Development and properties evaluation of multi-strain probiotic with cholesterol-lowering potentialin vitro

Abstract

Probiotics have a cholesterol-lowering effect. Multi-strain probiotics outperformed single-strain probiotics due to the interaction of strains. Hence, we expect to develop a high-efficiency multi-strain probiotic (MSP) for lowering cholesterol. Three strains, including Lactobacillus casei S1, Enterococcus faecium S4, and Lactobacillus harbinensis S6, were used to develop the MSPs. To evaluate their effect, gastrointestinal tolerance, bile salt hydrolase (BSH) activity, cholesterol-lowering rate, antioxidant ability, gamma-aminobutyric acid (GABA) production, and antibiotic sensitivity were determined. The triple lactic acid bacteria probiotic (TLP) was the most efficient one. After 24 h treatment with artificial gastric fluid, 47.88% of TLP survived. TLP exhibited the highest BSH activity (149.40 U·mL−1) and cholesterol-lowering rate (75.05%) in vitro, with co-precipitation reducing the majority of cholesterol. The reducing power and superoxide radical scavenging rate of the cell-free supernatant and the hydroxyl radical scavenging rate in viable cells were 1.52, 85.03%, and 89.66%, respectively, and the GABA production was 0.67 mg·mL−1, which enhanced the health benefit effects. By fuzzy mathematical analysis, TLP was the optimal probiotic and was competitive with commercial probiotics. The three strains were susceptible to 13 antibiotics. Therefore, TLP has the potential to develop into a cholesterol-lowering probiotic preparation.

The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues

“…Probiotics are microorganisms mainly belonging to the genus of Lactobacillus, Bifidobacterium, Streptococcus, and Enterococcus, which when consumed in adequate amounts (≥10 6 CFU/g) offer health benefits to the hosts (Rasika et al, 2021). Probiotics can inhibit pathogens and balance gut microbiota (Alizadeh Behbahani et al, 2019), and possible effects on supporting the immune system, decreasing cholesterol levels (Zhao, Li, et al, 2023), preventing obesity (Li, Huang, et al, 2020), and reducing the risk of colon cancer (Yue et al, 2020) have been reported. While probiotics have been used mostly in dairy products until recently, the increase in demand for plant-based foods directs the food industry to produce plant-based probiotic products.…”