Kiessling G, Schneider J, Jahreis G
Friedrich Schiller University, Institute of Nutritional Science, Jena, Germany.
Eur J Clin Nutr. 2002 Sep;56(9):843-9. doi: 10.1038/sj.ejcn.1601399.
Assessment of the hypocholesterolaemic effect of yoghurt supplemented with Lactobacillus acidophilus 145 and Bifidobacterium longum 913 in women.
The cross-over study consisted of three periods (7 weeks each): first period, control yoghurt for all 29 women; second period, probiotic yoghurt for 18 women, control yoghurt for 11 women; third period, the reverse of that in the second period.
Department of Nutritional Physiology, Institute of Nutritional Science, Friedrich Schiller University, Jena.
Twenty-nine healthy women, aged 19-56 y. Fifteen of these were normocholesterolaemic and 14 women were hypercholesterolaemic.
Yoghurt (300 g) daily containing 3.5% fat and starter cultures of Streptococcus thermophilus and L. lactis. Probiotic yoghurt was the control yoghurt enriched with L. acidophilus 145, B. longum 913 and 1% oligofructose (synbiotic).
The mean serum concentration of total cholesterol and the LDL cholesterol was not influenced by the synbiotic (P>0.05). The HDL concentration increased significantly by 0.3 mmol/l (P=0.002). The ratio of LDL/HDL cholesterol decreased from 3.24 to 2.48 (P=0.001).
The long-term daily consumption of 300 g yoghurt over a period of 21 weeks (control and synbiotic) increased the serum concentration of HDL cholesterol and lead to the desired improvement of the LDL/HDL cholesterol ratio.
评估添加嗜酸乳杆菌145和长双歧杆菌913的酸奶对女性的降胆固醇作用。
交叉研究包括三个阶段（每个阶段7周）：第一阶段，29名女性均食用对照酸奶；第二阶段，18名女性食用益生菌酸奶，11名女性食用对照酸奶；第三阶段，情况与第二阶段相反。
耶拿弗里德里希·席勒大学营养科学研究所营养生理学系。
29名健康女性，年龄在19至56岁之间。其中15名胆固醇水平正常，14名女性胆固醇水平过高。
每天食用300克含3.5%脂肪以及嗜热链球菌和乳酸乳球菌发酵剂的酸奶。益生菌酸奶是添加了嗜酸乳杆菌145、长双歧杆菌913和1%低聚果糖的对照酸奶（合生元）。
合生元对总胆固醇和低密度脂蛋白胆固醇的平均血清浓度没有影响（P>0.05）。高密度脂蛋白浓度显著增加了0.3 mmol/l（P=0.002）。低密度脂蛋白/高密度脂蛋白胆固醇的比值从3.24降至2.48（P=0.001）。
在21周的时间里（对照和合生元）长期每日食用300克酸奶可提高血清高密度脂蛋白胆固醇浓度，并使低密度脂蛋白/高密度脂蛋白胆固醇比值得到理想改善。
