Habitual intake of fermented milk products containing Lactobacillus casei strain Shirota and a reduced risk of hypertension in older people

2017 ◽  
Vol 8 (1) ◽  
pp. 23-29 ◽  
Author(s):  
Y. Aoyagi ◽  
S. Park ◽  
S. Matsubara ◽  
Y. Honda ◽  
R. Amamoto ◽  
...  
Keyword(s):  
Lactobacillus Casei ◽  
Proportional Hazards ◽  
Proportional Hazards Model ◽  
Fermented Milk ◽  
Milk Products ◽  
Hazards Model ◽  
Blood Pressures ◽  
Normotensive Subjects ◽  
Habitual Intake ◽  
Fermented Milk Products

This study investigated relationships between the frequent intake of fermented milk products containing Lactobacillus casei strain Shirota (LcS) and the onset of hypertension (resting systemic pressure ≥140 mmHg [systolic]/≥90 mmHg [diastolic], a doctor’s diagnosis and/or antihypertensive medicine use) during a 5-year period in 352 communityliving Japanese aged 65 to 93 years (125 men and 227 women). Initially normotensive subjects were divided into two groups (n=254 and n=98) on the basis of their intake of fermented milk products (<3 or ≥3 times/week, respectively), as estimated during an interview by a certified nutritionist. The incidence of hypertension over the 5-year interval was significantly lower in those who took fermented milk products ≥3 rather than <3 times/week (6.1 vs 14.2%, P=0.037). A multivariate-adjusted proportional hazards model predicted that blood pressures were significantly more likely to remain normal over 5 years in subjects who took ≥3 fermented milk products rather than <3 times/ week (relative risk 0.398 [95% confidence interval 0.167-0.948], P=0.037). These results suggest that after adjustment for potential confounders, the risk of developing hypertension is substantially lower in elderly people who take fermented milk products containing LcS at least 3 times a week.

scholarly journals Yearly changes in the composition of gut microbiota in the elderly, and the effect of lactobacilli intake on these changes

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Ryuta Amamoto ◽  
Kazuhito Shimamoto ◽  
Sungjin Park ◽  
Hoshitaka Matsumoto ◽  
Kensuke Shimizu ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
The Elderly ◽  
Fermented Milk ◽  
Yearly Variation ◽  
Milk Products ◽  
Elderly Japanese ◽  
Habitual Intake ◽  
The Relationship ◽  
Substantial Change ◽  
Fermented Milk Products

AbstractThe onset and worsening of some diseases are related to the variation and instability of gut microbiota. However, studies examining the personal variation of gut microbiota in detail are limited. Here, we evaluated the yearly variation of individual gut microbiota in 218 Japanese subjects aged 66–91 years, using Jensen-Shannon distance (JSD) metrics. Approximately 9% of the subjects showed a substantial change, as their formerly predominant bacterial families were replaced over the year. These subjects consumed fermented milk products less frequently than their peers. The relationship between the intake frequencies of fermented milk products containing Lactocaseibacillus paracasei strain Shirota (LcS) and JSD values was also investigated. The intra-individual JSD of subjects ingesting LcS products ≥ 3 days/week over the past 10 years was statistically lower than the < 3 days/week group (P = 0.045). Focusing on subjects with substantial gut microbiota changes, only 1.7% of the subjects were included in the LcS intake ≥ 3 days/week group whereas 11.3% were found in the < 3 days/week group (P = 0.029). These results suggest that about one-tenth of the elderly Japanese could experience a substantial change in their gut microbiota during a 1-year period, and that the habitual intake of probiotics may stabilize their gut microbiota.

scholarly journals FORMULASI PRODUK SUSU FERMENTASI KERING DENGAN PENAMBAHAN BAKTERI PROBIOTIK Lactobacillus casei DAN Bifidobacterium longum

2012 ◽  
Vol 7 (1) ◽  
pp. 50 ◽  
Author(s):  
Dida Hani Rahman ◽  
Ikeu Tanziha ◽  
Sri Usmiati
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Bifidobacterium Longum ◽  
Fermented Milk ◽  
Lactobacillus Bulgaricus ◽  
Milk Product ◽  
Milk Products ◽  
Streptococcus Lactis ◽  
Fermented Milk Products

