Evaluation of probiotic potential of lactic acid bacteria to reduce in vitro cholesterol

  • Cueto C
  • Aragón S
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Abstract

Resumen El consumo diario de alimentos probióticos reduce los niveles de colesterol sérico en un 3%, valor significativo para la prevención de la hipercolesterolemia, factor de riesgo de enfermedad cardiovascular y causal de mortalidad. Algunas especies del género Lactobacillus, utilizadas en la industria alimentaria como probiótico, reducen el colesterol sérico por dos mecanismos, la adsorción de colesterol y producción de la enzima hidrolasa de sales biliares. El objetivo del estudio fue evaluar el potencial probiótico de un grupo de bacterias lácticas aisladas de suero costeño. Se aislaron 53 cepas a partir de nueve muestras de suero costeño; el potencial probiótico de las bacterias se evaluó por tolerancia a pH 2.0, 0.3% de sales biliares y sensibilidad a vancomicina y cefoxitin. Se seleccionaron cinco microorganismos y se identificaron molecularmente, como Lactobacillus fermentum. La capacidad de adsorber el colesterol medida por el método de Kimoto, presentó disminución de 53.06 ± 2.69 µg.mL-1 para la cepa K73 y 7.23 ± 2.69 µg.mL-1 para la cepa K75. Esas mismas cepas mostraron la mayor actividad total y específica de la enzima. Los resultados evidenciaron que no existe relación entre la producción de la enzima y la adsorción del colesterol. La cepa con mayor potencial probiótico fue K73. La propiedad hipocolesterolémica de Lactobacillus fermentum, podría ser el inicio de la búsqueda de matrices alimentarias que permitan disminuir los niveles del colesterol sérico y adicionen valor agregado al producto. Abstract Daily consumption of probiotics reduce levels of serum cholesterol by up to 3%, which is significant to prevent hypercholesterolemia, a risk factor for cardiovascular disease and cause of mortality. The genus Lactobacillus is used in industry as a probiotic and some species reduce serum cholesterol by two mechanisms, the adsorption of cholesterol and the production of the enzyme bile salt hydrolase, which vary according to species. The aim of the study was to assess the ability of probiotic bacteria group isolated from coast serum. 53 strains were isolated from nine coastal serum sample; the sensitivity to cefoxitin and vancomycin, and the tolerance to pH 2.0 and 0.3% bile salts were evaluated to determine its probiotic potential. Five microorganisms were selected and molecularly identified as Lactobacillus fermentum. The ability to absorb cholesterol measured by the method of Kimoto, showed a reduction of 53.06 ± 2.69 µg.mL-1 for strain K73 and 7.23 ± 2.69 µg. mL-1 for K75. These same strains showed the highest total and specific activity of the enzyme. The results didn´t show a relationship between the production of enzyme and adsorption of cholesterol. The strain with the greatest probiotic potential was K73. This hypocholesterolemic property will give strains added value to start the search for food matrices that allow decreasing serum cholesterol levels.

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APA

Cueto, C., & Aragón, S. (2012). Evaluation of probiotic potential of lactic acid bacteria to reduce in vitro cholesterol. Scientia Agropecuaria, 45–50. https://doi.org/10.17268/sci.agropecu.2012.01.06

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