从酪乳中分离的益生菌的胆汁盐去结合和体外降胆固醇能力

IF 1.8 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food Biotechnology Pub Date : 2022-10-02 DOI:10.1080/08905436.2022.2124266

Hiren A. Dhameliya, V. Thakkar, R. Subramanian

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引用次数: 0

摘要

摘要高胆固醇血症在大多数国家的患病率都在上升，它增加了患微血管和心血管疾病的风险。目前可用的治疗方法包括使用他汀类药物、贝特类药物和胆汁酸螯合剂。这些治疗对宿主有严重副作用的风险。益生菌有很好的降胆固醇能力。本研究已经证明了从酪乳样品中筛选益生菌的能力、它们去结合胆汁盐的能力以及在培养基中降低胆固醇的能力。通过直接平板法、薄层色谱法和胆酸测定法评价分离物对胆汁盐的水解作用。在0.3%胆汁存在的情况下，胆固醇的去除量最高。还观察到胆固醇与胆酸的共沉淀。通过16S-rRNA基因测序鉴定出三个根据其在所有测试中的表现而被认为有效的分离株，分别为PGB01-副干酪乳杆菌、PGB02-植物乳杆菌和PGB05-副干酪乳球菌亚种。耐受性。

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Bile salt deconjugation and in-vitro cholesterol-lowering ability of probiotic bacteria isolated from buttermilk

ABSTRACT Hypercholesterolemia prevalence is increasing in most countries and it increases the risk of microvascular and cardiovascular diseases. Currently available treatments include the use of statins, fibrates, and bile acid sequesters. These treatments carry a risk of severe side effects on the host. Probiotics are well documented for their cholesterol-lowering abilities. The present study has demonstrated the screening of probiotic bacteria from buttermilk samples, their ability to deconjugate bile salts, and cholesterol-lowering ability in the media. Bile salt hydrolysis by the isolates was evaluated by direct plate assay, thin layer chromatography, and cholic acid estimation. The highest amount of cholesterol was removed in the presence of 0.3% bile. Co-precipitation of cholesterol along with cholic acid was also observed. Three isolates considered potent based on their performance through all the tests were identified by 16S- rRNA gene sequencing as PGB01- Lacticaseibacillus paracasei, PGB02- Lactiplantibacillus plantarum, and PGB05- Lacticaseibacillus paracasei subsp. tolerans.

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来源期刊

Food Biotechnology 工程技术-生物工程与应用微生物

CiteScore

3.80

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production. Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published. Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.