Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/9756
metadata.artigo.dc.title: Effects of the kefir and banana pulp and skin flours on hypercholesterolemic rats
metadata.artigo.dc.creator: Angelis-PereiraI, Michel Cardoso de
Barcelos, Maria de Fátima Píccolo
Sousa, Mariana Séfora Bezerra
Pereira, Juciane de Abreu Ribeiro
metadata.artigo.dc.subject: Probiotics
Cholesterol
Prebiotics
Cardiovascular Diseases
Rats
metadata.artigo.dc.publisher: Sociedade Brasileira para o Desenvolvimento da Pesquisa em Cirurgia
metadata.artigo.dc.date.issued: 13-Jun-2013
metadata.artigo.dc.identifier.citation: PEREIRA, M. C. A. et al. Effects of the kefir and banana pulp and skin flours on hypercholesterolemic rats. Acta Cirúrgica Brasileira, São Paulo, v. 28, n. 7, p. 481-486, Jul. 2013.
metadata.artigo.dc.description.abstract: PURPOSE: To investigate the effect of kefir and banana pulp and skin flours on the serum levels of total cholesterol, HDL-c, LDL-c and triacylglycerols in rats fed cholesterol-rich diet. METHODS: Thirty Male Wistar rats were used. In the first 21 days, the animals were fed purified hypercholesterolemic diets, except the standard group. In the next 21 days, the animals were given modified diets: Group GC: standard diet AIN-93G; Group HIP: hypercholesterolemic diet; Group F: hypercholesterolemic diet added of 1% of banana skin flour and 7% of banana pulp flour; Group Q: hypercholesterolemic diet plus kefir suspension by oral infusion (1.5 ml/animal); Group FQ: hypercholesterolemic diet added of 1% banana skin flour and 7% of banana pulp flour plus kefir suspension (1.5 ml/animal). RESULTS: In spite of the high fiber content, the addition of banana pulp (7%) and skin (1%) flour did not alter the plasma levels of total cholesterol, HDL-c and LDL-c. However, they reduced the TG levels in 22%. Already fermented kefir reduced significantly the levels of VLDL, LDL-c and triacylglycerols, in addition to having increased HDL-c. However, it was not possible to verify the symbiotic effect between both. CONCLUSION: The results reinforce the beneficial effects of kefir in reducing the risks of cardiovascular diseases.
metadata.artigo.dc.identifier.uri: http://repositorio.ufla.br/jspui/handle/1/9756
metadata.artigo.dc.language: en
Appears in Collections:DCA - Artigos publicados em periódicos

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