Hypolipidemic effects of lactic acid bacteria fermented cereal in rats

Lipids in Health and Disease

Anthony Alaba Bakare³  Stella Uche Eriobu³  Omokaro Ogherebe³  Kazeem Ayoola Disu³  James Oluwafemi Ita³  Catherine Lohi Ebohon³  Linda Adugo Okafor³  Morenike Omitola³  Falilat Yetunde Fetuga³  Oluwanifemi Olokodana³  Oluwaseyi Ogunnowo³  Tinuola Gbemi Apelehin³  Temitope Adeola Jentegbe³  Deborah Tolulope Ogunfowokan³  Adeboye Olufemi Osibogun³  Esther Bunmi Babatope³  Oluwasetemi Daropale³  Ahmeed Adekola Shorinola³  Adeyemi Adeola Ogunnowo³  Tosin Oluyinka Oladunjoye³  Tope Adebusola Adesanmi³  Ibrahim Akorede Adegbola³  Martin Oluseye Kolawole³  Rahman Abiodun Olalere³  Olugbenga Obajimi Adebawo¹  Oladipo Ademuyiwa²  Muinat Moronke Adeyanju³  Immaculata Oyeyemi Banjoko³ 

[1] Department of Biochemistry, Ben Carson School of Medicine, Babcock University, Ilishan-Remo, Nigeria;Department of Biochemistry, University of Agriculture, Abeokuta, Nigeria;Department of Biochemistry, Olabisi Onabanjo University, Ikenne-Remo, Nigeria

关键词: Fermentation;    Cereals;    Probiotics;    Lactic acid bacteria;    Dyslipidemia;   

Others  :  1160118
DOI  :  10.1186/1476-511X-11-170

 received in 2012-04-16, accepted in 2012-11-28,  发布年份 2012

【 摘 要 】

Background

The objectives of the present study were to investigate the efficacy of the mixed culture of Lactobacillus acidophilus (DSM 20242), Bifidobacterium bifidum (DSM 20082) and Lactobacillus helveticus (CK60) in the fermentation of maize and the evaluation of the effect of the fermented meal on the lipid profile of rats.

Methods

Rats were randomly assigned to 3 groups and each group placed on a Diet A (high fat diet into which a maize meal fermented with a mixed culture of Lb acidophilus (DSM 20242), B bifidum (DSM 20082) and Lb helveticus (CK 60) was incorporated), B (unfermented high fat diet) or C (commercial rat chow) respectively after the first group of 7 rats randomly selected were sacrificed to obtain the baseline data. Thereafter 7 rats each from the experimental and control groups were sacrificed weekly for 4 weeks and the plasma, erythrocytes, lipoproteins and organs of the rats were assessed for cholesterol, triglyceride and phospholipids.

Results

Our results revealed that the mixed culture of Lb acidophilus (DSM 20242), B bifidum (DSM 20082) and Lb helveticus (CK 60) were able to grow and ferment maize meal into ‘ogi’ of acceptable flavour. In addition to plasma and hepatic hypercholesterolemia and hypertriglyceridemia, phospholipidosis in plasma, as well as cholesterogenesis, triglyceride constipation and phospholipidosis in extra-hepatic tissues characterized the consumption of unfermented hyperlipidemic diets. However, feeding the animals with the fermented maize diet reversed the dyslipidemia.

Conclusion

The findings of this study indicate that consumption of mixed culture lactic acid bacteria (Lb acidophilus (DSM 20242), Bifidobacterium bifidum (DSM 20082) and Lb helveticus (CK 60) fermented food results in the inhibition of fat absorption. It also inhibits the activity of HMG CoA reductase. This inhibition may be by feedback inhibition or repression of the transcription of the gene encoding the enzyme via activation of the sterol regulatory element binding protein (SREBP) transcription factor. It is also possible that consumption of fermented food enhances conversion of cholesterol to bile acids by activating cholesterol-7α-hydroxylase.

【 授权许可】

   
2012 Banjoko et al.; licensee BioMed Central Ltd.

【 图 表 】

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