Characteristics of cholesterol-lowering Lactobacillus casei subsp. casei strain GL-03 isolated from cheese
2014
Hou, H.M., Dalian Polytechnic University, Dalian, China | Guo, D.Q., Tarim University, Alaer, China | Zhang, G.L., Dalian Polytechnic University, Dalian, China | Sun, L M., Dalian Polytechnic University, Dalian, China | Cui, Y.N., Dalian Polytechnic University, Dalian, China
Cholesterol-lowering effect of lactic acid bacteria is well-known. In the present study, nine cholesterol-lowering Lactobacillus strains from Chinese traditional cheese, pickle, and yoghurt were screened and characterized for their potential use. The microbial contents of all strains significantly decreased at pH 1.5; however, the residual counts of Lactobacillus casei subsp. casei GL-03, L. plantarum ZP-Z, L. plantarum ZP-05, and L. brevis ZP-04 were more than 107 CFU/mL after incubation for 6 h. All nine strains of Lactobacillus indicated good tolerance to bile at concentration less than 0.2% after incubation for 2 to 6 h. L. plantarum ZP-W had maximum hydrophobicity towards xylene, whereas GL-03 strain possessed maximum hydrophobicity for both hexadecane and octane. ZP-05 strain had more effective inhibitory activity against both Staphylococcus aureus and Bacillus subtilis than other eight strains. Furthermore, GL-03 strain significantly reduced cholesterol TC and TG levels in hyperlipidemia mice fed high-cholesterol diet. The growth of GL-03 strain was promoted by five kinds of Chinese herbal medicines, and the Chinese hawthorn at concentration of 0.0125% showed the highest promoting effect. These results suggest that L. casei subsp. casei GL-03 may be effective as a probiotic with cholesterollowing activities.
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