Assessment of in vivo hypocholesterolemic potential of probiotic Lactobacillus from traditional fermented milk

Abstract

Elevated serum cholesterol is an important risk factor associated with atherosclerosis and coronary heart disease. Several studies have reported a decrease in serum cholesterol during the consumption of high doses of fermented dairy products or Lactobacillus strains. The aim of the present study was to isolate potential probiotic Lactobacillus strains from indigenous fermented milk (Lassi) samples and their ability to survive gastrointestinal conditions in vitro. The most tolerant strains were further tested for their ability to reduce cholesterol in vitro. L. fermentum FM6, L. fermentum FM16, L. fermentum FM12, L. rhamnosus FM9 and FM4 were selected for in vivo trials as their percentage cholesterol assimilation in vitro was 43%, 38%, 38%, 37% and 35% respectively. The safety profile of the best strains was evaluated in rat model followed by the in vivo cholesterol reducing potential of these strains. In vivo safety assessment was carried out and all the strains turned out to be safe for consumption. The strains showed a significant decrease in serum cholesterol when administered with high fat diet in rats. The increase in cholesterol level of group fed with high fat diet only was 31% whereas the decrease in cholesterol levels of groups fed with high fat diet along with probiotic dosage of L. rhamnosus FM9, L. fermentum FM6, L. fermentum FM16 and L. fermentum FM12 was 9%, 7%, 5% and 3% respectively. A significant increase in HDL levels and decrease in LDL levels was also observed in the test groups whereas L. rhamnosus FM9 and L. fermentum FM6 showed better results than Statin