Effects of lactic acid bacteria isolated from fermented mustard on lowering cholesterol
Asian Pacific Journal of Tropical Biomedicine
; (12): 523-528, 2014.
Article
em Zh
| WPRIM
| ID: wpr-672858
Biblioteca responsável:
WPRO
ABSTRACT
Objective: To evaluate the ability of lactic acid bacteria (LAB) strains isolated from fermented mustard to lower the cholesterol in vitro.Methods:The ability of 50 LAB strains isolated from fermented mustard on lowering cholesterol in vitro was determined by modified o-phtshalaldehyde method. The LAB isolates were analyzed for their resistance to acid and bile salt. Strains with lowering cholesterol activity, were determined adherence to Caco-2 cells. Results: Strain B0007, B0006 and B0022 assimilated more cholesterol than BCRC10474 and BCRC 17010. The isolated strains showed tolerance to pH 3.0 for 3 h despite variations in the degree of viability and bile-tolerant strains, with more than 108 CFU/mL after incubation for 24 h at 1%oxigall in MRS. In addition, strain B0007 and B0022 identified as Lactobacillus plantarum with 16S rDNA sequences were able to adhere to the Caco-2 cell lines.Conclusions:These strains B0007 and B0022 may be potential functional sources for cholesterol-lowering activities as well as adhering to Caco-2 cell lines.
Texto completo:
1
Índice:
WPRIM
Idioma:
Zh
Revista:
Asian Pacific Journal of Tropical Biomedicine
Ano de publicação:
2014
Tipo de documento:
Article