Hypocholesterolemic activity of indigenous probiotic isolate Saccharomyces cerevisiae ARDMC1 in a rat model

Saikia, Devabrata; Manhar, Ajay Kumar; Deka, Bhagyashree; Roy, Raju; Gupta, Kuldeep; Namsa, Nima D.; Chattopadhyay, Pronobesh; Doley, Robin; Mandal, Manabendra

doi:10.1016/j.jfda.2016.12.017

Cited by 41 publications

(14 citation statements)

References 41 publications

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“…The cholesterol-lowering activities of L. plantarum AKK-30 and S. cerevisiae B-18 were 17.4% and 51.8% respectively (Table 2). These findings were supported by others studies revealed that L. plantarum and S. cerevisiae have the hypocholesterol activity in mice (Saikia et al, 2018;Nallala and Jeevaratnam, 2019).…”

Section: Viability and Potency In Cholesterol-loweringsupporting

confidence: 82%

“…Probiotic might stimulate the activity of lipoprotein HDL to reduce accumulation of cholesterol in blood and tissue (Nallala and Jeevaratnam, 2019). Moreover, Saikia et al (2018) revealed that S. cerevisiae ARDMC1 showed potential probiotic characteristics and exhibited in vitro cholesterol assimilation properties. For comparison, Hussein and Selim (2018) stated that broiler chickens fed 0.5% dried yeast S. cerevisiae, 0.5% mix-strain probiotic (B. subtilis, L. acidophilus, and A. oryzae), and its mixture had lower cholesterol and total lipids than the control.…”

Section: Blood Biochemical Profilesmentioning

confidence: 99%

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Cholesterol-lowering activity of lactic acid bacteria and yeast when used as probiotics in laying quail (Coturnix coturnix Japonica)

Istiqomah

Sakti

Sofyan

et al. 2020

J. Indonesian Trop. Anim. Agric.

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This study aimed to evaluate the administration of Lactobacillus plantarum AKK-30 and Saccharomyces cerevisiae B-18 as probiotics in reducing cholesterol of blood, egg, and meat and also the production performance of laying quail (Coturnix coturnix Japonica). A number of 600 birds of the twenty one-day-old quails were distributed in a completely randomized design with 5 treatments and 6 replications (initial BW= 101.35 ± 1.64 g). Treatments were as follows: A = negative control (basal diet without probiotic), B = 1% of L. plantarum AKK-30 (107 cfu/g), C = 1% of S. cerevisiae B-18 (106 cfu/g), D = 1% of a probiotic consortium, E = positive control (commercial probiotic). Parameters observed were blood biochemistry profiles, product quality, and production performance. The results revealed that administration of 1% S. cerevisiae (C) resulted the lowest cholesterol in blood (101.75 mg/dL) and egg (9.44 mg/g) and while administration of 1% L. plantarum(B) increased meat protein and decreased fat content (P<0.05). Level of blood triglycerides, low-density lipoprotein (LDL), and high-density lipoprotein (HDL) were not different among treatments. Probiotic treatments did not affect the growth performance, quail day production (QDP), feed conversion ratio (FCR) and egg uniformity. However, probiotic increased diameter of egg yolk (P<0.05). It was concluded that administration of single probiotic L. plantarum AKK-30 or S. cerevisiae B-18 improves the quality of laying quail products.

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Section: Viability and Potency In Cholesterol-loweringsupporting

confidence: 82%

Section: Blood Biochemical Profilesmentioning

confidence: 99%

Cholesterol-lowering activity of lactic acid bacteria and yeast when used as probiotics in laying quail (Coturnix coturnix Japonica)

Istiqomah

Sakti

Sofyan

et al. 2020

J. Indonesian Trop. Anim. Agric.

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“…Several studies have shown that the drug therapeutics such as statin, the inhibitors of the 3-hydroxy-3-methylglutaryl coenzyme A reductase is essential in the cholesterol metabolic pathway, effectively to reduce the serum cholesterol (Guan et al 2017). However, it is not considered to be an optimal long-term solution due to their associated side effects such as muscle weakness, myalgia, reduced energy, deteriorating hyperglycaemia and increased risk of new-onset diabetes mellitus (Huang et al 2013;Saikia et al 2018).…”

