Hypolipidemic, Antioxidant and Immunomodulatory Effects of ILactobacillus casei/I ATCC 7469-Fermented Wheat Bran and ISpirulina maxima/I in Rats Fed a High-Fat Diet

• Published in: Fermentation (Basel) Vol. 8; no. 11
• Main Authors: Abdella, Asmaa, Fouad, Mohamed, Irmak, Sibel, Alamri, Eman S
• Format: Journal Article
• Language: English
• Published: MDPI AG 01.11.2022
• Subjects: Chemical properties; Lactobacillus; Egypt
• ISSN: 2311-5637; 2311-5637
• DOI: 10.3390/fermentation8110610

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 < 0.05) and a significant increase in high-density lipoprotein (HDL) (p < 0.05). That combination also improved liver functions. It also resulted in the improvement of liver oxidative biomarkers and decreased the production of inflammatory markers (TNF-α, IFN-γ, IL-10, and IL-1β). In addition, a significant reduction in inflammation of liver tissues was observed after that treatment. 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.