Skip to main content

Advertisement

SpringerLink
Log in

Long-term consumption of fermented dairy products over 6 months increases HDL cholesterol

  • Original Communication
  • Published:
European Journal of Clinical Nutrition Submit manuscript

Abstract

Objective: Assessment of the hypocholesterolaemic effect of yoghurt supplemented with Lactobacillus acidophilus 145 and Bifidobacterium longum 913 in women.

Design: The cross-over study consisted of three periods (7 weeks each): first period, control yoghurt for all 29 women; second period, probiotic yoghurt for 18 women, control yoghurt for 11 women; third period, the reverse of that in the second period.

Setting: Department of Nutritional Physiology, Institute of Nutritional Science, Friedrich Schiller University, Jena.

Subjects: Twenty-nine healthy women, aged 19–56 y. Fifteen of these were normocholesterolaemic and 14 women were hypercholesterolaemic.

Intervention: Yoghurt (300 g) daily containing 3.5% fat and starter cultures of Streptococcus thermophilus and L. lactis. Probiotic yoghurt was the control yoghurt enriched with L. acidophilus 145, B. longum 913 and 1% oligofructose (synbiotic).

Results: The mean serum concentration of total cholesterol and the LDL cholesterol was not influenced by the synbiotic (P>0.05). The HDL concentration increased significantly by 0.3 mmol/l (P=0.002). The ratio of LDL/HDL cholesterol decreased from 3.24 to 2.48 (P=0.001).

Conclusions: The long-term daily consumption of 300 g yoghurt over a period of 21 weeks (control and synbiotic) increased the serum concentration of HDL cholesterol and lead to the desired improvement of the LDL/HDL cholesterol ratio.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Figure 1

Similar content being viewed by others

References

  • Agerbaek M, Gerdes LU, Richelsen B . 1995 Hypocholesterolemic effect of a new fermented milk product in healthy middle-aged men Eur. J. Clin. Nutr. 49: 346–352

    CAS  PubMed  Google Scholar 

  • Agerholm-Larsen L, Raben A, Haulrik N, Hansen AS, Manders M, Astrup A . 2000 Effect of 8 week intake of probiotic milk products on risk factors for cardiovascular diseases Eur. J. Clin. Nutr. 54: 288–297

    Article  CAS  Google Scholar 

  • Allan FJ, Thompson KG, James KAC, Manktelow BW, Koorlaard JP, Johnson RN, McNutt PV . 2001 Serum lipoprotein cholesterol and triglyceride concentrations in pigs fed diets containing fish oil, milkfat, olive oil and coconut oil Nutr. Res. 21: 785–795

    Article  CAS  Google Scholar 

  • Anderson JW, Gilliland SE . 1999 Effect of fermented milk (yogurt) containing Lactobacillus acidophilus L1 on serum cholesterol in hypercholesterolemic humans J. Am. Coll. Nutr. 18: 43–50

    Article  CAS  Google Scholar 

  • Bengmark S . 2000 Colonic food: pre- and probiotics Am. J. Gastroenter. 95: (Suppl 1): S5–S7

    Article  CAS  Google Scholar 

  • Berg RD . 1998 Probiotics, prebiotics or ‘conbiotics’? Trends Microbiol 6: 89–92

    Article  CAS  Google Scholar 

  • Bertolami MC, Faludi AA, Batlouni M . 1999 Evaluation of the effects of a new fermented milk product (Gaio) on primary hypercholesterolemia Eur. J. Clin. Nutr. 53: 97–101

    Article  CAS  Google Scholar 

  • Brashears MM, Gilliland SE, Buck LM . 1998 Bile salt deconjugation and cholesterol removal from media by Lactobacillus casei J. Dairy Sci. 81: 2103–2110

    Article  CAS  Google Scholar 

  • Buck LM, Gilliland SE . 1994 Comparisons of freshly isolated strains of Lactobacillus acidophilus of human origin for ability to assimilate cholesterol during growth J. Dairy Sci. 77: 2925–2933

    Article  CAS  Google Scholar 

  • Chae GT . 1995 Effect of Entero (yoghurt of new cultures) on blood cholesterol level of healthy Korean men in their forties New Med. J. 38: 1–9

