African Journal of Biotechnology Vol. 6 (24), pp. 2840-2845, 17 December 2007   

ISSN 1684–5315 © 2007 Academic Journals        

Full Length Research Paper

The effect of Lactobacillus paracasei on the rabbit’s cholesterolemia

Dilmi-Bouras, A.*, Koïche, M. and Tabti, M.

Laboratoire de Microbiologie, Institut d'Agronomie, Université H. B. de Chlef Bp. 151, Chlef (02000), Algérie.

*Corresponding author. E-mail: dilmibourasa@caramail.com or dilmibourasa@hotmail.com. Fax: (0) 27 72 10 65.

Accepted 10 April, 2007

Two Lactobacillus paracasei (Lbp6 and Lbp9) were examined for their capacity to decrease the level of the total cholesterol, of HDL cholesterol and of LDL cholesterol in hypercholesterolemia rabbit. The obtained results indicate no modification neither of the level of total cholesterol nor of its fractions for the standard diet (T) nor of standard diet where fermented milk (FM) is added. On the other hand, they reveal significative augmentations of total cholesterol level, of HDL cholesterol and of LDL cholesterol of rabbits consuming a standard diet of cholesterol (Ch) and cholesterol with fermented milk (Ch + FM). However, the level of total cholesterol, HDL cholesterol and LDL cholesterol is weaker in rabbits that received fermented milk in addition to standard diet and cholesterol. HDL/LDL ratio, an important atherogenicity’s indicator favourably. The results also show that when we stop the supplements total cholesterol level, HDL cholesterol and LDL cholesterol levels return to the initial values after 14 days. The addition of the fermented milk to rabbits’ standard diet has no effect on the level of the total cholesterol and on its fractions, when these are initially normal. 

Key words: Lactobacilus paracasei, cholesterol.