Selected lactobacilli isolated from Thai foods for production of fermented dairy products with cholesterol lowering potential

One of the benefits of probiotics is reduction of cholesterol by bile salt hydrolase (BSH) enzyme. This study aims to investigate the BSH activity of probiotics derived from fermented foods and to investigate the potential use of selected isolates in fermented dairy products. In this study, 55 isola...

Full description

Bibliographic Details
Main Authors: Pornchanok Paongphan, Srivikorn Ditudompo, Porntipha Vitheejongjaroen, Ulisa Pachekrepapol, Malai Taweechotipatr
Format: Article
Language:English
Published: Elsevier 2023-11-01
Series:NFS Journal
Subjects:
Online Access:http://www.sciencedirect.com/science/article/pii/S2352364623000305
_version_ 1797390517215952896
author Pornchanok Paongphan
Srivikorn Ditudompo
Porntipha Vitheejongjaroen
Ulisa Pachekrepapol
Malai Taweechotipatr
author_facet Pornchanok Paongphan
Srivikorn Ditudompo
Porntipha Vitheejongjaroen
Ulisa Pachekrepapol
Malai Taweechotipatr
author_sort Pornchanok Paongphan
collection DOAJ
description One of the benefits of probiotics is reduction of cholesterol by bile salt hydrolase (BSH) enzyme. This study aims to investigate the BSH activity of probiotics derived from fermented foods and to investigate the potential use of selected isolates in fermented dairy products. In this study, 55 isolates of lactic acid bacteria (LAB) were evaluated for their potential BSH activity. Three isolates identified as Lactiplantibacillus paraplantarum MN, Lactiplantibacillus plantarum MN2 and Lactobacillus gasseri SM were selected for their strong BSH activity. All three strains exhibited resistance to pH 3.0 and 4.0 with the number of survival cells around 7.8 and 8.1 log CFU/ml, respectively. They also survived in bile concentration of 0.3% and 0.8% and possessed moderate hydrophobicity. The selected strains and the mixed of three strains at ratio 1:1:1 were used in the production of fermented milk products. All strains and the mixture of three could maintain BSH activity in fermented milk products and survived throughout the storage duration of 28 days. With the properties of good probiotics, these strains could be potentially used in functional dairy products with cholesterol reduction property.
first_indexed 2024-03-08T23:12:00Z
format Article
id doaj.art-e928419e86864e46a1fe55d4d0c1359b
institution Directory Open Access Journal
issn 2352-3646
language English
last_indexed 2024-03-08T23:12:00Z
publishDate 2023-11-01
publisher Elsevier
record_format Article
series NFS Journal
spelling doaj.art-e928419e86864e46a1fe55d4d0c1359b2023-12-15T07:24:44ZengElsevierNFS Journal2352-36462023-11-0133100151Selected lactobacilli isolated from Thai foods for production of fermented dairy products with cholesterol lowering potentialPornchanok Paongphan0Srivikorn Ditudompo1Porntipha Vitheejongjaroen2Ulisa Pachekrepapol3Malai Taweechotipatr4Center of Excellence in Probiotics, Strategic Wisdom and Research Institute, Srinakharinwirot University, Bangkok 10110, ThailandCenter of Excellence in Probiotics, Strategic Wisdom and Research Institute, Srinakharinwirot University, Bangkok 10110, Thailand; Division of Food Science and Nutrition, Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Nakhon Nayok 26120, ThailandCenter of Excellence in Probiotics, Strategic Wisdom and Research Institute, Srinakharinwirot University, Bangkok 10110, ThailandCenter of Excellence in Probiotics, Strategic Wisdom and Research Institute, Srinakharinwirot University, Bangkok 10110, Thailand; Division of Food Science and Nutrition, Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Nakhon Nayok 26120, Thailand; Corresponding authors.Center of Excellence in Probiotics, Strategic Wisdom and Research Institute, Srinakharinwirot University, Bangkok 10110, Thailand; Department of Microbiology, Faculty of Medicine, Srinakharinwirot University, Bangkok 10110, Thailand; Corresponding authors.One of the benefits of probiotics is reduction of cholesterol by bile salt hydrolase (BSH) enzyme. This study aims to investigate the BSH activity of probiotics derived from fermented foods and to investigate the potential use of selected isolates in fermented dairy products. In this study, 55 isolates of lactic acid bacteria (LAB) were evaluated for their potential BSH activity. Three isolates identified as Lactiplantibacillus paraplantarum MN, Lactiplantibacillus plantarum MN2 and Lactobacillus gasseri SM were selected for their strong BSH activity. All three strains exhibited resistance to pH 3.0 and 4.0 with the number of survival cells around 7.8 and 8.1 log CFU/ml, respectively. They also survived in bile concentration of 0.3% and 0.8% and possessed moderate hydrophobicity. The selected strains and the mixed of three strains at ratio 1:1:1 were used in the production of fermented milk products. All strains and the mixture of three could maintain BSH activity in fermented milk products and survived throughout the storage duration of 28 days. With the properties of good probiotics, these strains could be potentially used in functional dairy products with cholesterol reduction property.http://www.sciencedirect.com/science/article/pii/S2352364623000305ProbioticsLactobacilliFermented milkBile salt hydrolaseCholesterol
spellingShingle Pornchanok Paongphan
Srivikorn Ditudompo
Porntipha Vitheejongjaroen
Ulisa Pachekrepapol
Malai Taweechotipatr
Selected lactobacilli isolated from Thai foods for production of fermented dairy products with cholesterol lowering potential
NFS Journal
Probiotics
Lactobacilli
Fermented milk
Bile salt hydrolase
Cholesterol
title Selected lactobacilli isolated from Thai foods for production of fermented dairy products with cholesterol lowering potential
title_full Selected lactobacilli isolated from Thai foods for production of fermented dairy products with cholesterol lowering potential
title_fullStr Selected lactobacilli isolated from Thai foods for production of fermented dairy products with cholesterol lowering potential
title_full_unstemmed Selected lactobacilli isolated from Thai foods for production of fermented dairy products with cholesterol lowering potential
title_short Selected lactobacilli isolated from Thai foods for production of fermented dairy products with cholesterol lowering potential
title_sort selected lactobacilli isolated from thai foods for production of fermented dairy products with cholesterol lowering potential
topic Probiotics
Lactobacilli
Fermented milk
Bile salt hydrolase
Cholesterol
url http://www.sciencedirect.com/science/article/pii/S2352364623000305
work_keys_str_mv AT pornchanokpaongphan selectedlactobacilliisolatedfromthaifoodsforproductionoffermenteddairyproductswithcholesterolloweringpotential
AT srivikornditudompo selectedlactobacilliisolatedfromthaifoodsforproductionoffermenteddairyproductswithcholesterolloweringpotential
AT porntiphavitheejongjaroen selectedlactobacilliisolatedfromthaifoodsforproductionoffermenteddairyproductswithcholesterolloweringpotential
AT ulisapachekrepapol selectedlactobacilliisolatedfromthaifoodsforproductionoffermenteddairyproductswithcholesterolloweringpotential
AT malaitaweechotipatr selectedlactobacilliisolatedfromthaifoodsforproductionoffermenteddairyproductswithcholesterolloweringpotential