Cholesterol Assimilation of Two Probiotic Strains of Lactobacillus caseiused as Dairy Starter Cultures
Penulis/Author
Prof. Widodo, S.P., M.Sc. Ph.D. (1); Ir. Ari Surya Sukarno, S.Pt., M.Biotech., IPP (4)
Tanggal/Date
17 2021
Kata Kunci/Keyword
Abstrak/Abstract
Background and Objective:Consumption of milks fermented with lactic acid bacteria has been shown to improve lipid profiles; however, the mechanisms underlying this improvement are not clear. Using in vitroanalyses, the aim of this study was to investigate how Lactobacillus caseistrains AP and AG assimilate cholesterol. Material and Methods: Bacterial growth in ox gall-supplemented media, quantity of assimilated cholesterol and activity of bile salt hydrolase were assessed in Lactobacillus casei strains AP and AG. Furthermore, cholesterol attachment to cell walls was assessed using scanning electron microscopy. Results and Conclusion:LactobacilluscaseiAG showed a higher cholesterol assimilation (13.05 mgdl-1±0.48)than LactobacilluscaseiAP (8.05 mgdl-1 ±0.48) as well as a faster growth rate of the former strain that that of the latter one. Growth inhibition of Lactobacillus caseiAP was associated with increased activity of bile salt hydrolase (halo size of 1.62 mm ±0.20), compared to that of Lactobacillus caseiAG (1.37 mm±0.07) and upregulation of the bshgene. High cholesterol assimilations by Lactobacillus caseiAG seem to attribute to membrane attachment via resistance to bile acids.
