The Value as the Nutritional and Serum Cholesterol Effects of the Fermented Products from Milk Whey (PS-H1) in Rats

Abstract

The fermented products from milk whey (PS-H1) was cultivated using of Lactobacillus, Lactococcus, Streptococcus, Leuconostoc, Acetobacter and Saccharomyces ets.
The hypocholesterolemic effect of the PS-H1 was examined in the rats fed a high cholesterol diet.The atherogenic diets containing 1% PS-Hl was given to four-weekold wistar rats for 28 days.
After 28 days of feeding, serum total cholesterol concentration was significantly lowered in the rats fed PS-H1 group than control group, but there were no significant difference in the liver cholesterol among the group.
There was a higher concentration of Albumin, IgG and IgA in serum of the PS-H1 group compared control group.
We suggest the possible presence of a component in the PS-H1 which promotes the activation of protein synthesis in the liver.