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    Assimilation of cholesterol and probiotic characterisation of yeast strains isolated from raw milk and fermented foods
    (WILEY-BLACKWELL, 2016) Aloglu, Hatice Sanlidere; Ozer, Ezgi Demir; Oner, Zubeyde
    In this study, cholesterol assimilation ratios and some probiotic characteristics of yeasts were investigated. For this purpose, yeasts were isolated from milk and foods that were naturally fermented and not containing starter culture. In vitro cholesterol assimilation properties were determined in media. The Cholesterol assimilation by yeast strains ranged between 1.36 and 73.33%. Twenty-one yeast strains showing high assimilation percentage were selected, and their acid tolerance, bile tolerance, bile salt deconjugation activity and survival in simulated gastrointestinal conditions were investigated. Among the strains assessed, 12 of them showed probiotic characteristics.
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    Investigation of a Probiotic Yeast as a Cholesterol Lowering Agent on Rats Fed on a High Cholesterol Enriched Diet
    (KAFKAS UNIV, VETERINER FAKULTESI DERGISI, 2015) Aloglu, Hatice Sanlidere; Ozer, Ezgi Demir; Oner, Zubeyde; Savas, Hasan Basri; Uz, Efkan
    Probiotic yeast, Cryptococcus humicola M5-2 strain, which has high cholesterol assimilation feature and isolated from traditionally produced cheese, was investigated in vivo. This study was conducted to determine cholesterol assimilation ability of C. humicola M5-2 in vivo and specify the effect of the strain on serum total cholesterol, HDL/LDL cholesterol and triglycerides levels in rats fed on cholesterol-enriched diet. C. humicola had the ability to assimilate cholesterol at the rate of 73.33% in media. The strain was used with two different concentrations in animal feed (high and low doses containing 2% and 0.1% lyophilized strains, respectively). When the treatment groups were compared, low dose feeding group had the positive results in terms of testing values. According to the results of serum analysis, triglyceride and total cholesterol level were decreased by 25% and 1.34% respectively. Especially, decreasing the percentage rate of triglyceride has not obtained in other in vivo studies. It is thought that health promoting effect will be possible when the obtained isolate is consumed with fermented foods.