Protective Effect of Fermented Camel Milk Containing Bifidobacterium longum BB536 on Blood Lipid Profile in Hypercholesterolemic Rats

The present study aimed to investigate synergistic health effects of camel milk and Bif. longum BB536 in rats with diet-induced obesity, impaired lipid profile, and hypercholesterolemia. Wistar rats received a high-fat (HF) diet plus 2 ml/day of either cow’s milk fermented with yogurt culture (CT),...

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Autores principales:	Khaled M. El-Zahar, Mohamed F. Y. Hassan, Suliman F. Al-Qaba
Formato:	article
Lenguaje:	EN
Publicado:	Hindawi Limited 2021
Materias:	Nutritional diseases. Deficiency diseases RC620-627
Acceso en línea:	https://doaj.org/article/b11f5d8f50e84b8e94771309458d012d
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spelling	oai:doaj.org-article:b11f5d8f50e84b8e94771309458d012d2021-11-08T02:35:39ZProtective Effect of Fermented Camel Milk Containing Bifidobacterium longum BB536 on Blood Lipid Profile in Hypercholesterolemic Rats2090-073210.1155/2021/1557945https://doaj.org/article/b11f5d8f50e84b8e94771309458d012d2021-01-01T00:00:00Zhttp://dx.doi.org/10.1155/2021/1557945https://doaj.org/toc/2090-0732The present study aimed to investigate synergistic health effects of camel milk and Bif. longum BB536 in rats with diet-induced obesity, impaired lipid profile, and hypercholesterolemia. Wistar rats received a high-fat (HF) diet plus 2 ml/day of either cow’s milk fermented with yogurt culture (CT), camel milk fermented with yogurt culture (CAT), camel milk fermented with Bif. longum BB536 (CAP), mixed cow’s and camel milk fermented with yogurt culture (CCAT), or cow’s milk and camel milk fermented with Bif. longum (CCAP). All fermented milk products significantly reduced HDL, albumin, and total protein. The percentage change in body weight gain was between −40% (CAP) and −24% (CT) and in serum triglycerides between −54% (CCAP) and −37% (CT); for the other parameters, changes caused by CCAP/CT were −40%/−22% (total cholesterol), +29%/+8% (HDL), −73%/−54% (LDL), −54%/−37% (VLDL), −52%/−14% (AST), −53%/−31% (ALT), +43%/+25% (albumin), +37%/+25% (total protein), −48%/−27% (urea), and −34%/−16% (creatinine). Camel or cow’s milk fermented with yogurt culture or Bif. longum significantly improved negative effects of the HF diet on body weight, blood lipid profile, serum proteins, liver and kidney markers, and severity of the metabolic syndrome. Milk and fermentation culture acted synergistically with camel milk and Bif. longum generally showed stronger positive effects./Khaled M. El-ZaharMohamed F. Y. HassanSuliman F. Al-QabaHindawi LimitedarticleNutritional diseases. Deficiency diseasesRC620-627ENJournal of Nutrition and Metabolism, Vol 2021 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Nutritional diseases. Deficiency diseases RC620-627
spellingShingle	Nutritional diseases. Deficiency diseases RC620-627 Khaled M. El-Zahar Mohamed F. Y. Hassan Suliman F. Al-Qaba Protective Effect of Fermented Camel Milk Containing Bifidobacterium longum BB536 on Blood Lipid Profile in Hypercholesterolemic Rats
description	The present study aimed to investigate synergistic health effects of camel milk and Bif. longum BB536 in rats with diet-induced obesity, impaired lipid profile, and hypercholesterolemia. Wistar rats received a high-fat (HF) diet plus 2 ml/day of either cow’s milk fermented with yogurt culture (CT), camel milk fermented with yogurt culture (CAT), camel milk fermented with Bif. longum BB536 (CAP), mixed cow’s and camel milk fermented with yogurt culture (CCAT), or cow’s milk and camel milk fermented with Bif. longum (CCAP). All fermented milk products significantly reduced HDL, albumin, and total protein. The percentage change in body weight gain was between −40% (CAP) and −24% (CT) and in serum triglycerides between −54% (CCAP) and −37% (CT); for the other parameters, changes caused by CCAP/CT were −40%/−22% (total cholesterol), +29%/+8% (HDL), −73%/−54% (LDL), −54%/−37% (VLDL), −52%/−14% (AST), −53%/−31% (ALT), +43%/+25% (albumin), +37%/+25% (total protein), −48%/−27% (urea), and −34%/−16% (creatinine). Camel or cow’s milk fermented with yogurt culture or Bif. longum significantly improved negative effects of the HF diet on body weight, blood lipid profile, serum proteins, liver and kidney markers, and severity of the metabolic syndrome. Milk and fermentation culture acted synergistically with camel milk and Bif. longum generally showed stronger positive effects./
format	article
author	Khaled M. El-Zahar Mohamed F. Y. Hassan Suliman F. Al-Qaba
author_facet	Khaled M. El-Zahar Mohamed F. Y. Hassan Suliman F. Al-Qaba
author_sort	Khaled M. El-Zahar
title	Protective Effect of Fermented Camel Milk Containing Bifidobacterium longum BB536 on Blood Lipid Profile in Hypercholesterolemic Rats
title_short	Protective Effect of Fermented Camel Milk Containing Bifidobacterium longum BB536 on Blood Lipid Profile in Hypercholesterolemic Rats
title_full	Protective Effect of Fermented Camel Milk Containing Bifidobacterium longum BB536 on Blood Lipid Profile in Hypercholesterolemic Rats
title_fullStr	Protective Effect of Fermented Camel Milk Containing Bifidobacterium longum BB536 on Blood Lipid Profile in Hypercholesterolemic Rats
title_full_unstemmed	Protective Effect of Fermented Camel Milk Containing Bifidobacterium longum BB536 on Blood Lipid Profile in Hypercholesterolemic Rats
title_sort	protective effect of fermented camel milk containing bifidobacterium longum bb536 on blood lipid profile in hypercholesterolemic rats
publisher	Hindawi Limited
publishDate	2021
url	https://doaj.org/article/b11f5d8f50e84b8e94771309458d012d
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Protective Effect of Fermented Camel Milk Containing Bifidobacterium longum BB536 on Blood Lipid Profile in Hypercholesterolemic Rats

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