Samadrita Sengupta1, Hemanta Koley2, Shanta Dutta2, Jayati Bhowal3. 1. School of Community Science and Technology, Indian Institute of Engineering Science and Technology, Howrah, West Bengal, India. 2. Indian Council of Medical Research-National Institute of Cholera and Enteric Diseases, Kolkata, West Bengal, India. 3. School of Community Science and Technology, Indian Institute of Engineering Science and Technology, Howrah, West Bengal, India. Electronic address: jayatibhowal@gmail.com.
Abstract
OBJECTIVES: The role of probiotic yogurt in the prevention and treatment of hypercholesterolemia has attracted global attention. Mounting evidence has indicated that probiotics and prebiotics improve lipid metabolism by lowering low-density lipoprotein cholesterol concentration in plasma of hypercholesterolemic patients. The present study aimed to develop synbiotic soy yogurt that had a greater cholesterol-lowering effect in hypercholesterolemic mice compared with control soy yogurt. METHODS: Synbiotic soy yogurt was prepared using soy milk and synbiotic capsule containing LactoBacil Plus (SCLBP) probiotic cultures and fructo-oligosaccharide. Synbiotic soy yogurt was analyzed for proximate composition and microbiological and antioxidative properties during storage periods of 28 d. To study hypocholesterolemic effect, hypercholesterolemia was induced in mice with administration of 1.25% cholesterol and 0.5% cholic acid for 4 wk. After that 24 male Balb/c mice were randomly divided into four groups and fed basic, high-cholesterol, high-cholesterol with soy yogurt, or high-cholesterol with synbiotic soy yogurt diet for 5 wk. Blood samples were collected to measure lipids concentration and oxidative and antioxidative status. RESULTS: Proximate composition of SCLBP-formulated soy yogurt exhibits a marked difference from control soy yogurt in terms of total solids, moisture, protein, fat, ash, carbohydrate, and energy content. Results indicated that the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity (75.28%) in synbiotic yogurt containing 2% SCLBP was significantly greater (P ≤ 0.05) compared with control soy yogurt (52.98%). In mice with hypercholesterolemia that were fed synbiotic soy yogurts, the yogurts had a favorable effect in reducing blood cholesterol, triglycerides, and low-density lipoprotein cholesterol and lipid peroxidation in liver. These led to a significant decrease of the atherogenic index compared with soy yogurt (control) only. Treatment with synbiotic soy yogurt cultures ameliorates lipid peroxidation in liver. CONCLUSIONS: These results indicated that the synbiotic soy yogurts have beneficial effects against hypercholesteroemia and can be used as a therapeutic agent in hypercholesteremic patients.
OBJECTIVES: The role of probiotic yogurt in the prevention and treatment of hypercholesterolemia has attracted global attention. Mounting evidence has indicated that probiotics and prebiotics improve lipid metabolism by lowering low-density lipoprotein cholesterol concentration in plasma of hypercholesterolemicpatients. The present study aimed to develop synbiotic soy yogurt that had a greater cholesterol-lowering effect in hypercholesterolemicmice compared with control soy yogurt. METHODS: Synbiotic soy yogurt was prepared using soy milk and synbiotic capsule containing LactoBacil Plus (SCLBP) probiotic cultures and fructo-oligosaccharide. Synbiotic soy yogurt was analyzed for proximate composition and microbiological and antioxidative properties during storage periods of 28 d. To study hypocholesterolemic effect, hypercholesterolemia was induced in mice with administration of 1.25% cholesterol and 0.5% cholic acid for 4 wk. After that 24 male Balb/c mice were randomly divided into four groups and fed basic, high-cholesterol, high-cholesterol with soy yogurt, or high-cholesterol with synbiotic soy yogurt diet for 5 wk. Blood samples were collected to measure lipids concentration and oxidative and antioxidative status. RESULTS: Proximate composition of SCLBP-formulated soy yogurt exhibits a marked difference from control soy yogurt in terms of total solids, moisture, protein, fat, ash, carbohydrate, and energy content. Results indicated that the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity (75.28%) in synbiotic yogurt containing 2% SCLBP was significantly greater (P ≤ 0.05) compared with control soy yogurt (52.98%). In mice with hypercholesterolemia that were fed synbiotic soy yogurts, the yogurts had a favorable effect in reducing blood cholesterol, triglycerides, and low-density lipoprotein cholesterol and lipid peroxidation in liver. These led to a significant decrease of the atherogenic index compared with soy yogurt (control) only. Treatment with synbiotic soy yogurt cultures ameliorates lipid peroxidation in liver. CONCLUSIONS: These results indicated that the synbiotic soy yogurts have beneficial effects against hypercholesteroemia and can be used as a therapeutic agent in hypercholesteremic patients.
Authors: Svetlana A Evdokimova; Vera S Nokhaeva; Boris A Karetkin; Elena V Guseva; Natalia V Khabibulina; Maria A Kornienko; Veronika D Grosheva; Natalia V Menshutina; Irina V Shakir; Victor I Panfilov Journal: Microorganisms Date: 2021-04-26