Cholesterol-lowering effects of a putative probiotic strain Lactobacillus plantarum EM isolated from kimchi

Choi, Eun A; Chang, Hae Choon

doi:10.1016/j.lwt.2015.01.019

Cited by 129 publications

(76 citation statements)

References 28 publications

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“…paracasei SE160 showed a further significant reduction by extending the ripening to up to 60 d. This finding can be explained by the naturally occurring high-level persistence of enterococci and lactobacilli in cheese during ripening. The progressive reduction of the cholesterol content in the matrix indicates that cholesterol is not released during resting or in the mortality phase, and it can be reasonably supposed that it was removed through cell wall adsorption, as evidenced by other authors investigating LAB strains after their growth in culture medium (Choi and Chang, 2015).…”

Section: Discussionmentioning

confidence: 88%

Lactic acid bacteria with cholesterol-lowering properties for dairy applications: In vitro and in situ activity

Albano

Morandi

Silvetti

et al. 2018

Journal of Dairy Science

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Cholesterol-lowering activity is one of the most promising properties of lactic acid bacteria with probiotic characteristics. In the present study, 58 potentially probiotic lactic acid bacteria were tested for their ability to survive in vitro digestion and reduce cholesterol in a medium containing cholesterol and bile acids. The best-performing strains (Lactobacillus casei VC199, Lactobacillus paracasei ssp. paracasei SE160 and VC213, Lactobacillus plantarum VS166 and VS513, Enterococcus faecium VC223, and Enterococcus lactis BT161) resulted in a 42 to 55% reduction of the cholesterol level in broth and were further tested in cheese manufacture. The cholesterol content in all the cheeses decreased with ripening. All the strains were present in the cheese at levels higher than 10 cfu/g until 60 d of ripening, the highest reductions (up to 23%) being obtained when Lb. paracasei ssp. paracasei VC213 and E. lactis BT161 were added during the cheese-making. The adjunct cultures had no negative effect on the sensory characteristics of the cheese. Thus, these strains with proven in vitro properties are good candidates for novel probiotic-containing formulations and could be used to functionalize foods such as dairy fermented products.

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Section: Discussionmentioning

confidence: 88%

Lactic acid bacteria with cholesterol-lowering properties for dairy applications: In vitro and in situ activity

Albano

Morandi

Silvetti

et al. 2018

Journal of Dairy Science

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“…Lactic acid bacteria (LAB) are the most important group of probiotic bacteria, followed by Bifidobacteria, and some species of Enterococci and Bacillus, although the safety of the latter remains a controversy. Many beneficial effects of probiotics have been associated with lowering of cholesterol, controlling symptoms of lactose intolerance, stimulating the immune system, relieving constipation, preventing antibiotic-associated and traveller's diarrhoea, and prevention of Clostridium difficile infections [1][2][3][4][5]. Such bacteria have been isolated from various sources, including fermented dairy products [6,7], non-dairy products [8][9][10][11][12], and from the intestinal tract of healthy individuals or infants [13][14][15].…”

Section: Introductionmentioning

confidence: 99%

Ιn Vitro Screening of γ-Aminobutyric Acid and Autoinducer-2 Signalling in Lactic Acid Bacteria Exhibiting Probiotic Potential Isolated from Natural Black Conservolea Olives

Pavli

Gkana

Adebambo

et al. 2019

Foods

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In the present study, 33 strains of lactic acid bacteria (LAB) previously isolated from natural black Conservolea olives were assessed for their probiotic potential in vitro, as well as for their autoinducer-2 (AI-2) activity under standard growth conditions and the production of γ-aminobutyric acid (GABA). The probiotic tests included the in vitro resistance to low pH and resistance to bile salts, the evaluation of bile salt hydrolase activity, as well as safety tests regarding their possible haemolytic activity and their antimicrobial activity against pathogens. The results indicated that 17 strains were able to survive in low pH and in the presence of bile, with 15 of them also exhibiting partial bile salt hydrolase activity. None of the strains exhibited haemolytic activity or inhibited the growth of any of the examined pathogens. Moreover, the strains displayed generally low AI-2 activity under the growth conditions tested, regardless of the species. Interestingly, in contrast to what has been found in most foods, none of the isolates were found to produce GABA after 48 h of growth. The results from the AI-2 activity and extracellular GABA detection were considered as unexpected for LAB with probiotic attributes.

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“…Certain L. plantarum strains may exhibit beneficial functions in vivo, such as the regulation of the immune system, inhibition of intestinal pathogens, and prevention of cardiovascular disease (Choi & Chang, 2015;Kawashima et al, 2011;Ren, Sun, Wu, Yao, & Guo, 2011). Therefore, these strains could potentially be used as functional probiotics.…”

Section: Introductionmentioning

confidence: 99%

Determination of the essential nutrients required for milk fermentation by Lactobacillus plantarum

Cheng

Liu

et al. 2016

LWT

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Cholesterol-lowering effects of a putative probiotic strain Lactobacillus plantarum EM isolated from kimchi

Cited by 129 publications

References 28 publications

Lactic acid bacteria with cholesterol-lowering properties for dairy applications: In vitro and in situ activity

Lactic acid bacteria with cholesterol-lowering properties for dairy applications: In vitro and in situ activity

Ιn Vitro Screening of γ-Aminobutyric Acid and Autoinducer-2 Signalling in Lactic Acid Bacteria Exhibiting Probiotic Potential Isolated from Natural Black Conservolea Olives

Determination of the essential nutrients required for milk fermentation by Lactobacillus plantarum

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