Hypolipidemic effects of lactic acid bacteria fermented cereal in rats

Lipids in Health and Disease

Research

Olugbenga Obajimi Adebawo¹  Morenike Omitola²  James Oluwafemi Ita²  Muinat Moronke Adeyanju²  Anthony Alaba Bakare²  Esther Bunmi Babatope²  Ibrahim Akorede Adegbola²  Tosin Oluyinka Oladunjoye²  Oluwaseyi Ogunnowo²  Adeboye Olufemi Osibogun²  Oluwanifemi Olokodana²  Stella Uche Eriobu²  Omokaro Ogherebe²  Deborah Tolulope Ogunfowokan²  Catherine Lohi Ebohon²  Immaculata Oyeyemi Banjoko²  Martin Oluseye Kolawole²  Tope Adebusola Adesanmi²  Oluwasetemi Daropale²  Tinuola Gbemi Apelehin²  Kazeem Ayoola Disu²  Rahman Abiodun Olalere²  Temitope Adeola Jentegbe²  Falilat Yetunde Fetuga²  Ahmeed Adekola Shorinola²  Adeyemi Adeola Ogunnowo²  Linda Adugo Okafor²  Oladipo Ademuyiwa³ 

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

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

DOI  :  10.1186/1476-511X-11-170

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

来源: Springer

【 摘 要 】

BackgroundThe 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.MethodsRats 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.ResultsOur 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.ConclusionThe 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】

Unknown   
© Banjoko et al.; licensee BioMed Central Ltd. 2012. This article is published under license to BioMed Central Ltd. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.