Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지
DOI QR코드

DOI QR Code

Comparison of Acid and Bile Tolerances, Cholesterol Assimilation, and CLA Production in Probiotic Lactobacillus acidophilus Strains

  • Oh, Se-Jong (Division of Animal Science, Chonnam National University) ;
  • Chai, Chang-Hun (Divison of Food Science & Technology, Korea University) ;
  • Kim, Sae-Hun (Divison of Food Science & Technology, Korea University) ;
  • Kim, Young-Jun (Department Food & Biotechnology, Korea University) ;
  • Kim, Hyung-S. (Culture Systems Inc.) ;
  • Worobo, Randy W. (Department of Food Science & Technology, Cornell University)
  • Received : 2012.01.09
  • Accepted : 2012.06.08
  • Published : 2012.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study aimed to compare the probiotic characteristics of twelve strains of Lactobacillus acidophilus including cholesterol assimilation and conjugated linoleic acid (CLA) production. Cholesterol assimilation exhibited some variation among L. acidophilus strains, which could be classified into three groups based on their assimilation levels (p<0.05). The high cholesterol assimilation group exhibited a significantly higher tolerance to 0.3 and 0.5% bile acid than the low cholesterol assimilation group (p<0.05). Cholesterol assimilation showed positive correlation with 0.5% bile tolerance, and a negative correlation with acid tolerance (p<0.01). Glycocholate deconjugation activity showed no relationship with cholesterol assimilation, whereas taurocholate deconjugation activity was shown to have negative correlation with cholesterol assimilation (p<0.05). CLA production by L. acidophilus strains exhibited a wide variation, ranging from 2.69 to 5.04 mg/g fat. CLA production of L. acidophilus GP1B was the highest among the tested strains, but there was no evidence for differences in CLA production in strain specificity. Based on these results, the cholesterol assimilation of L. acidophilus strains may not be related to deconjugation activity, but may in-fact be attributed to their bile-tolerance.

Keywords

References

  1. Akalin, A. S., Gonc, S., and Duzel, S. (1997) Influence of yogurt and acidophilus yogurt on serum cholesterol levels in mice. J. Dairy Sci. 80, 2721-2725. https://doi.org/10.3168/jds.S0022-0302(97)76233-7
  2. Begley, M., Hill, C., and Gahan, C. G. M. (2006) Bile salt hydrolase activity in probiotics. Appl. Environ. Microbiol. 72, 1729-1738. https://doi.org/10.1128/AEM.72.3.1729-1738.2006
  3. Brandt, L. J. and Bernstein, L. H. (1976) Bile salts: their role in cholesterol synthesis, secretion and lithogenesis. Am. J. Gastroenterol. 65, 17-30.
  4. Corzo, G. and Gilliland, S. E. (1999) Measurement of bile salt hydrolase activity from Lactobacillus acidophilus based on disappearance of conjugated bile salts. J. Dairy Sci. 82, 466-471. https://doi.org/10.3168/jds.S0022-0302(99)75255-0
  5. de Rodas BZ, Gilliland, S. E., and Maxwell, C. V. (1996) Hypocholesterolemic action of Lactobacillus acidophilus ATCC 43121 and calcium in swine with hypercholesterolemia induced by diet. J. Dairy Sci. 79, 2121-2128. https://doi.org/10.3168/jds.S0022-0302(96)76586-4
  6. Gilliland, S. E. (1979). Beneficial interrelationships between certain microorganisms and humans: candidate microorganisms for use as dietary adjuncts. J. Food Prot. 42, 164-167.
  7. Gilliland, S. E., Nelson, C. R., and Maxwell, C. (1985) Assimilation of cholesterol by Lactobacillus acidophilus. Appl. Environ. Microbiol. 49, 377-381.
  8. Hammes, W. P. and Vogel, R. F. (1995) The genus Lactobacillus. In: The lactic acid bacteria Volumn 2 The genera of lactic acid bacteria. Wood, B. J. B. and Holzapfel, W. H. (ed) Blackie Academic and Professional, London, pp. 19-53.
  9. Havenaar, R., Brink, B. T., and Huis in't Veld, J. H. J. (1992) Selection of strains for probiotic use. In: Probiotics. Fuller, R (ed) Champman & Hall, London, pp. 209-224.
  10. Kim, Y. J. and Liu, R. H. (1999) Selective increase in conjugated linoleic acid in milk fat by crystallization. J. Food Sci. 64, 792-795. https://doi.org/10.1111/j.1365-2621.1999.tb15913.x
  11. Klaver, F. A. M. and Van der Meer, R. (1993) The assumed assimilation of cholesterol by Lactobacilli and Bifidobacterium bifidum is due to their bile salt-deconjugation activity. Appl. Environ. Microbiol. 59, 1120-1124.
  12. Lundeen, S. G. and Savage, D. C. (1990) Characterization and purification of bile salt hydrolase from Lactobacillus sp. strain 100. J. Bacteriol. 172, 4171-4177.
  13. Noh, D. O., Kim, S. H., and Gilliland, S. E. (1997) Incorporation of cholesterol into cellular membrane of Lactobacillus acidophilus ATCC 43121. J. Dairy Sci. 80, 3107-3113. https://doi.org/10.3168/jds.S0022-0302(97)76281-7
  14. Parodi, P. W. (1999) A bold new look at milk fat; conjugated linoleic acid and other anticarcinogenic agents of bovine milk fat. J. Dairy Sci. 82, 1339-1349. https://doi.org/10.3168/jds.S0022-0302(99)75358-0
  15. Robins-Browne, R. M. and Levine, M. M. (1981) The fate of ingested lactobacilli in the proximal small intestine. Am. J. Clin. Nutr. 34, 514-519.
  16. Rudel, L. L. and Morris, M. D. (1973) Determination of cholesterol using o-phthalaldehyde. J. Lipid Res. 14, 364-366.
  17. SAS (2008) SAS/STAT software for PC. Release 9.2, SAS Institute Inc., Cary, NC, USA.
  18. Schaafsma, G., Meuling, W. J. A., and van Dokkum, W. (1996) Nieuw zuivelprodukt gefermentteerd met Lactbacillus acidophilus. Zuivel kan serumcholesterol verlagen. Voeding 57, 12-14.
  19. Tahri, K., Grill, J. P., and Schneider, F. (1997) Involvement of trihydroxyconjugated bile salts in cholesterol assimilation by bifidobacteria. Curr. Mirobiol. 34, 79-84. https://doi.org/10.1007/s002849900148
  20. Walker, D. K., and Gilliland, S. E. (1993) Relationships among bile tolerance, bile salt deconjugation, and assimilation of cholesterol by Lactobacillus acidophilus. J. Dairy Sci. 76, 956-961.