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Preparation of Novel Probiotic Food and Studies of Different Parameters for Hypocholesterolemic Activity.

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Relation http://ir.cftri.com/11519/
 
Title Preparation of Novel Probiotic
Food and Studies of Different Parameters for
Hypocholesterolemic Activity.
 
Creator Raviranjan, Kumar
 
Subject 04 Functional foods
09 Food Microbiology
 
Description In recent years, there is an increasing demand for the development of functional foods with
probiotic microbes that enhance biofunctionality of food against the several health ailments such
as obesity, diabetes, cardiovascular disease and cancer that are associated with poor food habits.
The objective of the work is to prepare a fruit and millet based novel probiotic food with Bacillus
sp. and to study different parameters for hypocholesterolemic activity.
The methodologies adopted for study includes the analysis of functional properties of the
Bacillus sp. which includes adherence property to the rat intestine and hydrocarbons,
antimicrobial activity against pathogen, antibiotic susceptibility test, antioxidant activity. Further
study includes preparation of probiotic Bacillus sp. Millet fudge with a blend of Millets ,apple or
mango fruit pulp along with honey and functional properties were studied by assessing the
presence of therapeutically beneficial compounds by GCMS, presence of fatty acids by GC,
antioxidant activity, pH determination and sensory evaluation on hedanoic scale of the
product.Besides this the cholesterol and triglyceride content in the product were also estimated
by Folch’s method.Further studies include in vivo experiments on male wistar rats for
hypocholesterolemic activity.
The Bacillus sp. culture showed its adherence to intestine as observed by in vitro experiments
using solvents like toluene, hexadecane and benzene. The culture has antimicrobial activity
against pathogen Pseudomonas sp. Two products were prepared one with apple fruit pulp and
another with mango fruit pulp along with Millets. Volatile (therapeutics) compounds like butanal
(0.53%),hexadecanoic acid (2.4%) and isopropyl palmitate (35.77%) were produced in probiotic
product. Sensoraly mango probiotic Bacillus sp. millet fudge was found acceptable. The
cholesterol and triglyceride content in the mango probiotic Bacillus sp. Millet Fudge was found
less in comparison to millet Fudge as such. Studies on male wistar rats showed significant
decrease in the weight of the animals on feeding mango probiotic Bacillus sp. Millet Fudge. A
significant decrease in total cholesterol (37%) and triglyceride (39%) level was found in serum
where as 35.52% and 37.38%reduction in cholesterol and triglyceride was found in liver
respectively. The total antioxidant activity (53.02%) and glutathione reductase activity (56.75%)
increased in probiotic fed group.
The present work has confirmed that the given Bacillus sp. culture has all the probiotic
properties and when incorporated into food and fed to rats has shown to reduce cholesterol and
triglyceride levels.
 
Contributor Renu, Agrawal
 
Date 2013
 
Type Student Project Report
NonPeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/11519/1/Raviranjan.pdf
Raviranjan, Kumar (2013) Preparation of Novel Probiotic Food and Studies of Different Parameters for Hypocholesterolemic Activity. [Student Project Report] (Submitted)