Cholesterol-Lowering Effects of Lactobacillus Species

Khare, Aditi; Gaur, Smriti

doi:10.1007/s00284-020-01903-w

Cited by 59 publications

(39 citation statements)

References 44 publications

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“…Some genera found in the fermented foods in this study, especially Lactococcus, Lactobacillus and Leuconostoc, have been known to have probiotic potential [46,47] and had positive effects on health. For example, Some Lactobacillus species have been reported to have cholesterol lowering properties [48] and reduce risks of microbial infection such as in the case of Helicobacter pylori [49,50]. Lactococcus species have been described for therapeutic treatments for various diseases, e.g.…”

Section: Plos Onementioning

confidence: 99%

Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties

et al. 2020

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Many indigenous fermented foods of Northern Thailand and neighbouring regions have traditionally been known for their health benefits. In this study, we explored the communities of bacteria in selected fermented foods which are commonly consumed among ethnic groups around Northern Thailand, for which information on their microbial compositions or their functional properties is still limited. The selected food groups included Thua Nao (alkaline fermented soybean product), Nham (fermented pork sausage/loaf), Nam phak (fermented Chinese cabbage) and Miang (fermented leaves from Miang Tea trees). Bacteria in these fermented foods were isolated and enumerated. Bacterial communities were determined using a culture-independent (pyrosequencing) approach. Lactic acid bacteria were recovered from all of these fermented food samples, with levels ranging from 3.1 to 7.5 log CFU/g throughout the fermentation processes. Analysis of the 16S rRNA gene from the fermented food samples using 454-pyrosequencing resulted in 113,844 sequences after quality evaluation. Lactic acid bacteria were found in high proportions in Nham, Nam phak and Miang. Bacillus was predominant in Thua nao, in which significant proportions of Lactic acid bacteria of the family Leuconostocaceae were also found. Groups of lactic acid bacteria found varied among different food samples, but three genera were predominant: Lactococcus, Lactobacillus and Leuconostoc, of which many members are recognised as probiotics. The results showed that these traditional Thai fermented food products are rich sources of beneficial bacteria and can potentially be functional/probiotic foods.

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Section: Plos Onementioning

confidence: 99%

Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties

et al. 2020

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“…In modern societies, high-fat and high-sucrose diets usually lead to hypercholesterolemia and atherosclerosis due to increased cholesterol levels [ 22 ]. Cholesterol is the principal lipid in the bile [ 23 ]. A high serum cholesterol level is a risk factor for cardiovascular diseases [ 24 ].…”

Section: Discussionmentioning

confidence: 99%

Multi-Probiotic Lactobacillus Supplementation Improves Liver Function and Reduces Cholesterol Levels in Jeju Native Pigs

Kim

Min

Yang

et al. 2021

Animals

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We evaluated the dietary effects of multiple probiotics in Jeju native pigs, using basal diet and multi-probiotic Lactobacillus (basal diet with 1% multi-probiotics) treatments (n = 9 each) for 3 months. We analyzed growth performance, feed efficiency, backfat thickness, blood parameters, hematological profiles, adipokines, and immune-related cytokines in pig tissues. Average daily gain, feed intake, feed efficiency, backfat thickness, and body weight were not significantly different between both groups. In Lactobacillus group, total protein (p < 0.08) and bilirubin (p < 0.03) concentrations increased; blood urea nitrogen (p < 0.08), alkaline phosphatase (p < 0.08), and gamma-glutamyltransferase (p < 0.08) activities decreased. Lactobacillus group showed decreased adiponectin (p < 0.05), chemerin (p < 0.05), and visfatin expression in adipose tissues, and increased TLR4 (p < 0.05), MYD88 (p < 0.05), TNF-α (p < 0.001), and IFN-γ (p < 0.001) expression in the liver. Additionally, NOD1 (p < 0.05), NOD2 (p < 0.01), and MYD88 (p < 0.05) mRNA levels in proximal colon tissue upregulated significantly. Colon, longissimus dorsi muscle, fat tissue, and liver histological analyses revealed no significant differences between the groups. Conclusively, Lactobacillus supplementation improved liver function and reduced cholesterol levels. Its application may treat metabolic liver disorders, especially cholesterol-related disorders.

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“…Lactobacillus species are also known to generate short-chain fatty acids (SCFAs) such as acetate, butyrate [163] and propionate [164] in the gut as health-associated metabolic by-products. Other recent reviews have focused on the immunomodulatory capacities [165] and activities in cholesterol homeostasis [166] depending on their presence and abundance in the gut. These SCFAs in addition to the biogenic compounds listed represent a group of natively produced compounds with potential use in a variety of therapies.…”

Section: Delivery Of Native and Recombinant Productsmentioning

confidence: 99%

Harnessing the Potential of Lactobacillus Species for Therapeutic Delivery at the lumenal-mucosal Interface

et al. 2021

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Lactobacillus species have been studied for over 30 years in their role as commensal organisms in the human gut. Recently there has been a surge of interest in their abilities to natively and recombinantly stimulate immune activities, and studies have identified strains and novel molecules that convey particular advantages for applications as both immune adjuvants and immunomodulators. In this review, we discuss the recent advances in Lactobacillus-related activity at the gut/microbiota interface, the efforts to probe the boundaries of the direct and indirect therapeutic potential of these bacteria, and highlight the continued interest in harnessing the native capacity for the production of biogenic compounds shown to influence nervous system activity. Taken together, these aspects underscore Lactobacillus species as versatile therapeutic delivery vehicles capable of effector production at the lumenal-mucosal interface, and further establish a foundation of efficacy upon which future engineered strains can expand.

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Cholesterol-Lowering Effects of Lactobacillus Species

Cited by 59 publications

References 44 publications

Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties

Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties

Multi-Probiotic Lactobacillus Supplementation Improves Liver Function and Reduces Cholesterol Levels in Jeju Native Pigs

Harnessing the Potential of Lactobacillus Species for Therapeutic Delivery at the lumenal-mucosal Interface

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