Bile Tolerance, Taurocholate Deconjugation, and Binding of Cholesterol by Lactobacillus gasseri Strains

Usman, .; Hosono, Akiyoshi

doi:10.3168/jds.s0022-0302(99)75229-x

Cited by 169 publications

(97 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Result of serum analysis in this study found that the addition of probiotics tended to reduce TC, LDL, TRIG and increase HDL, but only VLDL was significantly (PO.05) reduced by using probiotics. This result agreed with the findings of some in vitro (Gilliland et al, 1985;Brashears et al, 1998;Usman, 1999), or in vivo studies (De Rodas et al, 1996;Noh et al, 1997).…”

Section: Resultssupporting

confidence: 82%

Effects of probiotics and selenium combination on the immune and blood cholesterol concentration of pigs

Yu¹,

Ju²,

Lin³

et al. 2004

J. Anim. Feed Sci.

View full text Add to dashboard Cite

Ninety-six weanling piglets (four weeks old) were randomly assigned into four treatments as follows: 1. control group, 2. probiotics group, 3. probiotics combined with 0.3 ppm organic selenium and 4. carbadox group. Collected data was analysed by using the GLM program of SAS (1990), and each of the two groups was compared using Duncan's test, while the GLM analysis was significant.The experimental results revealed no influence on pig growth performance by the addition of probiotics alone or with the selenium. The immunoglobulin-G concentration of the probiotics with the 0.3 ppm selenium group was the highest among the four groups, and significantly (PO.05) higher than in the control group. The mortality of the piglets (all survived) and the very-low-density lipoprotein cholesterol (VLDL) concentration of the probiotics group was the lowest (PO.05) among the four groups for the probiotic and with selenium groups when compared to the control and carbadox groups.

show abstract

Section: Resultssupporting

confidence: 82%

Effects of probiotics and selenium combination on the immune and blood cholesterol concentration of pigs

Yu¹,

Ju²,

Lin³

et al. 2004

J. Anim. Feed Sci.

View full text Add to dashboard Cite

show abstract

“…Considering bile tolerance an important characteristic of probiotic microorganisms, it has been reported that 0.3% oxgall closely appropriates the bile level of the human gastrointestinal tract, and the concentration of 0.3% bile salts has been considered crucial for screening and selection of human probiotics [25,26]. However, survival of lactobacilli at pH value of 3 for 2 h and at a bile concentration of 0.1% has also been considered optimal acid and bile tolerance for strains to be used as probiotics [27]. Liong and Shah [13] stated that resistance at pH 3 has been the standards for acid tolerance of probiotic culture.…”

Section: Discussionmentioning

confidence: 99%

Curd Lactobacilli with Probiotic Potentiality

Halder¹,

Shyamapada²

2015

Transl Biomed

View full text Add to dashboard Cite

Background and Objectives: Lactobacilli are used as probiotics, but scientific investigation of such strains is scanty. The current study aims to isolate and identify Lactobacillus strains from curd samples for probiotic characterization and antibiotic resistance determination. Methods and Findings:Ten curd samples (homemade and commercially available) were screened for the presence of lactobacilli, and the isolates were identified by cultural methods, gram-staining and biochemical tests, and thereafter subjected to acid-, bile salt-and sodium chloride tolerance, and antibiotic susceptibility tests. Among 10 Lactobacillus strains, isolated one from each of the 10 curd samples, 2 were found as Lactobacillus fermentum (L. fermentum) and Lactobacillus casei (L. casei), which showed tolerance to bile salts (0.3%), low-pH value of 3, and low level of resistance to all the test antibiotics viz., ampicillin, chloramphenicol, cefotaxime, gentamicin and tetracycline, having MICs 8-32 μg/ml, except ciprofloxacin (MICs 2-4 μg/ml). Conclusion:The findings of the current study meet the criteria, for the curd isolates of L. fermentum and L. casei, as being potential probiotic organisms, and curd, which is one of the highly-consumed dairy products, could be an important source of such probiotic bacterial strains.

show abstract

“…Tolerance to acidic condition is the most commonly used method to detect the viability and activity of probiotic bacteria in the small intestine and stomach. According to a previous study (Usman and Hosono, 1999), the survival rate at pH 3.0 is considered as optimal acid tolerance for selected probiotic strains. All strains from this study were able to tolerate pH 3.0 with a survival percentage of more than 70%, and therefore they can be considered as acidtolerant LAB strains.…”

Section: Discussionmentioning

confidence: 99%

Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese

Azat

Lü

et al. 2016

J. Zhejiang Univ. Sci. B

View full text Add to dashboard Cite

Abstract:Six lactic acid bacterial (LAB) strains were isolated from traditionally fermented Xinjiang cheese and evaluated for functional and probiotic properties and potentials as starter cultures. The isolated six LAB strains comprised Lactobacillus rhamnosus (one strain), Lactobacillus helveticus (one strain), and Enterococcus hirae (four strains). All of the six strains were tolerant to acidic and bile salt conditions. Among which, the L. rhamnosus R4 strain showed more desirable antimicrobial, auto-aggregation, and hydrophobic activity. In addition, the strain L. rhamnosus R4 exhibited the highest level of free radical scavenging activity (53.78% of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals and 45.79% of hydroxyl radicals). L. rhamnosus R4 also demonstrated cholesterol and triglyceride degradation by 50.97% and 28.92%, respectively. To further examine the health-promoting effects of these LAB strains on host lifespan, Caenorhabditis elegans was used as an in vivo model. Worms fed LAB as a food source had significant differences in lifespan compared to those fed Escherichia coli OP50 (as a negative control). Feeding of L. rhamnosus R4 extended the mean lifespan of C. elegans by up to 36.1% compared to that of the control. The results suggest that the strains isolated from Xinjiang fermented dairy products have high potential as starter cultures in the cheese industry.

show abstract

Bile Tolerance, Taurocholate Deconjugation, and Binding of Cholesterol by Lactobacillus gasseri Strains

Cited by 169 publications

References 22 publications

Effects of probiotics and selenium combination on the immune and blood cholesterol concentration of pigs

Effects of probiotics and selenium combination on the immune and blood cholesterol concentration of pigs

Curd Lactobacilli with Probiotic Potentiality

Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese

Contact Info

Product

Resources

About