Screening for lactic acid bacteria in traditional fermented Tibetan yak milk and evaluating their probiotic and cholesterol-lowering potentials in rats fed a high-cholesterol diet

Ding, Wurong; Shi, Chao; Chen, Ming; Zhou, Jianwei; Long, Ruijun; Guo, Xusheng

doi:10.1016/j.jff.2017.03.021

Cited by 113 publications

(70 citation statements)

References 38 publications

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“…This weight loss was not related to reduced food intake ( Fig. 1G) [37]. In addition, compared to the HFD group, a significant reduction of the liver was observed in the HFD+LB group.…”

Section: Effects Of Probiotic Combination (Lbm) On Body Indexmentioning

confidence: 72%

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Combination of Probiotics and Salvia miltiorrhiza Polysaccharide Alleviates Hepatic Steatosis via Gut Microbiota Modulation and Insulin Resistance Improvement in High Fat-Induced NAFLD Mice

Wang

et al. 2020

Diabetes Metab J

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Background: Nonalcoholic fatty liver disease (NAFLD) increases the risk of hepatocellular carcinoma, which is currently the leading cause of obesity-related cancer deaths in middle-aged men. Methods: Probiotics with lipid-lowering function were screened from the fecal microbiota of healthy adults. Polysaccharide from different sources was screened for improving insulin resistance. The combination of probiotics and Salvia miltiorrhiza polysaccharide (LBM) was investigated for alleviating hepatic steatosis. Results: First, Bifidobacterium bifidum V (BbV) and Lactobacillus plantarum X (LpX) were obtained from the fecal microbiota of healthy adults. Second, to improve insulin resistance, a Salvia miltiorrhiza Bunge polysaccharide showing good performance in reducing insulin resistance was obtained. The liver total cholesterol (TC) and total triglyceride (TG) levels and the serum levels of free fatty acid, alanine transaminase, aspartate transaminase, low density lipoprotein cholesterol, TG, and TC can be significantly reduced through supplementation with LpX-BbV (LB) in NAFLD mice. Interestingly, the function of the probiotic LB can be enhanced by S. miltiorrhiza Bunge polysaccharide. Furthermore, the gut microbiota was modulated by LpX-BbV+S. miltiorrhiza Bunge polysaccharide (LBM). The lipopolysaccharide concentration of the LBM group was decreased by 73.6% compared to the NAFLD group. Ultimately, the mRNA concentrations of the proinflammatory cytokines (tumor necrosis factor α, interleukin 1β [IL-1β], and IL-6) decreased with LB and LBM treatment. Conclusion: The results of this this study indicate that the LBM combination can be used as a therapeutic for ameliorating NAFLD via modulating the gut microbiota and improving insulin resistance.

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“…This weight loss was not related to reduced food intake ( Fig. 1G) [37]. In addition, compared to the HFD group, a significant reduction of the liver was observed in the HFD+LB group.…”

Section: Effects Of Probiotic Combination (Lbm) On Body Indexmentioning

confidence: 72%

“…MRSB was MRS broth supplemented with 0.3% bile salts after 3 hours at 37°C. The ∆lag phase was calculated as the time needed to increase by 0.5 absorbance units at 620 nm in MRSB minus the time requirement in MRS broth according to Ding et al [37]. of NAFLD and progression to NASH [36].…”

Section: Screening Of Probiotics From the Fecal Microbiota Of Healthymentioning

confidence: 99%

Combination of Probiotics and Salvia miltiorrhiza Polysaccharide Alleviates Hepatic Steatosis via Gut Microbiota Modulation and Insulin Resistance Improvement in High Fat-Induced NAFLD Mice

Wang

et al. 2020

Diabetes Metab J

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“…In this regard, it has to be considered that cheese and dairy products are efficient food carriers for probiotics because of their high fat content and their high buffering capacity that enhances bacterial survival through the intestinal tract (Dinakar and Mistry, 1994;Desfossés-Foucault et al, 2012). In support of this, dif-ferent studies have shown that the regular consumption of probiotic cheese and dairy products with microbial populations similar to ours can contribute to improved health by means of cardiovascular health parameters (Lollo et al, 2015), blood lipid profile and antioxidant defenses (Moura et al, 2016), the immune system (Medici et al, 2004), oxidative stress-mediated atherogenicity (Kullisaar et al, 2003), and cholesterol-lowering efficacy (Ooi and Liong, 2010;Ding et al, 2017).…”

