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Volume: 6, Issue: 6, Nov-Dec, 2018
DOI: 10.7324/JABB.2018.60611

Research Article

Hypolipidemic effects of Lysinibacillus sphaericus fermented tomato and carrot juices in high-fat diet-fed albino Wistar rats

Naga Sivudu Seelam, Umamahesh Katike, Peddanna Kotha, Harika Akula, Vijaya Sarathi Reddy Obulam

  Author Affiliations


Abstract

We have conducted the present study to evaluate the effect of probioticated tomato juice (PTJ), probioticated carrot juice (PCJ), and their mixed juices (PCT) containing Lysinibacillus sphaericus on high-fat diet (HFD)-fed albino Wistar rats. Eight groups consisting of 6 rats each were designed in the experiments and orally administered the above probioticated juices (at 1–2 mL per rat) to HFD-fed rats for 28 days. This included a group maintained on normal control diet (NCD), HFD, and an experimental control group maintained using lovastatin (at 5 mg/kg body weight). After feeding the rats, the lipid profile of the blood serum was studied in all the eight groups. HFD-fed rats showed elevated lipid profile levels as compared to NCD-fed rats. Probioticated juices reversed the elevated lipid profile levels to near normal in HFD-fed rats. This hypolipidemic effect was more significant in PCJ-fed (2 mL/rat) groups than the other groups. On treatment with the PTJ, PCJ and PCT showed the lowering of body weights when compared to HFD group.

Keywords:

Probiotication, Tomato, Carrot, Lysinibacillus sphaericus, High-fat diet, Albino Wistar rats, Hypolipidemic activity.



Citation: Seelam NS, Katike U, Kotha P, Akula H, Obulam VSR. Hypolipidemic effects of Lysinibacillus sphaericus fermented tomato and carrot juices in high-fat diet-fed albino Wistar rats. J App Biol Biotech. 2018;6(06):64-70. DOI: 10.7324/JABB.2018.60611


Copyright: Author(s). This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License, which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited.

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