Cilt 15, Sayı 1, Sayfalar 43 - 50 2017-04-15

Farklı Yoğurt ve Yem Tüketiminin Ratlarda Serum Kolesterol Seviyesine Etkisi
Effect of Different Yogurt and Feed Consumption on Serum Cholesterol Levels in Rats

Nizam Mustafa Nizamlıoğlu [1] , Nihat Akın [2]

125 188

Araştırmada kolesterolce zenginleştirilmiş yemle beslenen ratların kan serumlarındaki toplam kolesterol, HDL-kolesterol LDL-kolesterol ve trigliserit düzeyleri üzerine farklı yoğurt örneklerinin etkisi karşılaştırmalı olarak incelenmiştir. Serum toplam kolesterol, HDL-kolesterol, LDL-kolesterol ve trigliserit seviyeleri üzerine yoğurt ve asidofilus yoğurdun etkileri üç hafta boyunca beş farklı diyetle beslenen ratlarda incelenmiştir. L. acidophilus jonsonii La1 ile üretilen pastörize probiyotik yoğurt ve pastörize olmayan probiyotik yoğurtlar karşılaştırıldığında, bu laktik asit bakterisi suşunun kolesterol üzerine birinci haftada azaltıcı bir etkisi olduğu belirlenmiş (sırasıyla 124.00±9.89 mg/dL ve 58.5±9.19 mg/dL), ancak üçüncü hafta sonunda yoğurt tüketimine bağlı olarak bu etki azalmış ve kontrol grubuna (66.5±2.12 mg/dL) yakın sonuçlar elde edilmiştir. En yüksek HDL-kolesterol oranları ikinci ve üçüncü haftalarda (sırasıyla 44.00±4.20 mg/dL ve 43.50±2.12 mg/dL) probiyotik yoğurt tüketen rat örneklerinde belirlenmiştir. Gruplar arasında önemli bir farklılığın olmadığı görülmüştür. En düşük LDL-kolesterol oranları her üç haftada da probiyotik yoğurt tüketen ratlarda (sırasıyla 7.20±4.24 mg/dL, 13.80±2.83 mg/dL, 12.70±1.56 mg/dL) elde edilmiştir. Yoğurt örnekleri ile beslenen ratlarda trigliserit seviyesi üçüncü hafta sonunda kontrol grubundan daha düşük bulunmuştur. 

In this study, the effect of different yoghurt samples on the total cholesterol, HDL-cholesterol, LDL-cholesterol and triglyceride levels in the blood serum of rats fed cholesterol-enriched diets were determined. Effect of yoghurt and acidophilus yoghurt on serum total cholesterol, HDL-cholesterol, LDL-cholesterol and triglyceride were studied in rats fed five different diets for three weeks. Pasteurized probiotic yoghurt produced with L.acidophilus johnsonii and non-pasteurized probiotic yoghurts were compared. Compared with non-pasteurized probiotic yogurt, lactic acid bacterial strain in pasteurized probiotic yogurt produced by L. acidophilus jonsonii La1 had a reducing effect on cholesterol in the first week (respectively 124.0±9.89 mg/dL and 58.5±9.19 mg/dL); however, this effect decreased depending on the consumption of yoghurt and then results became close with control group at the end of the third week (66.5±2.12 mg/dL). The highest HDL-cholesterol rates were determined in rats consuming probiotic yoghurts in the second and third week (respectively 44.0±4.20 mg/dL and 43.5±2.12 mg/dL). The difference between groups was insignificant. The lowest LDL-cholesterol levels were found in rats consuming probiotic yoghurt samples all three weeks (respectively 7.2±4.24 mg/dL, 13.8±2.83 mg/dL, 12.7±1.56 mg/dL). Triglyceride levels of rats fed with yoghurt samples were lower than those of the control groups at the end of the third week.

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Konular
Dergi Bölümü Araştırma Makaleleri
Yazarlar

Yazar: Nizam Mustafa Nizamlıoğlu
E-posta: munizam@kmu.edu.tr

Yazar: Nihat Akın
E-posta: nakin@selcuk.edu.tr

Bibtex @araştırma makalesi { akademik-gida305779, journal = {Akademik Gıda}, issn = {1304-7582}, address = {Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti.}, year = {2017}, volume = {15}, pages = {43 - 50}, doi = {10.24323/akademik-gida.305779}, title = {Farklı Yoğurt ve Yem Tüketiminin Ratlarda Serum Kolesterol Seviyesine Etkisi}, language = {tr}, key = {cite}, author = {Nizamlıoğlu, Nizam Mustafa and Akın, Nihat} } @araştırma makalesi { akademik-gida305779, journal = {Akademik Gıda}, issn = {1304-7582}, address = {Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti.}, year = {2017}, volume = {15}, pages = {43 - 50}, doi = {10.24323/akademik-gida.305779}, title = {Effect of Different Yogurt and Feed Consumption on Serum Cholesterol Levels in Rats}, language = {en}, key = {cite}, author = {Nizamlıoğlu, Nizam Mustafa and Akın, Nihat} }
APA Nizamlıoğlu, N , Akın, N . (2017). Farklı Yoğurt ve Yem Tüketiminin Ratlarda Serum Kolesterol Seviyesine Etkisi. Akademik Gıda, 15 (1), 43-50. DOI: 10.24323/akademik-gida.305779
MLA Nizamlıoğlu, N , Akın, N . "Farklı Yoğurt ve Yem Tüketiminin Ratlarda Serum Kolesterol Seviyesine Etkisi". Akademik Gıda 15 (2017): 43-50 <http://dergipark.gov.tr/akademik-gida/issue/28716/305779>
Chicago Nizamlıoğlu, N , Akın, N . "Farklı Yoğurt ve Yem Tüketiminin Ratlarda Serum Kolesterol Seviyesine Etkisi". Akademik Gıda 15 (2017): 43-50
RIS TY - JOUR T1 - Farklı Yoğurt ve Yem Tüketiminin Ratlarda Serum Kolesterol Seviyesine Etkisi AU - Nizam Mustafa Nizamlıoğlu , Nihat Akın Y1 - 2017 PY - 2017 N1 - doi: 10.24323/akademik-gida.305779 DO - 10.24323/akademik-gida.305779 T2 - Akademik Gıda JF - Journal JO - JOR SP - 43 EP - 50 VL - 15 IS - 1 SN - 1304-7582-2148-015X M3 - doi: 10.24323/akademik-gida.305779 UR - http://dx.doi.org/10.24323/akademik-gida.305779 Y2 - 2017 ER -
EndNote %0 Akademik Gıda Farklı Yoğurt ve Yem Tüketiminin Ratlarda Serum Kolesterol Seviyesine Etkisi %A Nizam Mustafa Nizamlıoğlu , Nihat Akın %T Farklı Yoğurt ve Yem Tüketiminin Ratlarda Serum Kolesterol Seviyesine Etkisi %D 2017 %J Akademik Gıda %P 1304-7582-2148-015X %V 15 %N 1 %R doi: 10.24323/akademik-gida.305779 %U 10.24323/akademik-gida.305779