JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 83 No. 2 255-263
© 2000 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Kawase, M.
Right arrow Articles by Hosono, A.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Kawase, M.
Right arrow Articles by Hosono, A.

Effect of Administration of Fermented Milk Containing Whey Protein Concentrate to Rats and Healthy Men on Serum Lipids and Blood Pressure

M. Kawase 1, H. Hashimoto 1, M. Hosoda 1, H. Morita 1, and A. Hosono 2

1 Technical Research Laboratory, Takanashi Milk Products Co., Ltd., Yokohama 241-0023, Japan
2 Faculty of Agriculture, Shinshu University, Nagano-Minamiminowa 399-4598, Japan

The effect of fermented milk supplemented with whey protein concentrate on the serum lipid level of rats was investigated. The serum total cholesterol level for the group fed fermented milk with both Lactobacillus casei TMC0409 and Streptococcus thermophilus TMC 1543 was significantly lower than that of the control group (P < 0.05) in rats. Furthermore, the effect of the long-term intake of this fermented milk on the serum lipid level of twenty healthy adult men was investigated. During the 8-wk study, the volunteers consumed 200 ml of fermented milk or placebo in the morning and evening. Blood samples were drawn for analysis three times, just before taking the experimental diet, and after 4 wk and 8 wk of consumption. After 8 wk, the high density lipoprotein cholesterol level for the fermented milk group showed a significant rise after 4 wk (P < 0.05), whereas that of the placebo group showed no change even after 4 wk (P > 0.05). The triglyceride level for the fermented milk group lowered significantly after 4 wk (<0.05), whereas that of the placebo group showed no change even after 4 wk (P > 0.05). The atherogenic index [(total cholesterol – high density lipoprotein cholesterol)/high-density lipoprotein cholesterol) for the fermented milk group decreased significantly from 4.24 to 3.52 (P < 0.05). The systolic blood pressure lowered significantly by the intake of fermented milk (P < 0.05) On the other hand, such effect was not observed in the placebo group (P > 0.05). These results indicate potential of the development of fermented milk with multiple therapeutic effects.

Key Words: cholesterol • blood pressure • fermented milk • whey protein concentrate

Submitted on June 7, 1999
Accepted on September 21, 1999




This article has been cited by other articles:


Home page
 J DAIRY SCIHome page
J. Z. Xiao, S. Kondo, N. Takahashi, K. Miyaji, K. Oshida, A. Hiramatsu, K. Iwatsuki, S. Kokubo, and A. Hosono
Effects of Milk Products Fermented by Bifidobacterium longum on Blood Lipids in Rats and Healthy Adult Male Volunteers
J Dairy Sci, July 1, 2003; 86(7): 2452 - 2461.
[Abstract] [Full Text] [PDF]

Home page
 Am. J. Clin. Nutr.Home page
M. Naruszewicz, M.-L. Johansson, D. Zapolska-Downar, and H. Bukowska
Effect of Lactobacillus plantarum 299v on cardiovascular disease risk factors in smokers
Am. J. Clinical Nutrition, December 1, 2002; 76(6): 1249 - 1255.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 2000 by the American Dairy Science Association ®.