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Article: Acid and bile tolerance and cholesterol removal ability of lactobacilli strains

TitleAcid and bile tolerance and cholesterol removal ability of lactobacilli strains
Authors
KeywordsAcid tolerance
Bile tolerance
Cholesterol assimilation
Lactobacilli
Issue Date2005
PublisherElsevier Inc. The Journal's web site is located at http://www.journalofdairyscience.org/
Citation
Journal Of Dairy Science, 2005, v. 88 n. 1, p. 55-66 How to Cite?
AbstractEleven strains of lactobacilli were studied for their acid and bile tolerance. Possible mechanisms of cholesterol removal by strains of lactobacilli were examined. Cholesterol assimilation as determined by the difference in cholesterol content in the medium before and after the incubation period showed that all lactobacilli strains were able to assimilate cholesterol at varying levels ranging from 12.03 to 32.25 μg/mL. Cholesterol removal was associated with growth of cultures. Binding of cholesterol to lactobacilli cells was determined using growing, heat-killed, and resting cells in phosphate buffer. Cholesterol removed by dead and resting cells ranged from 0.79 to 3.82 mg/g of dry weight compared with growing cells, which ranged from 4.53 to 16.03 mg/g of dry weight. Fatty acid methyl esters, as quantified using gas chromatography, showed changes in lipid profiles in cells grown in the presence of cholesterol compared with those grown without cholesterol. Fatty acid profiles, especially of hexadecanoic, octadecanoic, total saturated, and unsaturated acids suggested that cholesterol from the medium was incorporated into the cellular membrane. These findings suggest that strains of lactobacilli could remove cholesterol via various mechanisms and may be promising candidates for use as a dietary adjunct to lower serum cholesterol in vivo.
Persistent Identifierhttp://hdl.handle.net/10722/144457
ISSN
2015 Impact Factor: 2.408
2015 SCImago Journal Rankings: 1.401
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorLiong, MTen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:02:10Z-
dc.date.available2012-01-20T09:02:10Z-
dc.date.issued2005en_HK
dc.identifier.citationJournal Of Dairy Science, 2005, v. 88 n. 1, p. 55-66en_HK
dc.identifier.issn0022-0302en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144457-
dc.description.abstractEleven strains of lactobacilli were studied for their acid and bile tolerance. Possible mechanisms of cholesterol removal by strains of lactobacilli were examined. Cholesterol assimilation as determined by the difference in cholesterol content in the medium before and after the incubation period showed that all lactobacilli strains were able to assimilate cholesterol at varying levels ranging from 12.03 to 32.25 μg/mL. Cholesterol removal was associated with growth of cultures. Binding of cholesterol to lactobacilli cells was determined using growing, heat-killed, and resting cells in phosphate buffer. Cholesterol removed by dead and resting cells ranged from 0.79 to 3.82 mg/g of dry weight compared with growing cells, which ranged from 4.53 to 16.03 mg/g of dry weight. Fatty acid methyl esters, as quantified using gas chromatography, showed changes in lipid profiles in cells grown in the presence of cholesterol compared with those grown without cholesterol. Fatty acid profiles, especially of hexadecanoic, octadecanoic, total saturated, and unsaturated acids suggested that cholesterol from the medium was incorporated into the cellular membrane. These findings suggest that strains of lactobacilli could remove cholesterol via various mechanisms and may be promising candidates for use as a dietary adjunct to lower serum cholesterol in vivo.en_HK
dc.languageengen_US
dc.publisherElsevier Inc. The Journal's web site is located at http://www.journalofdairyscience.org/en_HK
dc.relation.ispartofJournal of Dairy Scienceen_HK
dc.subjectAcid toleranceen_HK
dc.subjectBile toleranceen_HK
dc.subjectCholesterol assimilationen_HK
dc.subjectLactobacillien_HK
dc.titleAcid and bile tolerance and cholesterol removal ability of lactobacilli strainsen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.pmid15591367-
dc.identifier.scopuseid_2-s2.0-12144252011en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-12144252011&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume88en_HK
dc.identifier.issue1en_HK
dc.identifier.spage55en_HK
dc.identifier.epage66en_HK
dc.identifier.isiWOS:000225708100008-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridLiong, MT=22035883200en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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