The natural polysaccharide, kefiran (galactoglucan), was studied for the mechanism of its serum cholesterol lowering effect in 2 rat models one, loaded with cholesterol and another given erotic acid. Kefiran accelerated sterol excretion and protected hepatic injuries (GOT, GPT) in both models. In addition, histamine excretion decreased in the cecum content and feces, suggesting that kefiran may have various preventative functions.
{"title":"Effects of Kefiran-Feeding on Fecal Cholesterol Excretion, Hepatic Injury and Intestinal Histamine Concentration in Rats","authors":"H. Maeda, H. Mizumoto, Makoto Suzuki, K. Tsuji","doi":"10.12938/BIFIDUS.24.35","DOIUrl":"https://doi.org/10.12938/BIFIDUS.24.35","url":null,"abstract":"The natural polysaccharide, kefiran (galactoglucan), was studied for the mechanism of its serum cholesterol lowering effect in 2 rat models one, loaded with cholesterol and another given erotic acid. Kefiran accelerated sterol excretion and protected hepatic injuries (GOT, GPT) in both models. In addition, histamine excretion decreased in the cecum content and feces, suggesting that kefiran may have various preventative functions.","PeriodicalId":90114,"journal":{"name":"Bioscience and microflora","volume":"24 1","pages":"35-40"},"PeriodicalIF":0.0,"publicationDate":"2005-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.12938/BIFIDUS.24.35","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66336937","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
T. Klaenhammer, Andrea Azcarate Peril, R. Barrangou, T. Duong, E. Altermann
The lactic acid bacteria are Gram-positive fermentative microorganisms known primarily for their roles as starter cultures and probiotics. The food industry represents one of the largest manufacturing industries in the world and recent trends are rapidly expanding the use of probiotic cultures within functional foods. Understanding and control of lactic acid bacteria is now being revolutionized by genomic sciences and the appearance of the complete genome sequences for Bifidobacterium longum, Lactobacillus johnsonii, Lactobacillus plantarum, and draft sequences for Lactobacillus gasseri and Lactobacillus casei. This explosion of DNA sequence information, accompanied by the development of bioinformatic tools for nucleic acid and protein analysis, now allows rapid characterization of the lactic acid bacteria for their genomic content and expression profiles across the entire genome. Comparative genomics has already revealed important similarities and differences in strains, species, and genera and will likely identify key genetic features responsible for the beneficial properties ascribed to probiotic lactic acid bacteria. Practical genomics for the lactic acid bacteria promises to establish the genetic landscape, correlate genotypes with desirable phenotypes, establish genetic criteria for strain selection, improve culture stability by stress preconditioning, provide opportunities for metabolic engineering, and uncover a mechanistic basis for the beneficial activities of probiotics when delivered in various foods. This presentation will examine the genomic content of probiotic Lactobacillus cultures, compared to those lactic acid bacterial genomes that have appeared recently. In addition, expression profiling by whole genome microarrays will be used to illustrate how environmental conditions encountered during biomanufacturing, fermentation, and the gastrointestinal tract can impact gene expression and culture functionality.
{"title":"Genomic Perspectives on Probiotic Lactic Acid Bacteria","authors":"T. Klaenhammer, Andrea Azcarate Peril, R. Barrangou, T. Duong, E. Altermann","doi":"10.12938/BIFIDUS.24.31","DOIUrl":"https://doi.org/10.12938/BIFIDUS.24.31","url":null,"abstract":"The lactic acid bacteria are Gram-positive fermentative microorganisms known primarily for their roles as starter cultures and probiotics. The food industry represents one of the largest manufacturing industries in the world and recent trends are rapidly expanding the use of probiotic cultures within functional foods. Understanding and control of lactic acid bacteria is now being revolutionized by genomic sciences and the appearance of the complete genome sequences for Bifidobacterium longum, Lactobacillus johnsonii, Lactobacillus plantarum, and draft sequences for Lactobacillus gasseri and Lactobacillus casei. This explosion of DNA sequence information, accompanied by the development of bioinformatic tools for nucleic acid and protein analysis, now allows rapid characterization of the lactic acid bacteria for their genomic content and expression profiles across the entire genome. Comparative genomics has already revealed important similarities and differences in strains, species, and genera and will likely identify key genetic features responsible for the beneficial properties ascribed to probiotic lactic acid bacteria. Practical genomics for the lactic acid bacteria promises to establish the genetic landscape, correlate genotypes with desirable phenotypes, establish genetic criteria for strain selection, improve culture stability by stress preconditioning, provide opportunities for metabolic engineering, and uncover a mechanistic basis for the beneficial activities of probiotics when delivered in various foods. This presentation will examine the genomic content of probiotic Lactobacillus cultures, compared to those lactic acid bacterial genomes that have appeared recently. In addition, expression profiling by whole genome microarrays will be used to illustrate how environmental conditions encountered during biomanufacturing, fermentation, and the gastrointestinal tract can impact gene expression and culture functionality.","PeriodicalId":90114,"journal":{"name":"Bioscience and microflora","volume":"24 1","pages":"31-33"},"PeriodicalIF":0.0,"publicationDate":"2005-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.12938/BIFIDUS.24.31","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66336929","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
