Ziarno, M.; Zaręba, D.; Ścibisz, I.; Kozłowska, M. Exploring the Cholesterol-Modifying Abilities of Lactobacilli Cells in Digestive Models and Dairy Products. Microorganisms2023, 11, 1478.
Ziarno, M.; Zaręba, D.; Ścibisz, I.; Kozłowska, M. Exploring the Cholesterol-Modifying Abilities of Lactobacilli Cells in Digestive Models and Dairy Products. Microorganisms 2023, 11, 1478.
Ziarno, M.; Zaręba, D.; Ścibisz, I.; Kozłowska, M. Exploring the Cholesterol-Modifying Abilities of Lactobacilli Cells in Digestive Models and Dairy Products. Microorganisms2023, 11, 1478.
Ziarno, M.; Zaręba, D.; Ścibisz, I.; Kozłowska, M. Exploring the Cholesterol-Modifying Abilities of Lactobacilli Cells in Digestive Models and Dairy Products. Microorganisms 2023, 11, 1478.
Abstract
This study aimed to investigate the ability of lactic acid bacteria to remove cholesterol in simulated gastric and intestinal fluids. The findings showed that the amount of cholesterol removed was dependent on the biomass, viability, and bacterial strain. Additionally, some cholesterol binding was stable and not released during gastrointestinal transit. The presence of cholesterol affected the fatty acid profile of bacterial cells, which could potentially influence their metabolism and functioning. However, adding cholesterol did not significantly impact the survival of lactic acid bacteria during gastrointestinal transit. Moreover, the study did not find significant effects of storage time, passage, or bacterial culture type on the cholesterol content of fermented dairy products. The researchers observed differences in cell survival among lactic acid bacteria strains in simulated gastric and intestinal fluids, depending on the environment. Furthermore, dry matter content, such as high milk protein, was more protective of bacterial cells during gastrointestinal transit than fat content. Future research should aim to better understand the impact of cholesterol on lactic acid bacteria metabolism and identify potential health benefits or risks.
Biology and Life Sciences, Food Science and Technology
Copyright:
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