Abstract
BackgroundProbiotics have been reported to reduce total cholesterol levels in vitro, but more evidence is needed to determine the clinical relevance of this activity. Chinese traditional fermented pickles are a good source of lactic acid bacteria. Therefore, pickle samples were collected for screening lactic acid bacteria based on their ability to survive stresses encountered during gastrointestinal passage and cholesterol reducing potency.ResultsSeventy five lactic acid bacteria strains were isolated from 22 fermented pickles. From these bacteria, Lactobacillus plantarum E680, showed the highest acid (85.25%) and bile tolerance (80.79%). It was sensitive to five of the eight antibiotics tested, inhibited the growth of four pathogenic bacteria, and reduced the total cholesterol level by 66.84% in broth culture. In vivo testing using hypercholesterolemic mice fed high-fat emulsion, independent of food intake, found that L. plantarum E680 suppressed body weight gain and reduced total cholesterol and low-density lipoprotein cholesterol levels, with no effect on high-density lipoprotein cholesterol.ConclusionsChinese traditional fermented pickles are a good source for probiotics. L. plantarum E680, isolated from pickles, was acid and bile tolerant, sensitive to antibiotics, and reduced cholesterol levels both in vitro and in vivo. Based on these results, L. plantarum E680 may have potential as a novel probiotic for the development of cholesterol-lowering functional food.
Highlights
Probiotics have been reported to reduce total cholesterol levels in vitro, but more evidence is needed to determine the clinical relevance of this activity
Screening of strain with cholesterol-lowering ability A total of 75 lactic acid bacteria isolates from 22 pickles samples were evaluated for their cholesterol-lowering capability
L. plantarum E680 displayed the highest level of cholesterol reduction (66.84%); which was significantly higher than the cholesterol-reduction observed from the control strain ATCC 43121 (P < 0.05)
Summary
Probiotics have been reported to reduce total cholesterol levels in vitro, but more evidence is needed to determine the clinical relevance of this activity. Chinese traditional fermented pickles are a good source of lactic acid bacteria. Pickle samples were collected for screening lactic acid bacteria based on their ability to survive stresses encountered during gastrointestinal passage and cholesterol reducing potency. Hypercholesterolemia, or elevated serum cholesterol levels, can result from a genetic disorder affecting lipoprotein metabolism or from unhealthy lifestyle choices leading to dyslipidemia. Low-fat diets and exercise are effective approaches for lowering serum lipids and prevention of coronary atherosclerosis; a gap exists between targeted actual results due to consumer acceptance of low-fat diets [4]. Lactic acid bacteria (LAB) are ubiquitous in nature, and essential microorganisms in the production of fermentated foods, such as kimchi, dadih and cheese. Several species have been investigated as probiotics for their potential to affect physiological functions within humans, including the following: immune regulation [5], alleviation of lactose intolerance [6], prevention of colon cancer and reduction of allergic reactions [7, 8]
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