Effect of Some Fermented Milk on Blood Picture of Hypercholesterolemic Rats

Abstract

Mohammed Ahmed Jassim, Hani Sabbar Ayed, Hind Mohammed Saleh.

This study is designed to determine the effect of some fermented milk (Yakult, Actimel and kefir) on the level of red blood cells (RBCS), packed cell volume (PCV), hemoglobin concentration (Hb), Mean Corpuscular Volume (MCV), Mean Corpuscular Volume hemoglobin concentration (MCHC) and White Blood Cell Differential Count (WBCs) in adult healthy and hypercholesterolemic male rats (Sprague- Dawley). The rats were separated into five groups with each group containing six rats. The first group was control negative (healthy rate), the second was control positive (hypercholesterolemic male), and the other three groups were given fermented milk (Yakult milk, Actimel milk and kefir milk) for 28 days. The result of the current study showed a significant increase (P<0.05) in the RBCs count in the groups fed on fermented milk (Yakult milk, Actimel milk and kefir milk) which recorded as (8.59, 7.41, 7.45)×106 cell/ mm3 respectively compared with the positive control group which recorded as 6.35 ×106 cell/mm3. The result also showed an increase in PCV and Hb in groups fed on fermented milk in compared to the control groups. WBCs count increased significantly in groups fed on fermented milk (12.40, 10.90, 12.10) ×103cell/ mm3 compared with the positive control group (9.45 ×103cell/ mm3).