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Effect of feeding acidophilus milk on serum cholesterol in human subject of 40-50 years
U ovom radu istražen je utjecaj dodatka koncentrata proteina sirutke (KPS) u mlijeko (u omjeru 20:80) na rast bakterijskih kultura (jogurtne kulture: Streptococcus salivarius subsp. thermophilus i Lactobacillus delbrueckii subsp. bulgaricus, te kulture za proizvodnju acidofila: Lactobacillus acidophilus) tijekom fermentacije, te na svojstva proizvoda tijekom čuvanja. Dodatkom KPS u mlijeko povećan je udio proteina na prosječno 4,63%, a suhe tvari na prosječno 13,02%. Fermentacija mlijeka do pH-vrijednosti oko 4,6 je dodatkom KPS produžena pri proizvodnji jogurta za prosječno 30 minuta, a pri proizvodnji acidofila za prosječno 44 minute. Istovremeno porast bakterija u proizvodima s KPS bio je veći (jogurta za prosječno 5,84%, a acidofila za prosječno 16,50%). Nisu uočene značajne razlike pri ocjeni senzorskih svojstava između uzoraka fermentiranih napitaka, iako je izmjerena viskoznost fermentiranih napitaka s KPS bila nešto manja, a pH-vrijednost nešto viša.
This research examines the influence of whey protein concentrate addition (WPC) on growth and activity of probiotic species Lactobacilus acidophilus La-5 and Bifidobacterium animalis subsp. lactis BB-12 in sweet reconstituted whey and their survival during 28 days of fermented whey cold storage (4 °C). The fermentation of whey at 37º C with and without 1.5 and 3% of WPC addition has been observed. Fermentation of whey with Lactobacillus acidophilus La-5 to which 3% WPC was added, was about an hour shorter (∼ 14 hours ) compared to the fermentation of whey without WPC addition (∼ 15 hours ). The viable cells count of Lactobacilus acidophilus La-5 was better in whey with 3% of WPC addition (Δlog CFU/mL = 2.1 ) compared to whey without WPC addition (Δlog CFU/mL = 1.7 ). Addition of whey protein concentrate did not influence significantly on growth of Bifidobacterium animalis subsp. lactis BB-12 in whey, and also it did not influence the survival of both probiotic species during 28 days of cool storage (at 4 °C). Whey enriched with WPC had slightly higher titratable acidity during fermentation and storage compared to whey without WPC addition.
The possible hypocholesterolemic effect of acidophilus milk was evaluated on 27 human subjects having different levels of serum cholesterol, i.e. < 2.0 (group C1), 2.0-2.2 (C2), 2.2-2.5 (C3) and > 2.5 g/L (C4). The acidophilus milk was prepared by fermentation of low-fat milk with Lactobacillus acidophilus and was fed to each volunteer at the rate of 200 mL/d for 20 d. Blood samples from the volunteers were collected and analyzed for lipid profile twice prior to, during and after feeding, keeping a gap of 10 d between two collections. A significant decrease (p < 0.05) in average total cholesterol was found in the C2 and C3 groups, amounting to 21 and 12%, respectively. The average LDL cholesterol decreased in C2, C3 and C4 groups by 0.54, 0.26 and 0.46 g/L, respectively. In the C2 group, the LDL/HDL and total/HDL ratio was also reduced by 1.4 and 1.3, respectively. However, in the C1 group, the average total and LDL cholesterol level did not show any significant change but serum triacylglycerols and VLDL cholesterol showed a significant (p < 0.05) increase of 0.53 and 0.11 g/L, respectively. Regression analysis of the data revealed a square trend in most of the parameters over time period. Overall, the feeding had the best effect in the subjects with lipidemic status of borderline cholesterol level (2.0-2.2 g/L) group.
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