We isolated and characterized a pathogenicity-related protein in Salmonella enterica serovar Enteritidis (SE) from poultry farms, and designated it as SEp22, which has recently been identified with Salmonella Dps, a DNA-binding protein (12, 13, Amano et al., manuscript in preparation). Expression of SEp22 was shown to be transcriptionally regulated, because another SE strain without virulence was found to possess a full-length non-mutated gene of sep22, but had little expression of SEp22 mRNA and much lower levels of SEp22 protein compared to the virulent standard strain SE Cl#15-1. Besides, expression of SEp22 was connected with bacterial growth, showing reduced expression in the logarithmic phase but increased expression from the late logarithmic to stationary phases. These changes were slightly later than those in σ 3 8 levels as well as SEp22 mRNA, suggesting that expression of SEp22 is under transcriptional control through RNA polymerase activity by σ 3 8 . In addition, high levels of SEp22 in the stationary phase were rapidly reduced upon incubation of the bacteria in fresh medium. This reduction was dependent on bacterial concentration in the culture, temperature, and time of incubation, suggesting proteolytic degradation of SEp22 in growing bacteria.
{"title":"Expression and Degradation of SEp22, a Pathogenicity-Related Protein of Salmonella Dps, in Salmonella enterica serovar Enteritidis Isolated from the Poultry Farms in Japan","authors":"S. Terai, M. Yamasaki, S. Igimi, F. Amano","doi":"10.12938/BIFIDUS.24.113","DOIUrl":"https://doi.org/10.12938/BIFIDUS.24.113","url":null,"abstract":"We isolated and characterized a pathogenicity-related protein in Salmonella enterica serovar Enteritidis (SE) from poultry farms, and designated it as SEp22, which has recently been identified with Salmonella Dps, a DNA-binding protein (12, 13, Amano et al., manuscript in preparation). Expression of SEp22 was shown to be transcriptionally regulated, because another SE strain without virulence was found to possess a full-length non-mutated gene of sep22, but had little expression of SEp22 mRNA and much lower levels of SEp22 protein compared to the virulent standard strain SE Cl#15-1. Besides, expression of SEp22 was connected with bacterial growth, showing reduced expression in the logarithmic phase but increased expression from the late logarithmic to stationary phases. These changes were slightly later than those in σ 3 8 levels as well as SEp22 mRNA, suggesting that expression of SEp22 is under transcriptional control through RNA polymerase activity by σ 3 8 . In addition, high levels of SEp22 in the stationary phase were rapidly reduced upon incubation of the bacteria in fresh medium. This reduction was dependent on bacterial concentration in the culture, temperature, and time of incubation, suggesting proteolytic degradation of SEp22 in growing bacteria.","PeriodicalId":90114,"journal":{"name":"Bioscience and microflora","volume":"24 1","pages":"113-118"},"PeriodicalIF":0.0,"publicationDate":"2005-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66336872","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Five strains of bifidobacteria were studied for their acid and bile tolerance, and their cholesterol removal ability from nutrient medium incorporated with cholesterol. All strains showed varying levels of tolerance at pH2.0 for 2 h, retaining viability ranging from 42.49 to 72.74% after 1 h. Most strains showed greatest tolerance to cholic acid and oxgall, and greatest inhibition by taurocholic acid. Cholesterol assimilation was determined by a difference in cholesterol content in the medium before and after the incubation period. All bifidobacteria strains were able to assimilate cholesterol, ranging from 4.17 to 27.14 μg/ml. Cholesterol assimilation patterns suggested that cholesterol removal was associated with growth of organisms. Binding of cholesterol to cells as determined using heat-killed cells and resting-cells in phosphate buffer indicated that a small level of cholesterol was removed by binding, ranging from 1.11 to 3.35 mg/g dry weight. Fatty acid compositions were compared between cells grown in the presence or absence of cholesterol. Changes in the fatty acid composition, especially tetradecanoic, hexadecanoic, octadecanoic, total saturated and unsaturated acids suggested that cholesterol removed was incorporated into the cellular membrane. Our findings suggest that bifidobacteria could remove cholesterol in vitro via assimilation, binding to cells and incorporation into cellular membrane, hence they may be potential candidates as dietary adjunct to lower serum cholesterol in vivo.
