In Vitro and In Vivo Studies for Hypolipidemic and Hypocholesterolemic Activities in Prepared Novel Probiotic Functional Food.

Due to increasing prevalence of various chronic diseases i.e. obesity, diabetes,
cardiovascular diseases and cancer that are associated with poor food habits, there is an
increasing demand for development of functional food with new probiotic microbes that
can enhance biofunctionality of foods against these health ailments. In the present work
an innovative probiotic product with cereals and legumes has been developed using
Lactobacillus sp. with low cholesterol and triglyceride content. The product showed to
have good antioxidant activity, antimicrobial activity against E. coli, volatile compounds
of therapeutic importance and beneficial fatty acid profile. In vivo study with male Wistar
rats was done where the animals were fed with the product having different CFU levels
of 1x109/ml, 2x109/ml and 4x109/ml of the product. The in vivo study showed the product
had significant antiobesity, hypocholesterolemic and hypolipidemic property. Besides,
studies done on antioxidant activity, liver function test and glucose level also reveals that
the strain Lactobacillus sp. can considerably increase the antioxidant activity and control
the normal liver function properly. Hence, the probiotic product can reinforce the
antioxidant defense mechanism, proper liver function and reduce cholesterol and
triglyceride level in the body. This high value probiotic food, when consumed, may
improve human health.