The protective effect of processed cheese against hyperlipidemia in rats

Abstract

-The purpose of this study was to examine the effects of intake of processed cheeses containing different types of fats on plasma lipid profile and lipid peroxidation using hypercholesterolemic rats as an experimental model. This study included three types of processed cheeses: the first two contained vegetable oils and the third contained milk fat only. Five groups of rats (8 animals each) were fed balanced diet (normal), hypercholesterolemic diet (control), and hypercholesterolemic diet containing one of the tested processed cheeses, respectively, for 8 weeks. The body weight and the food intake were recorded and the gain in body weight and food efficiency ratio were also calculated. Blood analysis was carried out at the end of the experiment for total lipids and cholesterol, low density lipoprotein, high density lipoprotein (HDL), triglycerides, and plasma malondialdehyde. Feeding the different processed cheeses with hypercholesterolemic diet showed variable reductions in the plasma lipids, except for HDL, which was increased as compared to control. The highest and significant reduction was observed in the group that received processed cheese containing milk fat only. Also, this group showed significant reduction in lipid peroxidation. These results suggest that consumption of processed cheeses may improve the markers of cardiovascular diseases, particularly processed cheeses containing milk fat only. Further studies on human subjects are needed to verify the present results and to elucidate the possible mechanisms behind the differential effects on serum cholesterol of cheeses containing different types of fats.processed cheese / rat / hyperlipidemia / hypercholesterolemia / lipid profile / conjugated linoleic acid Résumé -Effet protecteur du fromage fondu contre l'hyperlipidémie chez le rat. Le but de cette étude était d'examiner les effets de la consommation de fromages fondus contenant différents types de matière grasse sur le profil lipidique du plasma et la peroxydation des lipides sur le rat hypercholestérolémique comme modèle experimental. L'étude incluait trois types de fromages fondus ; les deux premiers contenaient des huiles végétales et le troisième uniquement de la matière grasse laitière. Cinq groupes de rats (de 8 animaux chacun) ont bénéficié pendant 8 semaines d'un régime alimentaire équilibré (normal), hypercholestérolémique (contrôle) ou hypercholestérolémique contenant un des fromages fondus testés. Le poids et la prise alimentaire ont été relevés et le gain de poids et le ratio d'efficacité alimentaire ont été calculés. À la fin de l'expéri-mentation, une analyse du sang a été réalisée pour les lipides totaux et le cholestérol, LDL et HDL, les triglycérides et le malondialdéhyde du plasma. L'apport des différents fromages fondus à un régime hypercholestérolémique a montré des réductions variables des lipides du plasma, à l'exception des HDL qui augmentaient comparativement au contrôle. La réduction significative la plus élevée était observée dans le groupe qui recevait le fromag...

In vitro anti-atherogenic properties of traditional Greek cheese lipid fractions

“…Dairy products are complex foods that contain fat, calcium, magnesium, potassium, vitamin D, certain amino acids and other lipid micro-constituents which may contribute to the prevention of hypertension, atherosclerosis, type 2 diabetes mellitus (T2DM) and CVDs (Chrysant and Chrysant 2013). Data derived from other studies are in good agreement with our work suggesting that fat derived from cheese could reduce CVD risk markers in rats (Abd El-Salam and Mohamed 2009). Additionally, studies have been found to underline the antihypertensive (Ramchandran et al 2011) and cholesterol-lowering effect (Ataie-Jafari et al 2009;Hjerpsted et al 2011) of dairy products in hypercholesterolaemic subjects.…”

The impact of dietary feta cheese and butter on serum lipid profile and fatty acid composition in rat

“…These finding were consistent with those of previous studies (Biong et al , 2004, Davis et al , 1993, Hjerpsted et al , 2011). It was assumed that the high calcium content in the cheese-based diet could promote the excretion of fat as calcium soaps, therefore reducing fat adsorption and increasing fecal fat excretion (Nakajima et al , 1992, El-Salam and Mohamad, 2009). In addition, it was suggested that the presence of casein and whey protein in cheese are other factors that result in the hypocholesterolemic effect of cheese consumption.…”

Flavour Analysis of Stirred Yoghurt with Cheddar Cheese Adding into Milk

“…EI-Salam and Mohamed (2009) studied the effect of processed cheese on plasma lipid profile and lipid peroxidation and found that it could significantly reduce the lipid peroxidation. There is evidence to suggest that two bioactive tripeptides, valyl-prolyl-proline (VPP) and isoleucyl-prolyl-proline (IPP), found in cheese (Bütikofer et al, 2007).…”