Antonie van Leeuwenhoek

, Volume 61, Issue 3, pp 167–173

Effect of fermented oatmeal soup on the cholesterol level and theLactobacillus colonization of rat intestinal mucosa

  • G. Molin
  • R. Andersson
  • S. Ahrné
  • C. Lönner
  • I. Marklinder
  • M. -L. Johansson
  • B. Jeppsson
  • S. Bengmark
Article

DOI: 10.1007/BF00584223

Cite this article as:
Molin, G., Andersson, R., Ahrné, S. et al. Antonie van Leeuwenhoek (1992) 61: 167. doi:10.1007/BF00584223

Abstract

Rats were fed with freeze-dried oatmeal soup fermented by six differentLactobacillus strains from rat and man; the formula is intended for enteral feeding. The serum cholesterol levels after 10 d were lower for rats eating oatmeal as compared to a commercial product, Biosorb Sond. Colonizing ability of the administered strains were evaluatedin vivo. OnlyLactobacillus reuteri R21c were able to, effectively, colonizing the mucosa; it represented about 30% of theLactobacillus population 24 d after termination of the administration.L. reuteri R21c was easily recognized by the ability to produce a yellow pigment on agar plates. The identity was confirmed by carbohydrate fermentations (API 50CH), plasmid pattern and endonuclease restriction analysis of the chromosomal DNA.

Key words

cholesterolfermented oatmealintestineLactobacillusratmucosaL. reutericolonization

Copyright information

© Kluwer Academic Publishers 1992

Authors and Affiliations

  • G. Molin
    • 1
  • R. Andersson
    • 2
  • S. Ahrné
    • 1
  • C. Lönner
    • 1
  • I. Marklinder
    • 1
  • M. -L. Johansson
    • 1
  • B. Jeppsson
    • 2
  • S. Bengmark
    • 2
  1. 1.Food- and Environmental MicrobiologyChemical CenterLundSweden
  2. 2.Department of SurgeryLund UniversityLundSweden