Cholesterol-lowering effects of lactic acid bacteria isolated from Musa sapientum Linn.
รหัสดีโอไอ
Creator Saharut Wongkaewkhiaw
Title Cholesterol-lowering effects of lactic acid bacteria isolated from Musa sapientum Linn.
Contributor Nontaporn Rattanachak, Chatchawin Nualsri, Naiyaphat Nittayasut, Montra Srisayam Arunluk Chodnakarin
Publisher Maejo University
Publication Year 2565
Journal Title Maejo International Journal of Science and Technology
Journal Vol. 16
Journal No. 3
Page no. 249
Keyword lactic acid bacteria, cholesterol-lowering property, Musa sapientum Linn.
Website title Maejo International Journal of Science and Technology
ISSN 1905-7873
Abstract Hypercholesterolemia is generally recognised as a risk factor for cardiovascular disease. Musa sapientum Linn. or Kluai Namwa (banana; ABB genome type) provides a functional nutrient in health promotion products and is a source of various probiotics. Lactic acid bacteria (LAB) isolated from several sources are reported with cholesterol-lowering potential. However, the effects of LAB isolated from bananas on total cholesterol are still unknown. The aim of this study is to investigate the cholesterol-removing ability of 5 LAB strains isolated from raw M. sapientum. All tested strains show a cholesterol-lowering property in species- and strain-dependent manner, with Weissella paramesenteroides NR27 being the most effective probiotic in reducing cholesterol concentration (P < 0.001). The removal of cholesterol by LAB is partially due to the production of bile salt hydrolase. All tested isolates exhibit more than 75% and 50% survival rates after challenging with simulated gastric and intestinal fluids respectively. Of these, W. paramesenteroides NR27 has a significantly higher survival rate (80%) in gastrointestinal conditions (P < 0.001), compared with all tested strains. In addition, antibiotic-resistant genes are not present in all drugs tested on this isolate. Therefore, W. paramesenteroides NR27 could be a promising probiotic candidate for reducing total cholesterol.
MaejoInternational Journal of ScienceandTechnology

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