Supplementation of prebiotics to a whey-based beverage reduces the risk of hypercholesterolaemia in rats. (September 2015)

• Record Type: Journal Article
• Authors: Yasmin, Adeela; Butt, Masood Sadiq; van Baak, Marleen; Shahid, Muhammad Zia
• Is Part Of: International dairy journal. Volume 48(2015:Sep.)
• Page Start: 80
• Page End: 84
• Publication Date: 2015-09
• Subjects: Dairying -- Periodicals; Industrie laitière -- Périodiques; Electronic journals; 338.1762142
• DOI: 10.1016/j.idairyj.2015.01.012
• Languages: English
• ISSNs: 0958-6946

Abstract

Abstract: Fructooligosaccharide-supplemented whey drinks may have potential as an interventional strategy for lowering cholesterol and triglyceride levels in dyslipidaemic conditions. A bioefficacy study was conducted in normal, hypercholesterolaemic and hyperglycaemic Sprague Dawley rats, running two consecutive trials for validity of results. Control drink (T0 ), whey drink (T1 ) and whey drink supplemented with 1.5% fructooligosaccharides (T4 ), were given to each group. The functional drink caused a significant reduction in serum total cholesterol, low density lipoprotein (LDL) and triglycerides, and an increase in high density lipoprotein. The greatest decline in total cholesterol was induced by T4 (10.9% and 12.0% in hypercholesterolaemic rats and 7.0% and 7.7% in hyperglycaemic rats, for trials 1 and 2, respectively). The decrease in total cholesterol by T4 was mainly due to a pronounced decrease in LDL cholesterol (14.7% and 16.1% in hypercholesterolaemic rats and 7.4% and 8.1% in hyperglycaemic rats for trials 1 and 2, respectively).