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Biological Studies of High Caloric Foods Supplemented with some Probiotic Bacteria
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Biological Studies of High Caloric Foods Supplemented with some Probiotic Bacteria
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Journal Article
Biological Studies of High Caloric Foods Supplemented with some Probiotic Bacteria
2015
Overview
Effect of different percent of high caloric food components (Lupine, chickpea and soyprotien) with probiotics bacteria on some biological and histological parameters of albino rats were studied. Thirty adult male rats were distributed into six groups, the first one was kept as control group, while the other five groups were fed on high caloric diet and supplemented with some probiotic bacteria for 6 weeks. Results showed that body weight gain markdely was higher especially in the mixture of group (6) 1:1:1:1%) compared to control group and group which fed without probiotics. Also, this mixture with high probiotics lowered concentrations of total cholesterol, triglycerides, LDL-c, VLDL-c and decreased activity of AST and ALT enzymes to normal range. Furthermore, all mixture caused significant increase in HDLc and total immunoglobulin production (IgG, IgM, IgE, IgA) were higher than the mixture (1%lupine, chickpea, soyprotien) without probiotics. Histopathological examination showed amelioration of histopathological lesions seen in liver of rats received the mixture of seeds at different levels with probiotics. So, it could be recommended that intake of the mixture of lupine, chickpea, soyprotien and prpbiotics especially at 1:1:1:1 respectively may be useful for high caloric foods.
Publisher
جامعة طنطا - كلية التربية النوعية
Subject
