Hypocholesterolaemic and prebiotic effect of partially hydrolysed psyllium husk supplemented yoghurt

• Main Authors: Nidhi Yadav, Vivek Sharma, Suman Kapila, Ravinder Kumar Malik, Sumit Arora
• Format: Article
• Language: English
• Published: Elsevier 2016-06-01
• Series: Journal of Functional Foods
• Subjects: Psyllium husk; Partially hydrolysed psyllium husk; Yoghurt; Hypocholesterolaemic effect; Prebiotic effect
• Online Access: http://www.sciencedirect.com/science/article/pii/S1756464616301013

Wistar rats fed with partially hydrolysed psyllium husk (PHPH) supplemented yoghurt for 60 days showed a significant (P < 0.05) decrease of 10.6% in triacylglycerol level (TGs), 16.2% in total cholesterol (TC), 53.01% in low density lipoprotein (LDL)-cholesterol and an increase of 25.49% in high density lipoprotein (HDL)-cholesterol in their blood. In addition, short chain fatty acid (SCFA) concentration and lactobacilli count in the faecal matter of PHPH supplemented yoghurt fed rat group were high compared to the faecal matter of the native psyllium husk supplemented yoghurt fed rat group and other control groups (positive, negative and test control). Results showed that psyllium husk retained its hypocholesterolaemic property on partial hydrolysis besides the increase in its prebiotic effect. Therefore, the biofunctional effect of PHPH on cardiovascular and gut health (by qualitatively changing the gut microbiota) can be accounted for hypocholesterolaemic and prebiotic effects, respectively.