Study on the effects of consumption of milk containing Artemia urmiana and Lactobacillus acidophilus on serum lipid profiles in rats that fed whit high-fat food

Authors
ghorbaniranjbari Ali
Mrhamati zadeh MohammadHosein
Ghorbanijahromi nazanin
Ghorbanijahromi Zahra
rezazadeh zamzam
10.29252/jmj.13.3.31
Abstract
Introduction: Despite significant progress in reducing death rates have occurred from cardiovascular disease, these diseases are still considered as the leading cause of death in many countries and hyperlipidemia is one of the crucial factors in the occurrence of these diseases. Therefore, the aim of this study was to study the Artemia urmiana effect on Lactobacillus acidophilus bacteria in probiotic milk and their effects on serum lipid profiles in rats that fed on high fat diet. Materials and Methods: To determine effects of different dose of Artemia urmiana, (0 %, 1%,2%,3%) on growth of probiotic bacteria Lactobacillus acidophilus At a first stage(milk) and at the second stage (yogurt) were produced 0.33 g of lyophilized bacteria Lactobacillus acidophilus separately was added to a one liter sterilized low fat milk. Acidity, pH and microbial growth and survival were examined during incubation. The day after the produce, products were examined by sensory evaluation. 60 male Wistar rats were then divided into 6 groups of 10, and within a week of food and water containing 25% fat milk were used. After 60 days of treatment with different doses of probiotic milk contains Artemia urmiana were. All the groups tested at the end of day 60 to measure cholesterol, triglycerides, LDL-C and HDL-C were taken. Results: The study results indicated that the concentration has a positive effect on the growth of Artemia urmiana probiotic cultures Lactobacillus acidophilus milk probiotic found. Also groups receiving 3 percent of Artemia urmiana powder had the lowest cholesterol and the highest blood tg levels (p ≤ 0/05). Conclusion: Overall we can say that the Artemia urmiana cause the growth of probiotic Lactobacillus acidophilus bacteria in milk. And daily usage of the different doses of Artemia urmiana and lactobacillus acidophilus bacteria in milk improve the serum lipid pattern through reduction of cholesterol, triglycerides, LDL-C and increasing HDL-C levels. Keywords: Artemia urmiana, Lactobacillus acidophilus, Lipid profile, Probiotic
Keywords
Artemia urmiana
Lactobacillus acidophilus
Lipid profile
Probiotic
References: 1. Krist P, Burns JH. Cardiovascular nutrition. 1st ed, USA and ADA 1998: 3-4. 2. Prasad K. Hypercholesterolemia and ant atherosclerotic effect of flax lignin complex isolated from flaxseed. Atherosclerosis 2005; 179:269-75. 3. Li JZ, Chen ML, Wang S, et al. Apparent protective effect of high density lipoprotein against coronary heart disease in the elderly. Chinese Med J-Peking 2004; 117(4):511-5. 4. Fleming T. PDR for herbal medicines from medical economics company. New Jersy, USA 2000: 252-253. 5. Fukuoka M, Yoshihira K, Natori S, et al. Characterization of mutagenic principles and carcinogenicity of dill weed and seeds. J Pharmacobiodyn 1980; 3: 236-244. 6. 6.Richardson D. Probiotics and product innovation. Nutr Food Sci 1996; 96(4): 27-33. 7. Ferdowsifard M, Fazeli M, Samadi N, et al. The stability of fermrnted and Nom-fermented probiotic milk produced by three species of Autochthonous Lactobacillus.Food Technol Nutr 2011; 8 (4): 13-20. 8. Ershidat O, Mazahreh AS. Probiotics bacteria in fermented dairy products. Pakistan J Natr 2009; 8 (7): 1107- 1113. 9. Marhamatizadeh MH, Shahriyarpoor MS , Rezazadeh S. Effect of chamomile essence on the growth of probiotic bacteria, Bifidobacterium bifidum and Lactobacillus acidophilus in milk and yoghurt. Global vet 2012; 8(6): 605-611. 10. Abatzopoulos THJ, Beardmore JA, Clegg JS ,et al. Artemia:Basic and Applied Biology.Kluwer Acad Publishers 2002; 255-285 11. Leger P, Naessens E ,Sorgeloos P. International study on artemia Techniques to manipulate the fatty acid profile in Artemia nauplii and the effect on its nutritional effectiveness for marine crustacean mysidopsis bahia.Artemia research and its applications.Universa press,Wetteren.Belgium 1987: 411-424. 12. Rifan N, Backorik PS, Albers JJ. Lipids, lipoprotein and apo lipoproteins in: Burtis CA, Ashwood ER (eds), Tietz Text of clinical chemistry. 3rd ed. Philadelphia: W.B. Saunders; 1999:843. 13. Norusis MY. SPSS for Windows Base System User’s Guide Release 6.0.1st edn, (SPSS Inc Michigan) 1993; 281-290. 14. Marhamatizadeh MH,Afrasiabi S,Rezazadeh S,et al. Effect of spearmint on the growth of Lactobacillus acidophilus and Bifidobacteriumbifidum in probiotic milk and yogurt. African J of Food Sci 2011; 5(13):747-753. 15. Marhamatizadeh MH, Jafari F,Rezazadeh S, et al. Effects of Dill Extract (Anethumgraveolens L.) on Growth and Survival of Lactobacillus acidophilus and Bifidobacteriumbifidum in Probiotic Milk and Yoghurt. IDOSI Publications, Global Vet 2012; 9 (3): 252-257. 16. Lee YM, Choi JS, Kim MH, et al. Effects of dietary genistein on hepatic lipid metabolism and mitochondrial function in mice fed high-fat diets. Nutr 2006; 22: 956–964. 17. Zhao JR, Yahg H. Progress in the effect of probiotics on cholesterol and its mechanism. Wei. Sheng. Wuxue. Bao 2005; 52(2):315-319. 18. Ashar MN , Prajapati JB. Verification of hypocholesterolemic effect of fermented milk on human subjects with different cholesterol levels. Folia Microbiol (Praha) 2000; 45(3): 263-8. 19. Park, Y.H., Kim, J.G., Shin, Y.W., Kim, S.H. and Whang, K.y. Effect of dietary inclusion of Lactobacillus acidophilus ATCC43121 on cholesterol metabolism in rats. J Microbiol Biotech 2007; 17(4):655-662. 20. Chiu CH, Lu TY, Tseng YY and Pan TM. The effects of lactobacillus-fermented milk on lipid metabolism in hamsters fed on high-cholesterol diet. Microbial. Biotechnol 2006; 71(2).20:238-45.