Characterisation and preliminary lipid-lowering evaluation of Lactobacillus isolated from a traditional Serbian dairy product
2015
Аутори:
Zavišić, GordanaRistić, Slavica
Petričević, Saša
Novaković Jovanović, Jelena
Radulović, Željka
Petković, Branka
Strahinić, Ivana
Piperski, Vesna
Тип документа:
Чланак у часопису (Објављена верзија)
,
© Wageningen Academic Publishers
Метаподаци
Приказ свих података о документуАпстракт:
We investigated the potential probiotic properties of indigenous lactic
acid bacteria (LAB) isolated from Serbian homemade cheese. Seventeen LAB
strains were isolated and characterised using standard protocols. One of
the strains showed several probiotic properties: survival at low pH and
in bile salts solution, antimicrobial activity, susceptibility to
antibiotics and adhesion to hexodecane. DNA analysis identified the
isolate as Lactobacillus casei, hereafter named Lactobacillus casei 5s.
The lipid lowering effect of Lactobacillus casei 5s was evaluated in
vivo using a hyperlipidemic rat model. Orally administered Lactobacillus
casei 5s significantly decreased the elevated total serum cholesterol
and triglycerides, and attenuated macro vesicular steatosis in the
liver. Moreover, Lactobacillus casei 5s improved the intestinal
microbial balance in favour of lactobacilli, while decreasing the number
of Escherichia coli cells. The bacteria were re-isolated and identified
from the surface of the intestinal mucosa and from the faecal samples of
treated animals, indicating adhesiveness and colonisation ability. The
results of an acute oral toxicity study in mice and the absence of
translocation to other organs demonstrated the safety of the strain. In
conclusion, Lactobacillus casei 5s demonstrated promising probiotic
potential and might be a good candidate for more detailed
investigations.
Кључне речи:
Probiotic; Lactobacillus casei; Lipid-lowering effect; SafetyИзвор:
Beneficial Microbes, 2015, 6, 1, 119-128
DOI: 10.3920/BM2014.0018
ISSN: 1876-2891
PubMed: 24889894
WoS: 000354633300012
Scopus: 2-s2.0-84920970045
URI
https://radar.ibiss.bg.ac.rs/handle/123456789/2067https://www.wageningenacademic.com/doi/abs/10.3920/BM2014.0018