Hypocholesterolemic effect of designer yogurts fortified with omega fatty acids and dietary fibers in hypercholesterolemic subjects

AHMAD, Nazir; SHABBIR, Umair; SAMEEN, Aysha; MANZOOR, Muhammad Faisal; AHMAD, Muhammad Haseeb; ISMAIL, Tariq; AHMED, Saeed; SIDDIQUE, Rabia

doi:10.1590/fst.22420

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Original Article • Food Sci. Technol (Campinas) 41 (4) • Oct-Dec 2021 • https://doi.org/10.1590/fst.22420 copy

Hypocholesterolemic effect of designer yogurts fortified with omega fatty acids and dietary fibers in hypercholesterolemic subjects

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

A cohort study of 90 days was designed to explore the hypercholesterolemic associated blood pressure with intake of extruded flaxseed powder (EFSP) fortified yogurts. The hypercholesterolemic subjects were distributed into two groups (1 and 2), then blood samples and blood pressure were taken. Descriptive statistics were used for comparison between groups. A significant increase in serum total cholesterol (TC) (6.330.48 to 6.510.04 mmol/dL) and low-density lipids-cholesterol (LDL-C) (5.170.28 to 5.370.47 mmol/dL) was observed in participants consuming plain milk yogurts for 30 days. A significant decrease in TC (6.470.95 to 6.28 ± 0.84) and LDL-C (5.350.29 to 5.130.44 mmol/dL) was observed in the group consuming EFSP fortified sheep milk yogurt. Similarly, a significant decrease in serum TC (6.381.01 to 6.200.98 mmol/dL), and LDL-C (5.301.16 to 4.980.99 mmol/dL) was noticed in the group consuming EFSP fortified cow milk yogurt. The intake of fortified yogurts reduced significantly serum cholesterol associated with blood pressure in both groups.

Keywords:
milk yogurt; flaxseed; dietary fibers; omega fatty acids; fortification; hypercholesterolemia

Characters	Baseline before intervention
Age (years)	45.4 ± 15.3
Weight (kg)	85.1 ± 10.9
BMI (kg/m²)	29.2 ± 8.1
Total cholesterol (mmol/L)	6.43 ± 0.75
HDL-C (mmol/L)	1.11 ± 0.27
LDL-C (mmol/L)	5.32 ± 0.73
Triglycerides (mmol/L)	2.97 ± 0.69
Total cholesterol/HDL-cholesterol ratio	5.59 ± 0.86
LDL-cholesterol/ HDL-cholesterol ratio	4.68 ± 0.73
Systolic blood pressure (mm Hg)	135.4 ± 15.8
Diastolic blood pressure (mm Hg)	85.7 ± 13.9

Indices	Sheep milk yogurt	EFSP Fortified sheep milk yogurt	Cow milk yogurt	EFSP Fortified cow milk yogurt
Crude proteins	4.68	5.12^⋆	4.12	4.56
Crude Fat	3.50	4.28^⋆	3.50	4.24^⋆
Ash	0.91	0.96	1.15	1.18
Moisture	83.9	83.99	84.7	84.81
Total dietary fibers	--	24.11^⋆⋆⋆	--	24.14^⋆⋆⋆
Soluble Fiber	--	6.36^⋆⋆⋆	--	6.35^⋆⋆⋆
Insoluble Fiber	--	18.71^⋆⋆⋆	--	18.73^⋆⋆⋆

Fatty acids (g)	Sheep Milk yogurt	EFSP fortified sheep milk yogurt	Cow milk yogurt	EFSP fortified sheep milk yogurt
C4:0	0.59 ± 0.09	0.58 ± 0.39	0.72 ± 0.08	0.73 ± 0.01
C6:0	0.37 ± 0.04	0.37 ± 0.09	0.47 ± 0.03	0.46 ± 0.39
C8:0	0.45 ± 0.09	0.45 ± 0.07	0.21 ± 0.08	0.21 ± 0.02
C10:0	1.05 ± 0.03	1.05 ± 0.08	0.58 ± 0.02	0.59 ± 0.02
C12:0	0.53 ± 0.03	0.53 ± 0.08	0.58 ± 0.05	0.60 ± 0.05
C14:0	1.58 ± 0.04	1.58 ± 0.01	1.67 ± 0.21	1.67 ± 0.51
C14:1n5	0.05 ± 0.03	0.05 ± 0.02	0.30 ± 0.06	0.29 ± 0.02
C15:0	0.12 ± 0.07	0.11 ± 0.07	0.30 ± 0.07	0.30 ± 0.02
C16:0	3.74 ± 0.99	3.97 ± 0.52	4.32 ± 0.99	4.54 ± 1.03
C16:1n7	0.15 ± 0.07	0.16 ± 0.04	0.28 ± 0.03	0.28 ± 0.01
C17:0	0.10 ± 0.07	0.10 ± 0.07	0.18 ± 0.05	0.18 ± 0.02
C18:0	1.46 ± 0.28	1.58 ± 0.09	1.77 ± 0.75	1.89 ± 0.87
C18:1n9	4.23 ± 0.55	5.08 ± 1.23^⋆	2.93 ± 0.98	3.78 ± 0.78⋆
C18:2n6	0.06 ± 0.01	0.73 ± 0.05⋆⋆	0.14 ± 0.01	0.80 ± 0.11⋆⋆
C18:3n6	0.02 ± 0.01	0.02 ± 0.03	0.02 ± 0.01	0.03 ± 0.01
C18:3n3	0.08 ± 0.03	2.71 ± 0.33⋆⋆⋆	0.14 ± 0.03	2.77 ± 0.87⋆⋆⋆
C20:0	0.03 ± 0.01	0.03 ± 0.01	0.04 ± 0.01	0.05 ± 0.02
C20:2	0.04 ± 0.01	0.04 ± 0.01	0.02 ± 0.01	0.02 ± 0.01
C20:3n6	0.01 ± 0.01	0.01 ± 0.01	0.07 ± 0.04	0.09 ± 0.03
C20:4n6	0.04 ± 0.02	0.04 ± 0.01	0.06 ± 0.03	0.06 ± 0.02
C20:3n3	0.05 ± 0.03	0.05 ± 0.02	0.08 ± 0.01	0.08 ± 0.01
C20:5n3	0.03 ± 0.01	0.03 ± 0.02	0.04 ± 0.01	0.04 ± 0.02
C22:0	0.03 ± 0.01	0.03 ± 0.01	0.03 ± 0.01	0.04 ± 0.01
C22:1n9	0.02 ± 0.01	0.03 ± 0.01	0.04 ± 0.01	0.05 ± 0.03
C22:2	0.10 ± 0.07	0.10 ± 0.04	0.06 ± 0.02	0.06 ± 0.02
C22:6n3	0.06 ± 0.02	0.06 ± 0.02	0.06 ± 0.03	0.07 ± 0.03
C23:0	0.05 ± 0.02	0.05 ± 0.01	0.06 ± 0.01	0.07 ± 0.02
C24:0	0.08 ± 0.03	0.08 ± 0.03	0.04 ± 0.01	0.04 ± 0.01

