Effects of the kefir and banana pulp and skin flours on hypercholesterolemic rats
AUTOR(ES)
Angelis-Pereira, Michel Cardoso de, Barcelos, Maria de Fátima Píccolo, Sousa, Mariana Séfora Bezerra, Pereira, Juciane de Abreu Ribeiro
FONTE
Acta Cir. Bras.
DATA DE PUBLICAÇÃO
2013-07
RESUMO
PURPOSE: To investigate the effect of kefir and banana pulp and skin flours on the serum levels of total cholesterol, HDL-c, LDL-c and triacylglycerols in rats fed cholesterol-rich diet. METHODS: Thirty Male Wistar rats were used. In the first 21 days, the animals were fed purified hypercholesterolemic diets, except the standard group. In the next 21 days, the animals were given modified diets: Group GC: standard diet AIN-93G; Group HIP: hypercholesterolemic diet; Group F: hypercholesterolemic diet added of 1% of banana skin flour and 7% of banana pulp flour; Group Q: hypercholesterolemic diet plus kefir suspension by oral infusion (1.5 ml/animal); Group FQ: hypercholesterolemic diet added of 1% banana skin flour and 7% of banana pulp flour plus kefir suspension (1.5 ml/animal). RESULTS: In spite of the high fiber content, the addition of banana pulp (7%) and skin (1%) flour did not alter the plasma levels of total cholesterol, HDL-c and LDL-c. However, they reduced the TG levels in 22%. Already fermented kefir reduced significantly the levels of VLDL, LDL-c and triacylglycerols, in addition to having increased HDL-c. However, it was not possible to verify the symbiotic effect between both. CONCLUSION: The results reinforce the beneficial effects of kefir in reducing the risks of cardiovascular diseases.
Documentos Relacionados
- Effect of banana pulp flour and banana skin flour and Kefir upon the glucemic and lipidemic levels of rats
- Organic brown sugar and jaboticaba pulp influence on water kefir fermentation
- Use of Paper Spray Mass Spectrometry for Determining the Chemical Profile of Green Cavendish Banana (Musa AAA) Peel and Pulp Flours and Evaluation of Its Functional Potential
- The effects of kefir grain and starter culture on kefir produced from cow and buffalo milk during storage periods
- The effects of kefir grain and starter culture on kefir produced from cow and buffalo milk during storage periods