지난번에는 유당 불내증에 대해서 여쭈어봤었는데 그에대한 해설 잘 받았습니다 답변주신 분들 감사드립니다
그런데 유당 불내증 다음번에 나오는 단락입니다
콜레스테롤에 대한 내용인것 같긴 한데..(제 생각에는 콜레스테롤인것 같습니다)
왜 갑자기 콜레스테롤이 나오는지 이해가 가질 않습니다
유당 불내증과 관련이 있어서 나오는것인지도 궁금하기도 하구요
그래서 이해가 하나도 되고있질 않습니다
여기 영문판 써서 올려봅니다

이글이 숙제글이라고 생각하시는분이 있을수 있으실까봐 다시한번 말씀드립니다(제 이름으로 검색해 보시면 이런글 4개쯤 있을듯)
미생물과 전혀 친하지 못한데 이번에 어찌어찌하다가 관련 수업을 듣게 되었습니다
중간고사를 어지간히 망쳐서 재수강을 해야할 위기에 몰려 기말 올인을 위해서 이렇게 염치불구하고 글을 올립니다

이게 콜레스테롤에 대한 지문이 맞는지
갑자기 왜 콜레스테롤이 나오는지 그에 맞는 답을 해주셨으면 하고 글을 써 봅니다
글에대한 이해가 쉽도록 해설도 같이 해주시면 감사하겠습니다







Impetus for studies on the effect of fermented milks on cholesterol came from a study of Maasai tribesmen in Africa who, in spite of consuming substantial amounts of meat, have low serum cholesterol and a very low incidence of coronary diseases. This was associated with their common consumption of 4-5 liters/day of fermented whole milk (34). Subsequent studies by a large number of groups leave unanswered the true effect of organisms of fermentation on serum cholesterol levels in humans, although the weight of evidence tends to support a positive effect. The published findings through 1977 have been reviewed (43).
In a study by Mann (33) using 26 human subjects, large dietary intakes of yogurt were found to lower cholesteremia, and the findings suggested that yogurt contains a factor that inhibits the synthesis of cholesterol from acetate. This factor may be either 3-hydroxy-3-methylglutaric acid and/or orotic acid plus thermophilus milk and methanol solubles of thermophilus milk on liver cholesterol, and the investigators found that both products significantly reduced liver cholesterol levels compared to controls (42). In another study with rats fed for 4 we다 with a stock diet plus 10%milk fermented by L. acidophilus, significantly lower serum cholesterol was found than when those rats were fed two other diets not containing fermented milk. (21)Whereas in some studies the lowered cholesterol levels are believed to result from decreased synthesis, in others the bacteria were found to remove cholesterol or its precursors from the gastrointestinal tract. In a study by Gilliland et al (15), two strains of L. acidophilus(recovered from swine) had the ability to grow in the presence of bile. One strain assimilated cholesterol from laboratory culture media in the presence of bile under anaerobic conditions and significantly inhibited increases in serum cholesterol levels in pigs that were fed a high-cholesterol diet. The other strain did not remove cholesterol from laboratory media and did not reduce serum cholesterol when fed to pigs. These investigators thus presented evidence that some strains of L. acidophilus reduce serum cholesterol by acting directly on cholesterol in the gastrointestinal tract. More recently, cholesterol was shown to be reduced by 50% in a culture medium after 10-14 days of growth at 32˚C by Propionibacterium freudenreichii (49). The organism did not degrade the compound because up to 70% could be recovered from washed cells.
A total of 68 volunteers (ages 18 to 26) in groups of 10 or 13 were put on a regimen consisting of the following supplements" raw milk, whole milk, skim milk, yogurt, buttermilk, and "sweet" acidophilus milk. The regimen was maintained for 3 weeks, and the findings suggested that cultured buttermilk, yogurt, and acidophilus milk had no noticeable effect on serum cholesterol (54). From a study using rats fed for 4 weeks with chow plus skim milk fermented by S. thermophilus, L. acidophilus along with appropriate controls, no signigicant changes in plasma or whole-boky cholesterol were found.



마지막으로 이게 콜레스테롤에 관한 글 맞는지, 그리고 유당불내증과 관련이 있는지도 알려주시면 감사하겠습니다