Journal of Nutrition & Food Sciences
Open Access

Sub-acute effects on Lactobacillus plantarum dad-13 fermented soy milk on lipid profiles and blood pressure in hypercholesterolemia rats

20^th World Congress on Nutrition & Food Sciences

May 14-16, 2018 Tokyo, Japan

Anggi Laksmita Dewi, Imroatus Sholikha, Rizka Hesti Anggraeni, Farah Nadia Karima and Aprilia Ayu Sholihati Nafisah

Gadjah Mada University, Indonesia
 

Posters & Accepted Abstracts: J Nutr Food Sci

Abstract :

Background: Hypercholesterolemia is risk factor of many diseases. Lipid profile degeneration and high blood pressure may lead to earlier death. Processed soy products, namely soy milk, contain high isoflavones levels which usually can be used as antioxidants. However, community acceptance of soy milk in Indonesia is very low because the taste is less favorable. Fermentation can be done to improve taste and flavor of soy milk. Fermented soy milk with Lactobacillus plantarum Dad-13 is believed to help in managing blood profile and blood pressure. Method: 11 male Sprague Dawley rats is induced with high-fat diet, which has been made from a mixture of 80% A.D.II standard diet, 15% melted butter and 5% quail egg yolks, in 2 weeks. Lactobacillus plantarum Dad-13 fermented soy milk is given 1.8 ml/day to treatment group for the next 5 days. Measurement of blood pressure and blood lipid levels were performed at the end. ANOVA is used to analysis each parameter with p<0.05 is considered significant. Results: After treatment for 5 days, there’s no significant change in cholesterol, triglycerides, HDL and LDL levels (p>0.05). Blood pressure hasn’t been found significant change in each group (p>0.05). Conclusion: Induction of Lactobacillus plantarum Dad-13 fermented soy milk for 5 days has not had a significant effect on lipid profile and blood pressure in hypercholesterolemia rats.

Email:anggilaksmit@gmail.com