Effect of feeding probiotic fermented indigenous food mixture on serum cholesterol levels in mice

摘要

The study was undertaken to study the hypocholesterolemic effect of an indigenously developed and probiotic fermented cereal-pulse food mixture. Mice were used as experimental animals. An indigenous food mixture containing barley flour, sprouted green gram paste, milk coprecipitate and tomato pulp (in the ratio 2: 1: 1: 1 w/w) was developed. The control group was provided unfermented food mixture with 1% added cholesterol while the experimental group received sequentially fermented (S. boulardii + L. casei) food mixture with 1% added cholesterol. The feeding trial was carried out for 42 days. Serum cholesterol, LDL cholesterol, HDL cholesterol and triglycerides were analysed using kits (Boehringer Mannheim Gm bH, Mannheim, Germany). Feeding of the fermented food mixture significantly decreased the mean values for serum cholesterol and LDL cholesterol concentrations in mice. HDL cholesterol and triglycerides were less affected. The liver weight as well as liver cholesterol concentration was lower in experimental group as compared to the control group though the differences were not significant. Such a food mixture will have commercial viability as it is wholesome, nutritious and has therapeutic applications too.