NDLI: Characteristics of cholesterol-lowering Lactobacillus casei subsp. casei strain GL-03 isolated from cheese

Content Provider	Springer Nature Link
Author	Hou, Hong Man Guo, Dong Qi Zhang, Gong Liang Sun, Li Ming Cui, Yu Na
Copyright Year	2014
Abstract	Cholesterol-lowering effect of lactic acid bacteria is well-known. In the present study, nine cholesterol-lowering Lactobacillus strains from Chinese traditional cheese, pickle, and yoghurt were screened and characterized for their potential use. The microbial contents of all strains significantly decreased at pH 1.5; however, the residual counts of Lactobacillus casei subsp. casei GL-03, L. plantarum ZP-Z, L. plantarum ZP-05, and L. brevis ZP-04 were more than 10$^{7}$ CFU/mL after incubation for 6 h. All nine strains of Lactobacillus indicated good tolerance to bile at concentration less than 0.2% after incubation for 2 to 6 h. L. plantarum ZP-W had maximum hydrophobicity towards xylene, whereas GL-03 strain possessed maximum hydrophobicity for both hexadecane and octane. ZP-05 strain had more effective inhibitory activity against both Staphylococcus aureus and Bacillus subtilis than other eight strains. Furthermore, GL-03 strain significantly reduced cholesterol TC and TG levels in hyperlipidemia mice fed high-cholesterol diet. The growth of GL-03 strain was promoted by five kinds of Chinese herbal medicines, and the Chinese hawthorn at concentration of 0.0125% showed the highest promoting effect. These results suggest that L. casei subsp. casei GL-03 may be effective as a probiotic with cholesterollowing activities.
Starting Page	597
Ending Page	603
Page Count	7
File Format	PDF
ISSN	17382203
Journal	Journal of the Korean Society for Applied Biological Chemistry
Volume Number	57
Issue Number	5
e-ISSN	2234344X
Language	English
Publisher	The Korean Society for Applied Biological Chemistry
Publisher Date	2014-09-25
Publisher Place	Seoul
Access Restriction	Subscribed
Subject Keyword	Lactobacillus casei subsp. casei GL-03 Applied Microbiology Chinese herbal medicine cholesterol-reduction Biological Techniques Bioorganic Chemistry Lactobacillus
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Biochemistry, Genetics and Molecular Biology

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