Section: Introductionmentioning

confidence: 99%

Cholesterol homeostasis associated with probiotic supplementation in vivo

Lim

Loke

et al. 2020

J. Appl. Microbiol.

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Aims: To determine the mechanism underlying the serum cholesterol reduction effect by probiotics isolated from local fermented tapioca (Tapai). Methods and Results: Lactic acid bacteria strains were isolated and examined for acid tolerance, bile salt resistance and hypocholesterolemic properties. Among the isolates, Lactobacillus plantarum TAR4 showed the highest cholesterol reduction ability (48Á01%). The focus in the in vivo trial was to elucidate the cholesterol balance from findings pertaining to serum cholesterol reduction in rat model fed with high fat diet via oral administration. Rats fed with high-cholesterol diet supplemented with Lact. plantarum TAR4 showed significant reduction in serum total cholesterol (29Á55%), serum triglyceride (45Á31%) and liver triglyceride (23Á44%) as compared to high-cholesterol diet (HCD) group. There was a significant increment in faecal triglyceride (45Á83%) and faecal total bile acid (384Á95%) as compared to HCD group. Conclusions: The findings showed that probiotic Lact. plantarum TAR4 supplementation reduced the absorption of bile acids for enterohepatic recycling and increased the catabolism of cholesterol to bile acids and not by suppressing the rate of cholesterol synthesis. Significance and Impact of Study: Probiotic supplements could provide a new nonpharmacological alternative to reduce cardiovascular risk factors. Key Points • Lactobacillus plantarum TAR4 exhibited an excellent tolerance to acid and bile salts. • Lactobacillus plantarum TAR4 was able to assimilate cholesterol in vitro. • Lactobacillus plantarum TAR4 had the ability to regulate cholesterol metabolism levels in rats. • Hypocholesterolemic effect related to cholesterol binding and deconjugation of bile acid by Lactobacillus plantarum TAR4.

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“…Probiotic bacteria like Lb., Leuconostoc, Pediococcus, Bifidobacterium show adversary effects on pathogenic genera like Clostridium, Salmonella, Shigella, Escherichia, Helicobacter, Campylobacter, Candida , etc., ( Collado et al, 2007 ; Figure 4 ). In fact, the diverse types of rice beer prepared by the ethnic community of NE India have probiotic potential which remains under-explored ( Saikia et al, 2018 ). The Indigenous fermented rice beverage is rich in microbial diversity which could be promising probiotics.…”

Section: Rice Beverage As a Source Of Pro- And Prebioticsmentioning

confidence: 99%

Synbiotic Effects of Fermented Rice on Human Health and Wellness: A Natural Beverage That Boosts Immunity

et al. 2022

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Fermented foods have been an important component of the human diet from the time immemorial. It contains a high amount of probiotics that have been associated to a wide range of health benefits, including improved digestion and immunity. This review focuses on the indigenously prepared prebiotic- and probiotic-containing functional fermented rice (named Xaj-pani) by the Ahom Community from Assam, in Northeast India, including all the beneficial and potential effects on human health. Literature was searched from scientific databases such as PubMed, ScienceDirect and Google Scholar. Glutinous rice (commonly known as bora rice of sali variety) is primarily employed to prepare beverages that are recovered through the filtration process. The beer is normally consumed during religious rites, festivals and ritual practices, as well as being used as a refreshing healthy drink. Traditionally, it is prepared by incorporating a variety of medicinal herbs into their starter culture (Xaj-pitha) inoculum which is rich in yeasts, molds and lactic acid bacteria (LAB) and then incorporated in alcoholic beverage fermentation. The Ahom communities routinely consume this traditionally prepared alcoholic drink with no understanding of its quality and shelf life. Additionally, a finally produced dried cake, known as vekur pitha act as a source of Saccharomyces cerevisiae and can be stored for future use. Despite the rampant use in this community, the relationship between Xaj-pani’s consumption, immunological response, infectious and inflammatory processes remains unknown in the presence of factors unrelated or indirectly connected to immune function. Overall, this review provides the guidelines to promote the development of prebiotic- and probiotic-containing functional fermented rice that could significantly have an impact on the health of the consumers.

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Hypocholesterolemic activity of indigenous probiotic isolate Saccharomyces cerevisiae ARDMC1 in a rat model

Cited by 41 publications

References 41 publications

Cholesterol-lowering activity of lactic acid bacteria and yeast when used as probiotics in laying quail (Coturnix coturnix Japonica)

Cholesterol-lowering activity of lactic acid bacteria and yeast when used as probiotics in laying quail (Coturnix coturnix Japonica)

Cholesterol homeostasis associated with probiotic supplementation in vivo

Synbiotic Effects of Fermented Rice on Human Health and Wellness: A Natural Beverage That Boosts Immunity

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