Effect of Soymilk Fermented with Lactobacillus plantarum P-8 on Lipid Metabolism and Fecal Microbiota in Experimental Hyperlipidemic Rats

Wang, Zhanli; Bao, Yan; Zhang, Yong; Zhang, Jiachao; Yao, Guoqiang; Wang, Shuiquan; Zhang, Heping

doi:10.1007/s11483-012-9282-z

Cited by 33 publications

(24 citation statements)

References 32 publications

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“…Using rats as research model, humans and chickens, our laboratory has consistently shown the beneficial probiotic effects of L. plantarum P-8. When diet-induced hyperlipidemic rats were fed either L. plantarum P-8 or L. plantarum P-8fermented soy milk serum lipid and high-fat diet-induced oxidative stress were reduced, total faecal bile acid secretion was modulated, and the faecal bacterial composition was changed [14,15]. Daily consumption of L. plantarum P-8 by human subjects resulted in a significant reduction in total faecal bile acids and the number of potentially harmful bacteria, e.g.…”

Section: Introductionmentioning

confidence: 99%

Effect of feeding Lactobacillus plantarum P-8 on the faecal microbiota of broiler chickens exposed to lincomycin

et al. 2017

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Section: Introductionmentioning

confidence: 99%

Effect of feeding Lactobacillus plantarum P-8 on the faecal microbiota of broiler chickens exposed to lincomycin

et al. 2017

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“…casei Zhang ( Wu et al ., 2009 ), Lb. plantarum P-8 ( Wang et al ., 2013 ) and Lb. helveticus H9 ( Chen et al ., 2014 ).…”

Section: Introductionmentioning

confidence: 99%

Isolation and Identification of Lactic Acid Bacteria from Traditional Dairy Products in Baotou and Bayannur of Midwestern Inner Mongolia and q-PCR Analysis of Predominant Species

Wang¹,

Liu²,

Ren³

et al. 2016

Korean Journal for Food Science of Animal Resources

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In this study, traditional culture method and 16S rRNA gene analysis were applied to reveal the composition and diversity of lactic acid bacteria (LAB) of fermented cow milk, huruud and urum from Baotou and Bayannur of midwestern Inner Mongolia. Also, the quantitative results of dominant LAB species in three different types of dairy products from Baotou and Bayannur were gained by quantitative polymerase chain reaction (q-PCR) technology. Two hundred and two LAB strains isolated from sixty-six samples were identified and classified into four genera, namely Enterococcus, Lactococcus, Lactobacillus, Leuconostoc, and twenty-one species and subspecies. From these isolates, Lactococcus lactis subsp. lactis (32.18%), Lactobacillus plantarum (12.38%) and Leuconosto mesenteroides (11.39%) were considered as the dominated LAB species under the condition of cultivating in MRS and M17 medium. And the q-PCR results revealed that the number of dominant species varied from samples to samples and from region to region. This study clearly shows the composition and diversity of LAB existing in fermented cow milk, huruud and urum, which could be considered as valuable resources for LAB isolation and further probiotic selection.

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“…In previous studies, our research group has systematically analyzed the diversity of LAB isolated from different traditional fermented foods (qula, congee, pickle, dairy fan, yak milk, goat milk, and so on) in minority areas of China and Mongolian (Liu et al, 2009;Sun et al, 2010;Yu et al, 2011a,b;Bao et al, 2012a;Yu et al, 2012). From LAB isolates, we have screened several excellent strains for use as probiotics for development of starter cultures, such as Lactobacillus casei Zhang et al, 2010), Lactobacillus plantarum P-8 (Wang et al, 2013(Wang et al, , 2014, and Lactobacillus helveticus H9 (Chen et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Molecular identification and quantification of lactic acid bacteria in traditional fermented dairy foods of Russia

Wang

Zha

et al. 2015

Journal of Dairy Science

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Russian traditional fermented dairy foods have been consumed for thousands of years. However, little research has focused on exploiting lactic acid bacteria (LAB) resources and analyzing the LAB composition of Russian traditional fermented dairy foods. In the present study, we cultured LAB isolated from fermented mare and cow milks, sour cream, and cheese collected from Kalmykiya, Buryats, and Tuva regions of Russia. Seven lactobacillus species and the Bifidobacterium genus were quantified by quantitative PCR. The LAB counts in these samples ranged from 3.18 to 9.77 log cfu/mL (or per gram). In total, 599 LAB strains were obtained from these samples using de Man, Rogosa, and Sharpe agar and M17 agar. The identified LAB belonged to 7 genera and 30 species by 16S rRNA and murE gene sequencing and multiplex PCR assay. The predominant LAB isolates were Lactobacillus helveticus (176 strains) and Lactobacillus plantarum (63 strains), which represented 39.9% of all isolates. The quantitative PCR results revealed that counts of 7 lactobacilli species and Bifidobacterium spp. of 30 fermented cow milk samples ranged from 1.19±0.34 (Lactobacillus helveticus in Tuva) to 8.09±0.71 (Lactobacillus acidophilus in Kalmykiya) log cfu/mL of fermented cow milk (mean ± standard error). The numbers of Bifidobacterium spp., Lb. plantarum, Lb. helveticus, and Lb. acidophilus revealed no significant difference between the 3 regions; nevertheless, Lactobacillus paracasei, Lactobacillus fermentum, Lactobacillus sakei, and Lactobacillus delbrueckii ssp. bulgaricus exhibited different degrees of variation across 3 regions. The results demonstrate that traditional fermented dairy products from different regions of Russia have complex compositions of LAB species. The diversity of LAB might be related to the type of fermented dairy product, geographical origin, and manufacturing process.

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Effect of Soymilk Fermented with Lactobacillus plantarum P-8 on Lipid Metabolism and Fecal Microbiota in Experimental Hyperlipidemic Rats

Cited by 33 publications

References 32 publications

Effect of feeding Lactobacillus plantarum P-8 on the faecal microbiota of broiler chickens exposed to lincomycin

Effect of feeding Lactobacillus plantarum P-8 on the faecal microbiota of broiler chickens exposed to lincomycin

Isolation and Identification of Lactic Acid Bacteria from Traditional Dairy Products in Baotou and Bayannur of Midwestern Inner Mongolia and q-PCR Analysis of Predominant Species

Molecular identification and quantification of lactic acid bacteria in traditional fermented dairy foods of Russia

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