Mechanisms of cholesterol removal by lactobacilli under conditions that mimic the human gastrointestinal tract

Lye, Huey-Shi; Rahmat-Ali, Gulam Rusul; Liong, Min‐Tze

doi:10.1016/j.idairyj.2009.10.003

Cited by 213 publications

(167 citation statements)

References 25 publications

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“…Several studies showed that Lactobacillus strains had different BSH activities (Hae-Keun et al, 2008;Mahrous, 2011). Liong & Shah (2005) and Lye et al (2010) observed the quantitative activity of BSH by measuring the levels of amino acids (glycine/taurine) produced from conjugated bile salts. BSH activity (U/mL) was defined as the amount of enzyme to form 1 μmol of free amino acids per minute from the substrate.…”

Section: Discussionmentioning

confidence: 99%

“…This absorption promotes the reduction of cholesterol availability, leading to a lower concentration of cholesterol in blood vessels. Ultimately, this action is useful to reduce the risk of hypercholesterolemia (Liong & Shah, 2005;Lye et al, 2010).…”

Section: Discussionmentioning

confidence: 99%

“…In hyperlipidemic subjects, the consumption of probiotics could attenuate their cholesterol level, whereas decrease in triglyceride level was observed in normal subjects (Lye et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

“…Several studies have demonstrated that some LAB can reduce cholesterol in vitro and in vivo (Begley et al, 2006;Kimoto-Nira et al, 2007;Lye et al, 2010). In hyperlipidemic subjects, the consumption of probiotics could attenuate their cholesterol level, whereas decrease in triglyceride level was observed in normal subjects (Lye et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Potential of Lactic Acid Bacteria Isolated from Dangke and Indonesian Beef as Hypocholesterolaemic Agent

Burhan¹,

Priyambada²,

Taufik³

et al. 2017

Med Pet

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Lactobacillus fermentum strains were successfully isolated from dangke which was a fresh cheeselike product originating from Enrekang, South Sulawesi Province, Indonesia. In addition, Lactobacillus plantarum and Lactobacillus acidophillus were isolated from beef. This study aimed to investigate the ability of those 8 LAB strains from dangke and beef in lowering cholesterol level by using in vitro study.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Potential of Lactic Acid Bacteria Isolated from Dangke and Indonesian Beef as Hypocholesterolaemic Agent

Burhan¹,

Priyambada²,

Taufik³

et al. 2017

Med Pet

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“…Cholesterol may be bound to the bacterial cellular surface (Liong and Shah, 2005) or incorporated into the bacterial cellular membranes (Lye et al, 2010a) or converted into coprostanol by cholesterol reductase, which is produced by strains of lactobacilli (Lye et al, 2010b). Some bacterial species excrete bile salt hydrolase, leading to increased bile excretion in feces (Begley et al, 2006).…”

Section: Resultsmentioning

confidence: 99%

In vitro Treatment with Intact Cells or Cell Lysates of Lactobacillus and Spirulina Induced Lowering Effects on Induced Hypercholesteremia

Kamal¹,

Hamouda²,

Mahrous³

et al. 2015

International J. of Pharmacology

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A B S T R A C TIncrease in the levels of cholesterol is harmful, it is a risk factor for cardiovascular disease. This study was carried out to compare the in vitro anti-hypercholesteremia effects of different concentrations of probiotic bacteria (lactobacillus casei and lactobacillus plantarum) and cyanobacteria (Spirulina platensis) isolated as intact cells or cell lysates. The results showed that S. platensis is more effective The mixture of cell lysates from L. casei, L. plantarum and Spirulina platensis lowered the level of cholesterol by 65% as compared to the inhibitory effect of L. casei (32%), L. plantarum (33%) and S. platensis (47%). Their significant differences by using the mixture of testing bacteria as intact cells and cell lysate in the percentage of cholesterol reduction.

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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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Mechanisms of cholesterol removal by lactobacilli under conditions that mimic the human gastrointestinal tract

Cited by 213 publications

References 25 publications

Potential of Lactic Acid Bacteria Isolated from Dangke and Indonesian Beef as Hypocholesterolaemic Agent

Potential of Lactic Acid Bacteria Isolated from Dangke and Indonesian Beef as Hypocholesterolaemic Agent

In vitro Treatment with Intact Cells or Cell Lysates of Lactobacillus and Spirulina Induced Lowering Effects on Induced Hypercholesteremia

Other Organism‐Based Processes and Products

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