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RISS 인기검색어
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- 저자 : Ayodeji Adedeji (검색결과 1 건)
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Ayowole Victor Atere,Ayodeji Adedeji,Afolabi Clement Akinmoladun,Victor Olusegun Oyetayo,Felix Akinsola Akinyosoye 한국식품영양과학회 2020 Preventive Nutrition and Food Science Vol.25 No.2
Hypercholesterolaemia is one of the risk factors in coronary heart disease. Hence, this research was designed to investigate the effect of iru on cholesterol levels in hypercholesterolaemic rats. The fermented condiment iru was produced naturally and with starter cultures of Lactobacillus plantarum, Bacillus subtilis, and Leuconostoc sp.. The hypercholesterolaemic rats were fed a diet supplemented with iru for 28 days, and total cholesterol, triglyceride (TG), high density lipoproteins (HDL), and low density lipoproteins (LDL) were determined before and after feeding. Cholesterol levels in hypercholesterolaemic rats (100.80 mg/dL) were reduced to 56.99∼80.21 ㎎/dL after feeding with iru supplementation while rats not placed on the iru diet had cholesterol levels of 119 ㎎/dL. There were also significant reductions (P<0.05) in serum TG (78.77∼32.57 ㎎/dL) and LDL (28.43∼6.63 ㎎/dL) levels in rats fed the iru diet compared with the control (63.36 ㎎/dL). Higher and significantly different (P<0.05) HDL was found in rats fed with iru fermented with L. plantarum (44.01 ㎎/dL) while the least was found in the untreated group (28.93 ㎎/dL). The results from this study suggest that supplementing the diet with iru obtained by the fermentation of Parkia biglobosa seeds may significantly reduce cholesterol level in the blood stream.
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