alexa The effect of daily consumption of probiotic and conventional yoghurt on oxidant and anti-oxidant parameters in plasma of young healthy women.
Medicine

Medicine

Internal Medicine: Open Access

Author(s): Fabian E, Elmadfa I

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Abstract In recent years there has been increasing interest in the potential beneficial effects of probiotic bacteria, particularly concerning their immune-modulating effects. Considering the involvement of free radicals in immunological processes, we tried to verify and compare the effects of probiotic (Lactobacillus casei) and conventional yoghurt on antioxidant and oxidant parameters in plasma of humans. In this study female volunteers consumed 100 g/day of probiotic (n = 17) or conventional yoghurt (n = 16) for two weeks (T1-T2) and 200 g/day for another two weeks (T2-T3). A wash-out phase lasting two weeks followed. Total antioxidant capacity (TAC), albumin, and bilirubin were determined photometrically, uric acid was determined by enzymatic methods, and vitamin E, carotenoids, malondialdehyde (MDA), and conjugated dienes (CD) were measured using high-performance liquid chromatography (HPLC). In the period of continuous yoghurt intake (T1-T3), mean concentrations of the antioxidants vitamin E, lycopene, and zeaxanthin decreased significantly (p < 0.01) in the probiotic and in the control group. The average concentrations of lutein, beta-carotene, albumin, uric acid, and bilirubin decreased significantly (p < 0.05) in the probiotic group, only. These alterations led to a significant (p < 0.001) decrease of the average TAC values during the period T1-T3 in both tested groups. In the interval of daily yoghurt consumption (T1-T3) the mean plasma levels of oxidant parameters MDA and CD increased significantly in the probiotic (MDA: p < 0.01; CD: p < 0.001) and the control group (CD: p < 0.01). The average activity of the antioxidant enzyme superoxide dismutase (SOD) was quite constant throughout the study in both groups. The mean activities of GSH-Px and catalase decreased significantly (p < 0.001) in the probiotic group, only after consuming yoghurt daily for four weeks (T1-T3). Although several parameters changed significantly during the study, no significant differences were observed between both investigated groups. Therefore, the results indicate a possible influence of both probiotic and conventional yoghurt on the plasma levels of antioxidant and oxidant parameters. This article was published in Int J Vitam Nutr Res and referenced in Internal Medicine: Open Access

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