Share This Article:

Probiotics Bacteria from Egyptian Infants cause Cholesterol Removal in Media and Survive in Yoghurt

Abstract Full-Text HTML Download Download as PDF (Size:263KB) PP. 150-155
DOI: 10.4236/fns.2011.22021    5,975 Downloads   11,572 Views   Citations
Author(s)    Leave a comment

ABSTRACT

One of the most significant groups of probiotic organisms are the lactic acid bacteria, commonly used in fermented dairy products. In this study, cultures were isolated from two infants. After screening for the classic properties of probiotic organisms, four promising isolates were identified as two strains of Lactobacillus acidophilus (P106, P110), strain of Lactobacillus plantarum (P164) and Lactobacillus. pentosus (P191)which were tested for capability to remove cholesterol and to deconjugate sodium taurocholate from the culture medium. Results showed that a considerable variation existed among cultures in their growth viability in the presence of bile salt, deconjugation of sodium tauro-cholate and assimilation of cholesterol from the medium. All tested strains removed less cholesterol from the broth (ranged from 4.02-24.32%) compared to those grown in broth supplemented with 0.2% bile salts (from 29.02 to 45.3). Lactobacillus acidophilus P106 appeared to be more active in bile salt hydrolase compared to the other strains, and therefore, is regarded as a suitable candidate probiotic and adjunct culture.These strains were employed to make yo-ghurt and, in order to achieve a short production time; a two-stage fermentation procedure was used with Streptococ-cus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus providing the rapid acidification. Storage trials at 4o C showed that the viability of the probiotic cultures was retained over 15 days.

Conflicts of Interest

The authors declare no conflicts of interest.

Cite this paper

H. Mahrous, "Probiotics Bacteria from Egyptian Infants cause Cholesterol Removal in Media and Survive in Yoghurt," Food and Nutrition Sciences, Vol. 2 No. 2, 2011, pp. 150-155. doi: 10.4236/fns.2011.22021.

