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:: Volume 26, Issue 1 (5-2018) ::
sjimu 2018, 26(1): 23-33 Back to browse issues page
A study on the Effects of Lactobacillus fermantum-fermented Milk Consumption on Lipid Patterns of Rats Fed with a High Fat Diet
Maryam Parhamfar 1, Mouj Khaleghi 2, Shohreh Fahimi Rad 2, Maryam Moazemi Godarzi 3
1- Dept of Biology, Faculty of Sciences, Shahid Bahonar University of Kerman, Kerman, Iran , mary_parhamfar@yahoo.com
2- Dept of Biotechnology, Campus of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
3- Dept of Biotechnology, Faculty of Medicine, Arak University of Medical Sciences, Arak, Iran
Abstract:   (158 Views)

Introduction: Hypercholesterolemia is a risk factor for cardiovascular diseases. Several studies have shown that some lactobacillus strains can reduce cholesterol. The purpose of this study was to evaluate the effects of Lactobacillus fermentum isolated from the traditional yogurt on body weight and lipid trends in rats fed with a high-fat diet.
 
Materials & methods: Forty male rats (200±20 gr) were randomly divided into four groups. Rats in the first group received normal diet (N), the second group consumed normal diet with fermented milk containing L. fermentum (N-L), the third group received a high-fat diet to induce hypercholesterolemia (HF), and the fourth group were fed in a high-fat diet with fermented milk containing L. fermentum (HF-L). After 8 weeks, body weights and lipid metabolisms were measured.
 
Findings: In the rats fed with a high-fat diet of fermented milk containing L. fermentum (HF-L), serum total cholesterol, LDL-C, and triglycerides levels were significantly lower than that of the group fed with a high-fat diet without probiotic supplementation (HF), whereas the serum HDL-C level significantly increased (p 0.05). However, mean levels of serum cholesterol, LDL-C, triglycerides, and HDL-C were not markedly different among the N groups (N, N-L). Also, the gain in body weight of the HF group was significantly heavier than that of the HF-L group (p 0.01).
 
Discussion & conclusions: This study suggests that consumption of milk fermented by L. fermentum improves serum lipid trends in rats by lowering serum total cholesterol, triglycerides, LDL-C levels, as well as by increasing HDL-C level. It also plays a role in the prevention of obesity induced by a high-fat diet.

Keywords: lactobacillus fermentum, cardiovascular diseases, high-fat diet, serum cholesterol
Full-Text [PDF 985 kb]   (68 Downloads)    
Type of Study: Research | Subject: biotechnolohgy
Received: 2016/09/2 | Accepted: 2016/11/9 | Published: 2018/05/1
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Parhamfar M, Khaleghi M, Fahimi Rad S, Moazemi Godarzi M. A study on the Effects of Lactobacillus fermantum-fermented Milk Consumption on Lipid Patterns of Rats Fed with a High Fat Diet . sjimu. 2018; 26 (1) :23-33
URL: http://sjimu.medilam.ac.ir/article-1-3782-en.html


Volume 26, Issue 1 (5-2018) Back to browse issues page
مجله علمی پزوهشی دانشگاه علوم پزشکی ایلام scientific journal of ilam university of medical sciences
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