Local Condiment, Iru, Obtained from the Fermentation of Parkia biglobosa Seed Substantially Reduced the Serum Cholesterol Level of Wister Rats

Ayowole Victor Atere; Ayodeji Adedeji; Afolabi Clement Akinmoladun; Victor Olusegun Oyetayo; Felix Akinsola Akinyosoye

doi:10.3746/pnf.2020.25.2.153

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자료유형: 학술저널

저자정보: Ayowole Victor Atere (Federal University of Technology) Ayodeji Adedeji (Federal University of Technology) Afolabi Clement Akinmoladun (Federal University of Technology) Victor Olusegun Oyetayo (Federal University of Technology) Felix Akinsola Akinyosoye (Federal University of Technology)

저널정보: 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.25 No.2

발행연도: 2020.6

수록면: 153 - 157 (5page)

DOI: 10.3746/pnf.2020.25.2.153

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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.

#cholesterol #hypercholesterolaemia #iru #Lactobacillus plantarum

참고문헌 (22)

참고문헌 신청

Adelekan AO / 2012 / bacterial succession studies during fermentation of African locust bean(Parkia biglobosa)to iru using molecular methods / Br Biotechnol J 2:49~59

Aderibigbe EY / 2011 / Sourcing starter cultures for Parkia biglobosa fermentation I : Phylogenic grouping of Bacillus species from commercial ‘iru’samples / Int J Biotechnol Mol Biol Res 2:121~127

Aderiye B / 2003 / Relevance of fermented food products in southwest Nigeria / Plant Foods Hum Nutr 58:1~16

Aderiye BI / 2013 / In vivo evaluation of hypolipidemic potentials of Bacillus species isolated from fermented locust bean(Parkia fillicoides Welw)seeds(Iru) / Br Microbiol Res J 3:574~584

Aderiye BI / 2007 / Hypolipidemic potential of Lactobacillus and Streptococcus sp. from some Nigerian fermented foods / Res J Microbiol 2:538~544

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