Effect of Lactobacillus-fermented adlay-based milk on lipid metabolism of hamsters fed cholesterol-enriched diet

Wang, Chung-Yi; Wu, She–Ching; Ng, Chang-Chai; Shyu, Yuan‐Tay

doi:10.1016/j.foodres.2009.11.020

Cited by 35 publications

(27 citation statements)

References 33 publications

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“…Some nutraceuticals and functional foods, e.g. dietary cereal fibre, phytosterols, vegetal polyphenols and probiotics, have been found to lower plasma TC in hypercholesterolaemia in clinical and animal studies 31–33. Our study suggests that Bacillus ‐fermented adlay reduces serum and liver TC and TG contents in hyperlipidaemic hamsters.…”

Section: Discussionmentioning

confidence: 51%

Influence of dietary supplementation withBacillus-fermented adlay on lipid metabolism, antioxidant status and intestinal microflora in hamsters

Wang

Lin

2011

J. Sci. Food Agric.

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Section: Discussionmentioning

confidence: 51%

Influence of dietary supplementation withBacillus-fermented adlay on lipid metabolism, antioxidant status and intestinal microflora in hamsters

Wang

Lin

2011

J. Sci. Food Agric.

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“…Inhibition of the growth of pathogenic bacteria in the intestinal tract 7 , 8 and the regulation of the balance of intestinal microflora in such a way may have effects similar to those of probiotics and metabolites. 9 , 10…”

Section: Introductionmentioning

confidence: 99%

Screening and characterization of lactic acid bacterial strains that produce fermented milk and reduce cholesterol levels

Guan

Zheng

et al. 2017

Brazilian Journal of Microbiology

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ObjectiveTo screen for and characterize lactic acid bacteria strains with the ability to produce fermented milk and reduce cholesterol levels.MethodsThe strains were isolated from traditional fermented milk in China. In vitro and in vivo evaluation of cholesterol-reduction were used to identify and verify strains of interest. Characteristics were analyzed using spectrophotometry and plate counting assays.ResultsThe isolate HLX37 consistently produced fermented milk with strong cholesterol-reducing properties was identified as Lactobacillus plantarum (accession number: KR105940) and was thus selected for further study. The cholesterol reduction by strain HLX37 was 45.84%. The isolates were acid-tolerant at pH 2.5 and bile-tolerant at 0.5% (w/v) in simulated gastric juice (pH 2.5) for 2 h and in simulated intestinal fluid (pH 8.0) for 3 h. The auto-aggregation rate increased to 87.74% after 24 h, while the co-aggregation with Escherichia coli DH5 was 27.76%. Strain HLX37 was intrinsically resistant to antibiotics such as penicillin, tobramycin, kanamycin, streptomycin, vancomycin and amikacin. Compared with rats in the model hyperlipidemia group, the total cholesterol content in the serum and the liver as well as the atherogenic index of rats in the viable fermented milk group significantly decreased by 23.33%, 32.37% and 40.23%, respectively. Fewer fat vacuoles and other lesions in liver tissue were present in both the inactivated and viable fermented milk groups compared to the model group.ConclusionThese studies indicate that strain HLX37 of L. plantarum demonstrates probiotic potential, potential for use as a candidate for commercial use for promoting health.

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“…The therapeutic effects of the beneficial microorganisms include, but are not limited to, enhanced immune function, maintenance of anti-tumor activity, reduction of the population of harmful microorganisms, improvement of the balance of microflora in the colon, prevention against some intestinal infection, increased tolerance to lactose-containing foods, and possibly prevention of cancer (Martini et al, 1987;Wang et al, 2010;Amadou et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

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

Azat

Lü

et al. 2016

J. Zhejiang Univ. Sci. B

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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.

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Effect of Lactobacillus-fermented adlay-based milk on lipid metabolism of hamsters fed cholesterol-enriched diet

Cited by 35 publications

References 33 publications

Influence of dietary supplementation withBacillus-fermented adlay on lipid metabolism, antioxidant status and intestinal microflora in hamsters

Influence of dietary supplementation withBacillus-fermented adlay on lipid metabolism, antioxidant status and intestinal microflora in hamsters

Screening and characterization of lactic acid bacterial strains that produce fermented milk and reduce cholesterol levels

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

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