Graduation date: 1980

Thesis (M.A.)--University of Missouri-Columbia, 2003. / Typescript. Includes bibliographical references (leaves 101-106). Also available on the Internet.

Thesis (M.A.)--University of Missouri-Columbia, 2003. / Typescript. Includes bibliographical references (leaves 101-106). Also available on the Internet.

No description available.

This project was initiated in an attempt to determine the effects of fermented dairy products on plasma cholesterol concentrations. The literature indicates that bacteria, in the small intestine, could modify circulating cholesterol levels through their effects on bile acid excretion. As a result, cholesterol is mobilized for de novo bile synthesis. Furthermore, bacterial fermentation in the small intestine produces short chain fatty acids which affect cholesterol production by the liver. A cross-over, placebo-controlled study was thus conducted on 13 hypercholesterolemic men to establish the effect of kefir, a fermented milk, on cholesterol levels. Subjects consumed kefir or milk for periods of four weeks separated by a four-week washout period. There was no effect on plasma total cholesterol, high-density lipoprotein cholesterol, or triacylglyceride levels upon treatment with kefir. Milk significantly decreased myristic acid (p < 0.01) and palmitoleic acid (p < 0.05) concentrations. Fractional synthesis rate of cholesterol was significantly greater after kefir supplementation than after milk supplementation (0.057 vs 0.042g/day). The effect seen on fractional synthesis rate of cholesterol may be the result of a significant decrease in low-density lipoprotein cholesterol concentration (p < 0.05) during milk supplementation. However, it was concluded that the bacterial content of kefir may have been too low to produce any significant effect on blood lipid parameters.

No description available.

Thirty-three sedentary individuals (males, n=24; females, n=9) were studied to see the effects of 15-20 weeks of endurance training by walking and jogging on high-density lipoprotein, serum total cholesterol, and serum triglyceride. The training group (also called the moderately trained group) was then compared to a sedentary group and a highly trained group (25+ miles/week) to see what affect, if any, the endurance training had on their lipoprotein profile.Even though maximal oxygen uptake increased and percent fat decreased in the moderately trained group, no favorable differences mere seen in HDL-cholesterol, HDL-cholesterol/total cholesterol, serum total cholesterol, or serum triglyceride when comparing this group with the sedentary group.Significant changes did exist between the moderately trained and the highly trained groups when comparing HDL-cholesterol, HDL-cholesterol/total cholesterol, and serum triglyceride values.It appears that 15-20 weeks of endurance training does in fact increase one Is fitness level, but more training at a higher intensity and/or longer duration is needed to produce favorable changes in the lipoprotein profile.

Thesis (M.Sc.). / Written for the School of Dietetics and Human Nutrition. Title from title page of PDF (viewed 2007/08/30). Includes bibliographical references.

Thesis (M.Sc.). / Title from title page of PDF (viewed 2008/01/30). Written for the School of Dietetics and Human Nutrition, Macdonald College. Includes bibliographical references.

No description available.