The effect of daily consumption of probiotic and conventional yoghurt on oxidant and antioxidant parameters in plasma of young healthy women

In recent years there has been increasing interest in the potential beneficial effects of probiotic bacteria, particularly concerning their immune-modulating effects. Considering the involvement of free radicals in Immunological processes, we tried to verify and compare the effects of probiotic (Lactobacillus casei) and conventional and oxidant parameters in plasma of humans yoghurt on antiox n 16) In this study female volunteers consumed 100 g/day of probiotic (n = 17) or conventional yoghurt for two weeks (T1-T2) and 200 g/day for another two weeks (T2-T3). A wash-out phase lasting two weeks followed. Total antioxidant capacity (TAC), albumin, and bilirubin were determined photomerically, uric acid was determined by enzymatic methods, and vitamin E, carotenoids, malondialdehyde (MDA), and conjugated dienes (CD) were measured using high-performance liquid chromatography (HPCL). In the period of continuous yoghurt intake (T1-T3), mean concentrations of the antioxidants vitamin E, lycopene, and zeaxanthin decreased significantly (p < 0.01) in the probiotic and in the control group. The average concentrations of lutein, carotene, albumin, uric acid, and bilirubin decreased significantly (p < 0.05) in the alterations led to a significant (p < 0.001) decreaerage TAC values probiofic group only. These ease of th during the period T1-T3 in both tested groups. In the interval of daily yoghurt consumption (T1-T3),the mean plasma levels of oxidant parameters MDA and CD increased significantly in the probiotic (Mf)A:,p < 0.01P CD: p < 0.001) and the control group (CD: p < 0.01). The average activity of the antioxidant enzyme superoxide Asinutase, Ob) was quite constant throughout the study in both groups. The mean activities of GSIH-Px and catalase decr I eased significantly < 0.001) in the probiotic group only after consuming yoghurt daily for four weeks (T1-T3), though several parameters changed significantly during the study, no significant differences were observedA between both investigated groups.Therefore, the results indicaite a possible influence of both probiotic and conventional yogurt on the plasma levels of antioxidant and oxidant parameters.