Indexes	Sheep Milk yogurt	EFSP fortified sheep milk yogurt	Cow milk yogurt	EFSP fortified sheep milk yogurt
SFA	16.84 ± 1.44	17.20 ± 2.42	11.57 ± 1.43	11.90 ± 1.92
MUFA	6.90 ± 0.61	7.77 ± 1.61	3.37 ± 0.87	4.22 ± 1.18
PUFA	0.57 ± 0.23	3.86 ± 0.91^⋆⋆⋆	0.61 ± 0.03	3.28 ± 0.92^⋆⋆⋆
PUFA-n-6	0.21 ± 0.07	0.87 ± 0.06^⋆⋆	0.29 ± 0.03	0.37 ± 0.023
PUFA-n-3	0.34 ± 0.06	2.98 ± 0.37^⋆⋆⋆	0.32 ± 0.12	2.94 ± 0.02^⋆⋆⋆
PUFA-n-6/ PUFA-n-3	0.62 ± 0.03	0.28 ± 0.05^⋆⋆	0.84 ± 0.08	0.13 ± 0.06^⋆⋆
AI	2.22 ± 0.42	1.41 ± 0.22^⋆⋆	2.75 ± 0.30	1.51 ± 0.05^⋆⋆
IT	1.67 ± 0.93	0.64 ± 0.02^⋆⋆⋆	1.83 ± 0.28	0.37 ± 0.03^⋆⋆⋆
HH	0.81 ± 0.04	1.28 ± 0.45^⋆⋆	0.55 ± 0.06	1.14 ± 0.20^⋆⋆
DI (18)	74.31 ± 9.91	75.66 ± 8.03	62.25 ± 8.62	66.85 ± 9.50^⋆
DI (16)	4.02 ± 1.62	3.91 ± 1.36	6.23 ± 1.22	5.94 ± 1.41

Supplements	Measurement period	TC	HDL-C	LDL-C	TG
Sheep milk yogurt	Baseline	6.330.48	1.130.19	5.17 ± 0.28	2.94 ± 0.64
	Endpoint	6.510.04	1.160.23	5.37 ± 0.47	2.93 ± 0.41
Change		0.180.62	0.030.44	0.20 ± 0.80	-0.01 ± 0.56
t -test	p-value	0.034	NS	0.041	NS
EFSP Fortified sheep milk yogurt	Baseline	6.470.95	1.110.16	5.35 ± 0.29	2.92 ± 0.43
	Endpoint	6.280.84	1.140.21	5.13 ± 0.44	2.93 ± 0.39
Change		-0.190.33	0.030.28	-0.12 ± 0.11	0.01 ± 0.69
t -test	p-value	0.026	NS	0.039	NS
Cow milk yogurt	Baseline	6.370.71	1.090.36	5.24 ± 1.09	2.87 ± 0.83
	Endpoint	6.400.39	1.110.41	5.27 ± 0.87	2.89 ± 0.94
Change		0.030.70	0.020.25	0.03 ± 1.03	0.02 ± 0.78
t -test	p-value	NS	NS	NS	NS
EFSP Fortified cow milk yogurt	Baseline	6.381.01	1.100.21	5.30 ± 1.16	2.88 ± 0.84
	Endpoint	6.200.98	1.27 ± 0.46	4.98 ± 0.99	2.90 ± 0.65
Change		-0.180.93	0.17 ± 0.61	-0.32 ± 1.02	0.02 ± 0.55
t -test	p-value	0.029	0.041	0.022	NS

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[1] *Corresponding author: faisaluos26@gmail.com