Differences among Lactiplantibacillus plantarum strains isolated from different fermented foods in their potential cholesterol-lowering properties

Elevated levels of plasma low-density lipoprotein (LDL) cholesterol have been associated with incident atherosclerotic cardiovascular disease. Animal studies and clinical trials have demonstrated that several Lactiplantibacillus plantarum strains are effective in reducing plasma LDL cholesterol leve...

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Veröffentlicht in:	Food bioscience 2024-06, Vol.59, p.103847, Article 103847
Hauptverfasser:	Guo, Shu-Jun, Li, Chang-Cheng, Feng, Yu-Ting, Zhou, Yan-Ru, Liu, Bin, Gao, Zhen-Peng, Guo, Chun-Feng
Format:	Artikel
Sprache:	eng
Schlagworte:	acid tolerance agar gel electrophoresis animals bile bile acids bile resistance Bile salt hydrolase cardiovascular diseases Cholesterol-lowering potential choloylglycine hydrolase fermentation Fermented dairy products Fermented grape must Fermented vegetables grape must grapes hydrophobicity Lactiplantibacillus plantarum low density lipoprotein cholesterol substrate specificity
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