CHOLESTEROL LOWERING ACTIVITY OF ROPY FERMENTED MILK

被引：121
|
作者：
NAKAJIMA, H
SUZUKI, Y
KAIZU, H
HIROTA, T
机构：
[1] The Technical Research Institute, Snow Brand Milk Products Co. Ltd., Saitama, 350, 1-2 Minamidai 1-chrome, Kawagoe
来源：
JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 06期
关键词：
ROPY SOUR MILK; CHOLESTEROL; RAT FEEDING; LACTOCOCCUS;
D O I：
10.1111/j.1365-2621.1992.tb06848.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of ropy fermented milk on serum cholesterol in rats was studied. Basic diets containing slime-forming Lactococcus lactis subsp. cremoris SBT 0495, its non slime-forming variant SBT 1275, and acidified reconstituted skim milk, with 0.5% cholesterol added, were fed to F-344 rats for 7 days. Serum cholesterol level of rats fed the ropy fermented milk were the lowest among the three treatments. The serum high-density lipoprotein (HDL) cholesterol/total cholesterol ratio of rats fed ropy fermented milk was the highest. Slime materials produced by L. lactis subsp. cremoris SBT 0495 had a beneficial effect on rat cholesterol metabolism.
引用
收藏
页码：1327 / 1329
页数：3
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