Fermented Goat Milk Supplementation in Rats Hypercholesterolmic on Malonyldialdehyde and Description of Liver Histopathology

Chanif Mahdi, Untari H., Padaga Padaga

Abstract


Empirically, fermented milk product has been proven to improve and cure for several certain diseases. Bioactive peptides were produced through a fermentation process in goat milk promotes many benefits on body health. The present study revealed that goat milk was fermented using starter commercial 3% to produced yoghurt increased protein content significantly. By using SDS- PAGE, showed that the decomposition of protein fraction was better than the fresh goat milk. Results then were analyzed by LC-MS/MS and found out that there were three kinds of bioactive each peptide consisted of 16 amino acids and were protected from the action of the protease enzyme. Goat's milk yoghurt was treated per oral in mice after hypercholesterolemic diet for 14 days with dose range of 300 mg/kg; 600 mg/kg; and 900 mg/kg for 4 weeks (28 days). The results demonstrated three type of bioactive peptides performed activity as anti-hypercholesterolemia on mice models which showed highly significant (P <0.01) on the production of malondialdehyde (MDA) compared to control. Furthermore, goat milk yogurt also reduced MDA level and decreased fats accumulation in mice. Goat's milk yoghurt at dose of 600 mg/kg was able to provide the best therapeutic effect in lowering MDA level and with dose of 900 mg/kg also gave the best therapeutic effect in reducing the fat accumulation on liver. Based on histopathology observation, it was revealed that fermented goat milk reduced cells damage in liver. In summarize, these findings suggest that fermented goat milk promotes another activities as anti-hypercholesterolemia based on in vivo study.

Keywords: Fremented goat milk, hypercholeterolmia, malonyldialdehyde, liver hispathology


Full Text:

PDF

References


Ebringer, L., Ferenčík M. and Krajčovič. J., 2008, Beneficial Health Effects of Milk and Fermented Dairy Products, Folia Microbiol., 53(5), 378–394. CrossRef

Fki, I., Bouaziz, M., Sahnoun, Z. and Sayadi, S., 2005, Hypocholesterolemic Effects on Phenolic-rich Extract of Chemlali Olive Cultivar in Rats Fed a cholesterol-rich diet, Bioorg. Med. Chem., 13(18), 5362-5370. CrossRef

Kitts, D.D. and Weiler, K., 2003, Bioactive Proteins and Peptides from Food Sources. Applications of Bioprocesses Used in Isolation and Recovery, Cur. Pharm. Design, 9(16), 1309–1323. CrossRef

Korhonen, H., 2009, Milk-derived Bioactive Peptides: From Science to Applications, J. Func. Foods, 1(2), 177–187. CrossRef

Korhonen, H. and Pihlanto, A., 2003, Food-derived Bioactive Peptides–Opportunities for Designing Future Foods, Cur. Pharm. Design, 9, 1297–1308. CrossRef

Lamothe, S., Robitaille, G., St-Gelais, D. and Britten, M., 2007, Short Communication: Extraction of ß-casein from Goat Milk, J. Dairy Sci., 90(12), 5380-5382. CrossRef

McCullough, F.S.W., 2003, Nutritional Evaluation of Goat’s Milk, British Food Journal, 105(4/5), 239-251. CrossRef

Donkor, O.N. and Henriksson, A., Singh, T.K., Vasiljevic, T. and Shah, N.P., 2007, ACE-inhibitory Activity of Probiotic Yoghurt, Int. Dairy J., 17(11), 1321–1331. CrossRef

Paul, M. and Somkuti, G.A., 2010, Degradation of milk- based bioactive peptides by yogurt fermentation bacteria, Lett. Appl. Microbiol., 49(3), 345- 350. CrossRef

Samardi, B.H. and Ismail, 2010, Antioxidative Peptides from Food Protein: A Review, Peptida, 31(10), 1949- 1956. CrossRef

Walther, B. and Sieber, R., 2011, Bioactive Proteins and Peptides in Foods, Int. J. Vitam. Nutr. Res., 81(2-3), 181-192. CrossRef




DOI: http://dx.doi.org/10.14499/indonesianjcanchemoprev8iss1pp1-8

Copyright (c) 2017 Indonesian Journal of Cancer Chemoprevention

Indexed by:

               

               

      

 

Indonesian Society for Cancer Chemoprevention