scholarly journals Lactic acid bacteria affect serum cholesterol levels, harmful fecal enzyme activity, and fecal water content

2009 ◽  
Vol 8 (1) ◽  
pp. 21 ◽  
Author(s):  
Do Lee ◽  
Seok Jang ◽  
Eun Baek ◽  
Mi Kim ◽  
Kyung Lee ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Water Content ◽  
Serum Cholesterol ◽  
Cholesterol Levels ◽  
Fecal Water ◽  
Fecal Enzyme

scholarly journals Hypocholestorolemic effects of probiotic yoghurts

2019 ◽  
Vol 9 (2) ◽  
pp. 279-289
Author(s):  
Amin Ismail*, Sadeq Hasan Al-Sheraji, Azrina Azlan
Keyword(s):  
Cardiovascular Disease ◽  
Risk Factor ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Serum Cholesterol ◽  
Relevant Information ◽  
Probiotic Bacteria ◽  
Fermented Foods ◽  
Cholesterol Levels ◽  
The World

Cardiovascular disease is one of the most important reasons of death in the world and high levels of cholesterol is concerned as an essential risk factor for cardiovascular disease, thus a decrease in serum cholesterol levels can decrease cardiovascular disease. One preventative approaches for reduction of serum cholesterol levels could be caused by consumption of yoghurt containing probiotic bacteria. Probiotics are live microorganisms that provide health benefits when ingestion. There are a big number of probiotics presently utilized and accessible in dairy fermented foods, particularly in yogurts. Lactic acid bacteria represent a varied group of organisms given significant benefits to people, some as usual population of the intestinal area. This review presents relevant information on probiotics such as the definitions and characteristics of probiotic bacteria, their utilization in yogurt preparations, and the claimed benefits of the ingestion of these bacteria, particularly on lowering hypercholesterol.

scholarly journals PENGOLAHAN WADI IKAN PATIN (Pangasius hypophthalmus) PROSES CEPAT DAN TIDAK ASIN

2021 ◽  
Vol 46 (3) ◽  
pp. 336
Author(s):  
Restu Yuda Bakrie
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Water Content ◽  
Salt Content ◽  
Fat Content ◽  
Traditional Food ◽  
Fish Meat ◽  
Fermented Product

This study aims to determine processing of wadi patin fish (Pangasiu hypophthalmus) quick process and not salty, It is a fermented product from fish, in the form of a wet material through a salting process, the addition of spices then followed by fermentation for several days until it produces an aroma and taste. This traditional food is the result of fermentation assisted by synergistic microorganisms, namely lactic acid bacteria. The results of the study by washing fish after the salting process were able to accelerate fermentation from 7 days to 3 days. The best treatment is to wash the fish meat twice after the salting process. the specifications of the resulting wadi are as follows: protein content = 18.64%; salt content = 0.79%; Water content = 58.65%; Fat content = 3.29%; total microbes (LAB) 6.5x104; organoleptic value (taste) = 7.55.

scholarly journals Effect of Lactic Acid Bacteria on Serum Cholesterol Level in Rats Fed Cholesterol Diet

1998 ◽  
Vol 69 (7) ◽  
pp. 702-707
Author(s):  
Hideo HASHIMOTO ◽  
Kazuyuki YAMAZAKI ◽  
Yasuko ARAI ◽  
Manabu KAWASE ◽  
Fang HE ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cholesterol Level ◽  
Serum Cholesterol ◽  
Serum Cholesterol Level ◽  
Cholesterol Diet

Effects of milk fermented by culturing with various lactic acid bacteria and a yeast on serum cholesterol level in rats

1996 ◽  
Vol 81 (2) ◽  
pp. 181-182 ◽  
Author(s):  
Youichi Tamai ◽  
Noriko Yoshimitsu ◽  
Yasuo Watanabe ◽  
Yuji Kuwabara ◽  
Seiichiro Nagai
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cholesterol Level ◽  
Serum Cholesterol ◽  
Serum Cholesterol Level

scholarly journals SIFAT KIMIA DAN MIKROBIOLOGI BAKASANG IKAN OCI (Rastrelliger sp) DENGAN LAMA FERMENTASI YANG BERBEDA

