Effect of fermented milk diets on regeneration of the rat liver

In a comparative study of milk versus fermented milk (yogurt, kefir, sour milk) diets concerning their effect on body mass and on liver regeneration in partially (70%) hepatectomized male CFY rats significantly higher values 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, total N) were found either between the individual groups, or between the various groups and the control. The regenerated liver corresponded to the normal organ in every respect. The values reflecting the increments of solids, total lipids and total N of the regenerating liver, whether expressed in absolute figures or in per cents, were found to be higher in the animals fed fermented milk diets than in those fed milk-based diets. The invention that the biochemical changes associated with bacterial fermentation of milk are beneficial to liver regeneration provides new evidence in support of the high biological nutritive value of fermentation.