Cholesterol Assimilation of Two Probiotic Strains of Lactobacillus casei used as Dairy Starter Cultures

Widodo, Widodo and Fanani, Taqy Haidar and Fahreza, Muhammad Irga and Sukarno, Ari Surya (2021) Cholesterol Assimilation of Two Probiotic Strains of Lactobacillus casei used as Dairy Starter Cultures. Applied Food Biotechnology, 8 (2). 103 – 112. ISSN 23455357

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Abstract

Background and Objective: Consumption of milks fermented with lactic acid bacteria has been shown to improve lipid profiles; however, the mechanisms underlying this improvement are not clear. Using in vitro analyses, the aim of this study was to investigate how Lactobacillus casei strains AP and AG assimilate cholesterol. Material and Methods: Bacterial growth in ox gall-supplemented media, quantity of assimilated cholesterol and activity of bile salt hydrolase were assessed in Lactobacillus casei strains AP and AG. Furthermore, cholesterol attachment to cell walls was assessed using scanning electron microscopy. Results and Conclusion: Lactobacillus casei AG showed a higher cholesterol assimilation (13.05 mg dl-1 ±0.48) than Lactobacillus casei AP (8.05 mg dl-1 ±0.48) as well as a faster growth rate of the former strain that that of the latter one. Growth inhibition of Lactobacillus casei AP was associated with increased activity of bile salt hydrolase (halo size of 1.62 mm ±0.20), compared to that of Lactobacillus casei AG (1.37 mm ±0.07) and upregulation of the bsh gene. High cholesterol assimilations by Lactobacillus casei AG seem to attribute to membrane attachment via resistance to bile acids.

Item Type: Article
Additional Information: Library Dosen
Uncontrolled Keywords: Bile salt hydrolase; cholesterol attachment; Lactobacillus casei; probiotics
Subjects: S Agriculture > SF Animal culture
Divisions: Faculty of Animal Sciences > Department of Animal Production
Depositing User: Sri JUNANDI
Date Deposited: 30 Oct 2024 00:47
Last Modified: 30 Oct 2024 00:47
URI: https://ir.lib.ugm.ac.id/id/eprint/5871

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