Fermented milk is a healthy product that has many benefits especially for human digestive tract. Manufacturing of probiotic fermented milk products as a functional food with a viable long shelf life needs to be developed. The purpose of this study was to formulate a dried fermented milk product using probiotic bacterias. The experimental design study was a complete random design with 4 treatments using different lactic acid bacteria (LAB): A1 (Streptococcus lactis: 0.5%); A2 (Streptococcus lactis: 0.25% and Lactobacillus casei: 0.25%); A3 (Streptococcus lactis: 0.25%, Lactobacillus bulgaricus: 0.125%, Streptococcus thermophiles: 0.125%); and A4 (Streptococcus lactis: 0.25% and Bifidobacterium longum: 0.25%). The highest level of hardness was A2 product and the highest level of tenderness is A1 product. Results of proximate analysis showed that dried fermented milk products had high levels of the protein, calcium, and phosphorus. Microbiological test results showed that the amount of lactic acid bacteria (BAL) in dried fermented milk products were eligible based on CODEX: 243 (2003). Statictical analysis using ANOVA in the hedonic quality test showed that the treatments were significantly different (p 0.05) on the attributes of color, aroma, hardness, and flavor except texture.<br /><br /><br />

scholarly journals Milk Fermented with Lactobacillus casei Strain AP Improves Lipid Profiles in Obese Indonesian Adults

2021 ◽  
Author(s):  
Widodo Widodo ◽  
Anggeria Oktavisa Denta ◽  
Sunarti Sunarti ◽  
Dietmar Haltrich
Keyword(s):  
Blood Glucose ◽  
Total Cholesterol ◽  
Lactobacillus Casei ◽  
Fasting Blood Glucose ◽  
Density Lipoprotein ◽  
Fermented Milk ◽  
Milk Products ◽  
Glucose Levels ◽  
Blood Glucose Levels ◽  
Fermented Milk Products

Obesity and hyperglycemia can trigger various diseases, including diabetes mellitus and cardiovascular ailments. Health-promoting fermented milk products can be useful in tackling these issues. One such product is the fermented milk developed using Lactobacillus casei AP, a probiotic strain from Indonesia that has not been tested in humans thus far. Our objective was to examine the effects of L. casei AP-fermented milk products on lipid profiles, blood glucose levels and monocyte chemoattractant protein-1 (MCP-1) levels in obese adults. A total of 29 obese subjects were given L. casei AP-fermented milk products, and their fasting blood glucose, total cholesterol, low-density lipoprotein (LDL), high-density lipoprotein (HDL) and triglyceride levels were measured using diagnostic system kits. MCP-1 levels were measured using enzyme-linked immunosorbent assay. It was determined that the administration of L. casei AP-fermented milk products significantly reduced total cholesterol, LDL and triglyceride levels (p &lt; 0.05); however, it did not increase HDL (p &gt; 0.05), MCP-1 or fasting blood glucose levels (p &ge; 0.05). In conclusion, in obese Indonesian adults, L. casei AP-fermented milk might reduce total cholesterol, LDL and triglyceride levels but may not affect HDL, MCP-1 or fasting blood glucose levels.

HRA Model for Hypercholesterolemia Based on a Longitudinal Health Database

1998 ◽  
Vol 37 (02) ◽  
pp. 130-133
Author(s):  
T. Kishimoto ◽  
Y. Iida ◽  
K. Yoshida ◽  
M. Miyakawa ◽  
H. Sugimori ◽  
...  
Keyword(s):  
Total Cholesterol ◽  
Proportional Hazards ◽  
Proportional Hazards Model ◽  
Model Analysis ◽  
Serum Total Cholesterol ◽  
Hazards Model ◽  
The Mean ◽  
Health Database ◽  
Observation Period

AbstractTo evaluate the risk factors for hypercholesterolemia, we examined 4,371 subjects (3,207 males and 1,164 females) who received medical checkups more than twice at an AMHTS in Tokyo during the period from 1976 through 1991; and whose serum total cholesterol was under 250 mg/dl. The mean follow-up duration was 6.6 years. A self-registering questionnaire was administered at the time of the health checkup. The endpoint of this study was the onset of hypercholesterolemia when the level of serum total cholesterol was 250 mg/dl and over. We compared two prognosis groups (normal and hypercholesterol) in terms of age, examination findings and lifestyle. After assessing each variable, we employed Cox's proportional hazards model analysis to determine the factors related to the occurrence of hypercholesterolemia. According to proportional hazards model analysis, total cholesterol, triglyceride and smoking at the beginning, and hypertension during the observation period were selected in males; and total cholesterol at the beginning and age were selected in females to determine the factors related to the occurrence of hypercholesterolemia.

Low-lactose fermented milk products

2020 ◽  
pp. 10-12
Author(s):  
N.A. Tikhomirova ◽  
◽  
B.T. Nguyen ◽  
◽  
Keyword(s):  
Fermented Milk ◽  
Milk Products ◽  
Fermented Milk Products

Biologically active ingredients in fermented milk products

2020 ◽  
pp. 20-23
Author(s):  
G.A. Donskaya ◽  
◽  
V.M. Drozhzhin ◽  
◽  
◽  
...  
Keyword(s):  
Fermented Milk ◽  
Biologically Active ◽  
Active Ingredients ◽  
Milk Products ◽  
Fermented Milk Products
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