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

Ogunremi, Omotade R. and Sanni, A. I. and Renu, Agrawal (2015) Hypolipidaemic and antioxidant effects of functional cereal-mix produced with probiotic yeast in rats fed high cholesterol diet. Journal of Functional Foods, 17. pp. 742-748. ISSN 1756-4646

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Abstract

The effects of cereal-mix fermented with probiotic Pichia kudriavzevii OG32 on plasma antioxidant markers and serum and hepatic lipids in rats fed with high cholesterol diet were investigated. The groups fed on high cholesterol diet supplemented with probiotic cerealmix had significantly higher levels of plasma antioxidant activity (trolox equivalent) and lower levels of serum total cholesterol, triacylglycerol and low density lipoproteincholesterol (LDL-C), when compared with the group fed high cholesterol diet without supplementation. Atherogenic index decreased from 1.94 ± 0.05 in positive control group to 0.66 ± 0.01 in HCD+10% CBFF fed group. High-cholesterol diet significantly increased the hepatic total cholesterol and triacylglycerol when compared to the negative control group, but the supplementation of the high cholesterol diet with different proportions of the fermented cereal-mix lowered the hepatic total cholesterol and triacylglycerol.

Item Type: Article
Uncontrolled Keywords: Pichia kudriavzevii Fermented cereal-mix Antioxidant activity Cholesterol
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Nov 2016 06:19
Last Modified: 29 Oct 2018 04:07
URI: http://ir.cftri.com/id/eprint/12569

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