HYPOCHOLESTEROLEMIC EFFECT OF PROBIOTICS ON AT RISK CORONARY HEART DISEASED MALES
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Date
2011
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Punjab Agricultural University, Ludhiana
Abstract
Activation and Growth kinetics of the probiotic microorganisms were done using standardized microbiological techniques in their respective broths i.e. deMann Rogosa Sharpe Agar (MRS) for L.acidophilus and Nutrient Agar for S.thermophilus. It was found that L.acidophilus had long lag phase of 12 hrs whereas S.thermpohilus started growing within 6 hrs of inoculation. Two types of Probiotic Yogurts were prepared with low fat milk one containing L.acidophilus and other containing L.acidophilus along with S.thermophilus. Different inoculum rates (0.5% v/v, 1.0% v/v and 1.5% v/v) were used. Physiochemical properties of yogurt [Brix, pH; acidity (%lactic acid); Brix acid rates; total plate count]was done over the period of three days under the constant temperature of 25±2°C. Palatable acidity was maintained even after 72 hr of storage period. The fermented product were standardized and evaluated organoleptically. Among the products yogurt containing single stain of L.cidophilus at 1.5% v/v inoculum rate was most accepted with the overall acceptability of 8.37±0.12. In case of yogurt containing both the strains of L.acidophilus and S.thermophilus yogurt with 1.0% v/v had highest score of 8.30±0.11. For supplementation of the standardized probiotic yogurts ninety at risk Coronary heart diseased males aged 40 -50 years, free from serious complications were selected from Punjab Agricultural University hospital, Ludhiana and divided equally into three groups viz. E1, E2 and C. Subjects of group E1 were provided 150 ml of probiotic yoghurt containing only Lactobacillus acidophilus (MTCC-447) in the inoculum rate of 1.5% v/v and E2 with 150 ml probiotic yoghurt Containing Lactobacillus acidophilus (MTCC-447) and Streptococcus thermophilus (MTCC-1938) in the inoculum rate of 1.0% v/v for a period of 2 months respectively, while group C was not given any supplementation. Dietary habits, dietary intake, anthropometric measurements, blood pressure and blood lipid profile of all the subjects were recorded before and after supplementation period. The effects of probiotic yogurts were studied on the above the mentioned parameters. After the supplementation period, significant (p≤0.01) decrease in energy intake and significant increase in protein intake was reported in E1 (p≤0.05) and E2 (p≤0.01) groups. Total fat intake reduced significantly (p≤0.05) in E1 and E2 groups. A significant (p≤0.01) decrease in weight and BMI in the experimental groups were reported. A significant (p≤0.01) reduction in systolic and diastolic BP, TC and TG was reported in the E1 and E2 groups. A significant (p≤0.05) increase in HDL-C was reported in both the experimental groups. Further, a significant (p≤0.01) decrease in LDL-C and VLDL-C levels were reported in E1 and E2 groups. It is concluded that better results in anthropometry, blood pressure and blood lipid profile were obtained in group E2 group, followed by E1 group. The ability of the probiotics to assimilation (removal) of cholesterol and deconjugation of bile acids in the small intestine may be important in lowering the blood cholesterol concentration, consequently in reducing the risks of Coronary Heart Disease (CHD). It is thus suggested that probiotic yogurt supplementation containing more than one probiotic strain can be a panacea in counteracting the problems of heart patients.
Anthropometry, blood lipid profile, blood pressure, coronary heart disease, innoculum, Lactobacillus acidophilus, probiotic yogurt supplementation, Streptococcus thermophilus.
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