Relationships Among Bile Tolerance, Bile Salt Deconjugation, and Assimilation of Cholesterol by Lactobacillus acidophilus

Walker, D.K.; Gilliland, S. E.

doi:10.3168/jds.s0022-0302(93)77422-6

Cited by 219 publications

(153 citation statements)

References 18 publications

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“…Using Origin 8.5 (OriginLab, USA), differences in growth curve areas for each sample  control and in the presence of gastric juice  were calculated and the percentage of in vitro inhibition by gastric juice was obtained. This procedure was adapted from Walker and Gilliland (1993). Two repetitions were made.…”

Section: Methodsmentioning

confidence: 99%

“…Absorbance at 620 nm was read every 30min on a Spectramax 340 spectrophotometer (Molecular Devices). Using Origin 8.5 (OriginLab), differences in growth curve areas for each sample (control and in the presence of 0.3% oxgall  Difco) were calculated and the percentage of in vitro inhibition by biliary salts was obtained (adapted from Walker and Gilliland, 1993). Two repetitions were made.…”

Section: Methodsmentioning

confidence: 99%

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Isolation, enumeration, molecular identification and probiotic potential evaluation of lactic acid bacteria isolated from sheep milk

Acúrcio

Souza

Nunes

et al. 2014

Arq. Bras. Med. Vet. Zootec.

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RESUMOEspécies de bactérias ácido-lácticas foram identificadas em nível molecular em leite das raças ovinas Lacaune, Santa Inês e suas mestiças, e o seu potencial probiótico in vitro foi avaliado. As espécies identificadas foram Enterococcus faecium (56,25%), E. durans (31,25%) e E. casseliflavus (12,5%). Nenhuma outra espécie de bactéria ácido-láctica, como Lactobacillus sp., foi identificada. A maioria dos enterococos isolados foi resistente ao pH gástrico (2.0) e a 0,3% de oxgall. Todos os enterococos testados foram resistentes à ceftazidima, oxacilina e estreptomicina e sensíveis à clindamicina, eritromicina e penicilina. A resistência à ciprofloxacina, gentamicina, tetraciclina e vancomicina variou entre as amostras.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Isolation, enumeration, molecular identification and probiotic potential evaluation of lactic acid bacteria isolated from sheep milk

Acúrcio

Souza

Nunes

et al. 2014

Arq. Bras. Med. Vet. Zootec.

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“…The bile tolerance test was carried out in 96-well plates (Walker and Gilliland, 1993). Briefly, cells of the selected strains were grown in MRS broth at 37 °C overnight, and then subcultured in MRS broth containing 0.1%, 0.2%, and 0.3% (1%=0.01 g/ml) bile salts (SCRC, Shanghai, China).…”

Section: Acid and Bile Tolerance Testsmentioning

confidence: 99%

Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese

Azat

Lü

et al. 2016

J. Zhejiang Univ. Sci. B

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Abstract:Six lactic acid bacterial (LAB) strains were isolated from traditionally fermented Xinjiang cheese and evaluated for functional and probiotic properties and potentials as starter cultures. The isolated six LAB strains comprised Lactobacillus rhamnosus (one strain), Lactobacillus helveticus (one strain), and Enterococcus hirae (four strains). All of the six strains were tolerant to acidic and bile salt conditions. Among which, the L. rhamnosus R4 strain showed more desirable antimicrobial, auto-aggregation, and hydrophobic activity. In addition, the strain L. rhamnosus R4 exhibited the highest level of free radical scavenging activity (53.78% of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals and 45.79% of hydroxyl radicals). L. rhamnosus R4 also demonstrated cholesterol and triglyceride degradation by 50.97% and 28.92%, respectively. To further examine the health-promoting effects of these LAB strains on host lifespan, Caenorhabditis elegans was used as an in vivo model. Worms fed LAB as a food source had significant differences in lifespan compared to those fed Escherichia coli OP50 (as a negative control). Feeding of L. rhamnosus R4 extended the mean lifespan of C. elegans by up to 36.1% compared to that of the control. The results suggest that the strains isolated from Xinjiang fermented dairy products have high potential as starter cultures in the cheese industry.

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“…For the antagonism, the nonparametric Kruskal-Wallis test was used to compare the means at 5% significance (Sampaio, 2002). The profile of antimicrobial susceptibility testing and the sensitivity to bile salts and gastric pH were qualitatively assessed according to Charteris et al (1998) and Walker and Gilliland (1993).…”

Section: Milk Fermented Bymentioning

confidence: 99%

“…Sensitivity tests to the gastric pH and bile salts were performed in duplicate, adapting the technique of Walker and Gilliland (1993). Samples of microorganisms isolated from fermented milk were twice grown in MRS broth (Difco) at 37°C for 24h under aerobic conditions.…”

Section: Milk Fermented Bymentioning

confidence: 99%

In vitro probiotic potential of Lactobacillus spp. isolated from fermented milks

Cunha

Acúrcio

Assis

et al. 2013

Arq. Bras. Med. Vet. Zootec.

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The potential of in vitro probiotic Lactobacillus spp. was evaluated in fermented milks marketed in Belo Horizonte, MG, Brazil. Of the samples analyzed, 86.7% had at least 10(6) CFU/mL of Lactobacillus spp., complying with the Brazilian quality standards for fermented milks. Furthermore, 56.7% had minimum count ranging from 10(8) to 10(9) CFU/mL, which is in accordance with legal parameters. The remaining 43.3% would not be able to satisfactorily guarantee benefits to consumers. The amount of Lactobacillus spp. varied between batches of products, which may indicate failures in monitoring during manufacture, transport or storage. All strains of Lactobacillus spp. showed some inhibitory activity against the indicator microorganisms, being more pronounced against pathogenic microorganisms than against non-pathogenic (P<0.05). Samples of Lactobacillus spp. showed different profiles of antimicrobial susceptibility, with an occurrence of cases of multidrug resistance. All strains tested showed sensitivity to bile salts (0.3%) and resistance to gastric pH (2.0). Lactobacillus spp. of commercial fermented milks should be present in higher amounts in some brands, be resistant to bile salts and have no multiple resistance to antimicrobials.

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Relationships Among Bile Tolerance, Bile Salt Deconjugation, and Assimilation of Cholesterol by Lactobacillus acidophilus

Cited by 219 publications

References 18 publications

Isolation, enumeration, molecular identification and probiotic potential evaluation of lactic acid bacteria isolated from sheep milk

Isolation, enumeration, molecular identification and probiotic potential evaluation of lactic acid bacteria isolated from sheep milk

Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese

In vitro probiotic potential of Lactobacillus spp. isolated from fermented milks

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