Factors to consider when selecting a culture of Lactobacillus acidophilus as a dietary adjunct to produce a hypocholesterolemic effect in humans

Journal of Dairy Science
S E Gilliland, D K Walker

Abstract

Significant variations in bile tolerance and ability to assimilate cholesterol were observed among 12 cultures of Lactobacillus acidophilus of human origin. The degree of bile tolerance as measured by rapidity of growth in MRS broth supplemented with .3% oxgall could not be predicted by the rapidity of growth in the broth without oxgall. There was no apparent direct relationship between bile tolerance and cholesterol assimilation. However, among the cultures that most actively assimilated cholesterol, there were significant differences in bile tolerance. The most active cholesterol-assimilating cultures also varied in the ability to produce bacteriocins. A culture of L. acidophilus of human origin, which assimilates cholesterol, grows well in presence of bile, and produces bacteriocins can be selected for use as a dietary adjunct for humans. A culture of L. acidophilus possessing all these characteristics should have an advantage over one that does not in establishing and functioning in the intestinal tract to assimilate cholesterol.

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Citations

Jan 27, 2010·The British Journal of Nutrition·Haleh Sadrzadeh-YeganehMaryam Chamary
Apr 5, 2013·BioMed Research International·Jeong-Eun ParkYoun-Soo Cha
Feb 9, 2012·International Journal of Molecular Sciences·Isabela Ferrari Pereira LimaCarlos Ricardo Soccol
Nov 5, 2013·World Journal of Gastroenterology : WJG·Yan-Yan MaYou-Ming Li
Nov 6, 2014·Jundishapur Journal of Microbiology·Hooshang Niazi AmraiiNeda Akbari
Oct 16, 2015·The British Journal of Nutrition·L AlonsoP Cuesta
Jan 1, 2014·Korean Journal for Food Science of Animal Resources·Sun-Young ParkSang-Dong Lim
Nov 6, 2013·Critical Reviews in Food Science and Nutrition·Bruno EbelPatrick Gervais
May 2, 2006·Brazilian Journal of Medical and Biological Research = Revista Brasileira De Pesquisas Médicas E Biológicas·L R PortugalJ I Alvarez-Leite
Sep 11, 2004·International Journal of Food Microbiology·Cheng-Chih TsaiHau-Yang Tsen
Sep 1, 2006·Food Microbiology·Wen-Hsin LinHau-Yang Tsen
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Dec 14, 2004·Journal of Dairy Science·M T Liong, N P Shah
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