Volume 9 - Special Issue for Nutrition                   J Health Syst Res 2013, 9 - Special Issue for Nutrition : 1621-1629 | Back to browse issues page

XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Golnoush Madani, Maryam Mirlohi, Mahmood Yahay. Effect of Lactobacillus plantarum A7 (KC355240.1) on cholesterol-level in vitro. J Health Syst Res 2013; 9 (S1) :1621-1629
URL: http://hsr.mui.ac.ir/article-1-555-en.html
1- MSc, Food Security Research Center and Department of Food Science & Technology, School of Nutrition & Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
2- Assistant Professor of food science and technology, Food Security Research Center and Department of Food Science & Technology, School of Nutrition & Food Science, Isfahan University of Medical Sciences, Isfahan, Iran (Corresponding Author) Email: m_mirlohi@hlth.mui.ac.ir
3- BSc. Food Security Research Center and Department of Food Science & Technology, School of Nutrition & Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
Abstract:   (1231 Views)
Background: Although lowering of food cholesterol is an effective way to reduce blood cholesterol, but recently some effective health and bioactivity characteristics of the milk fat components have been identified, so by decreasing the use of milk fat, an important source of fat-soluble vitamins and bioactive components of milk is limited. Recent Studies have shown that the growth of lactic acid bacteria in milk can be effective in reducing the harmful fat in milk. Before introduction of Lactobacillus plantarum A7 (which has different probiotic properties) as a native species with the ability to reduce cholesterol level, it was necessary to know its mechanism of action. Methods: The strain was cultured in MRS medium and whole milk containing 70 to 100 µg/ml of water-soluble cholesterol. By isolating the bacteria from the culture medium or milk by centrifugation, isolation of non-fat saponify part of milk and cholesterol Spectrophotometric measurement were performed. Findings: The results indicated that the difference in standard cholesterol can be effective on measuring method. Cholesterol concentration did not change during the growth of bacteria in the media and properties of the bacterium in significant reduction of serum cholesterol and triglycerides in mice were not coordinated with activity of bacteria in the extracellular environment and its absorption, digestion or strong binding to the bacterium surface. Conclusion: This study showed that the method used in studies for measuring cholesterol in the medium is not entirely accurate and if the difference between the tested strains’ ability to reduce cholesterol is less than 10 to 20 mg per liter, this method can hardly select the best strains. Probably other mechanisms such as production of short chain fatty acids, which can cause interference on cholesterol metabolism in the body, were the main cause of the effectiveness of this strain in laboratory rats.
Full-Text [PDF 236 kb]   (696 Downloads)    
Type of Study: Research | Subject: education health and promotion
Received: 2020/07/16 | Accepted: 2021/08/10 | Published: 2021/08/10

Add your comments about this article : Your username or Email:
CAPTCHA

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

© 2025 CC BY-NC 4.0 | Journal of Health System Research

Designed & Developed by: Yektaweb