Farklı Yoğurt ve Yem Tüketiminin Ratlarda Serum Kolesterol Seviyesine Etkisi

Araştırmada kolesterolce zenginleştirilmiş yemle beslenen ratların kan serumlarındaki toplam kolesterol, HDLkolesterol LDL-kolesterol ve trigliserit düzeyleri üzerine farklı yoğurt örneklerinin etkisi karşılaştırmalı olarak incelenmiştir.Serum toplam kolesterol, HDL-kolesterol, LDL-kolesterol ve trigliserit seviyeleri üzerine yoğurt ve asidofilus yoğurdun etkileri üç hafta boyunca beş farklı diyetle beslenen ratlarda incelenmiştir. L. acidophilus jonsonii La1 ile üretilen pastörize probiyotik yoğurt ve pastörize olmayan probiyotik yoğurtlar karşılaştırıldığında, bu laktik asit bakterisi suşunun kolesterol üzerine birinci haftada azaltıcı bir etkisi olduğu belirlenmiş (sırasıyla 124.00±9.89 mg/dL ve 58.5±9.19 mg/dL), ancak üçüncü hafta sonunda yoğurt tüketimine bağlı olarak bu etki azalmış ve kontrol grubuna (66.5±2.12 mg/dL) yakın sonuçlar elde edilmiştir. En yüksek HDL-kolesterol oranları ikinci ve üçüncü haftalarda (sırasıyla 44.00±4.20 mg/dL ve 43.50±2.12 mg/dL) probiyotik yoğurt tüketen rat örneklerinde belirlenmiştir. Gruplar arasında önemli bir farklılığın olmadığı görülmüştür. En düşük LDL-kolesterol oranları her üç haftada da probiyotik yoğurt tüketen ratlarda (sırasıyla 7.20±4.24 mg/dL, 13.80±2.83 mg/dL, 12.70±1.56 mg/dL) elde edilmiştir. Yoğurt örnekleri ile beslenen ratlarda trigliserit seviyesi üçüncü hafta sonunda kontrol grubundan daha düşük bulunmuştur.

Effect of Different Yogurt and Feed Consumption on Serum Cholesterol Levels in Rats

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.

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