Viability and in vivo Hypocholesterolemic Effect of Lactobacillus plantarum 29V in Local Honey

Abstract

The conservation of probiotic products requires low temperatures and suitable equipment that are less available in developing countries. The challenge today is to find a local food matrix that can also carry probiotics (microorganisms with benefits for consumers) in the gastro-intestinal tract. The study mainly focus in the current research was to study the use of honey as a food matrix to carry probiotics in treating the cardiovascular disease, hypercholestreolemia. Thus, this study aimed to assess the viability of Lactobacillus plantarum 29V and its in vivo hypocholesterolemic properties when contained in honey. The strain L. plantarum 29V was added in pasteurized honey and was studied its viability in honey and its impact on the physicochemical parameters of honey.¶
 For in vivo studies, 0.5 mL of the pasteurized honey containing approximately 108 CFU/mL of L. plantarum 29V were administered to rats fed on a cholesterol-enriched diet (control diet+ pure cholesterol solution (0.04 g/mL) per day per rat) using a feeding syringe; the treatment lasted 4 weeks. Serum lipids were analyzed during the experiment. The results have shown that the probiotic strain L. plantarum 29V can survive in honey for 28 days without affecting the honey’s qualities. Even present in honey, this strain continues to lower serum total cholesterol, (VLDL +LDL)-cholesterol and triglycerides levels of hypercholesterolemic rats. In addition, HDL-cholesterol levels significantly increased, and the atherosclerosis index was significantly lowered. The present study revealed that honey could be used as a food matrix to carry the probiotic Lactobacillus plantarum 29V strain very well into the gastro-intestinal tract. Hence, a probiotic formulation made of pasteurized honey and L. plantarum 29V would be used to treat or prevent hypercholesterolemia if these effects are confirmed in Human beings.

A Sweeter Pill to Swallow: A Review of Honey Bees and Honey as a Source of Probiotic and Prebiotic Products

“…In vivo studies on hypercholesterolemic rats showed that treatment using the probiotic in honey, significantly reduced total cholesterol, LDL-cholesterol, and lipids in the serum of rats. Moreover, HDL-cholesterol was elevated and the atherosclerotic production was remarkably reduced [ 58 ]. Seven types of Italian monofloral honey showed different capabilities of inhibiting pathogens including Acinetobacter baumannii , E. coli , Listeria monocytogenes , Pseudomonas aeruginosa , and Staphylococcus aureus .…”

In Vitro Prebiotic Effects and Antibacterial Activity of Five Leguminous Honeys

“…Most of them are referred to the honey’s capacity to stimulate the growth of beneficial bacteria [ 18 , 19 ]. Others are focused on the ability of honey to influence the hydrophobicity characteristics, the self-aggregation [ 20 , 21 ], and to enhance the hypocholesterolemic effects of lactic acid bacteria [ 22 ]. Moreover, others reported the honey’s impact on lactobacilli’s probiotic activity, such as the effect on lactic acid bacteria [ 23 , 24 ].…”

In Vivo Functional Properties of Dairy Bacteria

“…During the 28 day treatment, the total cholesterol, (VLDL+LDL)-cholesterol, and TG levels remained lower in treated rats, though with no statistically significant differences. In addition, HDL increased and the atherosclerosis index was significantly lower [ 43 ].…”