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 journalArticlepeer-review

17 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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