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1

In vitro cholesterol uptake by Lactobacillus delbrueckii subsp. bulgaricus isolates

100%
Ziarno M.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2009
|
tom 08
|
nr 2
21-32
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
2

The influence of choleterol and biomass concentration on the uptake of cholesterol by Lactobacillus from MRS broth

86%
Ziarno M.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2007
|
tom 06
|
nr 2
The aim of this study was the determination of some factors influence (i.e. the vitality of bacteria cells and the cholesterol concentration) on the ability of selected Lactobacillus sp. to cholesterol uptake during culture in MRS broth. Three Lactobacillus strains (Lb. delbrueckii subsp. bulgaricus, Lb. acidophilus, Lb. casei) isolated from commercial single species lyophilized dairy starter cultures and three Lactobacillus strains (Lb. plantarum, Lb. delbrueckii subsp. bulgaricus, Lb. acidophilus) originated from commercial pharmaceuticals were used in this study. The uptake of cholesterol from MRS broth during the growth of Lactobacillus sp., expressed as the difference between the final and the initial concentrations of cholesterol, ranged from 0.053 to 0.153 g/dm3, apart from the initial cholesterol content and the origin of Lactobacillus sp. The results confirmed that biomass concentration have a statistically significant effect on uptake of cholesterol. The ten-fold increase of the amount of intact cells biomass caused about 1.5-2-fold increase of the amount of cholesterol removed. The influence of the concentration of biomass of alive cells on the removal of cholesterol was bigger than in case of the heatsterilized cells.
3

In vitro cholesterol uptake by Lactobacillus acidophilus isolates

72%
Ziarno M.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2008
|
tom 07
|
nr 3
65-74
The aim of this study was to evaluate cholesterol uptake by Lb. acidophilus isolates in artificial gastric and duodenal fluids. Studied Lb. acidophilus isolates showed various abilities to uptake cholesterol from MRS broth and artificial GIT fluids. From artificial duodenal fluid Lb. acidophilus isolates removed morę cholesterol (from 0.6% to 2.9%) than from gastric fluid (from 3.8% to 13.5%). Even if bacteria had no possibility to grow in artificial GIT fluids, the cholesterol uptake by bacteria cells took place. Lb. acidophilus isolates survived worse in simulated gastric or duodenal fluids than in MRS broth. The initial number of bacteria ranged from 6.2 log CFU/mL to 7.1 log CFU/mL, and viability in artificial gastric fluid was 60.6-81.9% of log of the initial number of bacteria. Viability in artificial duodenal fluid was 35.1-87.3%.
4

Viability and cholesterol uptake by Streptococcus thermophilus cultures in artificial git fluids

72%
Ziarno M.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2010
|
tom 09
|
nr 1
83-94
Background. Streptococcus thermophilus is traditionally used in association with Lb. delbrueckii subsp. bulgaricus as a starter culture for the production of yoghurt. Some re- searchers have indicated that 5. thermophilus may provide additional health benefits, for example it may reduce cholesterol levels. The aim of this study was to in vitro evaluate the cholesterol uptake and the viability of S. thermophilus isolates in artificial GIT environments. Material and methods. Twelve isolates of S. thermophilus were cultured in artificial gastric fluid (with pepsin added) and in artificial duodenal fluid (with the enzyme complex added), and in M17 broth containing cholesterol at an initial concentration of 600 pg/mL, as well as in M17 broth without cholesterol. Immediately after the adding of bacteria inoculums and at the end of experiment, the concentration of cholesterol and the number of bacteria were measured. Results. S. thermophilus did not remove statistically significant amounts of cholesterol from artificial gastric fluid. The isolates showed the ability to uptake cholesterol from Ml 7 broth and artificial duodenal fluid, and the degree of cholesterol uptake depended on the isolate. Ali isolates of S. thermophilus remove much more cholesterol from Ml7 broth than from artificial duodenal fluid. Ali S. thermophilus isolates had worse survival in artificial gastric or duodenal fluids than in Ml7 broth. Conclusions. The ability of S. thermophilus cells to survive in artificial gastric fluid and artificial duodenal fluid varied according to the isolates.
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