Effects of lactic acid bacteria isolated from fermented mustard on lowering cholesterol

• Main Authors: Shu Chen Wang, Chen Kai Chang, Shu Chang Chan, Jiunn Shiuh Shieh, Chih Kwang Chiu, Pin-Der Duh
• Format: Article
• Language: English
• Published: Wolters Kluwer Medknow Publications 2014-07-01
• Series: Asian Pacific Journal of Tropical Biomedicine
• Subjects: Cholesterol-lowering activity; Probiotic; Lactic acid bacteria; Acid; Bile tolerance
• Online Access: http://www.sciencedirect.com/science/article/pii/S2221169115301234
• ISSN: 2221-1691

Objective: To evaluate the ability of lactic acid bacteria (LAB) strains isolated from fermented mustard to lower the cholesterol in vitro. Methods: The ability of 50 LAB strains isolated from fermented mustard on lowering cholesterol in vitro was determined by modified o-phtshalaldehyde method. The LAB isolates were analyzed for their resistance to acid and bile salt. Strains with lowering cholesterol activity, were determined adherence to Caco-2 cells. Results: Strain B0007, B0006 and B0022 assimilated more cholesterol than BCRC10474 and BCRC 17010. The isolated strains showed tolerance to pH 3.0 for 3 h despite variations in the degree of viability and bile-tolerant strains, with more than 108 CFU/mL after incubation for 24 h at 1% oxigall in MRS. In addition, strain B0007 and B0022 identified as Lactobacillus plantarum with 16S rDNA sequences were able to adhere to the Caco-2 cell lines. Conclusions: These strains B0007 and B0022 may be potential functional sources for cholesterol-lowering activities as well as adhering to Caco-2 cell lines.