The present study was designed to investigate in-vivo cholesterol lowering effect of soy yogurt fortified with Spirulina platensis. The enrichment of soy yogurt with Spirulina platensis was performed with its addition in concentrations of 0.5%, 1.0% and 1.5% of soy milk. A hypercholesterolemic mice model was established to examine the effects of microalgae supplemented soy yogurt on hypercholesterolemia. Significant reduction in serum total cholesterol and improvement in the serum HDL-C were observed in hypercholesterolemic mice fed Spirulina platensis fortified soy yogurt. Spirulina platensis supplementation resulted also in significant increase in hepatic antioxidant enzymes such as reduced glutathione, super oxide dismutase, catalase, and significant decrease in serum aspartate aminotransferase, alanine aminotransferase, alkaline phosphatase, gamma glutamyl transferase and thiobarbituric acid reactive substances. The results indicated that the Spirulina platensis fortified soy yogurt enabled a novel technological approach for making functional food product which had anti-atherogenic, hypolipidemic and improved liver function effects.

本研究旨在研究用螺旋藻强化的大豆酸奶在体内降低胆固醇的作用。用螺旋藻对大豆酸奶进行浓缩，其添加量为豆浆的0.5％，1.0％和1.5％。建立了高胆固醇血症小鼠模型，以检查微藻补充大豆酸奶对高胆固醇血症的影响。在饲喂螺旋藻强化大豆酸奶的高胆固醇血症小鼠中观察到血清总胆固醇的显着降低和血清HDL-C的改善。螺旋藻补充还导致肝脏抗氧化酶的大量增加，例如减少的谷胱甘肽，超氧化物歧化酶，过氧化氢酶，以及血清天冬氨酸氨基转移酶，丙氨酸氨基转移酶，碱性磷酸酶，γ-谷氨酰胺基转移酶和硫代巴比妥酸反应性物质显着减少。结果表明，螺旋藻强化大豆酸奶为生产具有抗动脉粥样硬化，降血脂和改善肝功能作用的功能性食品提供了一种新的技术途径。