Hypocholesterolemic effect of Spirulina platensis (SP) fortified functional soy yogurts on diet-induced hypercholesterolemia
Samadrita Sengupta | Hemanta Koley | Shanta Dutta | Jayati Bhowal
The present study was designed to investigate in-vivo cholesterol lowering effect of soy yogurt fortified with Spirulina platensis. The enrichment of soy yogurt with Spirulina platensis was performed with its addition in concentrations of 0.5%, 1.0% and 1.5% of soy milk. A hypercholesterolemic mice model was established to examine the effects of microalgae supplemented soy yogurt on hypercholesterolemia. Significant reduction in serum total cholesterol and improvement in the serum HDL-C were observed in hypercholesterolemic mice fed Spirulina platensis fortified soy yogurt. Spirulina platensis supplementation resulted also in significant increase in hepatic antioxidant enzymes such as reduced glutathione, super oxide dismutase, catalase, and significant decrease in serum aspartate aminotransferase, alanine aminotransferase, alkaline phosphatase, gamma glutamyl transferase and thiobarbituric acid reactive substances. The results indicated that the Spirulina platensis fortified soy yogurt enabled a novel technological approach for making functional food product which had anti-atherogenic, hypolipidemic and improved liver function effects.
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