Section: Discussionmentioning

confidence: 94%

“…the digestive system into the blood and could thus have the potential to aid in the control of serum and liver cholesterol (Wang et al, 2012;Zanotti et al, 2015). The experimental data available today indicate that the constant consumption of probiotics can effectively reduce serum cholesterol by more than 1%, thus encouraging the development of new functional foods as complementary therapy (Hlivak et al, 2005;Ding et al, 2017). In this regard, it has to be considered that cheese and dairy products are efficient food carriers for probiotics because of their high fat content and their high buffering capacity that enhances bacterial survival through the intestinal tract (Dinakar and Mistry, 1994;Desfossés-Foucault et al, 2012).…”

Section: Discussionmentioning

confidence: 99%

Lactic acid bacteria with cholesterol-lowering properties for dairy applications: In vitro and in situ activity

Albano

Morandi

Silvetti

et al. 2018

Journal of Dairy Science

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Cholesterol-lowering activity is one of the most promising properties of lactic acid bacteria with probiotic characteristics. In the present study, 58 potentially probiotic lactic acid bacteria were tested for their ability to survive in vitro digestion and reduce cholesterol in a medium containing cholesterol and bile acids. The best-performing strains (Lactobacillus casei VC199, Lactobacillus paracasei ssp. paracasei SE160 and VC213, Lactobacillus plantarum VS166 and VS513, Enterococcus faecium VC223, and Enterococcus lactis BT161) resulted in a 42 to 55% reduction of the cholesterol level in broth and were further tested in cheese manufacture. The cholesterol content in all the cheeses decreased with ripening. All the strains were present in the cheese at levels higher than 10 cfu/g until 60 d of ripening, the highest reductions (up to 23%) being obtained when Lb. paracasei ssp. paracasei VC213 and E. lactis BT161 were added during the cheese-making. The adjunct cultures had no negative effect on the sensory characteristics of the cheese. Thus, these strains with proven in vitro properties are good candidates for novel probiotic-containing formulations and could be used to functionalize foods such as dairy fermented products.

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“…pentosus KF923750 was able to remove 62.4% of cholesterol in the growth medium after 24 h incubation. The hypocholesterolemic power of lactobacillus strains was also revealed by several studies (Mirlohi et al, 2009;Kondo et al, 2010;Huang et al, 2013;Liu et al, 2016;Zhang et al, 2017;Ding et al, 2017).…”

Section: Hypocholesterolemic In Vitro Activity Of Lactobacillimentioning

confidence: 63%

Selection of Lactobacillus strains newly isolated from Algerian camel and mare fermented milk for their in vitro probiotic and lipolytic potentials

Amara¹,

Zadi‐Karam²,

Karam³

2019

Afr. J. Biotechnol.

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The main objective of this study was the characterization of new lactobacilli probiotic strains belonging to lactic acid bacteria (LAB). Eighty-eight strains were isolated from different Algerian camel and mare fermented milks; three of them were pre-selected for their stability, fast growth and resistance to acidity and bile salts. Cell viability was assessed in simulated gastric and intestinal conditions. On the other hand, cell safety was checked by testing their hemolytic capacity. The in vitro tests revealed a good probiotic potential of selected strains. The majority of lactobacilli is resistant to cross-stress and persists beyond 4 h of incubation in contact with simulated gastrointestinal juices; a survival rate of over 80% was observed. All strains showed better lipolytic activity in the presence of natural substrates compared to Tween-80. Lipolysis zones diameters obtained in the presence of butter and olive oil were remarkable (between 20 and 27 mm respectively). Investigation of the cholesterol-lowering and the triglyceride-lowering properties revealed a cholesterol ratio degradation of 54.8% and a triglyceride ratio degradation of 80.3% for Lactobacillus plantarum NSC5C.

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Screening for lactic acid bacteria in traditional fermented Tibetan yak milk and evaluating their probiotic and cholesterol-lowering potentials in rats fed a high-cholesterol diet

Cited by 113 publications

References 38 publications

Combination of Probiotics and Salvia miltiorrhiza Polysaccharide Alleviates Hepatic Steatosis via Gut Microbiota Modulation and Insulin Resistance Improvement in High Fat-Induced NAFLD Mice

Combination of Probiotics and Salvia miltiorrhiza Polysaccharide Alleviates Hepatic Steatosis via Gut Microbiota Modulation and Insulin Resistance Improvement in High Fat-Induced NAFLD Mice

Lactic acid bacteria with cholesterol-lowering properties for dairy applications: In vitro and in situ activity

Selection of Lactobacillus strains newly isolated from Algerian camel and mare fermented milk for their in vitro probiotic and lipolytic potentials

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