Lipid-lowering Effect of Lactobacillus fermentum Isolated from Naturally Fermented Dough in Mice Fed a High-fat Diet
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Abstract:
Lactic acid bacteria (LAB) were isolated and purified from naturally fermented dough obtained from farmers in the areas surrounding Harbin. The tolerance capacities of LAB were evaluated under acidic pH and bile salt conditions. The antimicrobial capacities of the isolated strains were evaluated using a bacteriostatic test, and the safety of LAB was evaluated using hemolytic and antibiotic sensitivity tests. The cholesterol-lowering ability of the isolates was further analyzed using the ortho-phthalaldehyde method in vitro, and the cholesterol-lowering function was studied using a high-fat diet mouse model. The results showed that a total of 16 LAB strains were isolated, among which the survival rate of Lactobacillus fermentum FD-8 was 80.21% and 75.98% under acidic and bile salt conditions, respectively. FD-8 had certain bacteriostatic activity and good safety against pathogenic Escherichia coli, Staphylococcus aureus, and Salmonella typhimurium. The cholesterol degradation rate of FD-8 reached 85.66% in vitro. FD-8 intervention in the high-fat diet mouse model showed that after feeding FD-8 for 5 weeks in vivo, this strain could significantly reduce the body weight and liver indexes to alleviate obesity in the mice. FD-8 also significantly regulated the variations induced by the high-fat diet in TC, TG, and LDL levels in the serum and liver of the mice, and thus achieved the goal of reducing blood lipid levels. To summarize, the results indicated that L. fermentum FD-8 isolated from naturally fermented dough has good tolerance to acid and bile salts as well as good antibacterial property, and can play a role in cholesterol-lowering in vitro and in vivo, which is of great significance for the development of cholesterol-lowering products in the future.
