{"title":"牛胆对益生菌降胆固醇能力的影响:体外比较研究","authors":"Maryam Moeininia, Sabihe Soleimanian-Zad","doi":"10.1007/s00217-025-04867-y","DOIUrl":null,"url":null,"abstract":"<div><p>Researchers have been investigating new methods for reducing cholesterol in human serum and foods, aiming to replace chemical treatments. One of the latest approaches involves the use of probiotics. This study aimed to evaluate and compare the ability of two probiotic bacteria <i>Lactobacillus acidophilus</i> PTCC1643 (<i>Lb. acidophilus</i>) and <i>Lactobacillus plantarum</i> PTCC1896 (<i>Lb. plantarum)</i> to reduce cholesterol levels in vitro. Accordingly, acid and bile tolerance, lipolytic activity, bile salt hydrolase activity, cholesterol-lowering capacity, and SEM imaging in the presence and absence of ox gall were assessed. Results showed that the maximum cholesterol reduction was taken place by <i>Lb. plantarum</i> and <i>Lb. acidophilus</i> occurred in a medium without ox gall, with reductions of 74.53% and 45.63%, respectively (<i>p</i> < 0.01). In the medium supplemented with ox gall, <i>Lb. acidophilus</i> performed better than <i>Lb. plantarum</i>, with reductions of 36.64% and 30.89%, respectively (<i>p</i> < 0.01). Scanning electron microscopy micrographs also revealed that cholesterol was assimilated into the cell walls of <i>Lb. plantarum</i>, contributing to cholesterol reduction in MRS broth containing ox gall. Both strains showed significant tolerance to pH levels of 2–3 and demonstrated good resistance to 0.3% (w/v) ox gall (<i>p</i> < 0.01). Additionally, <i>Lb. plantarum</i> showed a greater ability to deconjugate bile salts, which contributed to cholesterol reduction. As neither bacterium exhibited lipolytic activity, they may be suitable for incorporation into food matrices. Consequently, <i>Lb. plantarum</i> demonstrated more cholesterol reduction than <i>Lb. acidophilus in vitro</i>, but further experiments are needed to use its functional activity in food products.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 11","pages":"3729 - 3741"},"PeriodicalIF":3.2000,"publicationDate":"2025-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of ox gall on cholesterol reduction ability of probiotics: a comparative in vitro study\",\"authors\":\"Maryam Moeininia, Sabihe Soleimanian-Zad\",\"doi\":\"10.1007/s00217-025-04867-y\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Researchers have been investigating new methods for reducing cholesterol in human serum and foods, aiming to replace chemical treatments. One of the latest approaches involves the use of probiotics. This study aimed to evaluate and compare the ability of two probiotic bacteria <i>Lactobacillus acidophilus</i> PTCC1643 (<i>Lb. acidophilus</i>) and <i>Lactobacillus plantarum</i> PTCC1896 (<i>Lb. plantarum)</i> to reduce cholesterol levels in vitro. Accordingly, acid and bile tolerance, lipolytic activity, bile salt hydrolase activity, cholesterol-lowering capacity, and SEM imaging in the presence and absence of ox gall were assessed. Results showed that the maximum cholesterol reduction was taken place by <i>Lb. plantarum</i> and <i>Lb. acidophilus</i> occurred in a medium without ox gall, with reductions of 74.53% and 45.63%, respectively (<i>p</i> < 0.01). In the medium supplemented with ox gall, <i>Lb. acidophilus</i> performed better than <i>Lb. plantarum</i>, with reductions of 36.64% and 30.89%, respectively (<i>p</i> < 0.01). Scanning electron microscopy micrographs also revealed that cholesterol was assimilated into the cell walls of <i>Lb. plantarum</i>, contributing to cholesterol reduction in MRS broth containing ox gall. Both strains showed significant tolerance to pH levels of 2–3 and demonstrated good resistance to 0.3% (w/v) ox gall (<i>p</i> < 0.01). Additionally, <i>Lb. plantarum</i> showed a greater ability to deconjugate bile salts, which contributed to cholesterol reduction. As neither bacterium exhibited lipolytic activity, they may be suitable for incorporation into food matrices. Consequently, <i>Lb. plantarum</i> demonstrated more cholesterol reduction than <i>Lb. acidophilus in vitro</i>, but further experiments are needed to use its functional activity in food products.</p></div>\",\"PeriodicalId\":549,\"journal\":{\"name\":\"European Food Research and Technology\",\"volume\":\"251 11\",\"pages\":\"3729 - 3741\"},\"PeriodicalIF\":3.2000,\"publicationDate\":\"2025-07-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"European Food Research and Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s00217-025-04867-y\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"European Food Research and Technology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s00217-025-04867-y","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effect of ox gall on cholesterol reduction ability of probiotics: a comparative in vitro study
Researchers have been investigating new methods for reducing cholesterol in human serum and foods, aiming to replace chemical treatments. One of the latest approaches involves the use of probiotics. This study aimed to evaluate and compare the ability of two probiotic bacteria Lactobacillus acidophilus PTCC1643 (Lb. acidophilus) and Lactobacillus plantarum PTCC1896 (Lb. plantarum) to reduce cholesterol levels in vitro. Accordingly, acid and bile tolerance, lipolytic activity, bile salt hydrolase activity, cholesterol-lowering capacity, and SEM imaging in the presence and absence of ox gall were assessed. Results showed that the maximum cholesterol reduction was taken place by Lb. plantarum and Lb. acidophilus occurred in a medium without ox gall, with reductions of 74.53% and 45.63%, respectively (p < 0.01). In the medium supplemented with ox gall, Lb. acidophilus performed better than Lb. plantarum, with reductions of 36.64% and 30.89%, respectively (p < 0.01). Scanning electron microscopy micrographs also revealed that cholesterol was assimilated into the cell walls of Lb. plantarum, contributing to cholesterol reduction in MRS broth containing ox gall. Both strains showed significant tolerance to pH levels of 2–3 and demonstrated good resistance to 0.3% (w/v) ox gall (p < 0.01). Additionally, Lb. plantarum showed a greater ability to deconjugate bile salts, which contributed to cholesterol reduction. As neither bacterium exhibited lipolytic activity, they may be suitable for incorporation into food matrices. Consequently, Lb. plantarum demonstrated more cholesterol reduction than Lb. acidophilus in vitro, but further experiments are needed to use its functional activity in food products.
期刊介绍:
The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections:
-chemistry and biochemistry-
technology and molecular biotechnology-
nutritional chemistry and toxicology-
analytical and sensory methodologies-
food physics.
Out of the scope of the journal are:
- contributions which are not of international interest or do not have a substantial impact on food sciences,
- submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods,
- contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.