{"title":"Acid and Bile Tolerance and The Cholesterol Removal Ability of Bifidobacteria Strains","authors":"M. Liong, N. Shah","doi":"10.12938/BIFIDUS.24.1","DOIUrl":"https://doi.org/10.12938/BIFIDUS.24.1","url":null,"abstract":"Five strains of bifidobacteria were studied for their acid and bile tolerance, and their cholesterol removal ability from nutrient medium incorporated with cholesterol. All strains showed varying levels of tolerance at pH2.0 for 2 h, retaining viability ranging from 42.49 to 72.74% after 1 h. Most strains showed greatest tolerance to cholic acid and oxgall, and greatest inhibition by taurocholic acid. Cholesterol assimilation was determined by a difference in cholesterol content in the medium before and after the incubation period. All bifidobacteria strains were able to assimilate cholesterol, ranging from 4.17 to 27.14 μg/ml. Cholesterol assimilation patterns suggested that cholesterol removal was associated with growth of organisms. Binding of cholesterol to cells as determined using heat-killed cells and resting-cells in phosphate buffer indicated that a small level of cholesterol was removed by binding, ranging from 1.11 to 3.35 mg/g dry weight. Fatty acid compositions were compared between cells grown in the presence or absence of cholesterol. Changes in the fatty acid composition, especially tetradecanoic, hexadecanoic, octadecanoic, total saturated and unsaturated acids suggested that cholesterol removed was incorporated into the cellular membrane. Our findings suggest that bifidobacteria could remove cholesterol in vitro via assimilation, binding to cells and incorporation into cellular membrane, hence they may be potential candidates as dietary adjunct to lower serum cholesterol in vivo.","PeriodicalId":90114,"journal":{"name":"Bioscience and microflora","volume":"24 1","pages":"1-10"},"PeriodicalIF":0.0,"publicationDate":"2005-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.12938/BIFIDUS.24.1","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66336817","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Wan-Kyu Lee, Hyeong-Jun Lim, S. Kim, H. Kimoto, S. Ohmomo, Y. Tashiro, H. Takebe
The effect of Lactococcus lactis subsp. lactis biovar diacetylactis N7 (LACC-N7) and Lactococcus lactis subsp. lactis 527 (LACC-527) strains isolated from dairy products on serum cholesterol levels in the SD rats were investigated. The administration of LACC-N7 significantly decreased total serum cholesterol (p<0.001) and triglycerides (p<0.05) and increased HDL-cholesterol ratio to total cholesterol (p<0.05) at 6 weeks post-administration. LACC-527 had an effect on total serum cholesterol (p<0.05) and HDL-cholesterol ratio to total cholesterol (p<0.05) at 6 weeks and triglycerides (p<0.01) at 4 weeks post-administration. Enterococcus faecium (ENT-1) also significantly decreased total serum cholesterol (p<0.001), and increased the HDL-cholesterol ratio to total cholesterol (p<0.05). These results suggest that LACC-N7 and LACC-527 would be effective as probiotics for the prevention of hypercholesterolemia and fatty liver.
