Exopolysaccharide production and cholesterol reduction by Lactic Acid Bacteria isolated from traditionally fermented Indian foods
Keywords:
Fermented Foods, LAB, Cholesterol reduction, Probiotic, ExopolysaccharideAbstract
Excess cholesterol is a major risk factor for the development of hypercholesterolemia, cardiovascular heart disease (CVD), colon cancer, etc. There is a necessity of easy way to reduce serum cholesterol concentration. It can be deal by probiotics, prebiotics and synbiotics therapies. LAB are present in fermented foods and may have probiotic properties such as cholesterol reduction and exopolysaccharides (EPS) production. In the present study, we isolated a total of 20 isolates of LAB from diverse traditionally fermented Indian foods. The LAB were morphotyped and primary tests for probiotics done. All 20 isolates were found to be non-hemolytic and able to tolerate acid at pH 2.0. Six isolates were able to tolerate bile at 0.3%. Selected isolates were screened for cholesterol reduction property by testing BSH activity on MRS agar and quantitative estimation of cholesterol in growth medium was determined by enzymatic method. Five isolates exhibited cholesterol reduction activity which is in the range of 35 to 70%. Isolates were also screened for exopolysaccharide (EPS) production which can be considered as beneficial characteristics. Thus, the isolated organisms can be considered as a putative probiotic candidates having cholesterol reduction activity.
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Copyright (c) 2021 Gosavi Jyotsna, Shingade Sujata, Walhe Rajan Walhe
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