Hypolipidaemic effects of synbiotic yoghurt in rabbits. (10th June 2019)

• Record Type: Journal Article
• Authors: Sarfraz, Farkhandah; Farooq, Umar; Shafi, Afshan; Hayat, Zafar; Akram, Kashif; Rehman, Hafeez‐Ur
• Is Part Of: International journal of dairy technology. Volume 72:Number 4(2019)
• Page Start: 545
• Page End: 550
• Publication Date: 2019-06-10
• Subjects: Hypolipidaemic -- Lactic acid bacteria -- Prebiotics -- Yoghurt; Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12618
• Languages: English
• ISSNs: 1364-727X

Abstract

Abstract : The hypolipidaemic effects of synbiotic yoghurt prepared using Lactobacillus acidophilus, fructooligosaccharide (FOS) and isomaltooligosaccharide (IMOS) were assessed through biological study. Hyperlipidaemia‐induced rabbits were fed on a diet containing different levels of synbiotic yoghurt, and the blood of the animals was analysed for lipid profile on a weekly basis. There were significant reductions in total cholesterol (124.00 ± 7.10 mg/dL), triglycerides (155.00 ± 8.88 mg/dL), low‐density lipoprotein levels (13.27 ± 0.76 mg/dL) and very low‐density lipoprotein levels (57.04 ± 3.27 mg/dL), whereas high‐density lipoprotein levels (53.70 ± 0.35 mg/dL) were increased. On the basis of these results, it was concluded that the synbiotic yoghurt possessed a significant hypolipidaemic potential.