Effect of administration of fermented milk containing whey protein concentrate to rats and healthy men on serum lipids and blood pressure

The effect of fermented milk supplemented with whey protein concentrate on the serum lipid level of rats was investigated. The serum total cholesterol level for the group fed fermented milk with both Lactobacillus casei TMC04 09 and Streptococcus thermophilus TMC 1543 was significantly lower than tha t of the control group (P < 0.05) in rats. Furthermore, the effect of the l ong-term intake of this fermented milk on the serum lipid level of twenty h ealthy adult men was investigated. During the 8-wk study, the volunteers co nsumed 200 mi of fermented milk or placebo in the morning and evening. Bloo d samples were drawn for analysis three times, just before taking the exper imental diet, and after 4 wk and 8 wk of consumption. After 8 wk, the high density lipoprotein cholesterol level for the fermented milk group showed a significant rise after 4 wk (P < 0.05), whereas that of the placebo group showed no change even after 4 wk (P > 0.05). The triglyceride level for the fermented milk group lowered significantly after 4 wk( < 0.05), whereas th at of the placebo group showed no change even after 4 wk (P > 0.05). The at herogenic index [(total cholesterol - high density lipoprotein cholesterol) /high-density lipoprotein cholesterol] for the fermented milk group decreas ed significantly from 4.24 to 3.52 (P < 0.05). The systolic blood pressure lowered significantly by the intake of fermented milk (P < 0.05) On the oth er hand, such effect was not observed in the placebo group (P > 0.05). Thes e results indicate potential of the development of fermented milk with mult iple therapeutic effects.