Probiotic characteristics of lactobacillus plantarum E680 and its effect on Hypercholesterolemic mice

Authors: ZHEN, ZHIYAO - Zhejiang University; WANG, WEI-JUN - Zhejiang Yiming Food Co Ltd; YU, JING - Zhejiang Yiming Food Co Ltd; CHEN, CHEN - Zhejiang University; CHEN, BO - Zhejiang Yiming Food Co Ltd; LIU, JIAN-XIN - Zhejiang University; Firrman, Jenni; Renye, John; REN, DA-XI - Zhejiang University

Submitted to: BMC Microbiology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/26/2020
Publication Date: 8/4/2020
Citation: Zhen, Z., Wang, W., Yu, J., Chen, C., Chen, B., Liu, J., Firrman, J., Renye Jr, J.A., Ren, D. 2020. Probiotic characteristics of lactobacillus plantarum E680 and its effect on hypercholesterolemic mice. BMC Microbiology. 20:239 Pages 1-9. https://doi.org/10.1186/s12866-020-01922-4.
DOI: https://doi.org/10.1186/s12866-020-01922-4

Interpretive Summary: Probiotics are beneficial bacteria reported to improve human and animal health. This study investigated the probiotic potential of 75 bacteria isolated from fermented pickles. The screen identified Lactobacillus plantarum strain E680 as being acid and bile salt tolerant suggesting it would survive passage through the gastrointestinal tract. The bacterium was not resistant to any of the eight antibiotics tested, and was able to inhibit the growth of four bacterial pathogens, including E. coli and Staphylococcus aureus. L. plantarum E680 reduced the total cholesterol level in broth culture by 67%, and suppressed weight gain and reduced the total cholesterol and low-density cholesterol levels in hypercholesterolemic mice fed a high-fat diet. These characteristics suggest L. plantarum E680 may function as a novel probiotic for inclusion within functional foods aimed at reducing cholesterol levels in animals and humans.

Technical Abstract: Probiotics have been reported to reduce total cholesterol levels in vitro, but more evidence is needed to determine the clinical relevance of this activity. In this study, screening of 75 lactic acid bacteria (LAB) strains from fermented pickles resulted in the identification of Lactobacillus plantarum E680, which showed the highest acid and bile tolerance; was sensitive to five of eight antibiotics tested, inhibited the growth of four pathogenic bacteria; and reduced the total cholesterol level by 66.84 % in broth culture. In vivo testing using hypercholesterolemic mice fed high-fat emulsion, independent of food intake, found that L. plantarum E680 suppressed body weight gain. A reduction in total cholesterol and low-density lipoprotein cholesterol levels, with no effect on high-density lipoprotein cholesterol, was also observed. Based on these results, L. plantarum E680 may have potential as a novel probiotic for the development of cholesterol-lowering, functional food.