Effect of fermented milk with Streptococcus thermophilus TMC1543 on serum lipid levels induced by a high-cholesterol diet in adult subjects

The effect of fermented milk supplemented with Streptococcus thermophilus T MC1543 on serum lipid levels induced by a high-cholesterol diet in adult su bjects was investigated. In the placebo group, both the total cholesterol a nd the low-density lipoprotein (LDL) cholesterol concentration showed a sig nificant rise after 21 d by the intake of a high-cholesterol diet (p<0.05). In the fermented milk group, on the other hand, these concentrations showe d no change. Lipid peroxide levels for both groups showed an increase by th e intake of a high-cholesterol diet for 7 d, and in both cases the increase was statistically significant (p<0.05). The increase of lipid peroxide was suppressed significantly by the intake of fermented milk (p<0.05). On the contrary, the intake of placebo did not suppress the increase significantly (p>0.05). These results indicate that the fermented milk with S. thermophi lus TMC1543 may contribute to the prevention of arteriosclerosis by suppres sing the serum LDL cholesterol and lipid peroxide levels.