Food and Fermentation Industries >

2024 , Vol. 50 >Issue 19: 56 - 62

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037739

Screening of glucose-lowering and lipid-lowering probiotics in vitro and exploration of the activity of compound probiotics

  • YAN Mengqing ,
  • ZHENG Yanyi ,
  • ZHANG Lu ,
  • LIU Jia ,
  • LAN Caijuan ,
  • ZHOU Xiaoli ,
  • ZENG Xueying ,
  • ZHANG Silu ,
  • LIU Guoyu
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  • 1(China National Research Institute of Food and Fermentation Industries Co.LTD., Beijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Diseases, Beijing 100015, China)
    2(Shenzhen Precision Health Food Technology Co.Ltd., Shenzhen 518000, China)

Received date: 2023-10-24

  Revised date: 2023-12-22

  Online published: 2024-10-29

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Abstract

In order to obtain a compound probiotic with a better comprehensive ability to lower blood glucose and lipid levels, this study tested the effectiveness of eight commonly available probiotics in blood glucose lowering abilities, cholesterol clearance, gastrointestinal tolerance, and other activities in vitro.Principal component analysis was used to screen out strains with better comprehensive ability by taking the measured indicators as factors.Antagonism analysis was then performed among the strains, and the optimal proportion of compound probiotics was also determined.Additionally, a preference analysis for prebiotics was performed on the compound probiotic.The results showed that Lactobacillus plantarum CFFM1031 and Bifidobacterium lactis CFFM2012 were the most effective strains in reducing blood glucose and lipid levels.No antagonistic effect was observed between these two strains.The study found that a compound with a 1:1 ratio of L.plantarum CFFM1031 and B.lactis CFFM2012 significantly lowered cholesterol by 43.56% in vitro compared to single strains and other compound ratios.Moreover, the compound probiotic exhibited a higher proliferation ability when galacto-oligosaccharide and stachyose were used as carbon sources, indicating a preference for these sources.This study can provide a reference for probiotic synergism and the development of functional food formulations.

Key words： probiotics; glucose-lowering and lipid-lowering activities; antagonistic analysis; compound probiotics; promotion of proliferation

Cite this article

YAN Mengqing , ZHENG Yanyi , ZHANG Lu , LIU Jia , LAN Caijuan , ZHOU Xiaoli , ZENG Xueying , ZHANG Silu , LIU Guoyu . Screening of glucose-lowering and lipid-lowering probiotics in vitro and exploration of the activity of compound probiotics[J]. Food and Fermentation Industries, 2024 , 50(19) : 56 -62 . DOI: 10.13995/j.cnki.11-1802/ts.037739

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