Effects of feeding hyperlipidemia rats with symbiotic oat‐based frozen yogurt on serum triglycerides and cholesterol

symbiotic oat‐based frozen yogurt significantly decreased the TG, TC, and LDL‐c levels in hyperlipidemia rats. SOFY contained fermented oat, prebiotics and probiotics. The soluble fiber content in SOFY was 2.10%.

Abstract

Ice cream is one of the most popular dairy foods in the world. But it has long been recognized as a high‐calorie food and may not be suitable for certain segments of the population. Oat‐based food products are considered as functional foods due to its rich β‐glucan. A symbiotic oat‐based frozen yogurt (SOFY) containing fermented oat, probiotics, and inulin (prebiotic) was developed, and its effects on serum lipids in rats were evaluated. The new product had 4.10% protein, 8.50% fat, and 2.10% fiber, respectively. Bifidobacterium remained 10⁶ CFU/ml up to 8 weeks. Triglycerides levels of the rats fed with 30% or 35% SOFY were significantly lower than that of the control group (p < 0.05). Serum total cholesterol and low‐density lipoprotein levels of experimental rat groups decreased with increased SOFY, and the difference was very significant between group with 35% SOFY and control groups (p < 0.01). There was no significant difference in high‐density lipoprotein between each two groups (p > 0.05). Hepatic cell cords of rats after administration of SOFY showed orderly manner and normal hepatocyte morphology compared with those of rats in control group. Results indicated that consumption of oat‐based frozen yogurt could lower serum lipids levels in rats.

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