In vitro cholesterol uptake by Lactobacillus delbrueckii subsp. bulgaricus isolates

• Autorzy: Ziarno M

Warianty tytułu

PL

Usuwanie cholesterolu w warunkach in vitro przez izolaty Lactobacillus delbrueckii subsp. bulgaricus

• Języki publikacji: EN

Abstrakty

EN

Background. Some researchers have indicated that Lactobacillus delbrueckii subsp. bulgaricus may provide additional health benefits, reduce serum cholesterol level, for example. The aim of this study was to determine cholesterol uptake by Lb. delbrueckii subsp. bulgaricus commercial yoghurt starter isolates in artificial GIT fluids. Material and methods. Lb. delbrueckii subsp. bulgaricus isolates were cultured in MRS broth and in artificial GIT fluids contained cholesterol at initial concentration ca. 560 μg/mL, as well as in MRS broth with cholesterol addition. Results. All Lb. delbrueckii subsp. bulgaricus showed ability to uptake of cholesterol from MRS broth and artificial GIT fluids. The isolates incubated in artificial gastric fluid removed the minimal amounts of cholesterol in comparison to the same isolates incubated in MRS broth. Only two isolates removed significantly more cholesterol from MRS broth that from duodenal fluid. The amount of removed cholesterol from artificial duodenal fluid ranged from 20 μg/mL to 78 μg/mL. All Lb. delbrueckii subsp. bulgaricus isolates survived worse in artificial GIT fluids than in MRS broth. The viability of Lb. delbrueckii subsp. bulgaricus in GIT fluids depended on isolate. Conclusions. These results proved that Lb. delbrueckii subsp. bulgaricus shows ability to uptake cholesterol from MRS broth and artificial GIT fluids, and the degree of cholesterol uptake depends on isolate and incubation environment. The ability of Lb. delbrueckii subsp. bulgaricus to survive in GIT varies according to the isolates and incubation environment

PL

Wprowadzenie. Niektórzy badacze dowodzą, że Lb. delbrueckii subsp. bulgaricus mogą wykazywać korzystne działanie na organizm człowieka, na przykład obniżać poziom cholesterolu w serum krwi. Celem badań było określenie zdolności izolatów Lactobacillus delbrueckii subsp. bulgaricus do usuwania cholesterolu w warunkach modelowych soków żołądkowego i trzustkowego Materiały i metody. Lb. delbrueckii subsp. bulgaricus były inkubowane w bulionie MRS oraz modelowych sokach żołądkowym i trzustkowym zawierających dodatek 560 μg cholesterolu w 1 cm³. Wyniki. Badane Lb. delbrueckii subsp. bulgaricus wykazały się różną zdolnością do usuwania cholesterolu z bulionu MRS oraz modelowych soków żołądkowego i trzustkowego. Izolaty inkubowane w modelowym soku żołądkowym usuwały minimalne ilości cholesterolu w porównaniu z inkubacją w bulionie MRS. Jedynie dwa izolaty usunęły istotnie więcej cholesterolu z bulionu MRS niż z modelowego soku trzustkowego. Ilość usuniętego cholesterolu z modelowego soku trzustkowego wynosiła od 20 μg/cm³ do 78 μg/cm³. Wszystkie Lb. delbrueckii subsp. bulgaricus przeżyły gorzej warunki modelowych soków żołądkowego lub trzustkowego niż w bulionie MRS. Przeżywalność Lb. delbrueckii subsp. bulgaricus w modelowych sokach żołądkowym lub trzustkowym zależała od izolatu. Wnioski. Wyniki dowiodły, że Lb. delbrueckii subsp. bulgaricus wykazują zdolność do usuwania cholesterolu z bulionu MRS i modelowych soków trawiennych, ale ilość usuwanego cholesterolu zależy od izolatu i warunków środowiskowych. Zdolność komórek Lb. delbrueckii subsp. bulgaricus do przeżywania w modelowych sokach trawiennych także zależy od izolatu i środowiska

Słowa kluczowe

EN

cholesterol uptake; Lactobacillus delbrueckii ssp.bulgaricus; isolate; artificial intestinal juice; artificial duodenal juice

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2009
• Tom: 08
• Numer: 2
• Opis fizyczny: p.21-32,ref.

