Hypolipidemic effect of lactobacillus ferment as a functional food supplement

Y. M. Choi, S. H. Bae, D. H. Kang, H. J. Suh

Research output: Contribution to journalArticle

14 Citations (Scopus)


The Lactobacillus ferment used in this study was composed of Lactobacillus fermented wheat, barley and kefir grains. Fermentation increased the CFU of lactic acid bacteria with a reduction in pH value and in the contents of dietary fiber and glucan. Male SD rats were fed a high fat diet with or without 10% Lactobacillus ferment for 4 weeks. In the Lactic-F group (group fed high-fat diet with Lactobacillus ferment) there was a significantly reduced increase of body weight compared with the HF-control (group fed high-fat diet without Lactobacillus ferment). The food efficiency ratio (FER) tended to be decreased in the Lactic-F group, but there was no significant difference between the Lactic-F and HF-control groups. The perirenal and the epididymal fat weights in the normal dietary group (control) and in the Lactic-F group were significantly lower than those of the HF-control. The serum HDL-cholesterol and the total cholesterol in the Lactic-F group were similar to the control group, and were significantly different from those of the HF-control. These results indicated that the Lactobacillus ferment is a functional material having antiobesity effects, with use as a supplement in functional, health-favoring food.

Original languageEnglish
Pages (from-to)1056-1060
Number of pages5
JournalPhytotherapy Research
Issue number12
Publication statusPublished - 2006 Dec


  • Body fat
  • Hypolipidemic effect
  • Lactobacillus
  • Serum lipid

ASJC Scopus subject areas

  • Pharmacology

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