Pro Food ◽  
2019 ◽  
Vol 5 (1) ◽  
pp. 397
Author(s):  
Anto Anto ◽  
Deyvie Xyzquolyna ◽  
Viene Valentine H. Ali
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Water Content ◽  
Design Pattern ◽  
Research Method ◽  
Ph Value ◽  
Fermentation Time ◽  
Fish Market ◽  
Randomized Design

ABSTRACT This study aimed to determine the effect of oci fermentation time on total microbes, total lactic acid bacteria, water content, protein content, and pH value. The oci fish used are fresh oci fish from the fish market in Gorontalo, then fermented for 0, 3, 10 and 15 days. The research method used the experimental method through a complete randomized design pattern using variance analysis followed by the Duncan test. For 15 days fermented, the pH value, water content and microbial total decreased, but the protein content and the number of lactic acid bacteria increased. The bakasang of oci at the end of fermentation has a total lactic acid bacteria of 2.51x107 CFU/g, the water content of 65.56%, the protein content of 5.98%, and pH value of 6.0. Keywords: oci fish, fermentation, bakasang, lactic acid bacteria   ABSTRAK Tujuan penelitian ini adalah untuk menganalisa sifat kimia dan mikrobiologi bakasang ikan oci dengan lama fermentasi yang berbeda. Ikan oci yang digunakan adalah ikan oci segar dari pasar ikan di Gorontalo, lalu difermentasi selama 3, 10 dan 15 hari. Parameter pengamatannya meliputi sifat kimia yang terdiri dari kadar air, kadar protein, nilai pH. Sedangkan sifat mikrobiologi yang diamati yaitu total mikroba dan total bakteri asam laktat. Metode penelitian ini menggunakan rancangan acak lengkap dan analisis sidik ragam dilanjutkan dengan uji Duncan. Selama 15 hari difermentasi, nilai pH, kadar air dan total mikroba menurun, namun kadar protein dan jumlah bakteri asam laktat mengalami peningkatan. Bakasang ikan oci pada akhir fermentasi mempunyai total bakteri asam laktat 2,51x107 cfu/g, kadar air 65,56%, kadar protein 5,98%, dan nilai pH 6,0. Kata kunci: ikan oci, fermentasi, bakasang, bakteri asam laktat

scholarly journals Potential and characteristics of dadiah processed into products-like nuggets with addition of cinnamon bark flour (Cinnamomum burmanni)

2021 ◽  
Vol 888 (1) ◽  
pp. 012036
Author(s):  
A Sandra ◽  
E Purwati ◽  
A Hasibuan
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Experimental Method ◽  
Buffalo Milk ◽  
Natural Fermentation ◽  
Cinnamon Bark ◽  
Cholesterol Levels ◽  
Randomized Design ◽  
West Sumatra ◽  
Completely Randomized Design

Abstract Dadiah is a natural fermentation of buffalo milk from West Sumatra, which has a distinctive smell and flavor. This causes the dadiah to be less liked, so it is necessary to diversify the processed of dadiah. This study aimed to determine the effect of adding cinnamon flour (Cinnamomum burmanni) in the processing of nugget-like products on antioxidants, cholesterol, the total colony of lactic acid bacteria and organoleptic values. This research used 2000 grams of dadiah and cinnamon bark flour (15 g). The variables observed were antioxidants, cholesterol, the total colony of lactic acid bacteria and organoleptic values. The method used in this study was an experimental method using a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The treatments in this study were the addition of cinnamon flour namely A (0%), B (0.5%), C (1%), D (1.5%). The results of this study indicated that the addition of cinnamon flour to nugget-like products had a significant effect (P<0.05) increasing antioxidant levels and decreasing cholesterol levels, not significantly different (P> 0.05) on the total colony test of lactic acid bacteria and the organoleptic test of taste, texture and flavor. The addition of cinnamon flour to nugget-like products in treatment D (1.5%) gave the best results with antioxidant levels of 73.24%, cholesterol levels of 20.32 mg/dl, the total colony of lactic acid bacteria 1.48x107 CFU / ml and taste organoleptic value 3.44, texture 3.68 and flavor 3.80.

