Effects of the kefir and banana pulp and skin flours on hypercholesterolemic rats

Abstract

PURPOSE:To investigate the effect of kefir and banana pulp and skin flours on the serum levels of total cholesterol, HDL-c, LDL-c and triacylglycerols in rats fed cholesterol-rich diet. METHODS: Thirty Male Wistar rats were used. In the first 21 days, the animals were fed purified hypercholesterolemic diets, except the standard group. In the next 21 days, the animals were given modified diets: Group GC: standard diet AIN-93G; Group HIP: hypercholesterolemic diet; Group F: hypercholesterolemic diet added of 1% of banana skin flour and 7% of banana pulp flour; Group Q: hypercholesterolemic diet plus kefir suspension by oral infusion (1.5 ml/animal); Group FQ: hypercholesterolemic diet added of 1% banana skin flour and 7% of banana pulp flour plus kefir suspension (1.5 ml/animal). RESULTS:In spite of the high fiber content, the addition of banana pulp (7%) and skin (1%) flour did not alter the plasma levels of total cholesterol, HDL-c and LDL-c. However, they reduced the TG levels in 22%. Already fermented kefir reduced significantly the levels of VLDL, LDL-c and triacylglycerols, in addition to having increased HDL-c. However, it was not possible to verify the symbiotic effect between both. CONCLUSION:The results reinforce the beneficial effects of kefir in reducing the risks of cardiovascular diseases.

Analysis of kefir information propagated in digital media

“…This shows that kefir can be used as a probiotic potential. In the study developed by Angelis-Pereira et al [38], supplementing animals with bananas did not affect HDL and LDL cholesterol levels, but reduced triglyceride levels by 22%. However, kefir showed a reduction in levels of total cholesterol and low-density lipoproteins and triglycerides, increasing HDL levels.…”

“…During 21 days, these animals received hypercholesterolemic diets, except the control group. The animals received the following diets: GC group received a standard diet; HIP group received a hypercholesterolemic diet;, F group F received a hypercholesterolemic diet plus 1% banana peel flour and 7% banana pulp flour; Q group received a hypercholesterolemic diet plus kefir by oral infusion, and the group FQ received a hypercholesterolemic diet plus 1% banana peel flour and 7% banana pulp flour, plus kefir 1.5 mL/animal [38]. Topic 6 was present in 34% of the digital media surveyed, and the studies above show that kefir has a beneficial effect in reducing cholesterol levels.…”

Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food group

“…Other recent in vitro and in vivo experimental studies, mainly in mice and rats, have also reported that kombucha may exert health prophylactic and recovery effects, through immune stimulation, detoxification, antimicrobial activity, as well as antioxidation ( 69 , 103 , 129 , 130 ) . One study has shown that kombucha was more efficient to revert the CCl 4 -induced hepatotoxicity in rats when compared both with black tea and with enzyme-processed tea with tea fungus; this was attributed to the antioxidants produced during the fermentation process ( 131 ) .…”

“…Besides the effects related to the normalisation of the intestinal microbiota, natural fermented milks have been examined for their potential to protect against cardiovascular risk factors ( 37 , 70 ) . In an animal study in hypercholesterolaemic rats, the oral administration of kefir resulted in reductions of VLDL-cholesterol, LDL-cholesterol and TAG levels and increased HDL-cholesterol levels ( 103 ) . Similar results emerged from another study with cholesterol-fed hamsters, in which kefir was associated with lowered levels of TAG, total cholesterol, cholesterol accumulation in the liver and non-HDL fraction ( 104 ) .…”

“…Furthermore, the antioxidant capacity of polyphenols, mainly flavonols and catechins found in kombucha , may prevent the development and inhibit the progression of many chronic human diseases, including cancer, CVD, diabetes and neurodegenerative diseases. The availability of B-complex vitamins and especially folic acid in kombucha may also contribute to the normal central nervous system function at all ages and help towards the prevention of disorders related to the central nervous system ( 69 , 103 , 129 , 130 ) . As the majority of the data on kombucha ’s effects arise from in vitro and in vivo (animal) studies, human clinical studies are needed in order to clarify its health benefits and the mechanisms of action.…”