Supplementation with two probiotic strains, Lactobacillus curvatus HY7601 and Lactobacillus plantarum KY1032, reduces fasting triglycerides and enhances apolipoprotein A-V levels in non-diabetic subjects with hypertriglyceridemia

Ahn, Hyeon Yeong; Kim, Minjoo; Chae, Jey Sook; Ahn, Young Tae; Sim, Jae-Il; Choi, Il Dong; Lee, Sang Hyun; Lee, Jong Ho

doi:10.1016/j.atherosclerosis.2015.06.030

Cited by 58 publications

(43 citation statements)

References 35 publications

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“…Lactic acid bacteria (LAB) are the main microbial groups involved in spontaneous food fermentations or controlled production process. Due to their importance as an adjunct culture in manufacturing technology (Ahn, Kim, Ahn, et al, ; Ahn, Kim, Chae, et al, ), owing to the contribution to safety, sensory advantages, nutritional and health benefits, LAB have been widely studied (Chen, Liu, Sun, Kong, & Xiong, ; Santos et al, ).…”

Section: Introductionmentioning

confidence: 99%

“…Some species of LAB are considered as probiotics, among them Lactobacillus curvatus (Ahn, Kim, Ahn, et al, ; Ahn, Kim, Chae, et al, ), which has importance for health and in food application (Cousin et al, ). Probiotics are used to maintain the regulation of gut microbiota.…”

Section: Introductionmentioning

confidence: 99%

“…The data presented by Ahn, Kim, Ahn, et al (), Ahn, Kim, Chae, et al () showed that supplementation with two probiotic strains, L. curvatus HY7601 and Lactobacillus plantarum KY1032, for 12 weeks in nondiabetic individuals, who were mild to moderate hypertriglyceridemic, significantly reduced serum triglyceride (TG) levels, with the most robust effect observed in subjects with higher fasting TG levels.…”

Section: Introductionmentioning

confidence: 99%

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Probiotic potential ofLactobacillus curvatusP99 and viability in fermented oat dairy beverage

Funck

Marques

Cruxen

et al. 2019

J Food Process Preserv

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The aim of this study was to evaluate the probiotic potential and the viability in fermented oat dairy beverage of Lactobacillus curvatus isolate P99. Probiotic potential was assessed through the survival in simulated gastrointestinal tract conditions, autoaggregation, coaggregation, and hydrophobicity capacity and antimicrobial activity. The safety aspects of the isolate were evaluated for application in food, and these were determined by phenotypic and genotypic tests. Isolate P99 was able to survive in simulated gastrointestinal tract conditions and showed hydrophobicity, autoaggregation, and coaggregation with Listeria monocytogenes. Moreover, the isolate and its cell free supernatant showed antimicrobial activity against Gram‐positive and Gram‐negative microorganisms. L. curvatus P99 showed in vitro probiotic potential, fulfilled safety aspects, and remained viable for 35 days in fermented oat dairy beverage stored at 4°C. Moreover, probiotic fermented oat dairy beverage demonstrated high acceptability. Therefore, isolate P99 can be considered a promising microorganism for the manufacture of probiotic foods. Practical applications Probiotics are microorganisms capable of providing health benefits to the host. However, isolates with probiotic potential from foods, when used as adjuvant cultures in foods, promote desirable sensory attributes and ensure microbiologically safe food. In this study, we found that Lactobacillus curvatus P99 presented probiotic potential and remains viable for 35 days when used in the production of fermented oat dairy beverage. Therefore, isolate P99 can be considered a promising microorganism for the manufacture of probiotic foods.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Probiotic potential ofLactobacillus curvatusP99 and viability in fermented oat dairy beverage

Funck

Marques

Cruxen

et al. 2019

J Food Process Preserv

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show abstract

“…53,54) In humans, supplementation with two probiotic strains, Lactobacillus curvatus HY7601 and Lactobacillus plantarum KY1032, reduced triglycerides and increased the apolipoprotein A-V and low-density lipoprotein cholesterol particle size. 55) Although there are many studies that examined probiotics, we would like to focus on the immune-suppressive effects of probiotics on atherosclerotic lesion formation, independent of the lipid lowering effects. 56) As mentioned in the introduction, the diet-gut microbiota A: Representative proportion of gut micobiota in coronary artery disease is shown.…”

Section: How To Regulate Atherosclerosis By Gut Microbiotamentioning

confidence: 99%

Gut Microbiota and Coronary Artery Disease

et al. 2016

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SummaryGut microbiota have been attracting increased attention in many fields of medicine recently. We can perform a comprehensive analysis of gut microbiota using next-generation sequencing techniques together with bioinformatics technology, which expands our knowledge of a large ecosystem consisting of a host and gut microbiota. We summarize some reports about the correlations between gut microbiota and metabolic disorders, particularly atherosclerosis, and discuss future directions for the diagnostic or therapeutic potential of gut microbiota. To take simple examples, we demonstrated that the order Lactobacillales was significantly increased; while the phylum Bacteroidetes was significantly decreased in coronary artery disease (CAD) patients compared with controls or healthy volunteers. The characteristics of gut microbiota in type 2 diabetes and dyslipidemia have been reported. However, these studies have limitations, and the biological significance of gut microbiota and the causal relationships are still controversial. We hope the reports listed in this review article might lead to the development of a novel therapy to prevent CAD via modulating gut microbiota or their metabolites. (Int Heart J 2016; 57: 663-671)

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“…For instance, studies developed by Ahn et al (2015) and Jung et al (2015) did not show any effect of the probiotic strains Lactobacillus curvatus HY7601 and L. plantarum KY1032 on TC, HDL-C, and LDL-C levels of subjects with triglyceridemia (without diabetes) and overweight, respectively. However, a meta-analysis of randomized controlled trials revealed that the consumption of probiotics has positive health effects on TC and LDL-C in volunteers with high, borderline high and normal cholesterol levels (Guo et al, 2011).…”

Section: Parametersmentioning

confidence: 99%

Synbiotic aerated dessert: diet product development and evaluation of the intake effects in individuals with metabolic syndrome

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Supplementation with two probiotic strains, Lactobacillus curvatus HY7601 and Lactobacillus plantarum KY1032, reduces fasting triglycerides and enhances apolipoprotein A-V levels in non-diabetic subjects with hypertriglyceridemia

Cited by 58 publications

References 35 publications

Probiotic potential ofLactobacillus curvatusP99 and viability in fermented oat dairy beverage

Probiotic potential ofLactobacillus curvatusP99 and viability in fermented oat dairy beverage

Gut Microbiota and Coronary Artery Disease

Synbiotic aerated dessert: diet product development and evaluation of the intake effects in individuals with metabolic syndrome

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