Hypocholesterolemic Effect of Yogurt Fermented with Lactobacillus plantarum on Mice

Objective:This study aimed at preparation of the fermented milk using Lactobacillus plantarum isolated from pickled vegetables and its blood lipid reducing activity was investigated. Methods:The milk was fermented by mixing Lactobacillus plantarum with commercially yogurt culture. The inoculum size of commercial yogurt culture and Lactobacillus plantarum was 0.05%(v/v)and 2%(v/v),respectively. The fermentation was performed at 37 ℃ for 14 h. Hyperlipidemia mice model was employed to evaluate the blood lipid-reducing activity of the fermented milk. Thirty mice were randomly divided into three groups:normal group,control group and yogurt group according to serum TC,TG concentrations. Normal group was fed with basic feeding and the other two groups were fed with high fat feeding. Yogurt group was given fermented milk,while the normal and control groups were given physiological saline. Mice of normal group and control groups were taken blood after feeding for 14 d,and TC and TG concentrations in serum were examined. At day 28,serum TC,TG,HDLC and LDLC concentrations were determined. Results:The fermented milk possesses good sensory properties. The total cholesterol and triglyceride levels in the serum of mice significantly increased when compared with those of the control mice(p<0.05)after feeding for 14 d,indicating that hyperlipidemia mice model was successfully induced. The total cholesterol and triglyceride levels in the serum and liver of yogurt group mice significantly decreased when compared with those of the control mice(p<0.05).No lactic acid bacteria was observed in the liver. No hepatoenteral translocation was found for the fermented milk. Conclusion:The milk fermented with Lactobacillus plantarum decreased the blood lipid level in hyperlipidemia mice,in which the total cholesterol and triglyceride levels in the serum and liver of mice significantly decreased(p<0.05).