FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (7 ): 69-72.doi: 10.7506/spkx1002-6630-201107016

• Basic Research • Previous Articles     Next Articles

Cholesterol Removal by Lactobacillus plantarum S4-5 Isolated from Pickle

LI Chang-ying1，LU Xiao-ting1，YU Zhi-hui2，ZHANG Xue3，LI Da3，#br# NIU Chun-hua3，WANG Ji4，YANG Zhen-nai2,3,4,*   

  1. 1. School of Chemistry and Life Science, Changchun University of Technology, Changchun 130012, China；
    2. College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China；
    3. Center of Agro-Food Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, China；
    4. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130018, China
  • Received:2010-07-28 Revised:2011-02-22 Online:2011-04-15 Published:2011-03-30
  • Contact: YANG Zhen-nai2 E-mail:zhennai_yang@yahoo.com.cn

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Abstract: The aim of the present study was to evaluate the in vitro cholesterol removal ability of Lactobacillus plantarum S4-5, a strain isolated from pickle. Single factor experiments were carried out to explore the influences of oxgall addition, cholesterol addition, medium pH and incubation time on the ability of the strain to remove cholesterol in vitro. The results showed that the strain revealed the highest cholesterol removal rate in the media containing 1.0 mg/mL of oxgall or 175.7 mg/L of cholesterol, reaching 67.7% and 62.2%, respectively. A cholesterol removal rate ranging from 71.3% to 77.2% was observed under varying medium initial pH conditions. Incubation time had a significant impact on the cholesterol removal ability of Lactobacillus plantarum S4-5, and the removal rates after 2 (the end of the lag phase), 14 (the end of the exponential phase), 24 hours and 48 hours were 4.8%, 66.7%, 75.3% and 84.0%, respectively.

Key words: pickle, Lactobacillus plantarum, cholesterol

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