Chronically elevated serum cholesterol levels are considered to be a major risk factor for cardiovascular disease. In Baicheng County, Aksu Prefecture, Xinjiang, the medical level is backward and the geographical environment is harsh, but it is recognized as a world-class ‘longevity township’. Local people are accustomed to eating home-made Sayram Ketteki(a yogurt-like fermented dairy product), which is known as the ‘longevity secret’. However, there are few studies on Sayram Ketteki at present, and there are no reports on cholesterol-lowering microorganisms from Sayram Ketteki. In this study, eight strains of suspected Lactobacillus plantarum with excellent basic characteristics isolated and screened from Sayram Ketteki were used as samples to study their cholesterol-lowering ability, and the strains with high cholesterol degradation were further identified through physiological and biochemical tests. Finally, the safety of the high cholesterol-degrading strains was preliminarily studied by antibiotic sensitivity, plasmid, biogenic amines and hemolytic activity tests. As a result, three strains of high cholesterol degradation were screened out: R2-5, R2-7, and R4-2, with the ability of cholesterol degradation of 48.19%, 48.92%, and 48.50%, respectively. After identification, all strains were confirmed to be L. plantarum, and the three strains were resistant to some antibiotics, but did not contain plasmids, did not produce amines, and had no hemolytic activity, so they had certain safety. This study provides data support for the further research and application of the cholesterol lowering function of the strains in vivo, which is of great significance for the promotion of Sayram Ketteki, and provides new resources for the development of original probiotics with independent intellectual property rights in China.
ZHAO Lina
,
LI Yuwei
,
ZHANG Na
,
KANG Hongyan
,
WANG Miaoshu
,
ZHENG Weili
,
TIAN Hongtao
. Screening, identification and safety of cholesterol-lowering Lactobacillus plantarum from Sayram Ketteki in Xinjiang[J]. Food and Fermentation Industries, 2023
, 49(1)
: 79
-85
.
DOI: 10.13995/j.cnki.11-1802/ts.033415
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