Cholesterol Assimilation byLactobacillusProbiotic Bacteria: AnIn VitroInvestigation

Abstract

Excess cholesterol is associated with cardiovascular diseases (CVD), an important cause of mortality worldwide. Current CVD therapeutic measures, lifestyle and dietary interventions, and pharmaceutical agents for regulating cholesterol levels are inadequate. Probiotic bacteria have demonstrated potential to lower cholesterol levels by different mechanisms, including bile salt hydrolase activity, production of compounds that inhibit enzymes such as 3-hydroxy-3-methylglutaryl coenzyme A, and cholesterol assimilation. This work investigates 11 Lactobacillus strains for cholesterol assimilation. Probiotic strains for investigation were selected from the literature: Lactobacillus reuteri NCIMB 11951, L. reuteri NCIMB 701359, L. reuteri NCIMB 702655, L. reuteri NCIMB 701089, L. reuteri NCIMB 702656, Lactobacillus fermentum NCIMB 5221, L. fermentum NCIMB 8829, L. fermentum NCIMB 2797, Lactobacillus rhamnosus ATCC 53103 GG, Lactobacillus acidophilus ATCC 314, and Lactobacillus plantarum ATCC 14917. Cholesterol assimilation was investigated in culture media and under simulated intestinal conditions. The best cholesterol assimilator was L. plantarum ATCC 14917 (15.18 ± 0.55 mg/1010 cfu) in MRS broth. L. reuteri NCIMB 701089 assimilated over 67% (2254.70 ± 63.33 mg/1010 cfu) of cholesterol, the most of all the strains, under intestinal conditions. This work demonstrates that probiotic bacteria can assimilate cholesterol under intestinal conditions, with L. reuteri NCIMB 701089 showing great potential as a CVD therapeutic.

Dual function of Lactobacillus kefiri DH5 in preventing high‐fat‐diet‐induced obesity: direct reduction of cholesterol and upregulation of PPAR‐α in adipose tissue

“…The kefir isolates reduced the level of cholesterol up to 51.6% for 24 h in the modified MRS medium. A previous study showed that some Lactobacillus reuteri strains reduced the level of cholesterol from 20.18 to 59.94%, and some Lactobacillus acidophilus strains reduced the level from 49.57 to 55.43% for 24 h ; these results are consistent with the results of the present study. In contrast, another study reported that Lactobacillus casei and Lactobacillus sakei reduced the level of cholesterol by approximately 30% and Pediococcus acidilactici did so by 20% for 24 h .…”

Potential of Lactic Acid Bacteria Isolated from Dangke and Indonesian Beef as Hypocholesterolaemic Agent

“…Percentage of cholesterol assimilation by L. plantarum IIA-1A5 was higher than that of L. fermentum B111K, while in assimilated cholesterol of 10 10 cells, the value of L. fermentum B111K was higher than L. plantarum IIA-1A5. The similar result was reported by Tomaro-Duchesneau et al (2014) that percentage of cholesterol assimilation of Lactobacillus reuteri NCIMB 702656 was higher compared to L. plantarum ATCC 14917, while in assimilated cholesterol of 1010 cells, L. plantarum ATCC 14917 showed the higher value than L. reuteri NCIMB 702656.…”

“…Differences in the assimilation ability were confirmed by previous study of Tomaro-Duchesneau et al (2014) …”

“…Cholesterol assimilation test was performed using produres by Tomaro-Duchesneau et al (2014). Cholesterol PEG-600 (Sigma-Aldrich 250 mg) was incorporated into MRSB to reach final concentration of 100 μg/mL.…”

Mechanisms and therapeutic effectiveness of lactobacilli

“…Table 4 Clinical studies of lactobacilli showing efficacy for treatment of hypercholesterolaemia Cholesterol assimilation has also been evaluated as a possible therapeutic approach to reduce the risk for cardiovascular diseases. 114 In this regard, Tomaro-Duchesneau and coworkers investigated the ability of 11 L. strains (L. reuteri NCIMB 11951, 701359, 702655, 701089 and 702656, L. fermentum NCIMB 5221, 8829, 2797, L. rhamnosus ATCC 53103 GG, L. acidophilus ATCC 314 and L. plantarum ATCC 14917) to assimilate cholesterol. While L. plantarum ATCC 14917 was the best cholesterol assimilator in de Man, Rogosa and Sharpe broth, L. reuteri NCIMB 701089 assimilated over 67% of cholesterol under physiological intestinal conditions.…”