Schmidt P, Vass A, Szakály S
Acta Med Hung. 1984;41(2-3):163-9.
In a comparative study of milk versus fermented milk (yogurt, kefir, sour milk) diets concerning their effect on body mass and on liver regeneration in partially (70%) hepatectomized male CFY rats significantly higher values were found three weeks after the operation in the groups fed on fermented milk diets than in those fed on milk-based diets. No differences between the chemical components of the regenerated liver (solids, total lipids, total N) were found either between the individual groups, or between the various groups and the control. The regenerated liver corresponded to the normal organ in every respect. The values reflecting the increments of solids, total lipids and total N of the regenerating liver, whether expressed in absolute figures or in per cents, were found to be higher in the animals fed fermented milk diets than in those fed milk-based diets. The invention that the biochemical changes associated with bacterial fermentation of milk are beneficial to liver regeneration provides new evidence in support of the high biological nutritive value of fermentation.
在一项关于牛奶与发酵乳（酸奶、开菲尔、酸牛奶）饮食对部分（70%）肝切除的雄性CFY大鼠体重及肝脏再生影响的对比研究中，发现术后三周，食用发酵乳饮食的组比食用以牛奶为基础饮食的组有显著更高的值。无论是在各个组之间，还是在不同组与对照组之间，再生肝脏的化学成分（固体、总脂质、总氮）均未发现差异。再生肝脏在各方面均与正常器官相符。无论是以绝对值还是百分比表示，反映再生肝脏固体、总脂质和总氮增量的值，在食用发酵乳饮食的动物中比食用以牛奶为基础饮食的动物中更高。与牛奶细菌发酵相关的生化变化有利于肝脏再生这一发现，为发酵具有高生物营养价值提供了新的证据。