References

[1] “Health and Nutritional Properties of Probiotics in Food including Powder Milk with Live Lactic Acid Bacteria,” Report of a Joint FAO/WHO Expert Consultation on Evaluation of Health and Nutritional Properties of Probiotics in Food Including Powder Milk with Live Lactic Acid Bacteria, FAO/WHO, 2001.
[2] http://www.who.int/foodsafety/publications/fs_management/ probiotics/en/index.html E. Metchnikoff, “The Prolongation of Life,” Putmans Sons, New York, 1908, pp. 151-183.
[3] R. Fuller, “Probiotics in Man and Animals,” Journal of Applied Bacteriolology, Vol. 66, 1989, pp. 365-378.
[4] J. M. Hay, W. M. Yu and T. Ashraf, “Pharmacoeconomics of Lipidslowering Agents for Primary and Secondary Prevention of Coronary Artery Disease,” Pharmacoeconomics, Vol. 15, No. 1, 1999, pp. 47-74. doi:10.2165/00019053-199915010-00004
[5] C. F. Fernandes, K. M. Shahani and M. A. Amer, “Therapeutic Role of Dietary Lactobacilli and Lactobacillus Fermented Dairy Products,” FEMS Microbiology Review, Vol. 46, 1987, pp. 343-356.
[6] M. Fukushima, A. Yamada, T. Endo and M. Nakano, “Effects of a Mixture of Organisms, Lactobacillus Acidophilus or Streptococcus Faecalis on Delta6-desaturase Activity in the Livers of Rats Fed a Fat- and Cholesterol-enriched Diet,” Nutrition, Vol. 15, 1999, pp. 373-378. doi:10.1016/S0899-9007(99)00030-1
[7] A. A. Al-Saleh, A. A. M. Metwalli and H. M. Abu-Tarboush, “Bile Salts and Acid Tolerance and Cholesterol Removal from Media by Some Lactic Acid Bacteria and Bifidobacteria,” Journal of Saudi Society for Food and Nutrition, Vol. 1, No. 1, 2006, pp. 1-17.
[8] H. Mahrous, “Functionalities of Lactic Acid Bacteria Isolated from Egyptian Environment,” Ph.D. Thesis, Genetic Engineering & Biotechnology Research Institute (GEBRI), Minufiya University, Shibin El Kom, 2006.
[9] J. G. Holt, N. R. Krieg, P. H. A. Sneath, J. T. Staley and S. T. Williams, “Bergey’s Manual of Determinative Bacteriology,” 9th Edition, Baltimore: Williams and Wilkins, 1994.
[10] L. L. Rudel and M. D. Morris, “Determination of Cholesterol Using O-phthalaldehyde,” Journal of Lipid Research, Vol. 14, No. 3, 1973, pp. 364-366.
[11] N. P. Shah, “Probiotic Bacteria: Selective Enumeration and Survival in Dairy Foods,” Journal of Dairy Science, Vol. 83, No. 4, 2000, pp. 894-907. doi:10.3168/jds.S0022-0302(00)74953-8
[12] R. I. Dave and N. P. Shah, “Viability of Yogurt and Probiotic Bacteria in Yogurts Made from Commercial Starter Cultures,” International Dairy Journal, Vol. 7, No. 1, 1997, pp. 31-41. doi:10.1016/S0958-6946(96)00046-5
[13] S. E. Gilliland, C. R. Nelson and C. Maxwell, “Assimilation of Cholesterol by Lactobacillus Acidophilus,” Applied of Environment Microbiology, Vol. 49, No. 2, 1985, pp. 377-381.
[14] D. I. A. Pereira and G. R. Gibson, “Cholesterol Assimilation by Lactic Acid Bacteria and Bifidobacteria Isolated from the Human Gut,” Applied and Environmental Microbiology, Vol. 68, 2002, pp. 46-89.
[15] F. A. M. Klaver and R. van der Meer, “The Assumed Assimilation of Cholesterol by Lactobacilli a Bifidobacterium Bifidum is Due to Their Bile Salt-deconjugating Activity,” Applied of Environment Microbiology, Vol. 59, No. 4, 1993, pp. 1120-1124.
[16] D. K. Walker and S. E. Gilliland, “Relationships among Bile Tolerance, Bile Salt Deconjugation and Assimilation of Cholesterol by Lactobacillus Acidophilus,” Journal of Dairy Science, Vol. 76, No. 4, 1993, pp. 956-961. doi:10.3168/jds.S0022-0302(93)77422-6
[17] D. O. Noh, S. H. Kim and S. E. Gilliland, “Incorporation of Cholesterol into the Cellular Membrane of Lactobacillus Acidophilus ATCC 43121,” Journal of Dairy Science, Vol. 80, No. 12, 1997, pp. 3107-3113. doi:10.3168/jds.S0022-0302(97)76281-7
[18] D. C. Savage, S. G. Lundeen and L. T. O’Connor, “Mechanisms by which Indigenous Microorganisms Colonise Epithelial Surfaces as a Reservoir of the Lumenal Microflora in the Gastrointestinal Tract,” Microecology Terminology, Vol. 21, 1995, pp. 27-36.
[19] M. Begley, C. Hill and C. G. M. Gahan, “Bile Salt Hydrolase Activity in Probiotics,” Applied and Environmental Microbiology, Vol. 72, No. 3, 2006, pp. 1729-1738. doi:10.1128/AEM.72.3.1729-1738.2006
[20] Y. T. Ahn, G. B. Kim, K. S. Lim, Y. J. Baek and H. U. Kim, “Deconjugation of Bile Salts by Lactobacillus Acidophilus Isolates,” International Dairy Journal, Vol. 13, No. 4, 2003, pp. 303-311. doi:10.1016/S0958-6946(02)00174-7
[21] A. Samona and R. K. Robinson, “Effect of Yogurt Cultures the Survival of Bifidobacteria in Fermented Milks,” Journal of the Society of Dairy Technology, Vol. 47, No. 2, 1994, pp. 58-60.
[22] “Special Yoghurts - Potential Health Benefits,” In: R. K. Robinson, Ed., Dairy Indian International, John Wiley and Sons, New York, 1989, pp. 23-25.
[23] G. Gardiner, R. P. Ross, P. M. Kelly, C. Stanton, K. Collins and G. Fitzgerald, “Microbiology of Therapeutic Milks,” In: R. K. Robinson, Ed., Handbook of Dairy Microbiology, John Wiley & Son, 2002. doi:10.1002/0471723959.ch9

  
comments powered by Disqus

Copyright © 2020 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.