Hypocholesterolaemic effect of probiotic yogurt enriched with barley β-glucan in rats fed on a high-cholesterol diet

Abstract

BACKGROUND: Barley, which is rich in ␤-glucans, is known to exhibit hypocholesterolemic effect. OBJECTIVE: The study aimed to investigate the hypocholesterolemic effect of yogurt containing barley ␤-glucan (BBG) and probiotic bacteria in rats fed on a cholesterol-enriched diet. METHODS: The methodology was based on adding of 0.75% BBG to skim milk (SM) powder. Four treatments of yogurt were formulated, wherein the first treatment was produced from SM without the addition of BBG and fermented by yogurts starter (YS). The second treatment was produced from SM with the addition of 0.75% BBG, and fermented by YS. The third treatment was produced from SM without the addition of 0.75% BBG, and fermented by Bifidobacterium lactis plus Lactobacillus acidophilus. The fourth treatment was produced from SM with addition of 0.75% BBG, and fermented by Bifidobacterium lactis plus Lactobacillus acidophilus. All formulations were evaluated for their effect on plasma lipids, liver lipids, lipid peroxidation, and the fecal excretion of bile acids in rats. RESULTS: The results indicated that yogurt containing probiotic bacteria and BBG was more effective in lowering of plasma and liver cholesterol levels than other treatments. The fecal excretions of bile acids and lipid peroxidation were markedly promoted in yogurt formulated with BBG and probiotic bacteria compared with the positive control group. The results showed an inverse relationship between the fecal excretions of bile acids and the levels of total cholesterol in the plasma from rats fed on a high-cholesterol diet.

Natural ingredients and probiotics for lowering cholesterol and saturated fat in dairy products

“…boulardii) (Ansari et al, 2021). Researchers have suggested that the final product must contain at least 10 7 -10 9 CFU/g of viable probiotic bacteria in order to meet the minimum therapeutic requirements and consume more than 100 g/day to have supportive impact on health (Ahmed et al, 2017;Albano et al, 2018;Sohag et al, 2019).…”

“…However, more studies are required to understand how different species of probiotics interact with each other for the overall beneficial effect on dairy products. Some researchers have investigated the effect of yogurt with probiotics, prebiotics, or their combination (synbiotics) on the lowering of cholesterol (Ahmed et al, 2017;Mofid et al, 2020;Sarfraz et al, 2019). The results…”

“…Moreover, the synbiotic yogurt group resulted in the total cholesterol levels of 40.33 mg/dL against 45.33 mg/dL with the probiotic yogurt group. Ahmed et al (2017) discovered that yogurt fermented with probiotic (3% v/v; 10 7 CFU/mL of B. lactis plus L. acidophilus), prebiotic (0.75% w/v barley β-glucan), and probiotic mixed with prebiotic, efficiently reduced the serum total cholesterol levels (9.5-17%) in mice.…”

Biological Attributes of Unfermented and Fermented Oat Milk Compared to Cow Milk in Alloxan-Induced Diabetic Rats

“…β-glucans decreased serum total cholesterol (18.9%) and LDL-cholesterol (24.3%) in Sprague-Dawley rats. Addition of β-glucan resulted in increased bile acid secretion , Lambo et al, 2005, Baroutkoub et al, 2010, Bruckert, 2006Yang et al, 2003, Ibrugger et al, 2013, Ahmed et al, 2017,and Grundy et al, (2018).…”

Successful value-chain approach for oat industry; development and quality evaluation of oat (Avena sativa) incorporated yogurt

“…Although yogurt itself shows a high nutritional profile and health effects, value addition for yogurt has been researched to further improve its nutrition value. A study has proved that yogurt enriched with βglucan can be used as an effective dietary therapy for hypercholesterolemia (Ahmed et al, 2017). Incorporation of fibers in yogurt has become a novel technique to enhance the fiber consumption among people (Dabija et al, 2018).…”