Assimilation of cholesterol in broth, cream, and butter by probiotic bacteria

Aloğlu, Hatice Şanlıdere; Öner, Zübeyde

doi:10.1002/ejlt.200600137

Cited by 39 publications

(27 citation statements)

References 22 publications

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“…haloplanktis , under these conditions, was about 0.71 µg. It has to be noted that the percentage of cholesterol uptake was in agreement with those previously reported for other bacteria . In addition, the total amount of cholesterol taken up from P .…”

Section: Resultssupporting

confidence: 91%

“…It has to be noted that the percentage of cholesterol uptake was in agreement with those previously reported for other bacteria. [17] In addition, the total amount of cholesterol taken up from P. haloplanktis was 0.43 μg/mg total protein. This level is lower than that reported for Escherichia coli grown using an enriched cholesterol medium; [18] in this study, P. haloplanktis was grown without cholesterol supplementation.…”

Section: Resultsmentioning

confidence: 95%

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Sterol and steroid catabolites from cholesterol produced by the psychrophile Pseudoalteromonas haloplanktis

et al. 2014

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Pseudoalteromonas haloplanktis, a psychrotrophilic marine bacterium of biotechnological interest, shows anti-biofilm properties and is particularly relevant for cold storage of vacuum packed seafood. We focused our interest on the activation of cholesterol metabolism in this bacterium as the presence in its genome of a putative 3-ketosteroid-Δ(1) -dehydrogenase. This study reports GC-MS and LC-MS/MS profiles of sterols/steroids and their derivatives found in cell extracts of P. haloplanktis grown in a medium with a low content of cholesterol. Here, for the first time, we suggest that P. haloplanktis produces some intermediates of cholesterol catabolism, putatively identified as 24-hydroxycholest-1,4-dien-3-one-26-oic acid, chol-1,4-dien-3-one-24-oic acid, 26-hydroxycholest-4-en-3-one, and pregn-4-en-3-one-20-carboxylic acid, a finding already reported in other microorganisms. The presence of these compounds, also considered steroid precursors, produced by P. haloplanktis in vacuum packed seafood could be of interest for healthy of consumers, as well as, for biotechnological applications in pharmaceutical industry.

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 95%

Sterol and steroid catabolites from cholesterol produced by the psychrophile Pseudoalteromonas haloplanktis

et al. 2014

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“…Many scientific groups have reported the beneficial effects of probiotics on immunological, digestive and infectious diseases 7, 8. Recently, there has been an explosion of research into the effects of probiotics on lipid metabolism and gut ecology 9–14. We have identified a novel strain Lactobacillus plantarum P‐8 by screening of lactic acid bacteria isolated from traditional dairy products consumed by minority ethnic groups in China.…”

Section: Introductionmentioning

confidence: 99%

Effect of Lactobacillus plantarum P‐8 on lipid metabolism in hyperlipidemic rat model

Bao

Wang

Zhang

et al. 2012

Euro J Lipid Sci & Tech

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Probiotics have been reported to play an important role in the prevention of metabolic disorders. We recently identified a novel probiotic strain Lactobacillus plantarum (L. plantarum) P-8. The objective of this study was to determine the effects of L. plantarum P-8 on lipid metabolism of rats fed with high fat diet. All experimental rats were divided into three groups: control group, model group, and L. plantarum P-8 group. Changes in serum lipid levels, hepatic lipid deposition, serum oxidative stress-related parameters, activities of liver function marker enzymes, organ indices, gut microflora, and fecal lipids were assessed. Compared with model group, L. plantarum P-8 exhibited hypolipidemic effects by lowering serum total cholesterol (TC), triglyceride (TG), and low-density lipoprotein cholesterol levels, accompanied with elevation of high-density lipoprotein cholesterol level. L. plantarum P-8 also exerted beneficial effects against high-fat diet-induced oxidative stress, curtailed the accumulation of liver lipids and protected healthy liver function. Moreover, L. plantarum P-8 was able to regulate intestinal bacteria and enhance the fecal excretion of TC, TG, and bile acid. These findings indicate that L. plantarum P-8 may represent a potential therapeutic agent for controlling hyperlipidemia.

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“…Even though cholesterol is a major basic block for body tissues, high level of blood cholesterol is one of the causes of hypercholesterolemia and it was shown that 45% of heart attacks in Western Europe and 35% of heart attacks in Central and Eastern Europe are related to this hypercholesterolemia (Aloglu and Öner, 2006;Kumar et al, 2012).…”

Section: Cholesterol-lowering Effectsmentioning

confidence: 99%

Other Organism‐Based Processes and Products

Lee

2014

Fundamentals of Food Biotechnology

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Enzymes, which are protein catalysts synthesized by living systems, are important as synthetic and degradative catalysts. With the help of a multitude of enzymes, microorganisms are able to carry out the huge number of stepwise chemical reactions necessary for the growth and maintenance of cells (metabolism). Many microorganisms synthesize additional, often complex substances, which play no part in the growth process, the so-called secondary metabolites such as flavor and fragrances. Most of the chemical reactions taking place in living cells are completed in milliseconds or less, within a relatively narrow range of physical conditions. This rapid rate of metabolism is due to the existence of biological catalysts, namely enzymes. Enzymes not only make essential contributions to cellular activities, but also find many applications in biotechnology, especially in the food processing industry, for manufacturing cheese, beer, wine, bread, sweeteners, and so on, and in the chemical and pharmaceutical industries for synthesizing amino acids and antibiotics.While the presence of natural enzymes is advantageous in curing food products such as cheese and meat to give desirable textures and flavors, natural enzymes may produce undesirable reactions, such as rancidity from lipases and browning reactions due to polyphenol oxidases. Sometimes natural enzymes in foods are used as an index of the pasteurization of milk or cheese (by the detection of phosphatase or catalase) or to indicate the presence of peroxidase in vegetable products (as evidence of incomplete blanching). Recognition of the functions and the usefulness of enzymes in bringing about desirable changes in foods has led to the large-scale production of commercial enzymes. Of the more than 4000 enzymes known from animal, plant, or microbial sources, fewer than 20 are industrially produced on a large scale for the production of foods and intermediates. The majority of enzymes are hydrolases such as amylases, cellulases, pectinases, and proteases, which degrade polymeric substances to simple molecules. The world market for total enzymes is predicted to $7 billion in 2013

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Assimilation of cholesterol in broth, cream, and butter by probiotic bacteria

Cited by 39 publications

References 22 publications

Sterol and steroid catabolites from cholesterol produced by the psychrophile Pseudoalteromonas haloplanktis

Sterol and steroid catabolites from cholesterol produced by the psychrophile Pseudoalteromonas haloplanktis

Effect of Lactobacillus plantarum P‐8 on lipid metabolism in hyperlipidemic rat model

Other Organism‐Based Processes and Products

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