@article{MAKHILLRJDS20093227772,
    title = {Screening Lactic Acid Bacteria Isolates with Potential Probiotic Properties of Cholesterol lowing from Chinese Traditional Fermented Dairy Products},
    journal = {Research Journal of Dairy Sciences},
    volume = {3},
    number = {2},
    pages = {25-31},
    year = {2009},
    issn = {1993-5277},
    doi = {rjdsci.2009.25.31},
    url = {https://makhillpublications.co/view-article.php?issn=1993-5277&doi=rjdsci.2009.25.31},
    author = {Hui-jing,Yi-Feng,Mao-lin,Yun,Rui-xia,Zhen-quan and},
    keywords = {serum triglycerides,diet supplemeny,Cholesterol-lowing effect,Probiotics,Fermented milk,Lactic acid bacteria},
    abstract = {The objectives of this study were to screen Lactic Acid Bacteria (LAB) isolates with potential probiotic property of assimilating cholesterol and to confirm whether consumption of selected strains would significantly prevent an increase of serum cholesterol in mice fed a high cholesterol diet. Six hundred and seventeen LAB strains isolated from variety of traditional dairy products in Xinjiang, China, were examined <I>in vitro</I> for their acid and bile tolerance and 14 LAB isolates including three <I>S. thermophilus</I>, two <I>E. faecium</I>, three <I>L. lactis subsp. lactis</I>, one<I> L. casei, L. plantarum</I> and <I>L. delbrueckii. subsp. bulgaricuss</I> and three<I> L. rhamnosus</I> were found to remain at the levels of &lt;10<SUP>4</SUP> CFU mLG<SUP>1</SUP> after 3 h of incubation at pH 2.5 or 0.3% (w/v) oxgall, which indicated that these strains may survive upper gastrointestinal tract conditions. These 14 acid and bile tolerant strains exhibited variable cholesterol lowering abilities <I>in vitro</I> and the cholesterol reducing rate ranged from 5.46-50.35% per 10<SUP>9</SUP> CFU, in which strains <I>S. thermophilus </I>X1, <I>E. faecium </I>X5, <I>E. faecium</I> Y5 and <I>L. rhamnosus </I>g x 10 showed significantly higher (p&lt;0.05) ability to remove cholesterol in media than that of the other strains examined. The effect of fermented milk with <I>L. rhamnosus </I>g x 10 or <I>S. thermophilus </I>X1 or <I>E. faecium </I>X5 and<I> E. faecium </I>Y5 on serum total cholesterol, high-density lipoprotein, low-density lipoprotein and triglycerides were determined in rats fed on a cholesterol enriched diet. The results indicated that <I>L. rhamnosus </I>g x 10 fermented milk significantly decreased serum total cholesterol level of rats in experimental group compared with that of model group (p&lt;0.05). The serum triglycerides level in the rats fed the LAB isolates fermented milk was also tended to decrease but the decrease was not significant. The liver tissue sections were carried out to evaluate effects of probiotic strain <I>in vivo</I>. it was observed that histopathological changes in livers from those rats given cholesterol enriched diet supplemented with yoghurt enriched <I>S. thermophilus</I> X1 (Exp.1 group), <I>S. thermophilus </I>X5 (Exp. 2 group), <I>E. faecium </I>Y5 (Exp. 3 group) and<I> L. rhamnosus </I>g x 10 (Exp. 4 group) was less extensive than those of mice receiving cholesterol enriched diet alone in model group, furthermore, <I>L. rhamnosus </I>g x 10 group was found to be almost the same as the rats fed cholesterol-free diet from blank group in liver tissues. The present study demonstrated some lactic acid bacteria isolates from Chinese traditional dairy products were effective in decrease serum total cholesterol and had potential of treating hypercholesterolemia.}
    }