Fermented Goat Milk Supplementation in Rats Hypercholesterolmic on Malonyldialdehyde and Description of Liver Histopathology

Abstract

Empirically, fermented milk product has been proven to improve and cure for several certain diseases. Bioactive peptides were produced through a fermentation process in goat milk promotes many benefits on body health. The present study revealed that goat milk was fermented using starter commercial 3% to produced yoghurt increased protein content significantly. By using SDS- PAGE, showed that the decomposition of protein fraction was better than the fresh goat milk. Results then were analyzed by LC-MS/MS and found out that there were three kinds of bioactive each peptide consisted of 16 amino acids and were protected from the action of the protease enzyme. Goat's milk yoghurt was treated per oral in mice after hypercholesterolemic diet for 14 days with dose range of 300 mg/kg; 600 mg/kg; and 900 mg/kg for 4 weeks (28 days). The results demonstrated three type of bioactive peptides performed activity as anti-hypercholesterolemia on mice models which showed highly significant (P