Effects of lactic acid bacteria isolated from fermented mustard on lowering cholesterol
10.12980/APJTB.4.201414B54
- Author:
Shu Chen WANG
1
;
Chen Kai CHANG
1
;
Jiunn Shiuh SHIEH
1
;
Chih Kwang CHIU
1
;
Pin-Der DUH
1
;
Shu Chang CHAN
2
Author Information
1. Department of Food Science and Technology, Chia Nan University of Pharmacy and Science
2. Department of Biotechnology, Chia Nan University of Pharmacy and Science
- Publication Type:Journal Article
- Keywords:
Acid;
Bile tolerance;
Cholesterol-lowering activity;
Lactic acid bacteria;
Probiotic
- From:Asian Pacific Journal of Tropical Biomedicine
2014;4(7):523-528
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To evaluate the ability of lactic acid bacteria (LAB) strains isolated from fermented mustard to lower the cholesterol in vitro. Methods: The ability of 50 LAB strains isolated from fermented mustard on lowering cholesterol in vitro was determined by modified o-phtshalaldehyde method. The LAB isolates were analyzed for their resistance to acid and bile salt. Strains with lowering cholesterol activity, were determined adherence to Caco-2 cells. Results: Strain B0007, B0006 and B0022 assimilated more cholesterol than BCRC10474 and BCRC 17010. The isolated strains showed tolerance to pH 3.0 for 3 h despite variations in the degree of viability and bile-tolerant strains, with more than 10
