Scientific Research and Essays

  • Abbreviation: Sci. Res. Essays
  • Language: English
  • ISSN: 1992-2248
  • DOI: 10.5897/SRE
  • Start Year: 2006
  • Published Articles: 2768

Full Length Research Paper

Effects of probiotic yoghurt consumption on the serum cholesterol levels in hypercholestromic cases in Shiraz, Southern Iran

Abdolamir Baroutkoub1, Roushan Zamir Mehdi1*, Razmik Beglarian2, Julayi Hassan3, Sohrabi Zahra4, Mazloomi Seyed Mohammad4 and Eskandari Mohammad Hadi5
  1Fars Pegah Pasteurized Milk Company, Iran. 2Department of Stock-Breeding's Production Technology, Faculty of Technology, Armenian Agricultural Academy, Yerevan, Armenia. 3Shiraz University of Medical Sciences, Shiraz, Iran. 4Department of Nutrition, School of Health and Nutrition, Shiraz University of Medical Sciences, Shiraz, Iran. 5Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran.
Email: [email protected]

  •  Accepted: 03 June 2010
  •  Published: 18 August 2010



This study was conducted to see the effects of probiotic yoghurt on serum cholesterol levels. About 4% of the deaths in Iran are due to cardiovascular diseases and hypercholesterolemia is among the aggravating factors. Diet therapy and cholesterol lowering agents are the treatments recommended. Probiotics are being investigated as cholesterol lowering agents. The study was carried out with 46 individuals with cholesterol levels between 200 - 304 mg/dl. Initially, they received 200 ml/day sterilized milk for 4 weeks and were instructed not to consume yoghurt. At the beginning, blood samples were collected for measuring total cholesterol, triglyceride, LDL (Low-density lipoprotein) and HDL (High-density lipoprotein) levels. Group A received 300 g/day probiotic yoghurt and group B received normal yoghurt of the same amount for 6 weeks. Again blood samples were collected and analyzed. In the next round, the groups reversed their consumption patterns. Again blood samples were collected and analyzed. The results were indicative of the reducing effects of probiotic yoghurt on total cholesterol and LDL levels and raising effect on HDL. The difference between the reduced levels of LDL in both treatments was statistically significant. Consumption of the probiotic yoghurt containing Lactobacillus acidophilus and Bifidobacteriaresults in the decreased total cholesterol and LDL and increased HDL.


Key words: Lactobacillus acidophilusBifidobacteria, total cholesterol, LDL, HDL.