Cholesterol-lowering Activity of Low-fat Cheddar Cheese with Lactobacillus plantarum

The objective of the work was to study on the cholesterol-lowering activity of probiotics in cheese. A strain was screened by cholesterol-lowering property,acid resistance,bile salt tolerance and bile salt hydrolytic enzyme activity and added to low-fat cheese. The mice were intragastric administered for 35 d,and the total cholesterol(TC),total triglyceride(TG),high density lipoprotein cholesterol(HDL-C),low density lipoprotein cholesterol(LDL-C)and atherogenic index(AI)were determined to study the cholesterol lowering effect in vivo. The results showed that Lactobacillus plantarum KLDS 1.0320 had better cholesterol-lowering activity than other strains. Cholesterol degradation rate neached 63.72%,and the surlival rate after gastroint-estinal digestive tract digestion was 82.21%. The activity of choline saltwater hydrolyzase was 0.71 U/mL. Compared with hyperlipidemia model,serum TC,TG,LDL-C and AI levels decreased 21.23%,19.30%,31.73% and 35.05% respectively(p<0.05)in group probiotic cheese after 35 days of oral administration(p<0.05),and TC and TG in liver decreased,but TC and TG in stool increased(p<0.05). A sttain of Lactobacillus plantarum KLDS 1.0320 with cholesterol-loweting ability was obtained in the research,which still had the effect of reducing serum cholesterol in vivo with cheese as a carrier.It showed that it has the potential to use the cheese to reduce the cholesterol activity.