Viability and cholesterol uptake by Streptococcus thermophilus cultures in artificial git fluids
Journal Title: Acta Scientiarum Polonorum Technologia Alimentaria - Year 2010, Vol 9, Issue 1
Abstract
Background. Streptococcus thermophilus is traditionally used in association with Lb. delbrueckii subsp. bulgaricus as a starter culture for the production of yoghurt. Some researchers have indicated that S. thermophilus may provide additional health benefits, for example it may reduce cholesterol levels. The aim of this study was to in vitro evaluate the cholesterol uptake and the viability of S. thermophilus isolates in artificial GIT environments.Material and methods. Twelve isolates of S. thermophilus were cultured in artificial gastric fluid (with pepsin added) and in artificial duodenal fluid (with the enzyme complex added), and in M17 broth containing cholesterol at an initial concentration of 600 µg/mL, as well as in M17 broth without cholesterol. Immediately after the adding of bacteria inoculums and at the end of experiment, the concentration of cholesterol and the number of bacteria were measured.Results. S. thermophilus did not remove statistically significant amounts of cholesterol from artificial gastric fluid. The isolates showed the ability to uptake cholesterol from M17 broth and artificial duodenal fluid, and the degree of cholesterol uptake depended on the isolate. All isolates of S. thermophilus remove much more cholesterol from M17 broth than from artificial duodenal fluid. All S. thermophilus isolates had worse survival in artificial gastric or duodenal fluids than in M17 broth.Conclusions. The ability of S. thermophilus cells to survive in artificial gastric fluid and artificial duodenal fluid varied according to the isolates.
Authors and Affiliations
Małgorzata Ziarno
Keywords
Related Articles
- EP ID EP50948
- DOI -
- Views 72
- Downloads 0
Zachowanie chlorofili w przygotowanych do konsumpcji mrożonych warzywach kapustnych w zależności od obróbki wstępnej przed mrożeniem
Badaniami objęto brokuły, kalafior zielony i kapustę brukselską. Ocenie poddano surowiec, surowiec po blanszowaniu, surowiec po ugotowaniu oraz mrożonki przygotowane do spożycia po 0, 4, 8 i 12 miesiącach przechowywania...
Zastosowanie wskaźnika purpury bromokrezolowej (BCPI) do oceny zawartości lizyny przyswajalnej w ogrzewanych mikrofalowo nasionach soi
Sprawdzono przydatność nowej metody analitycznej (wskaźnika purpury bromokrezolowej – BCPI) jako nowego, szybkiego sposobu określania zawartości lizyny przyswajalnej (LA) w ogrzewanych mikrofalowo próbach nasion soi. Ze...
Quality changes in whole, gutted and filleted three fish species (Gadus euxinus, Mugil cephalus, Engraulis encrasicholus) at frozen storage period (-26° C)
The objective of this study was to determine the quality changes in whole, gutted and filleted three fish species, whiting (Gadus euxinus), gray mullet (Mugil cephalus) and anchovy (Engraulis encrasicholus), at frozen st...
Evaluation of the lipophilicity and stability of phenolic compounds in herbal extracts
Background. Phenolic compounds are secondary plant metabolites, which occur in different parts of cell, according to they lipophilicity. The objective of this study was to determine differences in the content and stabili...
Utrzymanie jakości owocników Pleurotus ostreatus przez pakowanie w atmosferze modyfikowanej
Wprowadzenie. Grzyby należą do łatwo psujących się towarów. Pakowanie w atmosferze zmodyfikowanej (MAP) jest metodą przedłużania trwałości owocników, pozwalającą zachować cechy świeżego surowca. Celem badania była ocena...