Effects of lactic acid bacteria isolated from fermented mustard on lowering cholesterol

Shu Chen Wang; Chen Kai Chang; Shu Chang Chan; Jiunn Shiuh Shieh; Chih Kwang Chiu; Pin-Der Duh

doi:10.12980/APJTB.4.201414B54

Effects of lactic acid bacteria isolated from fermented mustard on lowering cholesterol

Asian Pac J Trop Biomed. 2014 Jul;4(7):523-8. doi: 10.12980/APJTB.4.201414B54.

Authors

Shu Chen Wang¹, Chen Kai Chang¹, Shu Chang Chan², Jiunn Shiuh Shieh¹, Chih Kwang Chiu¹, Pin-Der Duh¹

Affiliations

¹ Department of Food Science and Technology, Chia Nan University of Pharmacy and Science, 60 Erh-Jen Road, Section 1, Pao-An, Jen-Te District, Tainan, Taiwan.
² Department of Biotechnology, Chia Nan University of Pharmacy and Science, 60 Erh-Jen Road, Section 1, Pao-An, Jen-Te District, Tainan, Taiwan.

Abstract

Objective: To evaluate the ability of lactic acid bacteria (LAB) strains isolated from fermented mustard to lower the cholesterol in vitro.

Methods: The ability of 50 LAB strains isolated from fermented mustard on lowering cholesterol in vitro was determined by modified o-phtshalaldehyde method. The LAB isolates were analyzed for their resistance to acid and bile salt. Strains with lowering cholesterol activity, were determined adherence to Caco-2 cells.

Results: Strain B0007, B0006 and B0022 assimilated more cholesterol than BCRC10474 and BCRC 17010. The isolated strains showed tolerance to pH 3.0 for 3 h despite variations in the degree of viability and bile-tolerant strains, with more than 10(8) CFU/mL after incubation for 24 h at 1% oxigall in MRS. In addition, strain B0007 and B0022 identified as Lactobacillus plantarum with 16S rDNA sequences were able to adhere to the Caco-2 cell lines.

Conclusions: These strains B0007 and B0022 may be potential functional sources for cholesterol-lowering activities as well as adhering to Caco-2 cell lines.

Keywords: Acid; Bile tolerance; Cholesterol-lowering activity; Lactic acid bacteria; Probiotic.