Milk fermented with probiotic strains Lactobacillus rhamnosus MTCC: 5957 and Lactobacillus rhamnosus MTCC: 5897 ameliorates the diet-induced hypercholesterolemia in rats

Yadav, Radha; Vij, Rishika; Kapila, Suman; Khan, Suhail Hakeem; Kumar, Naveen; Meena, Sunita; Kapila, Rajeev

doi:10.1007/s13213-018-1433-0

Cited by 17 publications

(12 citation statements)

References 35 publications

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“…Similarly, feeding of L. rhamnosus MTCC: 5957 and L. rhamnosus MTCC: 5897 maintains healthy liver and kidney conditions of Wistar rats by increasing antioxidant activities and by decreasing lipid peroxidation, diet-induced hypercholesterolemia in the feces, kidney, liver, and blood of the rats. These probiotics also reduce the expression of mRNA of the TNF α and IL-6 inflammatory markers (312).…”

Section: Probiotics Therapies In Non-infectious Disordersmentioning

confidence: 98%

Modulatory Effects of Probiotics During Pathogenic Infections With Emphasis on Immune Regulation

et al. 2021

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In order to inhibit pathogenic complications and to enhance animal and poultry growth, antibiotics have been extensively used for many years. Antibiotics applications not only affect target pathogens but also intestinal beneficially microbes, inducing long-lasting changes in intestinal microbiota associated with diseases. The application of antibiotics also has many other side effects like, intestinal barrier dysfunction, antibiotics residues in foodstuffs, nephropathy, allergy, bone marrow toxicity, mutagenicity, reproductive disorders, hepatotoxicity carcinogenicity, and antibiotic-resistant bacteria, which greatly compromise the efficacy of antibiotics. Thus, the development of new antibiotics is necessary, while the search for antibiotic alternatives continues. Probiotics are considered the ideal antibiotic substitute; in recent years, probiotic research concerning their application during pathogenic infections in humans, aquaculture, poultry, and livestock industry, with emphasis on modulating the immune system of the host, has been attracting considerable interest. Hence, the adverse effects of antibiotics and remedial effects of probiotics during infectious diseases have become central points of focus among researchers. Probiotics are live microorganisms, and when given in adequate quantities, confer good health effects to the host through different mechanisms. Among them, the regulation of host immune response during pathogenic infections is one of the most important mechanisms. A number of studies have investigated different aspects of probiotics. In this review, we mainly summarize recent discoveries and discuss two important aspects: (1) the application of probiotics during pathogenic infections; and (2) their modulatory effects on the immune response of the host during infectious and non-infectious diseases.

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Section: Probiotics Therapies In Non-infectious Disordersmentioning

confidence: 98%

Modulatory Effects of Probiotics During Pathogenic Infections With Emphasis on Immune Regulation

et al. 2021

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“…This result can be presumably attributed to observed reduction of viable LGG counts. Yadav et al [ 76 ] found that dead cells also removed cholesterol from the broth, but the cholesterol removal capacity was lower compared to that found in the presence of live cells. On the other hand, many reports established the cholesterol lowering effect of probiotics up to a significant level as much as 22% to 33% [ 75 ] which is comparable to results obtained in present study.…”

Section: Resultsmentioning

confidence: 99%

“…On the other hand, many reports established the cholesterol lowering effect of probiotics up to a significant level as much as 22% to 33% [ 75 ] which is comparable to results obtained in present study. The bile salt hydrolase (BSH) activity was found to be responsible for the cholesterol-lowering effects of probiotic microbes [ 76 ]. However, other mechanisms such as cholesterol binding to bile acids and inhibition of micelle formation combined with the effect of fermentation on the production of short-chain fatty acids (SCFA) have been proposed as explanations for the potential cholesterol-lowering effects of Lactobacillus strains [ 77 ].…”

Section: Resultsmentioning

confidence: 99%

The Application of Spray-Dried and Reconstituted Flaxseed Oil Cake Extract as Encapsulating Material and Carrier for Probiotic Lacticaseibacillus rhamnosus GG

et al. 2021

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Agro-industrial by-products are promising source of biopolymers, including proteins and polysaccharides. This study was designed to evaluate the flaxseed oil cake extract (FOCE) as natural encapsulating material and carrier for probiotic Lacticaseibacillus rhamnous GG (LGG). The powders were obtained using three spray drying inlet temperatures (110 °C, 140 °C, 170 °C), and reconstituted. The influence of temperature on water activity, morphology, chemical composition, flowability and cohesiveness of the powders was estimated. For all variants, the survival of bacteria during spray drying, and simulated passage through the gastrointestinal tract was evaluated. The preservation of LGG probiotic features such as cholesterol reduction, hydrophobicity and adhesion to mucin were examined. Results revealed that all physicochemical and functional characteristics of the powders were affected by the inlet temperature. This study demonstrated that FOCE is an appropriate matrix for spray drying (due to flaxseed proteins and polysaccharides) providing high survivability of bacteria (89.41–96.32%), that passed meaningfully through the simulated gastrointestinal tract (4.39–5.97 log reduction), largely maintaining their probiotic properties, being a promising environmentally-friendly carrier for probiotic LGG.

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“…2011; Yadav et al . 2019). The hypocholesterolemic effects of fermented foods were attributed to the presence of bacteria able to remove cholesterol in the small intestine (Huang et al .…”

Section: Discussionmentioning

confidence: 99%

Histamine and cholesterol lowering abilities of lactic acid bacteria isolated from artisanal Pico cheese

Domingos‐Lopes

Stanton

Ross

et al. 2020

Journal of Applied Microbiology

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Aims This study was designed to select lactic acid bacteria with histamine‐ and cholesterol‐reducing abilities to be used as potential probiotics. Methods and Results Thirty strains of lactic acid bacteria isolated from an artisanal raw milk cheese were screened for their abilities to degrade histamine, reduce cholesterol and hydrolyse bile salts. Strains were also screened for safety and probiotic traits, such as resistance to gastrointestinal conditions, adhesion to Caco‐2 cells, resistance to antibiotics and presence of virulence genes. Two Lactobacillus paracasei strains presented high cholesterol‐ and histamine‐lowering abilities, tested negative for the presence of virulence genes and showed susceptibility to most important antibiotics. These strains were also shown to possess desirable in vitro probiotic properties, revealed by tolerance to gastrointestinal conditions and high adhesion to intestinal cells. Conclusions Among the screened strains, Lb. paracasei L3C21M6 revealed the best cholesterol and histamine reducing abilities together with desirable probiotic and safety features to be used in food applications. Significance and Impact of the Study The strain L3C21M6 is a good candidate for use as a probiotic with histamine‐degrading activity and cholesterol lowering effect. In addition, this strain could be use in dairy foods to prevent histamine food poisoning.

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Milk fermented with probiotic strains Lactobacillus rhamnosus MTCC: 5957 and Lactobacillus rhamnosus MTCC: 5897 ameliorates the diet-induced hypercholesterolemia in rats

Cited by 17 publications

References 35 publications

Modulatory Effects of Probiotics During Pathogenic Infections With Emphasis on Immune Regulation

Modulatory Effects of Probiotics During Pathogenic Infections With Emphasis on Immune Regulation

The Application of Spray-Dried and Reconstituted Flaxseed Oil Cake Extract as Encapsulating Material and Carrier for Probiotic Lacticaseibacillus rhamnosus GG

Histamine and cholesterol lowering abilities of lactic acid bacteria isolated from artisanal Pico cheese

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