The protective effect of processed cheese against hyperlipidemia in rats

Effet protecteur du fromage fondu contre l’hyperlipidémie chez le rat

Abstract

The purpose of this study was to examine the effects of intake of processed cheeses containing different types of fats on plasma lipid profile and lipid peroxidation using hypercholesterolemic rats as an experimental model. This study included three types of processed cheeses: the first two contained vegetable oils and the third contained milk fat only. Five groups of rats (8 animals each) were fed balanced diet (normal), hypercholesterolemic diet (control), and hypercholesterolemic diet containing one of the tested processed cheeses, respectively, for 8 weeks. The body weight and the food intake were recorded and the gain in body weight and food efficiency ratio were also calculated. Blood analysis was carried out at the end of the experiment for total lipids and cholesterol, low density lipoprotein, high density lipoprotein (HDL), triglycerides, and plasma malondialdehyde. Feeding the different processed cheeses with hypercholesterolemic diet showed variable reductions in the plasma lipids, except for HDL, which was increased as compared to control. The highest and significant reduction was observed in the group that received processed cheese containing milk fat only. Also, this group showed significant reduction in lipid peroxidation. These results suggest that consumption of processed cheeses may improve the markers of cardiovascular diseases, particularly processed cheeses containing milk fat only. Further studies on human subjects are needed to verify the present results and to elucidate the possible mechanisms behind the differential effects on serum cholesterol of cheeses containing different types of fats.

Abstract

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Résumé

Le but de cette étude était d’examiner les effets de la consommation de fromages fondus contenant différents types de matière grasse sur le profil lipidique du plasma et la peroxydation des lipides sur le rat hypercholestérolémique comme modèle experimental. L’étude incluait trois types de fromages fondus; les deux premiers contenaient des huiles végétales et le troisième uniquement de la matière grasse laitière. Cinq groupes de rats (de 8 animaux chacun) ont bénéficié pendant 8 semaines d’un régime alimentaire équilibré (normal), hypercholestérolémique (contrôle) ou hypercholestérolémique contenant un des fromages fondus testés. Le poids et la prise alimentaire ont été relevés et le gain de poids et le ratio d’efficacité alimentaire ont été calculés. À la fin de l’expérimentation, une analyse du sang a été réalisée pour les lipides totaux et le cholestérol, LDL et HDL, les triglycérides et le malondialdéhyde du plasma. L’apport des différents fromages fondus à un régime hypercholestérolémique a montré des réductions variables des lipides du plasma, à l’exception des HDL qui augmentaient comparativement au contrôle. La réduction significative la plus élevée était observée dans le groupe qui recevait le fromage fondu contenant uniquement la matière grasse laitière. Ce groupe présentait également une réduction significative de la peroxydation des lipides. Ces résultats suggèrent que la consommation de fromages fondus peut améliorer les marqueurs de maladie cardiovasculaire, en particulier les fromages fondus contenant uniquement de la matière grasse laitière. Des études complémentaires sur des sujets humains sont nécessaires pour vérifier les présents résultats et pour élucider les mécanismes possibles sous-jacents aux différents effets sur le cholestérol sérique des fromages contenant différents types de matière grasse.

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Correspondence to Mohamed H. Abd El-Salam.

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Abd El-Salam, M.H., Mohamed, D.A. The protective effect of processed cheese against hyperlipidemia in rats. Dairy Sci. Technol. 89, 437–447 (2009). https://doi.org/10.1051/dst/2009022

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  • processed cheese
  • rat
  • hyperlipidemia
  • hypercholesterolemia
  • lipid profile
  • conjugated linoleic acid
  • fromage fondu
  • rat
  • hyperlipidémie
  • hypercholestérolémie
  • profil lipidique
  • acide linoléique conjugué