Chemical composition and hypocholesterolemic effect of milk kefir and water kefir in Wistar rats
Palabras clave:
Anticholesteremic, Brown sugar, Cholesterol, Kefir, Milk, Rats, WistarResumen
Objective
To compare the effects of fermented kefir on the nutritional, physiological, and biochemical parameters of rats.
Methods
Grains of milk kefir (whole and skimmed) and water kefir (brown sugar) were used. The chemical composition analysis was performed on substrates and fermented beverages. The rats were evaluated for weight gain, body mass index, as well as their food, water, kefir, and calorie intake. We also evaluated their energy efficiency coefficient, weight of organs, in addition to their serum, and hepatic biochemistry.
Results
Fermentation increased the acid content index owing to degradation of lactose and brown sugar. The animals consumed more kefir, reducing the intake of chow and water. Kefir did not alter body and organ weight, while improving the lipid profile.
Conclusion
Water kefir with brown sugar was more effective in improving the lipid profile.
Citas
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Derechos de autor 2023 Arthur ROCHA-GOMES, Amanda ESCOBAR, Jéssica Silva SOARES, Alexandre Alves da SILVA, Nísia Andrade Villela DESSIMONI-PINTO, Tania Regina RIUL
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
