| Autor: |
Dangang, Bossi Donald Sévérin, Zambou, Ngoufack François, Agrawal, Renu, Dandji, Marc Bertrand Saah, Fonteh, Anyangwe Florence |
| Předmět: |
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| Zdroj: |
Annals: Food Science & Technology; 2018, Vol. 19 Issue 3, p577-586, 10p |
| Abstrakt: |
Effects of fermented complementary foods made from Vigna radiate, Solanum tuberosum, Phaseolus vulgaris, Carica papaya and inoculated with Lactococcus lactis sp. were investigated in rats. Colonization of the rat intestine by Lactococcus lactis sp. in vitro was observed by scanning electron microscope (SEM). Healthy males weighing between 45-50 g (21±2 days) were selected and randomly assigned in 4 groups (n=8 rats per group) and fed for four weeks. Group I (control group) was fed with basal diet (BD), group II received basal diet and one ml of culture to make an experimental diet having 1×109 cfu/g (BD+P), group III received basal diet mixed with 25 % fermented food without cells culture (BD+FF), group VI was fed with the mixture of basal diet and 25 % of probiotic fermented food to make an experimental diet of 1×109 cfu/g (BD+PFF). Diets BD+FF and BD+PFF were called modified diets. The growth performance, hematological parameters and biochemical parameters were evaluated. SEM showed that Lactococcus lactis sp. could adhere to the rat intestine and colonize the intestine wall. In rats that received probiotic and fermented food, there was a significant increase in the white blood cell (WBC), red blood cell (RBC) and hematocrit percentage when compared to the control. There was no significant difference in lipids profile. AST, ALP and ALT activities decreased gradually in rats that received probiotic and modified diets. The results present the importance and benefits of probiotic fermented foods which showed signs of good health in rats. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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