Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Anila K, Kunzes A and Bhalla TC
In the present investigation 5 putative probiotic lactobacilli strains isolated from ethnic fermented foods from tribal regions in North West India were explored for their capabilities to assimilate cholesterol in the presence of various bile salts. In addition, β-Galactosidase, β-Glucosidase, protease, amylase, phytase activity of lactobacilli strains were also evaluated. All the lactobacilli strains were able assimilate cholesterol and it was found to be significantly higher in the presence of bile salts. The highest cholesterol removal (47.70 μg/ml) was observed by L. casei PLA12 and L. casei PLA5 in the presence of cholic acid. Cholesterol removal by resting and dead cells was also investigated and it was found to be 2.08 and 4.74 μg/ml respectively. L. casei PLA5 produced highest β-glucosidase (14.97 ± 0.2 U/mg dcw); proteolytic (26 ± 0.5 U/mg) and phytase (23 ± 0.5 mm) activity and L. casei PLA12 was reported to produce highest β-galactosidase (0.80 ± 0.01 U/mg dcw) and amylase (13.06 ± 0.25 U/mg) activity. Moreover, none of the strains showed haemolytic, urease and bile salt hydrolase activity. Screening for enzymatic activities among lactic acid bacteria is important for the preparation and improvement of biological activity of food product and in the selection of microorganisms used in the growing industry of functional foods and beverages. This paper is the first report on functional characterization on lactic acid bacteria from some lesser-known ethnic fermented products of the North West Himalayas.