标题：PROBIOTIC EFFECTS OF FERMENTED FOOD MADE WITH IRISH POTATO (SOLANUM TUBEROSUM), RED KIDNEY BEAN (PHASEOLUS VULGARIS), MUNGBEAN (VIGNA RADIATE), PAPAYA (CARICA PAPAYA) AND INOCULATED WITH LACTOCOCCUS LACTIS SP. STRAIN IN WEANED RATS
摘要：Effects of fermented complementary foods made from Vigna radiate, Solanum tuberosum, Phaseolus vulgaris, Carica
papaya and inoculated with Lactococcus lactis sp. were investigated in rats. Colonization of the rat intestine by
Lactococcus lactis sp. in vitro was observed by scanning electron microscope (SEM). Healthy males weighing between
45-50 g (21±2 days) were selected and randomly assigned in 4 groups (n=8 rats per group) and fed for four weeks.
Group I (control group) was fed with basal diet (BD), group II received basal diet and one ml of culture to make an
experimental diet having 1×109
cfu/g (BD+P), group III received basal diet mixed with 25 % fermented food without
cells culture (BD+FF), group VI was fed with the mixture of basal diet and 25 % of probiotic fermented food to make
an experimental diet of 1×109
cfu/g (BD+PFF). Diets BD+FF and BD+PFF were called modified diets. The growth
performance, hematological parameters and biochemical parameters were evaluated. SEM showed that Lactococcus
lactis sp. could adhere to the rat intestine and colonize the intestine wall. In rats that received probiotic and fermented
food, there was a significant increase in the white blood cell (WBC), red blood cell (RBC) and hematocrit percentage
when compared to the control. There was no significant difference in lipids profile. AST, ALP and ALT activities
decreased gradually in rats that received probiotic and modified diets. The results present the importance and benefits
of probiotic fermented foods which showed signs of good health in rats.