Twórcy

autor

Ziarno M

• Warsaw University of Life Sciences - SGGW, Nowoursynowska 159C, 02-787 Warsaw, Poland

Bibliografia

• Akalin A.S., Gönç S., Düzel S., 1997. Influence of yogurt and acidophilus yogurt on serum cholesterol levels in mice. J. Dairy Sci. 80 (11), 2721-2725.
• Bezkorovainy A., 2001. Probiotics: determinants of survival and growth in the gut. Am. J. Clin. Nutr. 73 (Suppl. 2), 399S-405S.
• Brashears M.M., Gilliland S.E., Buck L.M., 1998. Bile salt deconjugation and cholesterol re-moval from media by Lactobacillus casei. J. Dairy Sci. 81, 2103-2110.
• Clavel T., Carlin F., Lairon D., Nguyen-The C., Schmitt P., 2004. Survival of Bacillus cereus spores and vegetative cells in acid media simulating human stomach. J. Appl. Microbiol. 97, 214-219.
• Conway P.L., Gorbach S.L., Goldin B.R., 1987. Survival of lactic acid bacteria in the human stomach and adhesion to intestinal cells. J. Dairy Sci. 70, 1-12.
• Dilmi-Bouras A., 2006. Assimilation (in vitro) of cholesterol by yogurt bacteria. Ann. Agric. Environ. Med. 13 (1), 49-53.
• Elli M., Callegari M.L., Ferrari S., Bessi E., Cattivelli D., Soldi S., Morelli L., Goupil Feuillerat N., Antoine J.M., 2006. Survival of yogurt bacteria in the human gut. Appl. Environ. Microbiol. 72 (7), 5113-5117.
• Gilliland S.E., Nelson C.R., Maxwell C., 1985. Assimilation of cholesterol by Lactobacillus acidophilus. Appl. Environ. Microbiol. 49, 377-381.
• Gopal A., Shah N.P., Roginski H., 1996. Bile tolerance, taurocholate deconjugation and cholesterol removal by Lactobacillus acidophilus and Bifidobacterium ssp. Milchwissenschaft 51, 619-623.
• Grill J.P., Cayuela C., Antoine J.M., Schneider F., 2000. Effects of Lactobacillus amylovorus and Bifidobacterium breve on cholesterol. Lett. Appl. Microbiol. 31, 154-156.
• Grobben G.J., Chin-Joe I., Kitzen V.A., Boels I.C., Boer F., Sikkema J., Smith M.R., de Bont J.A., 1998. Enhancement of exopolysaccharide production by Lactobacillus delbrueckii subsp. bulgaricus NCFB 2772 with a simplified defined medium. Appl. Environ. Microbiol. 64 (4), 1333-1337.
• Grobben G.J., Sikkema J., Smith M.R., de Bont J.A.M., 1995. Production of extracellular polysaccharides by Lactobacillus delbrueckii ssp. bulgaricus NCFB 2772 grown in a chemically defined medium. J. Appl. Bacteriol. 79, 103-107.
• Guarner F., Perdigon G., Corthier G., Salminen S., Koletzko B., Morelli L., 2005. Should yoghurt cultures be considered probiotic? Br. J. Nutr. 93, 783-786.
• Hickson M., D'Souza A.L., Muthu N., Rogers T.R., Want S., Rajkumar C., Bulpitt C.J., 2007. Use of probiotic Lactobacillus preparation to prevent diarrhoea associated with antibiotics: randomised double blind placebo controlled trial. BMJ 335 (7610), 80-85.
• Hosono A., Tono-Oka T., 1995. Binding of cholesterol with lactic acid bacterial cells. Milchwis-senschaft 50, 556-560.
• Jaspers D.A., Massey L.K., Luedecke L.O., 1984. Effect of consuming yogurts prepared with three culture strains on human serum lipoproteins. J. Food Sci. 49, 1178.
• Johns P., Pereira S.L., Leonard A.E., Mukerji P., Shalwitz R.A., Dowlati L., Phillips R.R., Ber-gana M.S., Holton J.D., Das T., 2007. Cytoprotective agent in Lactobacillus bulgaricus extracts. Curr. Microbiol. 54 (2), 131-135.
• Kimoto H., Ohmono S., Okamoto T., 2002. Cholesterol removal from media by lactococci. J. Dairy Sci. 85, 3182-3188.
• Klaver F.A.M., Meer Van Der R., 1993. The assumed assimilation of cholesterol by lactobacilli and Bifidobacterium bifidum is due to their bile salt-deconjugating activity. Appl. Environ. Microbiol. 59, 1120-1124.
• Lim H.J, Kim S.Y., Lee W.K., 2004. Isolation of cholesterol-lowering lactic acid bacteria from human intestine for probiotic use. J. Vet. Sci. 5, 391-395.
• Lin M.Y., Chen T.W., 2000. Reduction of cholesterol by Lactobacillus acidophilus in culture broth. J. Food Drug Anal. 8, 97-102.
• Lin S.Y., Ayres J.W., Winkler W. Jr, Sandine W.E., 1989. Lactobacillus effects on cholesterol: in vitro and in vivo results. J. Dairy Sci. 72 (11), 2885-2899.
• Liong M.T., Shah N.P., 2005 a. Acid and bile tolerance and cholesterol removal ability of lactobacilli strains. J. Dairy Sci. 88, 55-66.
