Screening of isolated potential probiotic lactic acid bacteria from Sichuan pickle for cholesterol lowering property and triglycerides lowering activity
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101077 |
Resumo: | Abstract The aim of this study was to isolate lactic acid bacteria (LAB) from Sichuan pickle and to assess their probiotic potential. Total of 66 LAB were isolated from 2 types of Sichuan pickle based on their morphological, physiological, biochemical, and genotypic characteristics. Then, 6 strains (BH6, BH9, BH18, BH46, BH48, BH59) were selected as candidates for further studies. The in vitro experiment showed that the cholesterol degradation rate of 4 strains BH6, BH9, BH59 exceeded 60%. And the triglyceride degradation rate of 3 strains BH6, BH9, BH18 was more than 17%. Out of 6 tested LAB strains, most of them (BH6, BH9, BH18, BH48, BH59) exhibited moderate to high survivability (59%-90%) under high concentration of bile salt (3%) and their survival rate was 72%-95% (BH6,BH18,BH46,BH48,BH59) at low pH conditions. The in vitro experiment showed that all LAB strains inhibited the growth of tested pathogenic microorganisms. Based on the results of presently in vitro experiments, it was concluded that the BH6 isolate had better cholesterol lowering ability (65.36%), triglyceride degradation ability (18.97%), bile salt tolerance and bacteriostatic ability. The potential LAB strain, BH6 was identified as Lactobacillus plantarum by 16S rRNA sequencing. In conclusion, the strain BH6 screened from Sichuan pickle had good ability to degrade cholesterol and triglyceride; and it had better tolerance to acid and bile salt; which also had good bacteriostatic ability. Therefor the strain BH6 has the potential to be used as edible probiotics. |
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Food Science and Technology (Campinas) |
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Screening of isolated potential probiotic lactic acid bacteria from Sichuan pickle for cholesterol lowering property and triglycerides lowering activitySichuan picklelactic acid bacteriacholesterol lowering propertytriglyceride lowering performanceAbstract The aim of this study was to isolate lactic acid bacteria (LAB) from Sichuan pickle and to assess their probiotic potential. Total of 66 LAB were isolated from 2 types of Sichuan pickle based on their morphological, physiological, biochemical, and genotypic characteristics. Then, 6 strains (BH6, BH9, BH18, BH46, BH48, BH59) were selected as candidates for further studies. The in vitro experiment showed that the cholesterol degradation rate of 4 strains BH6, BH9, BH59 exceeded 60%. And the triglyceride degradation rate of 3 strains BH6, BH9, BH18 was more than 17%. Out of 6 tested LAB strains, most of them (BH6, BH9, BH18, BH48, BH59) exhibited moderate to high survivability (59%-90%) under high concentration of bile salt (3%) and their survival rate was 72%-95% (BH6,BH18,BH46,BH48,BH59) at low pH conditions. The in vitro experiment showed that all LAB strains inhibited the growth of tested pathogenic microorganisms. Based on the results of presently in vitro experiments, it was concluded that the BH6 isolate had better cholesterol lowering ability (65.36%), triglyceride degradation ability (18.97%), bile salt tolerance and bacteriostatic ability. The potential LAB strain, BH6 was identified as Lactobacillus plantarum by 16S rRNA sequencing. In conclusion, the strain BH6 screened from Sichuan pickle had good ability to degrade cholesterol and triglyceride; and it had better tolerance to acid and bile salt; which also had good bacteriostatic ability. Therefor the strain BH6 has the potential to be used as edible probiotics.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101077Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.09122info:eu-repo/semantics/openAccessZHAO,XingxiuHU,RongHE,YiguoLI,ShiluYANG,JiaoZHANG,JingZHOU,JingXUE,Taiyineng2022-04-13T00:00:00Zoai:scielo:S0101-20612022000101077Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-04-13T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Screening of isolated potential probiotic lactic acid bacteria from Sichuan pickle for cholesterol lowering property and triglycerides lowering activity |
title |
Screening of isolated potential probiotic lactic acid bacteria from Sichuan pickle for cholesterol lowering property and triglycerides lowering activity |
spellingShingle |
Screening of isolated potential probiotic lactic acid bacteria from Sichuan pickle for cholesterol lowering property and triglycerides lowering activity ZHAO,Xingxiu Sichuan pickle lactic acid bacteria cholesterol lowering property triglyceride lowering performance |
title_short |
Screening of isolated potential probiotic lactic acid bacteria from Sichuan pickle for cholesterol lowering property and triglycerides lowering activity |
title_full |
Screening of isolated potential probiotic lactic acid bacteria from Sichuan pickle for cholesterol lowering property and triglycerides lowering activity |
title_fullStr |
Screening of isolated potential probiotic lactic acid bacteria from Sichuan pickle for cholesterol lowering property and triglycerides lowering activity |
title_full_unstemmed |
Screening of isolated potential probiotic lactic acid bacteria from Sichuan pickle for cholesterol lowering property and triglycerides lowering activity |
title_sort |
Screening of isolated potential probiotic lactic acid bacteria from Sichuan pickle for cholesterol lowering property and triglycerides lowering activity |
author |
ZHAO,Xingxiu |
author_facet |
ZHAO,Xingxiu HU,Rong HE,Yiguo LI,Shilu YANG,Jiao ZHANG,Jing ZHOU,Jing XUE,Taiyin |
author_role |
author |
author2 |
HU,Rong HE,Yiguo LI,Shilu YANG,Jiao ZHANG,Jing ZHOU,Jing XUE,Taiyin |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
ZHAO,Xingxiu HU,Rong HE,Yiguo LI,Shilu YANG,Jiao ZHANG,Jing ZHOU,Jing XUE,Taiyin |
dc.subject.por.fl_str_mv |
Sichuan pickle lactic acid bacteria cholesterol lowering property triglyceride lowering performance |
topic |
Sichuan pickle lactic acid bacteria cholesterol lowering property triglyceride lowering performance |
description |
Abstract The aim of this study was to isolate lactic acid bacteria (LAB) from Sichuan pickle and to assess their probiotic potential. Total of 66 LAB were isolated from 2 types of Sichuan pickle based on their morphological, physiological, biochemical, and genotypic characteristics. Then, 6 strains (BH6, BH9, BH18, BH46, BH48, BH59) were selected as candidates for further studies. The in vitro experiment showed that the cholesterol degradation rate of 4 strains BH6, BH9, BH59 exceeded 60%. And the triglyceride degradation rate of 3 strains BH6, BH9, BH18 was more than 17%. Out of 6 tested LAB strains, most of them (BH6, BH9, BH18, BH48, BH59) exhibited moderate to high survivability (59%-90%) under high concentration of bile salt (3%) and their survival rate was 72%-95% (BH6,BH18,BH46,BH48,BH59) at low pH conditions. The in vitro experiment showed that all LAB strains inhibited the growth of tested pathogenic microorganisms. Based on the results of presently in vitro experiments, it was concluded that the BH6 isolate had better cholesterol lowering ability (65.36%), triglyceride degradation ability (18.97%), bile salt tolerance and bacteriostatic ability. The potential LAB strain, BH6 was identified as Lactobacillus plantarum by 16S rRNA sequencing. In conclusion, the strain BH6 screened from Sichuan pickle had good ability to degrade cholesterol and triglyceride; and it had better tolerance to acid and bile salt; which also had good bacteriostatic ability. Therefor the strain BH6 has the potential to be used as edible probiotics. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101077 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101077 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.09122 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126334142775296 |