Levilactobacillus brevis from carnivores can ameliorate hypercholesterolemia: In vitro and in vivo mechanistic evidence

Abstract

Aims:The aim was to explore the probiotic and hypocholesterolaemic potential of two Levilactobacillus brevis strains of carnivore origin along with selected underlying mechanisms. Methods and Results: Levilactobacillus brevis MT950194 and L. brevis MW365351 were analysed in vitro for oro-gastro-intestinal stress tolerance, cholesterol reduction, cholesterol adsorption (through scanning electron microscopy) and bile salt hydrolase (BSH) activity. Strains could survive (>80%) in oro-gastro-intestinal conditions and reduce high amount of cholesterol (35% and 54%) from media containing bile salts (0.3%) as compared with Lactobacillus acidophilus ATCC 4356 and presented the least pathogenicity towards mammalian cells. Exopolysaccharide production, cell surface cholesterol adherence and BSH activity were witnessed as possible cholesterol-lowering mechanisms. In in vivo experiment, the treatments of hypercholesterolaemic rats with L. brevis MT950194, L. brevis MW365351 and their mixture led to significant (p < 0.05) reduction in serum and hepatic cholesterol, low-density lipids, cholesterol ratio, liver steatosis and size of adipocytes. It further ameliorated diet-induced changes in hepatic enzymes. Conclusions: Levilactobacillus brevis MT950194 and L. brevis MW365351 from carnivores have probiotic pharmacological potential and can reduce serum cholesterol through surface adherence and BSH production. Significance and Impact of the Study: These strains may be utilized in treating hypercholesterolaemia and production of low-fat functional foods.

Lead biosorption efficiency of Levilactobacillus brevis MZ384011 and Levilactobacillus brevis MW362779: A response surface based approach

“…Although the growth was inversely proportional to bile concentration, the strains presented 36–69 % survival at highest bile salt concentration (1.8 %) used in the study. Our results are consistent with the findings of Fuochi et al, 2015 , Shehata et al, 2016 , Munir et al, 2022 . Bhakta et al (2012) used 4000 ppm bile concentration for determining the probiotic potential of Pb resistant strains.…”

Probiotics: mechanism of action, health benefits and their application in food industries

“…In a study, the hypocholesterolemic properties of Levilactobacillus brevis MT950194 and L. brevis MW365351 were observed both in vitro and in vivo. The strains reduced cholesterol content, increased fecal cholesterol excretion, and converted bile into free cholic acid ( Munir et al, 2022 ). The potential of a probiotic complex comprising Pediococcus , Lactobacillus , and Bifidobacteria was also investigated in lipid metabolism.…”

“…The term “probiotic” was first presented by Werner Kollath in 1953, which is known to be a derivative of the Latin word pro and the Greek word βιο meaning “for life.” Kollath defined probiotics as active bodies with essential functions for promoting various health aspects ( Gasbarrini et al, 2016 ). Food and Agriculture Organization (FAO) and World Health Organization (WHO) described them as “live microbes when administered in adequate quantities, confer health benefits on host organisms” ( Munir et al, 2022 ). Several bacteria belonging to the genera Pediococcus, Lactococcus, Enterococcus, Streptococcus, Propionibacterium , and Bacillus are considered potential microbes for probiotic status ( de Brito Alves et al, 2016 ; Hamad et al, 2022 ).…”

Consumers’ attitudes toward probiotic dairy products in the post-Covid-19 normalization process

“…In this context, probiotic foods are recommended as an alternative treatment among prophylactic and therapeutic measures, as they strengthen the immune system, help repair deformed tissues and organs, and affect the gut-lung axis (Baud et al, 2020;Synodinou et al, 2022). Probiotic foods are "foods that contain sufficient active probiotic bacteria during shelf life" in this context, lactic acid bacteria, especially Bifidobacteria and Lactobacilli, are among the best-known probiotics as live microbial food additives (Zucko et al, 2020;Munir et al, 2022). Studies are carried out intensively on foods with secondary protective effects for increasing people's demands for a healthy life.…”