Xiao J Z, Kondo S, Takahashi N, Miyaji K, Oshida K, Hiramatsu A, Iwatsuki K, Kokubo S, Hosono A
Food Research and Development Laboratory, Morinaga Milk Industry Co., Ltd., Zama 228-8583, Japan.
J Dairy Sci. 2003 Jul;86(7):2452-61. doi: 10.3168/jds.S0022-0302(03)73839-9.
The effects of milk products fermented by Bifidobacterium longum strain BL1, a probiotic strain, on blood lipids in rats and humans were studied. Rats were fed a cholesterol-enriched experimental diet, supplemented with lyophilized powders of 1) acid milk (control), 2) milk fermented with a mixed culture of ordinary yogurt starters composed of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (SL), and 3) bifidobacterium milk fermented with the probiotic B. longum strain BL1, respectively. The bifidobacterium milk feeding brought about significant lowering of the serum concentrations of total cholesterol, low-density lipoprotein cholesterol, and triglycerides, in comparison with the control, while no change in high-density lipoprotein cholesterol concentration was observed. On the other hand, supplementation with SL milk resulted in only slight, nonsignificant decreases in serum lipid concentrations in comparison with the control. In the human study, 32 subjects with serum total cholesterol ranging from 220 to 280 mg/dl were randomly assigned to two treatments: 1) intake of a low-fat drinking yogurt prepared with ordinary yogurt starters composed of S. thermophilus and L. delbrueckii subsp. bulgaricus (P-group) and 2) intake of a low-fat drinking yogurt prepared with the two ordinary yogurt starters plus B. longum strain BL1 (B-group). After intake for 4 wk at 3 x 100 ml/day, reduction of serum total cholesterol was observed in approximately half of the B-group subjects; a particularly significant decrease in serum total cholesterol was found among subjects with moderate hypercholesterolemia (serum total cholesterol > 240 mg/dl). However, the serum lipid concentrations in the P-group subjects were almost stable during the experimental periods. The present results indicate the potential of the probiotic B. longum strain BL1 in serum lipid improvement.
研究了益生菌长双歧杆菌BL1菌株发酵的奶制品对大鼠和人体血脂的影响。给大鼠喂食富含胆固醇的实验饮食，并分别补充以下冻干粉末：1）酸牛奶（对照组）、2）由嗜热链球菌和德氏乳杆菌保加利亚亚种组成的普通酸奶发酵剂混合培养发酵的牛奶（SL组）、3）由益生菌长双歧杆菌BL1菌株发酵的双歧杆菌奶。与对照组相比，喂食双歧杆菌奶可显著降低血清总胆固醇、低密度脂蛋白胆固醇和甘油三酯的浓度，而高密度脂蛋白胆固醇浓度未观察到变化。另一方面，与对照组相比，补充SL奶仅导致血清脂质浓度略有下降，且无统计学意义。在人体研究中，将32名血清总胆固醇在220至280mg/dl之间的受试者随机分为两组进行治疗：1）摄入由嗜热链球菌和德氏乳杆菌保加利亚亚种组成的普通酸奶发酵剂制备的低脂饮用酸奶（P组）和2）摄入由两种普通酸奶发酵剂加BL1长双歧杆菌菌株制备的低脂饮用酸奶（B组）。以每天3×100ml的量摄入4周后，在大约一半的B组受试者中观察到血清总胆固醇降低；在中度高胆固醇血症（血清总胆固醇>240mg/dl）受试者中发现血清总胆固醇显著降低。然而，在实验期间，P组受试者的血清脂质浓度几乎保持稳定。目前的结果表明益生菌长双歧杆菌BL1菌株在改善血脂方面具有潜力。