    Google Scholar 

  • De Roos NM, Schouten G, Katan MB . 1999 Yogurt enriched with Lactobacillus acidophilus does not lower blood lipids in healthy men and women with normal to borderline high serum cholesterol levels Eur. J. Clin. Nutr. 53: 277–280

    Article  CAS  Google Scholar 

  • Eichholzer M, Stahelin H . 1993 Is there a hypocholesterolaemic factor in milk and milk products? Int. J. Vitam. Nutr. Res. 63: 159–167

    CAS  PubMed  Google Scholar 

  • Fleming SE, Fitch MD, De Vries S . 1992 The influence of dietary fiber on proliferation of intestinal mucosal cells in miniature swine may not be mediated primarily by fermentation J. Nutr. 122: 906–916

    Article  CAS  Google Scholar 

  • Gilliland SE, Nelson CR, Maxwell C . 1985 Assimilation of cholesterol by Lactobacillus acidophilus Appl. Environ. Microbiol. 49: 377–381

    CAS  PubMed  PubMed Central  Google Scholar 

  • Gmeiner M, Kneifel W, Kulbe KD, Wouters R, De Boever P, Nollet L, Verstraete W . 2000 Influence of a synbiotic mixture consisting of Lactobacillus acidophilus 74-2 and a fructooligosaccharide preparation on the microbial ecology sustained in a simulation of the human intestinal microbial ecosystem (SHIME reactor) Appl. Microbiol. Biotechnol. 53: 219–223

    Article  CAS  Google Scholar 

  • Gordon DJ, Probsfield L, Garrison RJ, Neaton JD, Castelli WP, Knoke JD, Jakobs DR, Bangdiwala S, Tyroler A . 1989 High density lipoprotein cholesterol and cardiovascular disease Circulation 79: 8–15

    Article  CAS  Google Scholar 

  • Imaizumi K, Tominaga A, Sato M, Sugano M . 1992 Effects of dietary sphingolipids on levels of serum and liver lipids in rats Nutr. Res. 12: 543–548

    Article  CAS  Google Scholar 

  • Jacobasch G, Schmiedl D, Kruschewski M, Schmehl K . 1999 Dietary resistant starch and chronic inflammatory bowel diseases Int. J. Colorectal Dis. 14: 201–211

    Article  CAS  Google Scholar 

  • Kailasapathy K, Chin J . 2000 Survival and therapeutic potential of probiotic organism with reference to Lactobacillus acidophilus and Bifidobacterium spp Immun. Cell Biol. 78: 80–88

    Article  CAS  Google Scholar 

  • Kailasapathy K, Rybka S . 1997 L. acidophilus and Bifidobacterium spp.—their therapeutic potential and survival in yogurt Austr. J. Dairy Technol. 52: 28–35

    Google Scholar 

  • Khedkar CD, Mantri JM, Garge RG, Kulkarni SA, Khedkar GD . 1993 Hypocholesterolemic effect of fermented milks: a review Cult. Dairy Prod. J. 28: 14–18

    CAS  Google Scholar 

  • Kobayashi T, Shimizugawa T, Osakabe T, Watanabe S, Okuyama H . 1997 A long-term feeding of sphingolipids affected the levels of plasma cholesterol and hepatic triacylglycerol but not tissue phospholipids and sphingolipids Nutr. Res. 17: 111–114

    Article  CAS  Google Scholar 

  • Lankaputhra WEV, Shah NP . 1995 Survival of Lactobacillus acidophilus and Bifidobacterium spp in the presence of acid and bile salts Cult. Dairy Prod. J. 30: 2–7

    CAS  Google Scholar 

  • Le Blay G, Michel C, Blottière HM, Cherbut C . 1999 Prolonged intake of fructooligosaccarides induces a short-term elevation of lactic acid-producing bacteria and a persistent increase in cecal butyrate in rats J. Nutr. 129: 2231–2235

    Article  CAS  Google Scholar 

  • Lin SY, Ayres JW, Winkler W, Sandine WE . 1989 Lactobacillus effects on cholesterol: in vitro and in vivo results J. Dairy Res. 72: 2885–2899

    Article  CAS  Google Scholar 

  • McNamara DJ, Lowell AE, Sabb JE . 1989 Effect of yogurt intake on plasma lipid and lipoprotein levels in normolipidemic males Atherosclerosis 79: 167–171

