Hypolipidemic, Antioxidant and Immunomodulatory Effects of <em>Lactobacillus casei</em> ATCC 7469-Fermented Wheat Bran and <em>Spirulina maxima</em> in Rats Fed a High-Fat Diet

Abstract

Hyperlipidemia is a leading cause of atherosclerosis and coronary heart disease (CHD). This study aimed to investigate the hypolipidemic effect of Lactobacillus casei ATCC 7469-fermented wheat bran extract and Spirulina maxima extract on Sprague–Dawley rats fed a regular or high-fat diet compared to rosuvastatin as a reference drug. Treatment with Lactobacillus casei ATCC 7469-fermented wheat bran and Spirulina maxima resulted in a significant decrease in total cholesterol (TC), triglycerides (TG.), low-density lipoprotein (LDL) and very low-density lipoprotein (VLDL) (p p Lactobacilluscasei ATCC 7469-fermented wheat bran extract and Spirulina maxima extract had additive effects on the lipid profile, liver functions and immune system of rats similar to rosuvastatin.

Keywords

• wheat bran
• fermentation
• <i>Lactobacillus casei</i>
• <i>Spirulina maxima</i>
• lipid profile
• liver function