Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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유산균들의 콜레스테롤 저하성, 내산성, 내담즙성, 항생제 내성 비교

  • 박소영 (한림대학교 식품영양학과) ;
  • 고영태 (덕성여자대학교 식품영양학과) ;
  • 정후길 (매일유업(주) 중앙연구소) ;
  • 양진오 (매일유업(주) 중앙연구소) ;
  • 정현서 (한림대학교 식품영양학과) ;
  • 김영배 (고려대학교 식품공학과) ;
  • 지근억 (한림대학교 식품영양학과)
  • Published : 1996.06.01
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Abstract

For a probiotic yoghurt it is desirable to utilize lactic acid bacteria with a high survival rate and beneficial function to human beings. We have examined a variety of lactic acid bacteria to assess the acid and bile tolerance and antibiotic resistance. In addition, an in vitro culture experiment was performed to evaluate their ability to reduce cholesterol levels in the growth medium. Thirteen strains were selected from in vitro cholesterol assays and fed to Sprague-Dawley rats with a high-cholesterol diet. Among the 13 strains tested, 8 strains were shown to reduce serum cholesterol levels significantly after 24 days of administration in vivo. Rats were fed lyophilized yoghurt powder fermented with a combination of 3 selected strains: Bifidobacterium infantis AM-220, Lactobacillus AM-245, and Styeptococcus MA-1. The levels of total cholesterol and low density lipoprotein were significantly lower (p$\leq$0.05) in rats fed the yoghurt powder compared with control group. These studies suggest that yoghurt fermented with appropriately selected lactic acid bacteria may have a anticholesterolemic effect.

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References

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