Selection of potential probiotics with cholesterol-lowering properties for probiotic yoghurt production

Abstract

From 61 lactic acid bacteria (LAB) isolates, three had good cholesterol-lowering properties, with Limosilactobacillus fermentum KUB-D18 having the highest cholesterol assimilation (68.75%) (51 µg/109 CFU). In addition, Lactiplantibacillus pentosus HM04-25 and L. pentosus HM04-3 had the two highest levels of bile salt hydrolase (BSH) activity (22.60 and 21.45 U/mL, respectively). These three strains could resist four antibiotics (aztreonam, vancomycin, teicoplanin, and nalidixic). However, fortunately, they contained no mobile antibiotic resistance genes. To evaluate the influence of probiotic strains in yoghurt production, L. fermentum KUB-D18, L. pentosus HM04-25, or L. pentosus HM04-3 were simultaneously cultured with commercial yoghurt starter (YF-L812) and incubated at 43 °C for 6 h. During yoghurt fermentation, the total bacteria in the yoghurt tended to increase from 7.39 to 8.90 log CFU/mL. The growth rates of two probiotic strains ( L. pentosus HM04-25 and L. pentosus HM04-3) were stable at 6.06 to 6.62 log CFU/mL. Only the rate for L. fermentum KUB-D18 increased (to 7.5 log CFU/mL). These three probiotics did not affect the physical characteristics of yoghurt. The total soluble solids, pH, and titratable acidity values of the probiotic yoghurts were similar to the control yoghurt at 30[Formula: see text]Brix, 4.91, and 0.90%, respectively. The firmness values of the probiotic yoghurts and the control were not significantly different (p > 0.05). Differentiation of the appearance of color, odor, flavor, and texture between the control yoghurt and the probiotic yoghurts was investigated using 56 volunteers and no significant differences were identified. Additionally, sensory evolution revealed that the acceptability of the probiotic yoghurts was higher than for the control (p ≤ 0.05). Therefore, the three probiotic strains with cholesterol-lowering properties had potential in future yoghurt production.

Lactiplantibacillus plantarum Y42 in Biofilm and Planktonic States Improves Intestinal Barrier Integrity and Modulates Gut Microbiota of Balb/c Mice

“…In recent years, probiotics have been widely used as a human food additive and are widely researched for its probiotic properties [1]. Several probiotics have been demonstrated to protect the gastrointestinal tract from pathogens [2], regulate the immune system [3], alleviate diarrhea [4], and reduce cholesterol [5]; additionally, they have shown much other activity targeted to human health. It is essential that probiotic strains pass through the gastrointestinal tract and maintain high survival rate, which is considered to be one of the necessary factors for probiotics to promote their physiological functions [6,7].…”

Novel Wild-Type Pediococcus and Lactiplantibacillus Strains as Probiotic Candidates to Manage Obesity-Associated Insulin Resistance

“…Similar results referring to Lb. pentosus species (up to 49%) have been reported [ 64 ]. Regarding P. acidilactici species, varying data are available, reporting 20% [ 62 ], 38% [ 65 ], or 68% reduction [ 50 ].…”

Impacts of combining Limosilactobacillus reuteri KUB‐AC5 and Limosilactobacillus fermentum KUB‐D18 on overweight gut microbiota using a simulated human colon model

“…In a mouse model, L. reuteri KUB‐AC5 reduced pro‐inflammatory cytokines and protected against Salmonella infection. Limosilactobacillus fermentum KUB‐D18 showed hallmark probiotic activity by cholesterol absorption in intestinal cell line (Wongrattanapipat et al ., 2021), while L. fermentum KUB‐D18 inhibited pathogenic bacteria including Salmonella Enteritidis, Staphylococcus aureus , Escherichia coli , Shigella dysenteriae , and Vibrio parahaemolyticus (Noychantira et al ., 2009).…”