ABSTRACT
Background and Aim: Probiotic products may have positive effects in the non-alcoholic fatty liver disease [NAFLD]. The aim of this study was to investigate the effects of consumption of probiotic yogurt on some metabolic factors in the patients with nonalcoholic fatty liver disease [NAFLD]
Material and Methods: This double-blind, randomized, controlled clinical trial included 72 patients between 23 to 63 years of age with NAFLD [33 males and 39 females]. The intervention group [n = 36] consumed 300 g/d of pro-biotic yogurt containing Lactobacillus acidophilus La5 and Bifidobacterium lactis Bb12 and the control group [n = 36] consumed 300 g/d of conventionalyogurt for 8 weeks. Using SPSS software version 16, data analysis was performed by chi-square test, independent sample t-test, analysis of covariance, and paired sample t-test
Results: Fasting blood samples, anthropometric measurements, and dietary records [24 h/day for 3 days] were collected at baseline at the end of the trial. Probiotic yogurt consumption resulted in 4.67%, 5.42%, 4.1%, and 6.92% reductions of serum levels of alanine aminotransferase, aspartate aminotransferase [P<0.02], total cholesterol [P<0.001], and low-density lipoprotein cholesterol [P<0.001], in the intervention group, compared to the control group. Both groups showed no significant changes in the levels of serum glucose, triglyceride, or high-density lipoprotein cholesterol [P>0.05]
Conclusion: Probiotic yogurt consumption improved hepatic enzymes, serum total cholesterol, and low-density lipoprotein cholesterol levels in the subjects. Therefore, it might be useful in the management of NAFLD risk factors
ABSTRACT
The combined effects of inoculation level [4 or 8-fold compared to standard inoculation] and sequence [standard inoculation before fermentation and 3-fold inoculation at the end of fermentation=1+3, Two-fold inoculation before fermentation and the same at the end of fermentation=2+2, 2+6, 4-fold before fermentation=4, 4+4, and 8] of culture inoculum containing probiotics on biochemical and microbiological characteristics of probiotic Doogh during fermentation and over 21 days of refrigerated storage [4°C] were investigated. The probiotic microorganisms were L. acidophilus LA-5 and Bifidobacterium lactis BB-12. Overall, the treatments 8, 4 and 4+4 resulted in the highest viability at the end of fermentation as well as at early days of refrigerated storage. During the second half of cold storage period, the greatest viability of probiotics was related to the treatment 2+6. The treatment '8' showed the shortest incubation time as well as the highest pH drop rate and acidity increase rate during fermentation and over the storage period