Mehmet FİSUNOĞLU, Burcu AKSOY CANYOLU, Zehra BÜYÜKTUNCER, Gülay SAİN GÜVEN, Serhat ÜNAL, H. Tanju BESLER

Hafif-Orta Düzeyde Hiperkolesterolemili Bireylerde Bitkisel Stanol İçeren Yoğurt Tüketiminin Oksidatif Stres Üzerine Etkisi

Amaç: Bu çalışmanın amacı, kolesterol düşürücü özelliği olduğu bilinen bitkisel stanol esteri alımı sonucu gerçekleşen serum kolesterol düzeylerindeki düşüşün, antioksidan kapasite ve bazı oksidatif stres göstergeleri üzerindeki etkisini incelemektir. Bireyler ve Yöntem: Çalışma, bitkisel stanol esteri içeren yoğurt tüketimine bağlı olarak serum LDL kolesterol düzeyinde önemli düzeyde azalma gerçekleşen 8 hiperkolesterolemi hastası ile plasebo kontrol yoğurdu tüketen ve serum LDL kolesterol düzeyinde değişim gerçekleşmeyen 8 hiperkolesterolemi hastası üzerinde yürütülmüştür. Çalışma süresince çalışmaya katılan kişilerin yaşam tarzlarında veya beslenme düzenlerinde bir değişiklik yapmamaları istenmiştir. Çalışmada bireylerin serum lipit düzeylerine ek olarak, araştırma yoğurtlarının tüketiminin öncesinde ve 4 hafta sonundaki serum total antioksidan kapasite, okside LDL ve 8-prostaglandin F2α düzeyleri karşılaştırılmıştır. Bulgular: Çalışma sonunda bitkisel stanol esteri içeren yoğurt tüketen kişilerin serum total kolesterol, LDL kolesterol düzeylerinde önemli düzeyde azalma gerçekleşmiştir. Öte yandan bu azalmanın, kişilerin antioksidan kapasite ve oksidatif stres düzeylerine aynı miktarda yansımadığı belirlenmiştir. Sonuç: Hafif-orta düzeyde hiperkolesterolemisi olan kişilerin 4 hafta süresince bitkisel stanol tüketmelerinin serum total kolesterol ve LDL kolesterol düzeylerini azalttığı, ancak bu azalmanın serum oksidatif stres göstergeleri üzerine istatistiksel açıdan önemli bir etkisinin olmadığı sonucuna varılmıştır.

The Effects of Plant Stanol Ester Containing Yoghurt on Oxidative Stress in Mild-Moderate Hypercholesterolemic Individuals

Aim: The main aim of the current study was to examine the effects of plant stanol esters, which are well known with their cholesterol lowering effects, on antioxidant capacity and certain oxidative stress markers. Subjects and Method: This study was conducted on 8 hypercholesterolemia patients whose serum LDL cholesterol level was significantly decreased after plant stanol ester containing yoghurt consumption for 4 weeks and another 8 hypercholesterolemia patients whose LDL cholesterol levels stayed stable after consumption of placebo yoghurts. During the study the patients were requested not to change their lifestyles and dietary habits. In addition to serum lipid levels, serum total antioxidant capacity, oxidized LDL and 8 prostoglandin F2α levels of the patients were compared before and 4 weeks after the intervention period. Results: As a result of the study, serum total and LDL cholesterol levels were significantly decreased in patients who consumed plant stanol ester containing yoghurt for 4 weeks. However, the decrease in serum lipid levels did not reflect to antioxidant capacity and oxidative stress biomarkers. Conclusion: It has been determined that consumption of plant stanol ester containing yoghurt in patients with mild to moderate hypercholesterolemia for 4 weeks have lowered serum total and LDL cholesterol levels but this decrease does not have a statistically significant effect on serum antioxidant capacity and oxidative stress biomarkers.

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