Cholesterol-lowering Effects of Lactobacillus brevis Isolated from Turnip 'Tsuda Kabu'

摘要

To develop new functional foods for the prevention of atherosclerosis, we evaluated the cholesterol-lowering effects of several strains of Lactobacillus (L.) brevis. These strains included the γ-amino butyric acid-producing strains L. brevis 119-2 and L. brevis 119-6, isolated from turnip "tsuda kabu" and pickled turnip "tsuda kabu zuke", respectively. To evaluate the cholesterol-lowering effects of L. brevis in vitro and to examine potential mechanisms of this property, we evaluated changes in levels of cholesterol, sodium tau-rocholate, and cholic acid in growth medium containing cholesterol and sodium taurocholate. Moreover, to assess the potential of L. brevis 119-2 and L. brevis 119-6 for probiotic use, we examined the tolerance of L. brevis to artificial digestive fluid and its adherence to epithelial cells. Our results indicate that L. brevis 119-2 incorporates cholesterol from the medium into the cell, and that L. brevis 119-2 and L. brevis 119-6 are probiotic bacteria. Therefore, we propose that viable cells of L. brevis 119-2 can reach the small intestine, where they can inhibit intestinal absorption of cholesterol in vivo by incorporation of cholesterol into the cell.