title: Hypolipidemic effects of lactic acid bacteria fermented cereal in rats.
abstract: BACKGROUND
  The objectives of the present study were to investigate the efficacy of the mixed culture of Lactobacillus acidophilus (DSM 20242), Bifidobacterium bifidum (DSM 20082) and Lactobacillus helveticus (CK60) in the fermentation of maize and the evaluation of the effect of the fermented meal on the lipid profile of rats.
  
  
  METHODS
  Rats were randomly assigned to 3 groups and each group placed on a Diet A (high fat diet into which a maize meal fermented with a mixed culture of Lb acidophilus (DSM 20242), B bifidum (DSM 20082) and Lb helveticus (CK 60) was incorporated), B (unfermented high fat diet) or C (commercial rat chow) respectively after the first group of 7 rats randomly selected were sacrificed to obtain the baseline data. Thereafter 7 rats each from the experimental and control groups were sacrificed weekly for 4 weeks and the plasma, erythrocytes, lipoproteins and organs of the rats were assessed for cholesterol, triglyceride and phospholipids.
  
  
  RESULTS
  Our results revealed that the mixed culture of Lb acidophilus (DSM 20242), B bifidum (DSM 20082) and Lb helveticus (CK 60) were able to grow and ferment maize meal into 'ogi' of acceptable flavour. In addition to plasma and hepatic hypercholesterolemia and hypertriglyceridemia, phospholipidosis in plasma, as well as cholesterogenesis, triglyceride constipation and phospholipidosis in extra-hepatic tissues characterized the consumption of unfermented hyperlipidemic diets. However, feeding the animals with the fermented maize diet reversed the dyslipidemia.
  
  
  CONCLUSIONS
  The findings of this study indicate that consumption of mixed culture lactic acid bacteria (Lb acidophilus (DSM 20242), Bifidobacterium bifidum (DSM 20082) and Lb helveticus (CK 60) fermented food results in the inhibition of fat absorption. It also inhibits the activity of HMG CoA reductase. This inhibition may be by feedback inhibition or repression of the transcription of the gene encoding the enzyme via activation of the sterol regulatory element binding protein (SREBP) transcription factor. It is also possible that consumption of fermented food enhances conversion of cholesterol to bile acids by activating cholesterol-7α-hydroxylase.
authors.affiliation: Department of Biochemistry, Ben Carson School of Medicine, Babcock University, Ilishan-Remo, Nigeria. ooadebawo@yahoo.co.uk
authors.forename: Immaculata Oyeyemi
authors.initials: IO
authors.lastname: Banjoko
authors.forename: Muinat Moronke
authors.initials: MM
authors.lastname: Adeyanju
authors.forename: Oladipo
authors.initials: O
authors.lastname: Ademuyiwa
authors.forename: Olugbenga Obajimi
authors.initials: OO
authors.lastname: Adebawo
authors.forename: Rahman Abiodun
authors.initials: RA
authors.lastname: Olalere
authors.forename: Martin Oluseye
authors.initials: MO
authors.lastname: Kolawole
authors.forename: Ibrahim Akorede
authors.initials: IA
authors.lastname: Adegbola
authors.forename: Tope Adebusola
authors.initials: TA
authors.lastname: Adesanmi
authors.forename: Tosin Oluyinka
authors.initials: TO
authors.lastname: Oladunjoye
authors.forename: Adeyemi Adeola
authors.initials: AA
authors.lastname: Ogunnowo
authors.forename: Ahmeed Adekola
authors.initials: AA
authors.lastname: Shorinola
authors.forename: Oluwasetemi
authors.initials: O
authors.lastname: Daropale
authors.forename: Esther Bunmi
authors.initials: EB
authors.lastname: Babatope
authors.forename: Adeboye Olufemi
authors.initials: AO
authors.lastname: Osibogun
authors.forename: Deborah Tolulope
authors.initials: DT
authors.lastname: Ogunfowokan
authors.forename: Temitope Adeola
authors.initials: TA
authors.lastname: Jentegbe
authors.forename: Tinuola Gbemi
authors.initials: TG
authors.lastname: Apelehin
authors.forename: Oluwaseyi
authors.initials: O
authors.lastname: Ogunnowo
authors.forename: Oluwanifemi
authors.initials: O
authors.lastname: Olokodana
authors.forename: Falilat Yetunde
authors.initials: FY
authors.lastname: Fetuga
authors.forename: Morenike
authors.initials: M
authors.lastname: Omitola
authors.forename: Linda Adugo
authors.initials: LA
authors.lastname: Okafor
authors.forename: Catherine Lohi
authors.initials: CL
authors.lastname: Ebohon
authors.forename: James Oluwafemi
authors.initials: JO
authors.lastname: Ita
authors.forename: Kazeem Ayoola
authors.initials: KA
authors.lastname: Disu
authors.forename: Omokaro
authors.initials: O
authors.lastname: Ogherebe
authors.forename: Stella Uche
authors.initials: SU
authors.lastname: Eriobu
authors.forename: Anthony Alaba
authors.initials: AA
authors.lastname: Bakare
mesh_terms: D000818:Animals; D001644:Bifidobacterium / Q000201:enzymology; D059305:Diet, High-Fat; D050171:Dyslipidemias / Q000097:blood / Q000188:drug therapy; D002523:Edible Grain / Q000737:chemistry*; D005285:Fermentation; D005504:Food Analysis; D000960:Hypolipidemic Agents / Q000737:chemistry / Q000494:pharmacology; D019344:Lactic Acid / Q000096:biosynthesis; D007779:Lactobacillus acidophilus / Q000201:enzymology; D052198:Lactobacillus helveticus / Q000201:enzymology; D008055:Lipids / Q000032:analysis / Q000097:blood / Q000737:chemistry; D051381:Rats
chemical_list: D000960:Hypolipidemic Agents; D008055:Lipids; D019344:Lactic Acid