Characterization of Lactobacillus plantarum PH04, a potential probiotic bacterium with cholesterol-lowering effects

Nguyen, Thu‐Ha; Kang, J.H.; Lee, M.S.

doi:10.1016/j.ijfoodmicro.2006.08.015

Cited by 316 publications

(204 citation statements)

References 26 publications

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“…There have been a few reports regarding cholesterol reduction (Ooi and Liong, 2010) by the extracellular components generated by LAB, which indicated that certain components or specific extracts in the supernatants of LAB were responsible for the reduction of cholesterol (Nguyen et al, 2007;Kim et al, 2008).…”

Section: Discussionmentioning

confidence: 99%

Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese

Azat

Lü

et al. 2016

J. Zhejiang Univ. Sci. B

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Abstract:Six lactic acid bacterial (LAB) strains were isolated from traditionally fermented Xinjiang cheese and evaluated for functional and probiotic properties and potentials as starter cultures. The isolated six LAB strains comprised Lactobacillus rhamnosus (one strain), Lactobacillus helveticus (one strain), and Enterococcus hirae (four strains). All of the six strains were tolerant to acidic and bile salt conditions. Among which, the L. rhamnosus R4 strain showed more desirable antimicrobial, auto-aggregation, and hydrophobic activity. In addition, the strain L. rhamnosus R4 exhibited the highest level of free radical scavenging activity (53.78% of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals and 45.79% of hydroxyl radicals). L. rhamnosus R4 also demonstrated cholesterol and triglyceride degradation by 50.97% and 28.92%, respectively. To further examine the health-promoting effects of these LAB strains on host lifespan, Caenorhabditis elegans was used as an in vivo model. Worms fed LAB as a food source had significant differences in lifespan compared to those fed Escherichia coli OP50 (as a negative control). Feeding of L. rhamnosus R4 extended the mean lifespan of C. elegans by up to 36.1% compared to that of the control. The results suggest that the strains isolated from Xinjiang fermented dairy products have high potential as starter cultures in the cheese industry.

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Section: Discussionmentioning

confidence: 99%

Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese

Azat

Lü

et al. 2016

J. Zhejiang Univ. Sci. B

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“…It is thought that some lactic acid bacteria may secrete high-activity bile salt hydrolase (BSH) during metabolism, and this secretion could considerably affect cholesterol levels (Pereira & Gibson, 2002;Nguyen et al, 2007). Furthermore, BSH degrades cholates into amino acids and low-solubility free cholate in the enterohepatic circulation.…”

Section: Discussionmentioning

confidence: 99%

“…Furthermore, it has antioxidant properties and play a role in immune regulation, and may aid the protection against pathogenic bacteria and spoilage organisms, as well as assist in the conservation of the predominant gastrointestinal probiotic flora (Akalin et al, 1997;Abd El-Gawad et al, 2005;Nguyen et al, 2007;Mathara et al, 2008;Zheng et al, 2013). The objective of this study was to evaluate the effects of different doses of Kluyveromyces marxianus M3 yeast isolated from Tibetan mushrooms on plasma and egg yolkcholesterol contents, egg quality, and intestinal flora of the laying hens.…”

Section: Effects Of Kluyveromyces Marxianus Isolated From Tibetan Musmentioning

confidence: 99%

Effects of Kluyveromyces marxianus Isolated from Tibetan Mushrooms on the Plasma Lipids, Egg Cholesterol Level, Egg Quality and Intestinal Health of Laying Hens

Zhong

Liu

Zhang

et al. 2016

Rev. Bras. Cienc. Avic.

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The effects of the Kluyveromyces marxianus M3 strain, isolated from Tibetan mushrooms, on plasma lipids, egg cholesterol level, egg quality, and intestinal health of laying hens were evaluated. In total, 160 Beijing fatty laying hens (43 weeks old) were divided into four groups and fed a basal diet supplemented with 0%, 0.1%, 0.3%, or 0.5% freeze-dried K. marxianus M3 powder for four weeks. The results showed that yeast supplementation reduced serum total cholesterol (TC), triglyceride (TG), low density lipoprotein-cholesterol (LDL-C), and very low density lipoprotein-cholesterol (VLDL-C) levels (p<0.01), and increased serum high density lipoprotein-cholesterol (HDL-C) level (p<0.05). Moreover, regardless of K. marxianus M3 dietary addition level, the cholesterol content of the eggs decreased by more than 26%. When0.3% yeast was supplemented, significant differences were found in the egg weights, shell strength, albumen height, Haugh unit and nutrient content of the eggs (p<0.01). Finally, 0.3% yeast supplementation improved the intestinal flora conditions of the hens by decreasing the Salmonella and Staphylococcus aureus counts (p<0.01) and increasing the Bifidobacterium count (p<0.01). The results in this work demonstrated that yeast culture supplementation to the diets deceased the serum and egg yolk cholesterol, and increased egg quality.

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“…Since initially reported by Mann and Spoerry (1974) that serum cholesterol levels in men from a tribe of African Maasai decreased after the consumption of large amounts of milk fermented with a wild Lactobacillus strain, a number of investigators have examined the effects of Lactobacillus strains on cholesterol concentrations (Gilliland et al 1985;Anderson & Gilliland 1999;Liong & Shah 2005;Nguyen et al 2007;Mathara et al 2008). Various studies have shown that some LAB strains could lower cholesterol content (Anderson & Gilliland 1999;Sanders 2000;Jones et al 2004;Adebawo et al 2008;Sridevi et al 2009), but the exact mechanisms of serum cholesterol reduction by LAB strains are unclear.…”

mentioning

confidence: 99%

Cholesterol removal by Lactobacillus plantarum isolated from homemade fermented cream in Inner Mongolia of China

Guo¹,

Liu²,

Gui-cheng³

2011

Czech J. Food Sci.

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A total of 38 strains were initially isolated from Jiaoke, a homemade traditional fermented cream, which was sourced from Inner Mongolia, China, and 6 strains were selected after screening, which was based on their cholesterol removal abilities. The Lactobacillus plantarum with the highest level of cholesterol removal from the media was identified using phenotypical characteristics and 16S rRNA sequences, and was named L. plantarum KLDS 1.0344. The mechanisms for cholesterol removal involved co-precipitation, assimilation, and degradation of cholesterol by L. plantarum KLDS 1.0344. At a level of 8.56 log CFU/ml, L. plantarum KLDS 1.0344 survived in pH 2.5 MRS broth for 2 h and exhibited excellent tolerance to 0.3% (w/v) bile. This strain has the most potential in applications as a dietary supplement for lowering human serum cholesterol. A series of tests on animal model and/or clinical tests will be conducted before it can be used in a pharmaceutical application.

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Characterization of Lactobacillus plantarum PH04, a potential probiotic bacterium with cholesterol-lowering effects

Cited by 316 publications

References 26 publications

Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese

Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese

Effects of Kluyveromyces marxianus Isolated from Tibetan Mushrooms on the Plasma Lipids, Egg Cholesterol Level, Egg Quality and Intestinal Health of Laying Hens

Cholesterol removal by Lactobacillus plantarum isolated from homemade fermented cream in Inner Mongolia of China

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