Cholesterol reduction in model and food systems using lactic acid bacteria
Harmayani, E. | Utami, T. | Lestari, L.A. (Gadja Mada Univ., JL Socic Yusticia, Bulaksumur, Yogyakarta (Indonesia))
The objective of the research was to study the ability of Lactobacillus acidophilus FNCC 0051 and Streptococcus thermophilus 0040 to reduce the amount of cholesterol in model and food system. Specific objectives were: 1.) to examine the cholesterol reducing ability of individual culture or mixed-culture in model system; 2.) to determine the effect of oxgall on cholesterol reduction; and 3.) to determine the ability of those cultures to reduce the amount of cholesterol in yoghurt. L. acidophilus FNCC 0051 and S. thermophilus 0040 were grown in MRS broth supplemented with 0.01% cholesterol, after inoculation (10%, v/v) the medium was incubated for 37 deg C for 120 hours with or without the addition of (0.3%) oxgall. Cell growth, cholesterol content in broth and pellet (cells), and pH values of the samples were analyzed after 0, 24, 48, 72, 96 and 120 hrs. To determine the ability of the culture to reduce the amount of cholesterol in food system, the cultures used yoghurt fermentation at 37 deg C - 18 hours or 45 deg C for 4 hours. Cell growth, pH values, and cholesterol content of the samples were analyzed. The results indicated that L. acidophilus FNCC 0051, S. thermophilus 0040 or mixed-culture of those microorganisms capable of reducing the amount of cholesterol in model system. The highest reduction (11.7%) was obtained using mixed culture. The ability of the bacteria to reduce the amount of cholesterol was decreased in broth added with oxgall. In yogurt, the mixed-cultures capable of reducing 15.5% the amount of cholesterol after incubation at 37 deg C for 18 hours and 25.8% after storage at 4 deg C for 120 hours. The ability to reduce the amount of cholesterol depends on type and the amount of culture added and substrate conditions
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