In Vitro Cholesterol Assimilation and Functional Enzymatic Activities of Putative Probiotic Lactobacillus sp. ÃÂ°solated from Fermented Foods/ Beverages of North West IndiaAnila K, Kunzes A and Bhalla TC*
Department of Biotechnology, Himachal Pradesh University, Summer Hill, Shimla, Himachal Pradesh, India
- *Corresponding Author:
- Bhalla TC
Coordinator, Department of Biotechnology
Himachal Pradesh University, Summerhill
Fax: 911772832154, 911772832153
E-mail: [email protected]
Received Date: January 20, 2016;Accepted Date: Febuary 01, 2016; Published Date: Febuary 08, 2016
Citation: Anila K, Kunzes A, Bhalla TC (2016) In Vitro Cholesterol Assimilation and Functional Enzymatic Activities of Putative Probiotic Lactobacillus Sp. Isolated from Fermented Foods/Beverages of North West India. J Nutr Food Sci 6:467. doi: 10.4172/2155-9600.1000467
Copyright: © 2016 Anila K, 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.
In the present investigation 5 putative probiotic lactobacilli strains isolated from ethnic fermented foods from tribal regions in North West India were explored for their capabilities to assimilate cholesterol in the presence of various bile salts. In addition, β-Galactosidase, β-Glucosidase, protease, amylase, phytase activity of lactobacilli strains were also evaluated. All the lactobacilli strains were able assimilate cholesterol and it was found to be significantly higher in the presence of bile salts. The highest cholesterol removal (47.70 μg/ml) was observed by L. casei PLA12 and L. casei PLA5 in the presence of cholic acid. Cholesterol removal by resting and dead cells was also investigated and it was found to be 2.08 and 4.74 μg/ml respectively. L. casei PLA5 produced highest β-glucosidase (14.97 ± 0.2 U/mg dcw); proteolytic (26 ± 0.5 U/mg) and phytase (23 ± 0.5 mm) activity and L. casei PLA12 was reported to produce highest β-galactosidase (0.80 ± 0.01 U/mg dcw) and amylase (13.06 ± 0.25 U/mg) activity. Moreover, none of the strains showed haemolytic, urease and bile salt hydrolase activity. Screening for enzymatic activities among lactic acid bacteria is important for the preparation and improvement of biological activity of food product and in the selection of microorganisms used in the growing industry of functional foods and beverages. This paper is the first report on functional characterization on lactic acid bacteria from some lesser-known ethnic fermented products of the North West Himalayas.