Three lactic acid bacteria strains, DQ17-2, DD1-1 and KY1-1, being resistant to the artificial gastrointestinal environment and cholesterol-lowering effect (the cholesterol removal rates were 34.56%, 27.12% and 29.20%, respectively), were selected from 285 isolates of lactic acid bacteria, which were isolated from the naturally fermented soybean sauces using three different media. They were identified to be Lactobacillus plantarum by morphology, physiological and biochemical tests and 16S rDNA sequencing. The strain DQ17-2 was renamed as In order to further verify its in vivo cholesterol-lowering effect, L. plantarum WW cell suspends were fed 32 5-week-old male SD rats within randomly 4 groups [Control group (A), High fat group (B), Skim milk control group (C) and L. plantarum WW fed group (D)]. After feeding for 12 weeks, the levels of total cholesterol (TC), high density lipoprotein-cholesterol (HDL-C), low density lipoprotein-cholesterol (LDL-C) and triglyceride (TG) in serum were examined. The results showed that the model of hyperlipidemia was successfully established and the levels of TC, TG, and LDL-C in group D were significantly lower than those of group B and C (P <0.05) and the level of HDL-C was significantly increased (P<0.05). In conclusion, L. plantarum WW had both in vivo and in vitro cholesterol-lowering effect, which provides a new strategy for development of cholesterol-lowering products.
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