Effect of Xylooligosaccharide Enriched Yogurt on Serum Profile in Albino Rats


Authors

  • Semee Mumtaz National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
  • Salim-ur-Rehman National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
  • Nuzhat Huma National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
  • Amer Jamil Department of Biochemistry, University of Agriculture, Faisalabad, Pakistan

DOI:

https://doi.org/10.3923/pjn.2009.1756.1759

Keywords:

Rats, serum profile, Xylooligosaccharide, yogurt

Abstract

The effect of Xylooligosaccharide (XO) enriched yogurt in addition to basal diet on serum biochemical profile of albino rats assigned to 5 dietary treatments for a period of 21 days were studied. In all groups of rats (n = 5) serum glucose, cholesterol and triglycerides were observed. The weight gain in rats receiving yogurt was higher than those in control group. XO enriched yogurt showed significant improvement in minerals absorption. There was no significant change in serum cholesterol level of rats fed on yogurt with or without XO enrichment but a fair reduction in serum glucose content was noted. XO as a functional ingredient can be incorporated in formulating dairy products with improved health benefits like lowering glucose levels.

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Published

15.10.2009

Issue

Vol. 8 No. 11 (2009)

Section

Research Article

License

Copyright (c) 2009 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Mumtaz, S., Salim-ur-Rehman, Huma, N., & Jamil, A. (2009). Effect of Xylooligosaccharide Enriched Yogurt on Serum Profile in Albino Rats. Pakistan Journal of Nutrition, 8(11), 1756–1759. https://doi.org/10.3923/pjn.2009.1756.1759

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