{"title":"Hypocholesterolemic Effect of Lactococcus lactis subsp. lactis biovar diacetylactis N7 and Lactococcus lactis subsp. lactis 527 Strains in SD Rats","authors":"Wan-Kyu Lee, Hyeong-Jun Lim, S. Kim, H. Kimoto, S. Ohmomo, Y. Tashiro, H. Takebe","doi":"10.12938/BIFIDUS.24.11","DOIUrl":"https://doi.org/10.12938/BIFIDUS.24.11","url":null,"abstract":"The effect of Lactococcus lactis subsp. lactis biovar diacetylactis N7 (LACC-N7) and Lactococcus lactis subsp. lactis 527 (LACC-527) strains isolated from dairy products on serum cholesterol levels in the SD rats were investigated. The administration of LACC-N7 significantly decreased total serum cholesterol (p<0.001) and triglycerides (p<0.05) and increased HDL-cholesterol ratio to total cholesterol (p<0.05) at 6 weeks post-administration. LACC-527 had an effect on total serum cholesterol (p<0.05) and HDL-cholesterol ratio to total cholesterol (p<0.05) at 6 weeks and triglycerides (p<0.01) at 4 weeks post-administration. Enterococcus faecium (ENT-1) also significantly decreased total serum cholesterol (p<0.001), and increased the HDL-cholesterol ratio to total cholesterol (p<0.05). These results suggest that LACC-N7 and LACC-527 would be effective as probiotics for the prevention of hypercholesterolemia and fatty liver.","PeriodicalId":90114,"journal":{"name":"Bioscience and microflora","volume":"24 1","pages":"11-16"},"PeriodicalIF":0.0,"publicationDate":"2005-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.12938/BIFIDUS.24.11","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66336832","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Y. Fukushima, T. Yamano, Aya Kusano, Mamiko Takada, Maho Amano, H. Iino
To elucidate the effect of fermented milk containing Lactobacillus johnsonii Lal (LC1®) on defecation, a double blind placebo controlled study was conducted. Healthy Japanese adults (24-67 years of age, n = 57, male: 31,female: 26) were randomly divided into two groups, and the subjects in the LC1 group (n = 30) consumed LC1 fermented milk containing L. johnsonii Lal at 1 x 10 9 cfu/90 g (90 g per day) for 21 days and the subjects in the control group (n = 27) consumed placebo fermented milk without the Lal strain in the same manner. In the subjects of the LC1 group with mild constipation (n = 9), less than one defecation per day in the 3 weeks observation period, defecation frequency both in times per week and days per week significantly increased during consumption of LC1 compared to before consumption (p < 0.05), and the frequency recovered to normal status with at least one defecation per day in 4 out of 9 of subjects (44%) after 3 weeks LC1 consumption. Subjects with mild constipation in the control group (n = 7) showed no significant changes in defecation frequency. The frequency in the subjects with normal defecation did not change in either group. L. johnsonii Lal was found in all feces from 10 subjects in the LC1 group participating in fecal collection, suggesting that Lal strain efficiently reached the gastrointestinal tract as a viable form. Excess amount (360 g per day) of LC1 intake for 2 weeks in the other healthy subjects (n = 10) caused an increase in defecation frequency, which was kept at the normal level of less than twice per day. These results suggest that LC1®, a probiotic fermented milk containing L. johnsonii Lal, is beneficial for improving mild constipation without any safety concerns.
{"title":"Effect of fermented milk containing Lactobacillus johnsonii La1 (LC1®) on defecation in healthy Japanese adults: A double blind placebo controlled study","authors":"Y. Fukushima, T. Yamano, Aya Kusano, Mamiko Takada, Maho Amano, H. Iino","doi":"10.12938/BIFIDUS.23.139","DOIUrl":"https://doi.org/10.12938/BIFIDUS.23.139","url":null,"abstract":"To elucidate the effect of fermented milk containing Lactobacillus johnsonii Lal (LC1®) on defecation, a double blind placebo controlled study was conducted. Healthy Japanese adults (24-67 years of age, n = 57, male: 31,female: 26) were randomly divided into two groups, and the subjects in the LC1 group (n = 30) consumed LC1 fermented milk containing L. johnsonii Lal at 1 x 10 9 cfu/90 g (90 g per day) for 21 days and the subjects in the control group (n = 27) consumed placebo fermented milk without the Lal strain in the same manner. In the subjects of the LC1 group with mild constipation (n = 9), less than one defecation per day in the 3 weeks observation period, defecation frequency both in times per week and days per week significantly increased during consumption of LC1 compared to before consumption (p < 0.05), and the frequency recovered to normal status with at least one defecation per day in 4 out of 9 of subjects (44%) after 3 weeks LC1 consumption. Subjects with mild constipation in the control group (n = 7) showed no significant changes in defecation frequency. The frequency in the subjects with normal defecation did not change in either group. L. johnsonii Lal was found in all feces from 10 subjects in the LC1 group participating in fecal collection, suggesting that Lal strain efficiently reached the gastrointestinal tract as a viable form. Excess amount (360 g per day) of LC1 intake for 2 weeks in the other healthy subjects (n = 10) caused an increase in defecation frequency, which was kept at the normal level of less than twice per day. These results suggest that LC1®, a probiotic fermented milk containing L. johnsonii Lal, is beneficial for improving mild constipation without any safety concerns.","PeriodicalId":90114,"journal":{"name":"Bioscience and microflora","volume":"23 1","pages":"139-147"},"PeriodicalIF":0.0,"publicationDate":"2004-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66336435","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The physiologic effects of kefiran, a water-soluble exopolysaccharide, were investigated in the animal studies by oral administration of kefiran. The results in this study showed that kefiran had a hypoglycemic effect in KKAy mice and could improve defecation in the levels of fecal moisture and wet weight of feces in constipated SD rats induced by a low-fiber diet.
