Research on Lipid-lowing Capability of Three Edible Streptococcus from Yogurt in Vitro

International Conference on Manufacturing Technology, Materials and Chemical Engineering

机械制造;材料科学;化学工业

Yang, X.M.^1 ; Xie, F.^2 ; Duan, Z.H.^1 ; Zhang, Z.^1 ; Li, X.C.^1 ; Su, L.J.^1 ; Gu, Y.P.^1

College of Food and Bioengineering, Hezhou University, Hezhou

542899, China^1

Guangxi Buffalo Research Institute, Chinese Academy of Agricultural Sciences, Nanning

530001, China^2

关键词: Adverse effect;    Bile salts;    Gastric juice;    In-vitro;    Streptococcus thermophilus;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/392/5/052027/pdf
DOI  :  10.1088/1757-899X/392/5/052027

学科分类：材料科学（综合）

来源: IOP

【 摘 要 】

Three common edible streptococcus thermophilus (St) streptococcus lactis (L1) and streptococcus cremoris (L2) from yogurt were used to investigate the activity of reducing lipid in vitro. All of the three streptococcus could tolerate adverse effects by low acid and high bile salts to survival and reproduction. St had the strongest tolerance with artificial gastric juice and 0.3% porcine bile salt, and still alive 5.02×106 CFU/mL. The rates of degrading triglyceride and triglyceride of St were up to 70% and 50%, which were also the best of the three. Next was L1, it could degrade more than 70% cholesterol and 48% triglyceride. And the rates of degrading triglyceride and triglyceride of L2 were 10-20%.