Effect of chlorophenoxyisobutyrate on rat liver non-saponifiables

1968 ◽  
Vol 46 (1) ◽  
pp. 81-84 ◽  
Author(s):  
W. E. J. Phillips ◽  
M. R. Lakshmanan ◽  
R. L. Brien
Keyword(s):  
Enzyme Activity ◽  
Vitamin A ◽  
Rat Liver ◽  
Serum Cholesterol ◽  
Reductase Activity ◽  
Liver Weight ◽  
Liver Cholesterol ◽  
Total Liver ◽  
Cholesterol Levels

Chlorophenoxyisobutyrate (CPIB) when fed in the diet at 0.2% for periods of from 3 to 25 days increased liver weight by 28% and increased total liver ubiquinones by 75%. This increase did not change succinate-neotetrazolium reductase activity. Although serum cholesterol levels were significantly reduced, no changes were observed in total liver cholesterol or vitamin A. The data suggest that this hypocholesterolemic agent, although it increases ubiquinone, does not adversely affect the above enzyme activity nor does it modify vitamin A utilization as determined from liver stores.

scholarly journals Diversity of lactic acid bacteria isolated during fermentation of indigenous cassava obtained from Sumba, East Nusa Tenggara, Indonesia

2021 ◽  
Vol 22 (7) ◽  
Author(s):  
IMMANUELLA BERLIANA ELVANI HUTAJULU ◽  
PERISKILA DINA KALI KULLA ◽  
Endah Retnaningrum
Keyword(s):  
Enzyme Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Animal Feed ◽  
16S Rrna Gene Sequencing ◽  
Fermented Food ◽  
Rrna Gene ◽  
Acid Fermentation ◽  
Study Results ◽  
Food And Beverage

Abstract. Hutajulu IBE, Kulla PDK, Retnaningrum E. 2021. Diversity of lactic acid bacteria isolated during fermentation of indigenous cassava obtained from Sumba, East Nusa Tenggara, Indonesia. Biodiversitas 22: 2561-2570. Traditional fermented food products hold a great significance in the routine diet of Indonesian inhabitants. The present study investigated the diversity of lactic acid bacteria (LAB) found in fermented indigenous cassava, ubi karet busuk, produced in Sumba, East Nusa Tenggara, Indonesia. The isolated LAB was characterized for their phenotypic, biochemical, and molecular traits, which involved 16S rRNA gene sequencing, determination of lactic acid fermentation pathway, and measurement of b-glucosidase and tannase activity in the LAB strains. During fermentation, 15 LAB strains were obtained from the cassava. Among these, 93.33% strains were found to be homofermentative, whereas 6.73% strains displayed heterofermentative traits. BLASTn and phylogenetic analysis classified 15 LAB strains into six species, namely Enterococcus faecium, Enterococcus faecalis, Enterococcus casseliflavus, Leuconostoc mesenteroides, Lactococcus lactis, and Enterococcus sp. Among these, 10 LAB strains displayed b-glucosidase activity, with highest enzyme activity of 7.13 U/mL recorded in L. lactis F14IS3. Interestingly, two of these strains also showed expression of tannase, with F6IS1 strain displaying highest enzyme activity of 38.23 U/mL. Thus, the study results highlighted the suitability of these b-glucosidase and tannase-producing LAB strains to be used as a starter in the fermentation of cassava and other substrates such as vegetables, fruits, and legumes. These strains can also be utilized in animal feed, food, and beverage industries.

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