In vitro cholesterol uptake by Lactobacillus acidophilus isolates
Journal Title: Acta Scientiarum Polonorum Technologia Alimentaria - Year 2008, Vol 7, Issue 3
Abstract
The aim of this study was to evaluate cholesterol uptake by Lb. acidophilus isolates in artificial gastric and duodenal fluids. Studied Lb. acidophilus isolates showed various abilities to uptake cholesterol from MRS broth and artificial GIT fluids. From artificial duodenal fluid Lb. acidophilus isolates removed more cholesterol (from 0.6% to 2.9%) than from gastric fluid (from 3.8% to 13.5%). Even if bacteria had no possibility to grow in artificial GIT fluids, the cholesterol uptake by bacteria cells took place. Lb. acidophilus isolates survived worse in simulated gastric or duodenal fluids than in MRS broth. The initial number of bacteria ranged from 6.2 log CFU/mL to 7.1 log CFU/mL, and viability in artificial gastric fluid was 60.6-81.9% of log of the initial number of bacteria. Viability in artificial duodenal fluid was 35.1-87.3%.
Authors and Affiliations
Małgorzata Ziarno
The health benefits of chocolate enrichment with dried fruits
One of the most popular food all over the world is chocolate and it has highly nutritious energy, fast metabolism and good digestibility. Nowadays, most important trend is healthy foods. Develop a chocolate product that...
Profil enologiczny drożdży Saccharomyces cerevisiae wyizolowanych z fermentującej miazgi śliwkowej
Wstęp. Śliwowica Łącka jest spirytusem śliwkowym (śliwowicą) wytwarzanym na drodze fermentacji spontanicznej śliwek Węgierek w podgórskim rejonie Polski. Celem badań było określenie profile enologicznego dzikich szczepów...
The influence of selected additives on shelf-life of ground meat
The aim of the study was to investigate the effect of selected technological additives (NaCL, sodium lactate and lactic acid) on shelf life of ground meat. It was found that all the three substances cause reduced microbi...
The effect of quercetin, chlorogenic acid and epigallocatechin on proliferation of Caco-2 cells
Dietary polyphenols are considered beneficial because of their potential protective role in the pathogenesis of chronic diseases associated to oxidative stress. However, many of these effects may depend on the concentrat...
Wpływ fermentacji i ekstruzji na stopień uwolnienia wybranych składników mineralnych z preparatów nasion łubinu
Wstęp. Czynniki antyodżywcze zawarte w roślinach strączkowych zmniejszają właściwości odżywcze żywności poprzez zmianę trawienia i bioprzyswajalności składników pokarmowych. Procesy technologiczne stosowane w produkcji ż...