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KMID : 1234420090370010069
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Korean Journal of Microbiololgy and Biotechnology
2009 Volume.37 No. 1 p.69 ~ p.74
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Hypocholesterolemic Effect of Lyophilized, Heat-Killed Lactobacillus rhamnosus and Lactobacillus plantarum
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Kim Dae-Weon
Yang Dae-Hyeok
Kim Sun-Young
Kim Kwang-Soo
Chung Myung-Jun
Kang Sang-Mo
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Abstract
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Lactic acid bacteria (LAB) were well known to enhance the intestinal health of human. For the development of pharmaceutical LAB, it was screened that the LAB with activity lowering the cholesterol in vitro and evaluated the hypocholestrolemic effect of live and heat-killed (HK) LAB on rats. The selected Lactobacillus plantarum CBT 1209 and Lactobacillus rhamnosus CBT 1702 had the deconjugation of bile salts and assimilation of cholesterol micelles activities from laboratory media. The mixture of 1702 and 1209 strains was administrated to the rats with high cholesterol diet. The experiment performed by 4 groups which were control, HCD, LLAB, HKLAB groups. The hypocholesterolemic effect of LAB (strains 1702, 1209) at blood level, the phenomena of AI decreasing through LDL-cholesterol dwindling, was assessed. This effect of 1702 and 1209 was enhanced when it comes to be the HKLAB more the live-LAB. This data means that the Lactobacillus rhamnosus CBT 1702 and Lactobacillus plantarum CBT 1209 were very useful functional ingredient for hypercholesterolemia.
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KEYWORD
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Lactic acid bacteria, hypercholesterolemia, Lactobacillus rhamnosus, Lactobacillus plantarum
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