect of yoghurt and acidophilus yoghurt on serum total cholesterol, HDL-cholesterol, LDL-cholesterol and triglyceride were studied in rats fed five different diets for three weeks. Pasteurized probiotic yoghurt produced with L.acidophilus johnsonii and nonpasteurized probiotic yoghurts were compared. Compared with non-pasteurized probiotic yogurt, lactic acid bacterial strain in pasteurized probiotic yogurt produced by L. acidophilus jonsonii La1 had a reducing effect on cholesterol in the first week (respectively 124.0±9.89 mg/dL and 58.5±9.19 mg/dL); however, this effect decreased depending on the consumption of yoghurt and then results became close with control group at the end of the third week (66.5±2.12 mg/dL). The highest HDL-cholesterol rates were determined in rats consuming probiotic yoghurts in the second and third week (respectively 44.0±4.20 mg/dL and 43.5±2.12 mg/dL). The difference between groups was insignificant. The lowest LDL-cholesterol levels were found in rats consuming probiotic yoghurt samples all three weeks (respectively 7.2±4.24 mg/dL, 13.8±2.83 mg/dL, 12.7±1.56 mg/dL). Triglyceride levels of rats fed with yoghurt samples were lower than those of the control groups at the end of the third week.
- Publication
Academic Food Journal / Akademik GIDA, 2017, Vol 15, Issue 1, p43
- ISSN
1304-7582
- Publication type
Article
- DOI
10.24323/akademik-gida.305779