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Current Microbiology

, Volume 62, Issue 1, pp 27–31 | Cite as

Functional Characteristics of Lactobacillus fermentum F1

  • Xiao Qun Zeng
  • Dao Dong PanEmail author
  • Pei Dong Zhou
Article

Abstract

In this study, Lactobacillus fermentum (L. fermentum) F1 reduced cholesterol 48.87%. The strain was screened from cattle feces using an API 50 CHL system and the 16S rRNA sequence contrasting method. L. fermentum F1 showed acid and bile tolerance, and antimicrobial activity against pathogenic Escherichia coli and Staphylococcus aureus. L. fermentum F1 deconjugated 0.186 mM of free cholalic acid after it was incubated at 37°C in 0.20% sodium taurocholate (TCA) broth for 24 h. Heat-killed and resting cells of L. fermentum F1 showed small amounts of cholesterol removal (6.85 and 25.19 mg/g, respectively, of dry weight) compared with growing cells (33.21 mg/g of dry weight). The supernatant fluid of the broth contained 50.85% of the total cholesterol, while the washing buffer and cell extracts had 13.53 and 35.39%, respectively. These findings suggest that L. fermentum F1 may remove cholesterol by co-precipitating with deconjugated bile salt, assimilating with cells and by incorporation into cellular membranes. Cholesterol assimilated by cells held 72.0% of the reduced cholesterol, while 21.65% of the reduced cholesterol was coprecipitated with deconjugated bile salt and 5.89% was adsorbed into the surface of the cells.

Keywords

Cholesterol Lactobacillus Lactic Acid Bacterium Bile Salt Sodium Taurocholate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Notes

Acknowledgments

This work was supported by the State Science and Technology Ministry of the People’s Republic of China (programs no. 2007AA10Z357, 2009C22014, and 2006BAD27B09), the Natural Science Ministry of China (program no. 30972130) and the K. C. Wong Magna Fund, Ningbo University.

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Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  • Xiao Qun Zeng
    • 1
    • 2
  • Dao Dong Pan
    • 1
    • 2
    Email author
  • Pei Dong Zhou
    • 2
  1. 1.Life Science and Biotechnology CollegeNingbo UniversityNingboPeople’s Republic of China
  2. 2.Food Science and Nutrition DepartmentNanjing Normal UniversityNanjingPeople’s Republic of China

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