Antioxidative and hypocholesterolemic effect ofLactobacillus caseisspcasei(biodefensive properties of lactobacilli)

Abstract

BACKGROUND: A positive correlation between an individual's cholesterol level and development of CHD has been suggested. Low levels of high-density lipoprotein cholesterol (HDL-C) and high levels of low-density lipoprotein cholesterol (LDL-C) are important risk factors and oxidation of LDL has been implicated as an initiator of atherosclerosis. AIM: Attempts are being made worldwide for the search of effective antioxidants that can prevent oxidation of LDL. Role of fermented milk and culture containing dairy products as effective antioxidants and their potential hypocholesterolemic effect is the focus of research. Keeping this in view, the various lactobacilli cultures were screened for their in vitro antioxidative activity. Lactobacillus casei ssp casei showing maximum antioxidative activity was selected for carrying out in vivo studies. SETTINGS AND DESIGN: Six groups of Wistar albino rats were fed on diets containing 20% fresh or oxidized soybean oil supplemented with 5% lyophilized culture or fermented milk prepared using L. casei ssp casei for a period of 90 days. The plasma was separated in different lipoprotein fractions and analyzed for cholesterol content and thiobarbituric acid reactive substances (TBARS). RESULTS: The cholesterol levels were less in plasma of groups fed on fermented milk by 2-11% and by 15-25% in groups fed on lyophilized culture as compared to group fed on skim milk. The levels of TBARS were lower in the LDL fraction of plasma in rats fed on fermented milk or culture than the control group fed on skim milk. CONCLUSIONS: The results depict the cholesterol-lowering and antioxidative potential of Lactobacillus casei ssp casei for their application as dietary adjunct.

Protective effects of probioticLactobacillus plantarumBJ0021 on liver and kidney oxidative stress and apoptosis induced by endosulfan in pregnant rats

“…56 Several evidences showing some antioxidant properties of Lactobacilli were reported in literature. 59,60 The data obtained in this study showed that LAB induced a high significant decrease in lipid peroxidation in liver and kidney tissues as well as a decreasing in MDA production, proving that LAB presented effective antioxidative properties and could scavenge the excess of free radicals.…”

Estimation of the antioxidant activity of the commercially available fermented milks

“…Analysing the results for ARP values in the group of the natural fermented milks one can conclude that there was lower diversity of the results (differences not statistically signifi cant, p > 0.05) when compared to FRAP values. The radical scavenging ability in this group was estimated in the range of 0.07-0.24 mM TE/kg, and the highest values were noticed for YN8 and YN9 yoghurts (both containing probiotic L. casei DN-114001 strain) and for the KN4 kefi r. Antioxidant activity of L. casei bacteria was confi rmed in both in vitro (Virtanen et al, 2007) and in vivo studies (Kapila and Sinha, 2006;Zhang et al, 2010). Moreover, the results obtained by Jain et al (2009) revealed that among three tested lactic acid bacteria (LAB) strains, the culture of L. casei was characterised by the highest ability to eliminate DPPH, hydrogen peroxide, malonaldialdehyde radicals, and to inhibit linoleic acid peroxidation.…”

Effects ofEnterococcus faeciumM 74 strain on selected blood and production parameters of laying hens

“…been shown that atherosclerosis could be suppressed by controlling the concentration of cholesterol in the serum (Kapila et al, 2009). Lower concentrations of cholesterol in yolk and blood in connection with probiotic strains supplementation have been described by Panda et al (2003), Kurtoglu et al (2004), Li et al (2006) and Salma et al (2007b).…”