African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5233

Full Length Research Paper

Effect of three Lactobacillus strains on lipid metabolism in rats fed a high-cholesterol diet

  Ferlando Lima Santos¹*, Celia Lucia de Luces Fortes Ferreira², Neuza Maria Brunoro Costa3 and Nerilson Terra Santos4
  1Center for Health Sciences, Federal University of Recôncavo da Bahia-UFRB, Avenida Carlos Amaral 1015, Cajueiro, 44570-000, Santo Antônio de Jesus, Bahia, Brazil. 2Department of Food Technology, Federal University of Viçosa-UFV, Av. P.H. Rolfs, Campus Universitário, 36570-000 Viçosa, Minas Gerais, Brazil. 3Department of Pharmacy and Nutrition, Federal University of Espírito Santo - Center for Agricultural Sciences - CCA-UFES, Alto Universitário, s/n, 29500-000, Alegre, ES, Brazil. 4Department of Statistics, Federal University of Viçosa–UFV, Av. P.H. Rolfs, Campus Universitário, 36570-000 Viçosa, Minas Gerais, Brazil.
Email: [email protected]

  •  Accepted: 22 July 2013
  •  Published: 16 August 2013

Abstract

 

Probiotics are known as functional foods and have been recommended as dietary adjuncts to hypercholesterolemic subjects. The objective of the present study was to evaluate the effect of three Lactobacillus strains on lipid metabolism in rats fed a high-cholesterol diet. The results showed that Lactobacillus acidophilus CH5, Lactobacillus casei strain Shirota and L. acidophilus NCFM were able to deconjugate bile acids in vitrobut the same species did not significantly alter the serum levels of cholesterol, triglycerides and bile acids of rats fed a high cholesterol diet, showing that the three probiotic species administered, although they were able to deconjugate bile acids, did not influence the lipid metabolism of the experimental animals.

 

Key words: Probiotic, functional food, health claim, bile salt hydrolase, lactic acid bacteria.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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