alexa Cholesterol Lowering Capability of some Lactobacillus S
ISSN: 2327-5073

Clinical Microbiology: Open Access
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Research Article

Cholesterol Lowering Capability of some Lactobacillus Strains and its Effect on Mice Fed a High Cholesterol Diet

Mohamed Abd El Helim1, Shabaan Hashem2 , Tamer Essam1 and Mohamed Omar1*

1Microbiology Department, Cairo University, Egypt

2Microbiology Department, Assiut University, Egypt

*Corresponding Author:
Mohamed Omar
Post Graduate Student in Microbiology Department
Microbiology Department, Faculty of pharmacy, Cairo University, Egypt
Tel: +0111 353 8882
E-mail: [email protected]

Received Date: May 12, 2015; Accepted Date: Jun 25, 2016; Published Date: July 1, 2016

Citation: El Helim MA, Hashem S, Essam T, Omar M (2016) Cholesterol Lowering Capability of some Lactobacillus Strains and its Effect on Mice Fed a High Cholesterol Diet. Clin Microbiol 5:253. doi: 10.4172/2327-5073.1000253

Copyright: © 2016 Mbamalu ON, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

Elevated blood cholesterol is an important risk factor associated with Atherosclerosis and coronary heart disease. Several studies have reported a decrease in serum cholesterol during the consumption of large doses of fermented dairy products or Lactobacillus strains. Based on literature, in vitro cholesterol removal of lactic acid bacteria (LAB) has been accounted for their in vivo cholesterol reduction. But recently it has been proposed that such in vitro characteristic may not be directly relevant to their in vivo activity. The objective of this study was to find how much in vitro cholesterol reducing capability from bacterial culture media contain Lactobacillus reutri (ATCC 23272) and Lactobacillus casei (ATCC 393), As well as under vivo conditions. Bacteria used are a native strains isolated from a human and cheese origin respectively reflects its in vivo efficiency. Here, we investigate whether the given strains are capable of in vitro cholesterol assimilation or consumption using a colorimetric method. The proposed mechanism for this effect is the removal or assimilation of intestinal cholesterol by the bacteria, reducing cholesterol absorption. Although this effect was demonstrated in vitro, its relevance in vivo is still controversial. Furthermore, few studies have investigated the role of lactobacilli in atherogenesis Lactobacillus reutri (LA7) previously showed serum cholesterol reducing capability in mice subjected to fatty diet. Our in-vivo study was held as twenty male Swiss albino mice aged 4-6 weeks and weighing 25-30 g were orally ingested by L. casei and L. reutri. They were kept under a 12 hr light/dark cycle at 22-26°C and a relative humidity of 50%, in Cages (15 × 25 cm), three mice used as a control group. Samples are taken in eppendorf tubes and tested for total serum cholesterol concentration. However, more clinical evidence is needed to strengthen these proposals

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