In this study, the two lactic acid bacterial strains Enterococcus durans and Enterococcus lactis previously isolated from soft chhurpi, a traditionally fermented milk product prepared by the indigenous community of Sikkim Himalayas and healthy human gut were used. In this study, we attempted to investigate the probiotic attributes, safety, and health beneficial role, and hypercholesterolemia of Enterococcus durans and Enterococcus lactis. Both probiotic potential strains showed good hypocholesterolemic activity in vitro along with tolerance to acid pH (2 and 2.5), tolerance to three bile salts, oxbile, cholic acid, and taurocholic acid (0.5 and 1%), presence of BSH enzyme and its activity, and cell surface adherence. On assessing for safety, both LAB strains were sensitive to antibiotics and exhibited no hemolytic activity. The probiotic strains were tested in vivo in the Sprague–Dawley rats which were divided into five experimental groups: Normal Control (ND), probiotic strain Enterococcus durans HS03 (BSH-negative) and high-cholesterol diet (HCD1), probiotic strain Enterococcus lactis YY1 (BSH-positive) and high-cholesterol diet (HCD2), and a combination of both strains and high-cholesterol diet (HCD3) and Negative Control (HCD). The probiotic-treated groups HCD1, HCD2, and HCD3 showed a decrease in serum cholesterol levels up to 22.55, 6.67, and 31.06%; the TG and VLDL concentrations were 25.39, 26.3, and 33.21%; reduction in LDL-cholesterol was 33.66, 28.50, and 35.87%; and increase of HDL was 38.32, 47.9, and 41.92%. Similarly, the effects of total cholesterol and TG in the liver, kidney and liver histopathology, liver and body lipid index, and oxidative stress in rat liver were also studied. The fecal lactobacilli were more in the samples of the probiotic-treated groups and their fecal coliform and E. coli counts decreased relatively as compared to the control groups in 0, 7, 14, and 21 days. This is the first report on the probiotic potential of Enterococcus durans HS03 and Enterococcus lactis YY1 strains that gives a new insight into the cholesterol-lowering and probiotic product development with wide health attributes.
Fermented foods are functional foods with better nutritional and technological characteristics that prove numerous health benefits to the host as they harbor diverse group of microorganisms in them. There has been increased consumption of fermented vegetables, cereal based foods, dairy products, meat and fish products and rice based foods and beverages throughout the globe. Diseases like obesity, cardiovascular diseases and diabetes are the chief metabolic disorders that have become a leading concern of public health in the world. According to the World Health Organization statistics, approximately 422 million people, around the globe, suffer from diabetes, and about 2.6 million deaths, worldwide, have been caused due to raised cholesterol levels in humans. Although there is no doubt that low-fat and low-carbohydrate diets are an effective means of lowering blood cholesterol and managing blood sugar levels under experimental conditions, however, they appear to be less effective, owing to poor compliance, which can be linked to the diets’ low palatability and acceptability by consumers. Therefore, there is a need for novel strategies to mitigate the effects of raised blood glucose and blood cholesterol levels, also keeping in mind the consumer acceptability. Probiotic lactic acid bacterial supplements have gathered much attention in the prevention of diet induced metabolic diseases. Lactobacillus is the largest genus falling under the group of Lactic acid bacteria which includes approximately 300 species of bacteria and innumerable strains. Further, they have a long history of use in food fermentation and has also procured the “generally recognized as safe” status. This genus is accredited as probiotics due to their countless health-promoting effects on the host. They have been suggested to facilitate positive contribution to the nutritional, physiological, microbiological and immunological effect on the host. This paper focuses on the in vitro and in vivo studies of Lactobacillus probiotics reported from fermented vegetable and milk products in the treatment of obesity, diabetes and cardiovascular diseases.
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