Comparative effects of milk and fermented milk diets on the regeneration of the rat liver

ABSTRACT

In a comparative study on the effect of milk and fermented milk [yogurt, kefir and sour milk] diets on body weight and on liver regeneration in partially [70%] hepatectomized male rats, significant higher values of solids, total nitrogen and total lipids were found three weeks after the operation in the groups fed on fermented milk diets than in those fed on milk-based diets. No differences between the chemical components of the regenerated liver [solids, total lipids and total nitrogen] were found either between the individual groups or between the various groups and the control group. The regenerated liver corresponded to the normal organ in every respect. Data showed higher increments of solids, total lipids and total nitrogen of the regenerating liver, whether expressed in absolute figures or in percents, in the animals fed on fermented milk diets than in those fed on milk-based diets. The invention that the biochemical changes associated with bacterial fermentation of milk are beneficial to liver regeneration provided new evidence supporting the high biological nutritive value of fermentation