{"title":"Effects of an exopolysaccharide (Kefiran) from Lactobacillus kefiranofaciens on blood glucose in KKAy mice and constipation in SD rats induced by a low-fiber diet","authors":"Hiroaki Maeda, Xia Zhu, T. Mitsuoka","doi":"10.12938/BIFIDUS.23.149","DOIUrl":"https://doi.org/10.12938/BIFIDUS.23.149","url":null,"abstract":"The physiologic effects of kefiran, a water-soluble exopolysaccharide, were investigated in the animal studies by oral administration of kefiran. The results in this study showed that kefiran had a hypoglycemic effect in KKAy mice and could improve defecation in the levels of fecal moisture and wet weight of feces in constipated SD rats induced by a low-fiber diet.","PeriodicalId":90114,"journal":{"name":"Bioscience and microflora","volume":"23 1","pages":"149-153"},"PeriodicalIF":0.0,"publicationDate":"2004-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.12938/BIFIDUS.23.149","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66336514","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Milk fermented by Lactobacillus helveticus, a lactic acid bacterium with potent proteolytic activity, had an antihypertensive effect in animal model studies. During the culture process, the biogenic peptides valyl-prolyl-proline and isoleucyl-prolyl-proline were derived from milk protein. These two peptides have been shown to have an inhibitory effect on angiotensin-converting enzyme, which converts angiotensin I to angiotensin II, a strong vasoconstrictor. Pre-clinical and in vitro studies suggest that a portion of the orally ingested dose of these peptides can be absorbed in the intact form from the gastrointestinal tract, can inhibit the tissue renin-angiotensin system, and can produce significant reductions in blood pressure. In clinical studies, fermented milk containing biologically active peptides significantly decreased systolic and diastolic blood pressure in hypertensive subjects. In contrast, no significant effect on blood pressure was observed in normotensives. Based on these observations, it is possible that fermented milk containing valyl-prolyl-proline and isoleucyl-prolyl-proline which could provide a non-pharmacological approach to the management of hypertension. This report reviews a series of studies on antihypertensive peptides in milk fermented with Lactobacillus helveticus and also describes the results of clinical trials including the latest information.
{"title":"Studies on Anti-Hypertensive Peptides in Milk Fermented with Lactobacillus helveticus","authors":"Yasunori Nakamura","doi":"10.12938/BIFIDUS.23.131","DOIUrl":"https://doi.org/10.12938/BIFIDUS.23.131","url":null,"abstract":"Milk fermented by Lactobacillus helveticus, a lactic acid bacterium with potent proteolytic activity, had an antihypertensive effect in animal model studies. During the culture process, the biogenic peptides valyl-prolyl-proline and isoleucyl-prolyl-proline were derived from milk protein. These two peptides have been shown to have an inhibitory effect on angiotensin-converting enzyme, which converts angiotensin I to angiotensin II, a strong vasoconstrictor. Pre-clinical and in vitro studies suggest that a portion of the orally ingested dose of these peptides can be absorbed in the intact form from the gastrointestinal tract, can inhibit the tissue renin-angiotensin system, and can produce significant reductions in blood pressure. In clinical studies, fermented milk containing biologically active peptides significantly decreased systolic and diastolic blood pressure in hypertensive subjects. In contrast, no significant effect on blood pressure was observed in normotensives. Based on these observations, it is possible that fermented milk containing valyl-prolyl-proline and isoleucyl-prolyl-proline which could provide a non-pharmacological approach to the management of hypertension. This report reviews a series of studies on antihypertensive peptides in milk fermented with Lactobacillus helveticus and also describes the results of clinical trials including the latest information.","PeriodicalId":90114,"journal":{"name":"Bioscience and microflora","volume":"23 1","pages":"131-138"},"PeriodicalIF":0.0,"publicationDate":"2004-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.12938/BIFIDUS.23.131","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66336252","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
H. Ohno, Y. Ishihara, T. Arai, H. Yamamura, N. Totani, T. Ueda
