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In Vitro and In Vivo Studies for Hypolipidemic and Hypocholesterolemic Activities in Prepared Novel Probiotic Functional Food.

Sohini, Jana (2013) In Vitro and In Vivo Studies for Hypolipidemic and Hypocholesterolemic Activities in Prepared Novel Probiotic Functional Food. [Student Project Report] (Submitted)

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Abstract

Due to increasing prevalence of various chronic diseases i.e. obesity, diabetes, cardiovascular diseases and cancer that are associated with poor food habits, there is an increasing demand for development of functional food with new probiotic microbes that can enhance biofunctionality of foods against these health ailments. In the present work an innovative probiotic product with cereals and legumes has been developed using Lactobacillus sp. with low cholesterol and triglyceride content. The product showed to have good antioxidant activity, antimicrobial activity against E. coli, volatile compounds of therapeutic importance and beneficial fatty acid profile. In vivo study with male Wistar rats was done where the animals were fed with the product having different CFU levels of 1x109/ml, 2x109/ml and 4x109/ml of the product. The in vivo study showed the product had significant antiobesity, hypocholesterolemic and hypolipidemic property. Besides, studies done on antioxidant activity, liver function test and glucose level also reveals that the strain Lactobacillus sp. can considerably increase the antioxidant activity and control the normal liver function properly. Hence, the probiotic product can reinforce the antioxidant defense mechanism, proper liver function and reduce cholesterol and triglyceride level in the body. This high value probiotic food, when consumed, may improve human health.

Item Type: Student Project Report
Uncontrolled Keywords: Lactobacillus sp., probiotic product, cereals, legumes, antioxidant defense mechanism
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 04 Fungi
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 May 2014 09:18
Last Modified: 01 May 2014 09:18
URI: http://ir.cftri.com/id/eprint/11536

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