Hypocholesterolaemic effect of yoghurt containing Bifidobacterium pseudocatenulatum G4 or Bifidobacterium longum BB536
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چکیده
منابع مشابه
Effect of repeated oral administration of Bifidobacterium longum BB536 on apomorphine-induced rearing behavior in mice
Schizophrenia is a chronic psychiatric illness. Disruption of the dopaminergic system has been suggested to be the pathogenic cause of this disease. The effect of Bifidobacterium longum BB536 (BB536) on schizophrenic behavior was investigated in an animal model. Daily administration of BB536 (10(9) CFU/mouse, p.o. for 2 weeks) was found to reduce rearing behavior augmented by the dopamine recep...
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The present study investigated the effects of Bifidobacterium longum BB536 on lipid profile, liver and kidney function, and body fat in hypercholesterolaemic rats. 40 Sprague-Dawley rats were randomly divided into five groups. The negative control group received a standard diet. The positive control group received a cholesterol-enriched diet, whereas the intervention groups received a cholester...
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Viability of Bifidobacterium pseudocatenulatum G4 following spray-drying and freeze-drying in skim milk was evaluated. After spray-drying, the strain experienced over 99% loss in viability regardless of the air outlet temperature (75 and 85 °C) and the heat-adaptation temperature (45 and 65 °C, 30 min). The use of heat-adaptation treatment to improve the thermotolerance of this strain was ineff...
متن کاملEffect of Bifidobacterium Longum Bb536 Plus Lactoferrin in the Treatment of Irritable Bowel Syndrome. A Double Blind Clinical Trial
Several studies have reported that the Intestinal microbiota of IBS patients is altered and differs from healthy people. Such condition of dysbiosis, associated with physical or psychological stress, may increase the intestinal barrier permeability, hypersensitize the afferent fibers of the enteric nervous system, and thus contributing to the clinical manifestations of the syndrome. Bifidobacte...
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ژورنال
عنوان ژورنال: Food Chemistry
سال: 2012
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2012.04.120