In vitro Cholesterol Assimilation and Functional Enzymatic activities of Lactobacillus sp.

Author: S. Jenny, N. Sathammai Priya and E. Priya

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Abstract

Probiotics are live microorganisms that are stated to have health benefits when consumed to the body. They can be found in various products such as yogurt and other fermented foods, dietary supplements, and beauty products. Experiments were carried out to determine some important health beneficial properties of probiotic isolates such as cholesterol lowering capacity and bile salt hydrolase activity. The potential probiotic lactic acid bacteria was isolated from various sources and determine efficient probiobic from acid tolerance and bile tolerance with the selection of potential probiotics with cholesterol assimilation property and to evaluate the effect of probiotic with anti-inflammatory property. Selected probiotics bacteria are found to produce bile salt hydrolase (BSH) that helps to reduce serum cholesterol and hence, the aim of the present study was to isolate, identify and screen for potential probioticlactic acid bacteria with bile salt hydrolase activity and cholesterol lowering capacity. The results elucidated that the Lactobacillus sp. has the potential probiotic activity and facilitated in vitro cholesterol assimilation and functional enzymatic activities.

Keywords

Probiotics, lactic acid bacteria, bile salts, cholesterol assimilation, anti-inflammatory

Conclusion

The present study demonstrated that the Lactobacillus sp. was isolated from different sources and identified as based on their morphological, biochemical and enzymatic characteristic features. The results confirmed that Lactobacillus acidophilus was found to have the most potential effectiveness as a probiotic based on its acid and bile tolerance, cholesterol-lowering effects and Anti-inflammatory property. From this study, it can be concluded that the capability to assimilate cholesterol and useful enzymatic activities of Lactobacillus sp. which have a potential to be used as a starter culture for the preparation of functional fermented probiotic foods. However, the production of these lesser-known unexplored ethnic food products could be commercialized for their health benefits and will help in formulating probiotics for therapeutic applications.

References

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How to cite this article

S. Jenny, N. Sathammai Priya and E. Priya (2023). In vitro Cholesterol Assimilation and Functional Enzymatic activities of Lactobacillus sp. Biological Forum – An International Journal, 15(5a): 222-226.