Reduction of cholesterol by lactic acid bacteria in culture broth

• Main Authors: TsengWei Chen, 陳增蔚
• Other Authors: Meei-Yn Lin
• Format: Others
• Language: zh-TW
• Published: 2000
• Online Access: http://ndltd.ncl.edu.tw/handle/89396409890444221479

碩士 === 國立中興大學 === 食品科學系 === 88 === Nineteen strains of lactic acid bacteria including Bifidobacterium longum 15708、B6、Lactobacillus acidophilus 4356、B、E、Farr、LA-1、N-1、Lactobacillus bulgaricus 448、449、1006、11842、12278 and Streptococcus thermophilus 573、821、3641、19987、MC were tested acid and oxgall tolerance、cholesterol reducing ability、bile salt hydrolase activity and deconjugation ability. Most of the strains survive for 3 hours in pH 3. B. longum 15708、L. acidophlus 4356、N-1、L. bulgaricus 449 and S. thermophilus 573、3641 can survive more than 2 hours in pH 2; S. thermophilus 573 reduced cholesterol about 42%, and L. acidophlus 4356 reduced cholesterol at 36%. L. bulgaricus 12278 and L. acidophlus 4356 reduced cholesterol at 25% and 24% while strains incubated in broth containing cholic and taurocholic acid. Also the tests were found cholesterol copreceptated with deconjugated bile salt when different type of bile salts in acidic pH. B. longum 15708、L. acidophlus 4356 and Farr have taurocholic and taurodeoxycholic acid bile salt hydrolase. Acidic and bile tolerance can help strains to reduce cholesterol, but there is no relation with bile salt hydrolase. The level of bile salt hydrolase can not influence the reduction of cholesterol. It only change the degree of the copreceptation of cholesterol and deconjugated bile salt. The mechinism of reduction of cholesterol including deconjugation、assimilation and copreceptation of cholesterol and deconjugated bile salts.