Antioxidative and hypocholesterolemic effect of Lactobacillus casei ssp casei (biodefensive properties of lactobacilli).

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dc.contributor.authorKapila, Sumanen_US
dc.contributor.author,en_US
dc.contributor.authorSinha, P Ren_US
dc.date.accessioned2006-09-31en_US
dc.date.accessioned2009-05-29T03:57:52Z
dc.date.available2006-09-31en_US
dc.date.available2009-05-29T03:57:52Z
dc.date.issued2006-09-31en_US
dc.description.abstractBACKGROUND: A positive correlation between an individual's cholesterol level and development of CHD has been suggested. Low levels of high-density lipoprotein cholesterol (HDL-C) and high levels of low-density lipoprotein cholesterol (LDL-C) are important risk factors and oxidation of LDL has been implicated as an initiator of atherosclerosis. AIM: Attempts are being made worldwide for the search of effective antioxidants that can prevent oxidation of LDL. Role of fermented milk and culture containing dairy products as effective antioxidants and their potential hypocholesterolemic effect is the focus of research. Keeping this in view, the various lactobacilli cultures were screened for their in vitro antioxidative activity. Lactobacillus casei ssp casei showing maximum antioxidative activity was selected for carrying out in vivo studies. SETTINGS AND DESIGN: Six groups of Wistar albino rats were fed on diets containing 20% fresh or oxidized soybean oil supplemented with 5% lyophilized culture or fermented milk prepared using L. casei ssp casei for a period of 90 days. The plasma was separated in different lipoprotein fractions and analyzed for cholesterol content and thiobarbituric acid reactive substances (TBARS). RESULTS: The cholesterol levels were less in plasma of groups fed on fermented milk by 2-11% and by 15-25% in groups fed on lyophilized culture as compared to group fed on skim milk. The levels of TBARS were lower in the LDL fraction of plasma in rats fed on fermented milk or culture than the control group fed on skim milk. CONCLUSIONS: The results depict the cholesterol-lowering and antioxidative potential of Lactobacillus casei ssp casei for their application as dietary adjunct.en_US
dc.description.affiliationAnimal Biochemistry Division, National Dairy Research Institute, Karnal, India. suman_ndri@yahoo.comen_US
dc.identifier.citationKapila S, , Sinha PR. Antioxidative and hypocholesterolemic effect of Lactobacillus casei ssp casei (biodefensive properties of lactobacilli). Indian Journal of Medical Sciences. 2006 Sep; 60(9): 361-70en_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/65903
dc.language.isoengen_US
dc.source.urihttps://www.indianjmedsci.orgen_US
dc.subject.meshAnimalsen_US
dc.subject.meshAntioxidants --pharmacologyen_US
dc.subject.meshAtherosclerosis --prevention & controlen_US
dc.subject.meshCholesterol, HDL --blooden_US
dc.subject.meshCholesterol, LDL --blooden_US
dc.subject.meshHyperlipidemias --prevention & controlen_US
dc.subject.meshLactobacillus casei --chemistryen_US
dc.subject.meshRatsen_US
dc.subject.meshRats, Wistaren_US
dc.subject.meshVitamin Een_US
dc.titleAntioxidative and hypocholesterolemic effect of Lactobacillus casei ssp casei (biodefensive properties of lactobacilli).en_US
dc.typeJournal Articleen_US
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