Cholesterol Assimilation with Isolated lactobacilli Strains of Fars’ Local Dairy Products

ABSTRACT: Introduction & Objective: Cholesterol is an important compound in most of the biological reactions which the excess of it can be seen as a harmful compound of causing heart diseases. The aim of the present study was to evaluate the cholesterol removal property and also its pathway by dairy lactobacillus in in vitro condition under different bile salts concentration. Materials & Methods: After isolation of lactobacillus strains from dairy products, they were identified with chemical tests and their growths were evaluated under presence of cholesterol and bile salts. The method of action of the bacillus in cholesterol removal was assayed by spectrophotometer method. Collected data was analyzed by SPSS software. Results: result of this study showed that any strains of the bacteria had the ability of cholesterol removal (7.82-34.69 µg/ml). L.casei had more competence for removal of cholesterol in compare to the rest of bacilli. The evaluation of cholesterol cell wall attachment revealed that most of removed cholesterols have been changed to the other products. Conclusion: Considering the result of this study, it can be concluded that cholesterol removal has a direct association with growth of bacteria where the L. casei with high growth rate had more capability of cholesterol removal. Whereas the Lactobacillus can remove the cholesterol with different methods, results of this study showed that dairy products, especially yogurt, can remove the harmful substances such as cholesterol using non chemical methods. The results of this study could be expanded on human use if more study and research could be carried out