FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (22): 199-206.doi: 10.7506/spkx1002-6630-20181126-295

• Bioengineering • Previous Articles     Next Articles

Screening of Lactic Acid Bacterial Isolates from Traditional Fermented Foods in Northeast China for Cholesterol-Lowering Property and Mechanism of Action Analysis

REN Dayong, QU Tianming, YANG Liu, AN Bin, WANG Guochao, FENG Shirong   

  1. (College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China)
  • Online:2019-11-25 Published:2019-12-02

Abstract: Lactic acid bacterial isolates derived from three traditional fermented foods in Northeast China, known as NianMianZi, spicy cabbage and chilli sauce were screened for cholesterol-lowering property, and the cholesterol-lowering mechanism was interpreted from the aspects of cell membrane adsorption, bile salt hydrolase gene expression and enzymatic activity, bile acid co-precipitation of cholesterol, cholesterol-inhibiting micelles. Strains C1, C2, H6, H9, L22 and L30 were found to have high cholesterol scavenging ability and their clearance rates were all above 85%. All the strains could effectively exert their cholesterol-lowering effects through bile salt hydrolase as well as membrane adsorption, coprecipitation, and inhibition of cholesterol micelles.

Key words: cholesterol degradation, lactic acid bacteria, screening, bile salt hydrolase, degradation mechanism

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