Cholesterol-lowering Effects of Lactobacillus brevis Isolated from Turnip “Tsuda Kabu”

Watanabe, Shinobu; Katšube, Takao; Sonomoto, Kenji

doi:10.3136/fstr.18.825

Cited by 8 publications

(5 citation statements)

References 22 publications

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“…Previously, Watanabe et al . (2012) provided data on the initial screening of cholesterol reduction potential of L. brevis from vegetable sources through in vitro procedures and mentioned 2.7%–62.8% of cholesterol reduction from bile salt supplemented media containing initial cholesterol concentration of ≤100 mg. In the current study, 35% and 54% of cholesterol reduction was noticed from media of initial cholesterol concentration of 150 mg ml −1 , corresponding to 53% and 82% of 100 mg ml −1 cholesterol.…”

Section: Discussionmentioning

confidence: 99%

Levilactobacillus brevis from carnivores can ameliorate hypercholesterolemia: In vitro and in vivo mechanistic evidence

Munir

Javed

et al. 2022

Journal of Applied Microbiology

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Aims:The aim was to explore the probiotic and hypocholesterolaemic potential of two Levilactobacillus brevis strains of carnivore origin along with selected underlying mechanisms. Methods and Results: Levilactobacillus brevis MT950194 and L. brevis MW365351 were analysed in vitro for oro-gastro-intestinal stress tolerance, cholesterol reduction, cholesterol adsorption (through scanning electron microscopy) and bile salt hydrolase (BSH) activity. Strains could survive (>80%) in oro-gastro-intestinal conditions and reduce high amount of cholesterol (35% and 54%) from media containing bile salts (0.3%) as compared with Lactobacillus acidophilus ATCC 4356 and presented the least pathogenicity towards mammalian cells. Exopolysaccharide production, cell surface cholesterol adherence and BSH activity were witnessed as possible cholesterol-lowering mechanisms. In in vivo experiment, the treatments of hypercholesterolaemic rats with L. brevis MT950194, L. brevis MW365351 and their mixture led to significant (p < 0.05) reduction in serum and hepatic cholesterol, low-density lipids, cholesterol ratio, liver steatosis and size of adipocytes. It further ameliorated diet-induced changes in hepatic enzymes. Conclusions: Levilactobacillus brevis MT950194 and L. brevis MW365351 from carnivores have probiotic pharmacological potential and can reduce serum cholesterol through surface adherence and BSH production. Significance and Impact of the Study: These strains may be utilized in treating hypercholesterolaemia and production of low-fat functional foods.

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Section: Discussionmentioning

confidence: 99%

Levilactobacillus brevis from carnivores can ameliorate hypercholesterolemia: In vitro and in vivo mechanistic evidence

Munir

Javed

et al. 2022

Journal of Applied Microbiology

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“…As GABA is formed as a by-product of food fermentations, LAB, which play an eminent role in the fermentation of a wide range of different products, are of particular importance when talking about GABA-enriched food. Hence, it is not surprising that strains isolated from various fermented food sources had first been shown to have the ability to produce GABA, for example, Lactobacillus namurensis NH2 and Pediococcus pentosaceus NH8 from nham [19], Lactobacillus paracasei NFRI 7415 from Japanese fermented fish [20], L. paracasei PF6, Lactococcus lactis PU1 and Lactobacillus brevis PM17 from cheese [21], L. brevis CGMCC 1306 from unpasteurized milk [22], L. brevis GABA100 from kimchi [23,24], L. brevis BJ20 from fermented sea tangle [25], Lactobacillus futsaii CS3 from Thai fermented shrimp [26] and L. brevis 119-2 and L. brevis 119-6 from tsuda kabu [12]. Recently, many studies have focused on the identification of novel GABA-producing LAB and investigated the biochemical properties of GAD from different strains in more detail [12,14,15,[27][28][29].…”

Section: Biodiversity Of Glutamate To γ-Aminobutyric Acid (Gaba)-producing Lactic Acid Bacteriamentioning

confidence: 99%

Glutamate Decarboxylase from Lactic Acid Bacteria—A Key Enzyme in GABA Synthesis

2020

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Glutamate decarboxylase (l-glutamate-1-carboxylase, GAD; EC 4.1.1.15) is a pyridoxal-5’-phosphate-dependent enzyme that catalyzes the irreversible α-decarboxylation of l-glutamic acid to γ-aminobutyric acid (GABA) and CO2. The enzyme is widely distributed in eukaryotes as well as prokaryotes, where it—together with its reaction product GABA—fulfils very different physiological functions. The occurrence of gad genes encoding GAD has been shown for many microorganisms, and GABA-producing lactic acid bacteria (LAB) have been a focus of research during recent years. A wide range of traditional foods produced by fermentation based on LAB offer the potential of providing new functional food products enriched with GABA that may offer certain health-benefits. Different GAD enzymes and genes from several strains of LAB have been isolated and characterized recently. GABA-producing LAB, the biochemical properties of their GAD enzymes, and possible applications are reviewed here.

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“…In this study, we focused on the use of LAB to prevent healthy people from developing diabetes. The LAB were isolated from a traditional fermented pickled turnip (Tsuda-Kabu Zuke), from which the cholesterol-lowering probiotic Lactobacillus brevis has previously been obtained [22]. After survival tests of the isolate in simulated digestive juices, the strain was administered to normal mice, with the aim of searching for new LAB that can suppress the rise in postprandial blood glucose level without requiring long-term administration.…”

Section: Introductionmentioning

confidence: 99%

Lowering effect of viable <i>Pediococcus pentosaceus</i> QU 19 on the rise in postprandial glucose

Fujiwara

Kuwahara

Hayashi

et al. 2020

Bioscience of Microbiota, Food and Health

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In the present study, we investigated the glucose-decreasing action of lactic acid bacteria (LAB). The finding of this study could be helpful for people in controlling their blood sugar levels. The LAB candidate was isolated from a Japanese fermented food and identified as Pediococcus pentosaceus by an analysis of its genome sequence. Postprandial blood glucose elevation was investigated using oral starch tolerance tests in mice. Normal mice were fed starch and lyophilized cells of P. pentosaceus QU 19 at the same time. Even without pre-administration of P. pentosaceus QU 19, elevation of the blood glucose level was significantly suppressed by the intake of P. pentosaceus QU 19 at the same time as oral administration of starch. According to the results for its survival in simulated digestive juice and the reduction of blood glucose level in mice, P. pentosaceus QU 19 has potential hypoglycemic activity. In vitro measurements revealed that the glucose-decreasing action of P. pentosaceus QU 19 is probably caused by the glucose assimilation of the strain, not the inhibition of carbohydrate-splitting enzymes which has been reported for other LABs previously. These findings indicate that specific strains of LAB, especially P. pentosaceus QU 19, and foods fermented by LAB may be beneficial for people who must manage glucose ingestion.

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Cholesterol-lowering Effects of Lactobacillus brevis Isolated from Turnip “Tsuda Kabu”

Cited by 8 publications

References 22 publications

Levilactobacillus brevis from carnivores can ameliorate hypercholesterolemia: In vitro and in vivo mechanistic evidence

Levilactobacillus brevis from carnivores can ameliorate hypercholesterolemia: In vitro and in vivo mechanistic evidence

Glutamate Decarboxylase from Lactic Acid Bacteria—A Key Enzyme in GABA Synthesis

Lowering effect of viable <i>Pediococcus pentosaceus</i> QU 19 on the rise in postprandial glucose

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