Hypocholesterolaemic Effects of Probiotics

Ramasamy, Kalavathy; Shafawi, Zuhailah Mohd; Mani, Vasudevan; Wan, Ho Yin; Majeed, Abu Bakar Abdul

doi:10.5772/50785

Cited by 9 publications

(5 citation statements)

References 95 publications

(132 reference statements)

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“…Current strategies to achieve reduced blood cholesterol include dietary management that advocates adherence to low saturated fat diets and the use of pharmacological agents such as statins and bile acid sequestrants, but they appear to be less effective, due to poor compliance attributed to low palatability and acceptability of these diets to consumers and the severe side effects associated with the use of the drugs (Kumar et al, 2012;Luo et al, 2009;Ramasamy, Shafawi, Mani, Wan, & Majeed, 2012).…”

Section: Introductionmentioning

confidence: 99%

Hypolipidaemic and antioxidant effects of functional cereal-mix produced with probiotic yeast in rats fed high cholesterol diet

Ogunremi

Sanni

Agrawal

2015

Journal of Functional Foods

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Section: Introductionmentioning

confidence: 99%

Hypolipidaemic and antioxidant effects of functional cereal-mix produced with probiotic yeast in rats fed high cholesterol diet

Ogunremi

Sanni

Agrawal

2015

Journal of Functional Foods

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“…Ramasamy et al. (2012) conducted research on hypocholesterolemic capability probiotics and found similar results with dairy products. Ooi and Liong (2010) extensively studied the effect of probiotics on HDL and experiments were not successful to conclude the research.…”

Section: Resultsmentioning

confidence: 79%

Effect of probiotic incorporation on physicochemical attributes of yogurt during storage and influence on cholesterol assimilation

Younas,

Murtaza,

Manzoor

et al. 2024

Journal of Food Science

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This study aimed to evaluate the incorporation effect of probiotic culture (Lactobacillus acidophilus) in buffalo milk yogurt on stability and microbial survival rate during storage. In addition, the influence of probiotic culture on blood lipid profiles was investigated for a period of 6 weeks. Yogurt was prepared with buffalo milk with different probiotic concentrations (0, 100, and 50%) and administered to subjects at 300 g/day. All treatments showed a significant difference (p < 0.05) in acidity and pH during storage for 21 days at refrigeration temperature, while treatment with 100% probiotic culture (G2) was most prominent. Physicochemical analysis demonstrated a maximum pH decline of 0.60 in G2, followed by 0.56 in the mix cultured (G3). However, increasing trend was observed in acidity, with highest increment of 0.89% followed by 0.54% in G2 and G3, respectively. Storage study of total viable count demonstrated the reduction in the enumeration of microbial population owing to the production of organic acids, while L. acidophilus had a high survival rate of 5.25 log 10 CFU/g. Probiotic culture produced significant results in the lipid profile of subjects. Treatments containing probiotic bacteria G2 and G3 showed the lowest total cholesterol (183.57 and 182.85 mg/dL) and low density lipoproteins (LDL) (105.80 106.40 mg/dL), respectively. In terms of high density lipoproteins (HDL), G2 showed a highest increment of 49.82 mg/dL. Results of our study revealed that consumption of probiotic yogurt is beneficial for human health by improvement of blood lipid profiles and reduces cardiovascular patient's percentage around the globe.Practical ApplicationExperimental investigation of the effect of probiotic culture addition on the stability of buffalo milk yogurt. Assessment of the potential of Lactobacillus acidophilus on blood lipid profiles.

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“…Hence, we could suggest that the hypocholesterolaemic effect demonstrated by the probiotic LAB13 was better than the cocktail probiotic LACTO‐5 ™ in this study. This hypocholesterolaemic effect could be attributed by several mechanisms such as ability to deconjugate bile salts and assimilation of cholesterol into the probiotic cell membrane (An et al ., ; Ramasamy et al ., ).…”

Section: Discussionmentioning

confidence: 97%

“…Probiotics have been used for the enhancement of intestinal health, antidiarrhoeal effects, enhancement of the immune system and hypocholesterolaemic effects (Takeda et al ., ; Ivory et al ., ; Yasuda et al ., ; Aronsson et al ., ; Kumar et al ., ; Ramasamy et al ., ; Vyas & Ranganathan, ). To date, Lactobacillus and Bifidobacterium are the two genera that have been extensively used as probiotics (Ramasamy et al ., ). Some of the probiotics from these two genera have shown anti‐obesity effects on human and diet‐induced obese animal model.…”

Section: Introductionmentioning

confidence: 99%

Comparison of the anti‐obesity and hypocholesterolaemic effects of single Lactobacillus casei strain Shirota and probiotic cocktail

Aazmi

Teh

Ramasamy

et al. 2015

Int J of Food Sci Tech

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This study compared the efficacy of Lactobacillus casei strain Shirota (LAB13) and a probiotic cocktail for their anti-obesity and other lipid profile modulating effects. Diet-induced obese rats were supplemented with two different probiotics which are LAB13 (1 9 10 9 CFU day À1 per rat) and cocktail of five bacterial strains (1 9 10 9 CFU day À1 per rat) for 12 weeks. Comparative data on weight gain, energy intake, liver weight, subcutaneous fat, total fat weights, total cholesterol and leptin levels in both treatment groups showed significant reduction in probiotic-treated groups compared to the obese control group. Both probiotics have the anti-obesity and hypocholesterolaemic effects and are able to reduce body weight and fats via reduction in energy intake. Only LAB13 was able to reduce the level of triglyceride significantly. Therefore, the LAB13 is equally effective compared to the probiotic cocktail in weight reduction. LAB13 is more effective in improving lipid profile which is a common medical complication of obesity.

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Hypocholesterolaemic Effects of Probiotics

Cited by 9 publications

References 95 publications

Hypolipidaemic and antioxidant effects of functional cereal-mix produced with probiotic yeast in rats fed high cholesterol diet

Hypolipidaemic and antioxidant effects of functional cereal-mix produced with probiotic yeast in rats fed high cholesterol diet

Effect of probiotic incorporation on physicochemical attributes of yogurt during storage and influence on cholesterol assimilation

Comparison of the anti‐obesity and hypocholesterolaemic effects of single Lactobacillus casei strain Shirota and probiotic cocktail

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