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Short-term effect of whole milk and milk fermented by Pseudomonas fluorescens on plasma lipids in adult boars

Published online by Cambridge University Press:  09 March 2007

Peter Stoll ,
Andreas Gutzwiller ,
Martin Jost ,
Heiner Schneeberger ,
Robert Sieber ,
Hannes B. Staehelin ,
Christian Steffen  and
Guenther Ritzel
Peter Stoll
Affiliation:
Swiss Federal Research Station for Animal Production, CH-1725 Posieux, Switzerland
Andreas Gutzwiller
Affiliation:
Swiss Federal Research Station for Animal Production, CH-1725 Posieux, Switzerland
Martin Jost
Affiliation:
Swiss Federal Research Station for Animal Production, CH-1725 Posieux, Switzerland
Heiner Schneeberger
Affiliation:
Swiss Federal Research Station for Animal Production, CH-1725 Posieux, Switzerland
Robert Sieber
Affiliation:
Swiss Federal Research Station for Animal Production, CH-1725 Posieux, Switzerland
Hannes B. Staehelin
Affiliation:
Geriatric Clinic, University Hospital Basel, CH-4031 Basel, Switzerland
Christian Steffen
Affiliation:
Swiss Federal Dairy Research Institute, CH-3097 Liebefeld, Switzerland
Guenther Ritzel
Affiliation:
Unit of Social and Preventive Medicine, University of Basel, CH-4052 Basel, Switzerland
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Abstract

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The short-term effects of whole milk and milk fermented by Pseudomonas fluorescens, of the amino acid composition of the diet and of feeding frequency on the level of plasma lipids, were investigated in six 1-year-old adult boars. The experimental diets contained equal amounts of protein, carbohydrates, fat and cholesterol. After an adaptation period of 5 d for each experimental treatment, blood was collected at regular intervals during 48 h and plasma levels of cholesterol, triacylglycerol, high-density-lipoprotein (HDL)-cholesterol and low-density-lipoprotein (LDL-cholesterol were examined). All variables except HDL-cholesterol showed distinct diurnal fluctuations, which were substantially influenced by feeding frequency. Variations in the amino acid composition of the experimental diets, which were within a physiological range, had no effect on the level of plasma lipids. Plasma lipid levels were significantly lower when the animals received the diets containing milk instead of the diet without milk: cholesterol, triacylglycerol, and LDL-cholesterol were reduced by 5.6, 5.8 and 10% respectively (pondered means) while HDL-cholesterol remained unaffected. Fermentation of whole milk by P. fluorescens reduced the lipid-lowering effect. Our findings suggest that the intake of diets containing milk results in a lower plasma cholesterol and LDL-cholesterol level than the intake of diets with a similar nutrient content which do not contain milk.

Keywords

Whole milkFermented milkPlasma lipidsPlasma cholesterolPig
Type
Effects of Milk on Plasma Lipids
Information
British Journal of Nutrition , Volume 66 , Issue 1 , July 1991 , pp. 129 - 138
Copyright
Copyright © The Nutrition Society 1991

References

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