ASSESSMENT OF LACTOBACILLI FROM NONO AND OGI TWO LOCALLY FERMENTED FOODS FOR HYPOCHOLESTEROLEMIC PROPERTIES

ASSESSMENT OF LACTOBACILLI FROM NONO AND OGI TWO LOCALLY FERMENTED FOODS FOR HYPOCHOLESTEROLEMIC PROPERTIES

ABSTRACT

The aim of the study was to assess the effects of lactobacilli from “ogi” and “Nono” for hypocholesterolemic properties. Four prospective Lactobacilli strain were screened for acid and bile tolerance. The most resistant strain was tested in rats fed high cholesterol diet and a control group fed normal diet. The rats were fed for a period of three weeks after which, the animals were euthanized and blood samples were taken. The average values for Triglyceride, Low-density lipoprotein, High-density lipo protein, Total cholesterol were 1.02±0.081, 0.78±0.214, 1.99±0.035, 3.74±0.103 respectively for rats fed high cholesterol diet and 1.27±0.049, 1.19±0.015, 2.46±0.075 and 4.28±0.098 respectively for the control group. Statistically there were significant differences in the values (p<0.05) but no significant difference in LDL. Chol. (p>0.05). The result of this study shows that lactobacilli isolated from traditional fermented foods has hypocholesterolemic effects.

CHAPTER ONE

1.0 INTRODUCTION

The incidence of hypercholesterolemia is increasing rapidly with the implements people’s living standard and alteration of life style. Hypercholesterolemia is characterized by high level of cholesterol in the blood. Cardiovascular disease due to atherosclerosis of the arterial vessels wall and to the thrombosis is the cause of premature mortality and a disability adjusted life years in Europe and is also increasingly common in the developing countries (Allendere et al., 2008). Hyperlipidemia is a dominant risk factor for cardiovascular disease and the leading cause of death in many countries. Elevated serum cholesterol is generally a risk factor correlated with the development of coronary artery disease. Dietary fat is one the most important environmental
factors associated with the incidence of those disease; diet high in cholesterol and saturated fat have been shown to promote atherosclerosis (Mcnamara, 2000). Arthesclerosis is considered to be a modified form of chronic inflammation induced by lipid and many have followed in this path including evidence that numerous cell adhesion molecules and growth factors were determined in the atherosclerotic plaques (Yang et al., 2005) Maintenance of cholesterol homeostasis is vital for a healthy status and is achieved through regulatory network of genes involved in cholesterol synthesis, absorption, metabolism and elimination (Deng, 2009). High

ASSESSMENT OF LACTOBACILLI FROM NONO AND OGI TWO LOCALLY FERMENTED FOODS FOR HYPOCHOLESTEROLEMIC PROPERTIES