    Article  CAS  Google Scholar 

  • McNaught CE, MacFie J . 2001 Probiotics in clinical practice: a critical review of the evidence Nutr. Res. 21: 343–353

    Article  CAS  Google Scholar 

  • Mikes Z, Ferencik M, Jahnova E, Ebringer L, Ciznar I . 1995 Hypocholesterolemic and immunostimulatory effects of orally applied Enterococcus faecium M-74 in man Folia Microbiol. 40: 639–646

    Article  CAS  Google Scholar 

  • Oberreuther D, Dolora P, Jahreis G, Rowland I, Pool-Zobel BL . 1998 Alimentäre Modulation der genotoxischen und antigenotoxischen Aktivität von humanen Faeceswasser Z Ernährungswiss. 37: 89

    Google Scholar 

  • Playne M . 1994 Probiotic foods Food Aust. 46: 362

    Google Scholar 

  • Rao AV, Shiwnarain N, Koo M, Jenkins DJA . 1994 Effect of fiber-rich foods on the composition of intestinal microflora Nutr. Res. 14: 523–535

    Article  Google Scholar 

  • Samuelson G, Bratteby LE, Mohsen R, Vessby B . 2001 Dietary fat intake in healthy adolescents: inverse relationships between the estimated intake of saturated fatty acids and serum cholesterol Br. J. Nutr. 85: 333–341

    Article  CAS  Google Scholar 

  • Schaafsma G, Meulig WJA, van Dokkum W, Bouley C . 1998 Effects of a milk product, fermented by Lactobacillus acidophilus and with fructo-oligosaccarides added, on blood lipids in male volunteers Eur. J. Clin. Nutr. 52: 436–440

    Article  CAS  Google Scholar 

  • Smedman AEM, Gustafsson IB, Berglund LGT, Vessby BOH . 1999 Pentadecanoic acid in serum as a marker for intake of milk fat and metabolic risk factors Am. J. Clin. Nutr. 69: 22–29

    Article  CAS  Google Scholar 

  • Taylor GR, Williams CM . 1998 Effects of probiotics and prebiotics on blood lipids Br. J. Nutr. 80: S225–230

    CAS  PubMed  Google Scholar 

  • Temme EHM, Mensink RP, Hornstra G . 1996 Comparison of the effects of diets enriched in lauric, palmitic, or oleic acids on serum lipids and lipoproteins in healthy women and men Am. J. Clin. Nutr. 63: 897–903

    Article  CAS  Google Scholar 

  • Topping DL, Illman RJ, Clarke JM, Trimble RP, Jackson KA, Marsono Y . 1993 Dietary fat and fiber alter large bowel and portal venous volatile fatty acids and plasma cholesterol but not biliary steroids in pigs J. Nutr. 123: 133–143

    Article  CAS  Google Scholar 

  • Trapp CL, Chang CC, Halpern GM, Keen CL, Gershwin ME . 1993 The influence of chronic yogurt consumption on populations of young and elderly adults Int. J. Immunother. 9: 53–64

    Google Scholar 

  • Vesper H, Schmelz EM, Nikolova-Karakashian MN, Dillehay DL, Lynch DV, Merrill AH . 1999 Sphingolipids in food and the emerging importance of sphingolipids to nutrition J. Nutr. 129: 1239–1250

    Article  CAS  Google Scholar 

Download references

Author information

Author notes

  1. G Jahreis: Guarantor: G Jahreis.

  2. G Kießling, J Schneider and G Jahreis: Contributors: GK was responsible for analysis of the data and for writing the draft of the manuscript. JS was responsible for the human intervention study. GJ was responsible for design and performance of the study, he obtained funding for the project.

Authors and Affiliations

  1. Friedrich Schiller University, Institute of Nutritional Science, Jena, Germany

    G Kießling, J Schneider & G Jahreis

Authors
  1. G Kießling
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. J Schneider
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. G Jahreis
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to G Jahreis.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Kießling, G., Schneider, J. & Jahreis, G. Long-term consumption of fermented dairy products over 6 months increases HDL cholesterol. Eur J Clin Nutr 56, 843–849 (2002). https://doi.org/10.1038/sj.ejcn.1601399

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1038/sj.ejcn.1601399

  • Springer Nature Limited

Keywords

This article is cited by

Search

Navigation