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Applied Microbiology and Biotechnology

, Volume 84, Issue 2, pp 341–347 | Cite as

Effects of Lactobacillus plantarum MA2 isolated from Tibet kefir on lipid metabolism and intestinal microflora of rats fed on high-cholesterol diet

  • Yanping WangEmail author
  • Nv Xu
  • Aodeng Xi
  • Zaheer Ahmed
  • Bin Zhang
  • Xiaojia Bai
Applied microbial and cell physiology

Abstract

The objective of this study was to evaluate the effects of Lactobacillus plantarum MA2, an isolate from Chinese traditional Tibet kefir, on cholesterol-lowering and microflora of rat in vivo. Rats were fed on cholesterol-enriched experimental diet, supplemented with lyophilized L. plantarum MA2 powder, with a dose of 1011 cells/day per mice. The results showed that L. plantarum MA2 feeding significantly lowered serum total cholesterol, low-density lipoprotein cholesterol, and triglycerides level, while there was no change in high-density lipoprotein cholesterol. In addition, liver total cholesterol and triglycerides was also decreased. However, fecal cholesterol and triglycerides was increased significantly (P < 0.05) in comparison with the control. Also, L. plantarum MA2 increased the population of lactic acid bacteria and bifidobacteria in the fecal, but it did not change the number of Escherichia coli as compared to control. Moreover, pH, moisture, and organic acids in the fecal were also measured. The present results indicate the probiotic potential of the L. plantarum MA2 strain in hypocholesterolemic effect and also increasing the probiotic count in the intestine.

Keywords

Lactobacillus plantarum MA2 Kefir Cholesterol-lowering effect 

Notes

Acknowledgment

This work was supported by a grant from the Science and Technology Supporting Project of China National Eleventh Five-Year-Plan (No. 2006BAD 04A 06).

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Copyright information

© Springer-Verlag 2009

Authors and Affiliations

  • Yanping Wang
    • 1
    Email author
  • Nv Xu
    • 1
  • Aodeng Xi
    • 1
  • Zaheer Ahmed
    • 1
  • Bin Zhang
    • 1
  • Xiaojia Bai
    • 1
  1. 1.Key Laboratory of Food Nutrition and Safety, Ministry of EducationTianjin University of Science & TechnologyTianjinChina

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