Biomedical Engineering Reference
In-Depth Information
lactobacilli and Bifidobacterium bifidum is due to their bile salt-deconjugating
activity. Applied and Environmental Microbiology (1993) 59: 1120±1124.
101. Lin SY, Ayres JW, Winkler W, Sandine WE: Lactobacillus effects on cholesterol ±
in vitro and in vivo results. Journal of Dairy Science (1989) 72: 2885±2899.
102. Schaafsma G, Meuling WJA, Van Dokkum W, Bouley C: Effects of a milk product,
fermented by Lactobacillus acidophilus and with fructo-oligosaccharides added, on
blood lipids in male volunteers. European Journal of Clinical Nutrition (1998) 52:
436±440.
103. De Roos NM, Schouten G, Katan MB: Yoghurt enriched with Lactobacillus
acidophilus does not lower blood lipids in healthy men and women with normal to
borderline high serum cholesterol levels. European Journal of Clinical Nutrition
(1999) 53: 277±280.
104. Agerholm-Larsen L, Bell ML, Grunwald GK: The effect of probiotic milk product
on plasma cholesterol: a meta-analysis of short-term intervention studies. European
Journal of Clinical Nutrition (2000) 54 (11): 856±860.
105. Richelsen B, Kristensen K, Pedersen SB: Long-term (6 months) effect of a new
fermented milk product on the level of plasma lipoproteins ± a placebo-controlled
and double blind study. European Journal of Clinical Nutrition (1996) 50: 811±
815.
106. Bukowska H, Pieczulmroz J, Chelstowski K, Naruszewicz M: Effect of
Lactobacillus plantarum (pro viva) on LDL-cholesterol and fibrinogen levels in
subjects with moderately elevated cholesterol. Atherosclerosis (1997) 134: 325.
107. Kawase M, Hashimoto H, Hosoda M, Morita H, Hosono A: Effect of administration
of fermented milk containing whey protein concentrate to rats and healthy men on
serum lipids and blood pressure. Journal of Dairy Science (2000) 83: 255±263.
108. Kiebling G, Schneider J, Jahreis G: Long-term consumption of fermented dairy
products over 6 months increases HDL cholesterol. European Journal of Clinical
Nutrition (2002) 56: 843±849.
109. Anderson JW, Gilliland SE: Effect of fermented milk (yogurt) containing
Lactobacillus acidophilus L1 on serum cholesterol in hypercholesterolemic
humans. Journal of the American College of Nutrition (1999) 18: 43±50.
110. Taranto MP, Medici M, Perdigon G, Holgado APR, Valdez GF: Effect of
Lactobacillus reuteri on the prevention of hypercholesterolemia in mice. Journal of
Dairy Science (2000) 83: 401±403.
111. Lovegrove J, Jackson K: Coronary heart disease. In Functional dairy products.
Mattila Sandholm T & Saarela M. Cambridge, UK: Woodhead Publishing (2003)
54±87.
112. Kim HS, Gilliland SE: Lactobacillus acidophilus as a dietary adjunct for milk to aid
lactose digestion in humans. Journal of Dairy Science (1983) 66: 959±966.
113. Lin MY, Yen CL, Chen SH: Management of lactose maldigestion by consuming
milk containing lactobacilli. Digestive Diseases and Sciences (1998) 43: 133±137.
114. Lin MY, Savaiano D, Harlander S: Influence of nonfermented dairy-products
containing bacterial starter cultures on lactose maldigestion in humans. Journal of
Dairy Science (1991) 74: 87±95.
115. De Vrese M, Stegelmann A, Richter B, Fenselau S, Laue C, Schrezenmeir J:
Probiotics ± compensation for lactase insufficiency. American Journal of Clinical
Nutrition (2001) 73: 421S±429S.
116. Marteau P, Flourie B, Franchisseur C, Pochart P, Desjeux JF, Rambaud JC: Role of
the microbial lactase activity from yogurt on the intestinal-absorption of lactose ±
an in vivo study in lactase-deficient subjects. Gastroenterology (1988) 94: A284.
Search WWH ::
Custom Search