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Preparation of Novel Probiotic Food and Studies of Different Parameters for Hypocholesterolemic Activity.

Raviranjan, Kumar (2013) Preparation of Novel Probiotic Food and Studies of Different Parameters for Hypocholesterolemic Activity. [Student Project Report] (Submitted)

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Abstract

In recent years, there is an increasing demand for the development of functional foods with probiotic microbes that enhance biofunctionality of food against the several health ailments such as obesity, diabetes, cardiovascular disease and cancer that are associated with poor food habits. The objective of the work is to prepare a fruit and millet based novel probiotic food with Bacillus sp. and to study different parameters for hypocholesterolemic activity. The methodologies adopted for study includes the analysis of functional properties of the Bacillus sp. which includes adherence property to the rat intestine and hydrocarbons, antimicrobial activity against pathogen, antibiotic susceptibility test, antioxidant activity. Further study includes preparation of probiotic Bacillus sp. Millet fudge with a blend of Millets ,apple or mango fruit pulp along with honey and functional properties were studied by assessing the presence of therapeutically beneficial compounds by GCMS, presence of fatty acids by GC, antioxidant activity, pH determination and sensory evaluation on hedanoic scale of the product.Besides this the cholesterol and triglyceride content in the product were also estimated by Folch’s method.Further studies include in vivo experiments on male wistar rats for hypocholesterolemic activity. The Bacillus sp. culture showed its adherence to intestine as observed by in vitro experiments using solvents like toluene, hexadecane and benzene. The culture has antimicrobial activity against pathogen Pseudomonas sp. Two products were prepared one with apple fruit pulp and another with mango fruit pulp along with Millets. Volatile (therapeutics) compounds like butanal (0.53%),hexadecanoic acid (2.4%) and isopropyl palmitate (35.77%) were produced in probiotic product. Sensoraly mango probiotic Bacillus sp. millet fudge was found acceptable. The cholesterol and triglyceride content in the mango probiotic Bacillus sp. Millet Fudge was found less in comparison to millet Fudge as such. Studies on male wistar rats showed significant decrease in the weight of the animals on feeding mango probiotic Bacillus sp. Millet Fudge. A significant decrease in total cholesterol (37%) and triglyceride (39%) level was found in serum where as 35.52% and 37.38%reduction in cholesterol and triglyceride was found in liver respectively. The total antioxidant activity (53.02%) and glutathione reductase activity (56.75%) increased in probiotic fed group. The present work has confirmed that the given Bacillus sp. culture has all the probiotic properties and when incorporated into food and fed to rats has shown to reduce cholesterol and triglyceride levels.

Item Type: Student Project Report
Uncontrolled Keywords: Probiotic ,Bacillus sp.,Wistar rats
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
600 Technology > 08 Food technology > 09 Food Microbiology
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Apr 2014 11:13
Last Modified: 29 Apr 2014 11:13
URI: http://ir.cftri.com/id/eprint/11519

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