Bifidobacterium bifidum G9-1 (BBG9-1) was administered orally to ExHC (Exogenously Hypercholesterolemic) rats, Wistar fatty rats and KK-A y mice, and the effect on the lipids of the plasma and liver was found to be as follows. 1) BBG9-1 significantly reduced the levels of cholesterol and triglyceride in the plasma and liver of ExHC rats fed a cholesterol-enriched diet. In addition, the cholesterol level of low-density lipoprotein (LDL), and the cholesterol and triglyceride levels of very low-density lipoprotein/chylomicron (VLDL/CM) were lower in the BBG9-1-administered rats than in the control rats. 2) In Wistar fatty rats, BBG9-1 significantly decreased the levels of cholesterol and triglyceride in the liver but not those in the plasma. 3) In KK-A y mice, BBG9-1 significantly reduced not only the levels of cholesterol and triglyceride in the plasma and liver, but also the plasma glucose level. These results suggest that BBG9-1 lowers elevated levels of blood lipids and/or hepatic lipids in hypertriglyceridemia, hypercholesterolemia and hyperglycemia.
{"title":"Effects of Bifidobacterium bifidum G9-1 on Hypercholesterolemic and Obese Diabetic Animal Models","authors":"H. Ohno, Y. Ishihara, T. Arai, H. Yamamura, N. Totani, T. Ueda","doi":"10.12938/BIFIDUS.23.109","DOIUrl":"https://doi.org/10.12938/BIFIDUS.23.109","url":null,"abstract":"Bifidobacterium bifidum G9-1 (BBG9-1) was administered orally to ExHC (Exogenously Hypercholesterolemic) rats, Wistar fatty rats and KK-A y mice, and the effect on the lipids of the plasma and liver was found to be as follows. 1) BBG9-1 significantly reduced the levels of cholesterol and triglyceride in the plasma and liver of ExHC rats fed a cholesterol-enriched diet. In addition, the cholesterol level of low-density lipoprotein (LDL), and the cholesterol and triglyceride levels of very low-density lipoprotein/chylomicron (VLDL/CM) were lower in the BBG9-1-administered rats than in the control rats. 2) In Wistar fatty rats, BBG9-1 significantly decreased the levels of cholesterol and triglyceride in the liver but not those in the plasma. 3) In KK-A y mice, BBG9-1 significantly reduced not only the levels of cholesterol and triglyceride in the plasma and liver, but also the plasma glucose level. These results suggest that BBG9-1 lowers elevated levels of blood lipids and/or hepatic lipids in hypertriglyceridemia, hypercholesterolemia and hyperglycemia.","PeriodicalId":90114,"journal":{"name":"Bioscience and microflora","volume":"23 1","pages":"109-117"},"PeriodicalIF":0.0,"publicationDate":"2004-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66336521","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
R. Puupponen-Pimiä, A. Aura, S. Karppinen, K. Oksman‐Caldentey, K. Poutanen
Gut is the site of active fermentation of non-digestible dietary components (dietary fibre and prebiotics) as well as bioconversion and absorption of plant-derived phenolics. These compounds have an important role in gut fermentation by influencing the composition of microflora and fermentation metabolites, and consequently by contributing to both local and systemic effects in humans. Possibilities to enhance viability and promote growth of probiotic bacteria by non-digestible food components have been a subject to extensive scientific interest in the last ten years. Gut bacteria are known to degrade and ferment dietary fibre, producing metabolites, especially short-chain fatty acids. They also mediate a number of important consequences through their further metabolism in the liver. Current research is at quick steps increasing our understanding about the interactions between gut microbes and bioactive dietary phenolics. Absorption and metabolism of phenolic compounds occurs along the digestive tract. Those compounds not absorbed or converted earlier enter the colon, and may be converted to metabolites concomitantly with carbohydrate fermentation. All the colonic metabolites can have effects on the epithelium at the site of conversion, and also affect the colonic flora locally. When absorbed the metabolites are found in plasma and urine and can have systemic health effects. The health effects of phenolic compounds have been studied extensively, but those of the metabolites are poorly known. As strong antimicrobial agents the phenolics might also have unpredictable effects on the composition of the intestinal flora.
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