牛胆对益生菌降胆固醇能力的影响:体外比较研究

IF 3.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Maryam Moeininia, Sabihe Soleimanian-Zad
{"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,&nbsp;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> &lt; 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> &lt; 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> &lt; 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,&nbsp;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> &lt; 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> &lt; 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> &lt; 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}
引用次数: 0

摘要

研究人员一直在研究降低人类血清和食物中的胆固醇的新方法,旨在取代化学治疗。最新的一种方法是使用益生菌。本研究旨在评价和比较两种益生菌嗜酸乳杆菌PTCC1643 (Lb. acidophilus)和植物乳杆菌PTCC1896 (Lb. plantarum)在体外降低胆固醇水平的能力。因此,评估了酸和胆汁耐受性,脂解活性,胆盐水解酶活性,降胆固醇能力以及存在和不存在牛胆汁时的扫描电镜成像。结果表明,植物芽孢杆菌(Lb. plantarum)和嗜酸芽孢杆菌(Lb. acidophilus)在无牛胆培养基中对胆固醇的降低作用最大,分别为74.53%和45.63% (p < 0.01)。在添加牛胆的培养基中,嗜酸Lb. philidophilus比plantarum Lb.效果更好,分别减少36.64%和30.89% (p < 0.01)。扫描电镜也显示胆固醇被植物Lb. plantarum的细胞壁吸收,有助于降低含有牛胆的MRS肉汤中的胆固醇。两株菌株对pH值2 ~ 3均表现出显著的耐受性,对0.3% (w/v)的氧化胆碱具有良好的抗性(p < 0.01)。此外,plantarum显示出更大的解结胆汁盐的能力,这有助于降低胆固醇。由于这两种细菌都没有表现出溶脂活性,它们可能适合并入食物基质中。因此,植物芽孢杆菌在体外比嗜酸芽孢杆菌更能降低胆固醇,但需要进一步的实验来利用其在食品中的功能活性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
European Food Research and Technology
European Food Research and Technology 工程技术-食品科技
CiteScore
6.60
自引率
3.00%
发文量
232
审稿时长
2.0 months
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.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信