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Reduction of serum cholesterol and its mechanism by Lactobacillus plantarum H6 screened from local fermented food products

Abstract

Hypercholesterolemia is the leading cause of cardiovascular disease worldwide. In this study, the lactic acid bacteria (Lactobacillus plantarum H6) screened from homemade fermented foods in northeastern China were used to study their cholesterol-lowering ability and to analyze their degradation mechanism. Results showed that L. plantarum H6 significantly reduced serum cholesterol levels in C57BL/6 mice fed a hypercholesterolemia diet. It mainly promoted the expression of CYP7A1 gene by inhibiting the farnesoid X receptor pathway to increase the in vivo synthesis of bile acids and improved the intestinal microbial community structure of C57BL/6 mice to increase the abundance of bacterial flora containing bile salt hydrolase activity. Hence, L. plantarum H6 played a role in reducing the cholesterol content in mice.

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Article information


Submitted
23 Oct 2019
Accepted
13 Jan 2020
First published
14 Jan 2020

Food Funct., 2020, Accepted Manuscript
Article type
Paper

Reduction of serum cholesterol and its mechanism by Lactobacillus plantarum H6 screened from local fermented food products

T. Qu, L. Yang, Y. Wang, B. Jiang, M. Shen and D. Ren, Food Funct., 2020, Accepted Manuscript , DOI: 10.1039/C9FO02478F

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