• Liong M.T., Shah N.P., 2005 b. Bile salt deconiugation ability, bile salt hydrolase activity and cholesterol coprecipitation ability of lactobacilli strains. Int. Dairy J. 15, 391-398.
• Marteau P., Minekus M., Havenaar R., Huis In‟t Veld J.H.J., 1997. Survival of lactic acid bacteria in a dynamic model of the stomach and small intestine, validation and the effects of Bile. J. Dairy Sci. 80, 1031-1037.
• Mater D.D.G., Bretigny L., Firmesse O., Flores M.-J., Mogenet A., Bresson J.-L., Corthier G., 2005. Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus survive gastrointestinal transit of healthy volunteers consuming yoghurt. FEMS Microbiol. Lett. 250, 185-187.
• McNamara D.J., Lowell A.E., Sabb J.E., 1989. Effect of yoghurt intake on plasma-lipid and lipoprotein levels in normolipidemic males. Atherosclerosis 79, 167-171.
• Meyer A.L., Elmadfa I., Herbacek I., Micksche M., 2007. Probiotic, as well as conventional yogurt, can enhance the stimulated production of proinflammatory cytokines. J. Hum. Nutr. Diet. 20 (6), 590-598.
• Noh D.O., Kim S.H., Gilliland S.E., 1997. Incorporation of cholesterol into the cellular membrane of Lactobacillus acidophilus ATCC 43121. J. Dairy Sci. 80, 3107-3113.
• Ott A., Germond J.E., Chaintreau A., 2000. Origin of acetaldehyde during milk fermentation using (13)C-labeled precursors. J. Agric. Food Chem. 48 (5), 1512-1517.
• Pigeon R.M., Cuesta E.P., Gilliland S.E., 2002. Binding of free bile acids by cells of yogurt starter culture bacteria. J. Dairy Sci. 85, 2705-2710.
• Rasic J.L., Vujicic I.F, Skringer M., Vulic M., 1992. Assimilation of cholesterol by some culture of lactic acid bacteria and bifidobacteria. Biotechnol. Lett. 14, 39-44.
• Sasaki M., Bosman B.W., Tan P.S., 1995. Comparison of proteolytic activities in various lactobacilli. J. Dairy Res. 62 (4), 601-610.
• Simova E.D., Beshkova D.M., Angelov M.P., Dimitrov Zh.P., 2008. Bacteriocin production by strain Lactobacillus delbrueckii ssp. bulgaricus BB18 during continuous prefermentation of yogurt starter culture and subsequent batch coagulation of milk. J. Ind. Microbiol. Biotechnol. 35 (6), 559-567.
• Siragusa S., De Angelis M., Di Cagno R., Rizzello C.G., Coda R., Gobbetti M., 2007. Synthesis of gamma-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses. Appl. Environ. Microbiol. 73 (22), 7283-7290.
• Tabuchi M., Tamura A., Yamada N., Ishida T., Hosoda M., Hosono A., 2004. Hypocholes-terolemic effects of viable and heat-sterilized cells of Lactobacillus GG in rats fed a high-cholesterol diet. Milchwissenschaft 59, 249-253.
• Taranto M.P., Fernandez Murga M.L., Lorca G., de Valdez G.F., 2003. Bile salts and cholesterol induce changes in the lipid cell membrane of Lactobacillus reuteri. J. Appl. Microbiol. 95, 86-91.
• Terahara M., Nishide S., Kaneko T., 2000. Preventive effect of Lactobacillus delbrueckii subsp. bulgaricus on the oxidation of LDL. Biosci. Biotechnol. Biochem. 64 (9), 1868-1873.
• Thompson L.U., Jenkins D.J.A., Amer M.A.V., Reichert R., Jenkins A., Kamulsky J., 1982. The effect of fermented and unfermented milks on serum cholesterol. Am. J. Nutr. 36, 1106-1111.
• Usman B., Hosono A., 1999. Binding of cholesterol to the cells and peptydoglycan of Lactobacillus gasseri. Milchwissenschaft 54, 495-498.
• Weid Von der T., Donnet-Hughes A., Blum S., Schiffrin E.J., Neeser J.R., Pfeifer A., 2001. Scientific thoroughness of human studies showing immunestimulating properties of yogurt. Am. J. Clin. Nutr. 73, 133-134.
• Ziarno M., 2004. Mechanizmy obniżania poziomu cholesterolu przez bakterie z rodzaju Lactobacillus. Żyw. Człow. Metab. 31 (2), 172-180.
• Ziarno M., 2007 a. Survival of lactic acid bacteria in simulated duodenal fluid depending on the cholesterol presence. Pol. J. Food Nutr. Sci. 57 (4 C), 625-631.
• Ziarno M., 2007 b. The influence of cholesterol and biomass concentration on the uptake of cholesterol by Lactobacillus from MRS broth. Acta Sci. Pol., Technol. Aliment. 6 (2), 29-40.
• Ziarno M., 2008. In vitro cholesterol uptake by Lactobacillus acidophilus isolates. Acta Sci. Pol., Technol. Aliment. 7 (3), 65-74.
• Ziarno M., Sekul E., Lafraya Aguado A., 2007. Cholesterol assimilation by commercial yoghurt starter cultures. Acta Sci. Pol., Technol. Aliment. 6 (1), 83-94.