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Lactic acid bacteria isolated from traditional Iranian butter with probiotic and cholesterol‐lowering properties: In vitro and in situ activity

Producing butter from yogurt is known as a traditional way practiced in Iran and elsewhere, particularly in rural areas. Lactic acid bacteria (LAB) with probiotic and cholesterol‐lowering properties were isolated from traditional butter collected in different regions of Iran. Then, isolates were ide...

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Autores principales: Ostadzadeh, Mahbubeh, Habibi Najafi, Mohammad B., Ehsani, Mohammad R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9834844/
https://www.ncbi.nlm.nih.gov/pubmed/36655086
http://dx.doi.org/10.1002/fsn3.3066
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author Ostadzadeh, Mahbubeh
Habibi Najafi, Mohammad B.
Ehsani, Mohammad R.
author_facet Ostadzadeh, Mahbubeh
Habibi Najafi, Mohammad B.
Ehsani, Mohammad R.
author_sort Ostadzadeh, Mahbubeh
collection PubMed
description Producing butter from yogurt is known as a traditional way practiced in Iran and elsewhere, particularly in rural areas. Lactic acid bacteria (LAB) with probiotic and cholesterol‐lowering properties were isolated from traditional butter collected in different regions of Iran. Then, isolates were identified and applied as adjunct culture in industrial butter production. Ten samples of traditional Iranian butter were collected from local farms. Fifty‐four isolates were considered LAB due to biochemical examinations. Molecular techniques then identified 10 strains showing high cholesterol reduction ability and tolerated bile and acid. The sequence analysis revealed that four isolates belonged to Enterococcus durans, four isolates to Lactobacillus, one isolate to Pediococcus, and one isolate to Neoscardovia. Lactobacillus brevis IBRC‐M 11044, Pediococcus pentosaceus IBRC‐M 11045, Neoscardovia arbecensis IBRC‐M 4391 4378, and Lactobacillus pentosus IBRC‐M 11043 were selected and applied as adjunct culture in producing four treatments of industrial butter. All examined strain treatments showed significant changes in cholesterol level of butter samples. Furthermore in all samples, the cholesterol content was significantly lower than control (p < .5). The highest level of cholesterol reduction was achieved in the butter sample prepared by Lactobacillus pentosus IBRC‐M 11045. Sensory analysis showed that the butter sample with Neoscardovia arbecensis IBRC‐M 4391 4378 was more acceptable than other butter samples. Due to our finding, it is valuable to incorporate these strains in butter production and introduce novel functional butter to market.
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spelling pubmed-98348442023-01-17 Lactic acid bacteria isolated from traditional Iranian butter with probiotic and cholesterol‐lowering properties: In vitro and in situ activity Ostadzadeh, Mahbubeh Habibi Najafi, Mohammad B. Ehsani, Mohammad R. Food Sci Nutr Original Articles Producing butter from yogurt is known as a traditional way practiced in Iran and elsewhere, particularly in rural areas. Lactic acid bacteria (LAB) with probiotic and cholesterol‐lowering properties were isolated from traditional butter collected in different regions of Iran. Then, isolates were identified and applied as adjunct culture in industrial butter production. Ten samples of traditional Iranian butter were collected from local farms. Fifty‐four isolates were considered LAB due to biochemical examinations. Molecular techniques then identified 10 strains showing high cholesterol reduction ability and tolerated bile and acid. The sequence analysis revealed that four isolates belonged to Enterococcus durans, four isolates to Lactobacillus, one isolate to Pediococcus, and one isolate to Neoscardovia. Lactobacillus brevis IBRC‐M 11044, Pediococcus pentosaceus IBRC‐M 11045, Neoscardovia arbecensis IBRC‐M 4391 4378, and Lactobacillus pentosus IBRC‐M 11043 were selected and applied as adjunct culture in producing four treatments of industrial butter. All examined strain treatments showed significant changes in cholesterol level of butter samples. Furthermore in all samples, the cholesterol content was significantly lower than control (p < .5). The highest level of cholesterol reduction was achieved in the butter sample prepared by Lactobacillus pentosus IBRC‐M 11045. Sensory analysis showed that the butter sample with Neoscardovia arbecensis IBRC‐M 4391 4378 was more acceptable than other butter samples. Due to our finding, it is valuable to incorporate these strains in butter production and introduce novel functional butter to market. John Wiley and Sons Inc. 2022-09-21 /pmc/articles/PMC9834844/ /pubmed/36655086 http://dx.doi.org/10.1002/fsn3.3066 Text en © 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Articles
Ostadzadeh, Mahbubeh
Habibi Najafi, Mohammad B.
Ehsani, Mohammad R.
Lactic acid bacteria isolated from traditional Iranian butter with probiotic and cholesterol‐lowering properties: In vitro and in situ activity
title Lactic acid bacteria isolated from traditional Iranian butter with probiotic and cholesterol‐lowering properties: In vitro and in situ activity
title_full Lactic acid bacteria isolated from traditional Iranian butter with probiotic and cholesterol‐lowering properties: In vitro and in situ activity
title_fullStr Lactic acid bacteria isolated from traditional Iranian butter with probiotic and cholesterol‐lowering properties: In vitro and in situ activity
title_full_unstemmed Lactic acid bacteria isolated from traditional Iranian butter with probiotic and cholesterol‐lowering properties: In vitro and in situ activity
title_short Lactic acid bacteria isolated from traditional Iranian butter with probiotic and cholesterol‐lowering properties: In vitro and in situ activity
title_sort lactic acid bacteria isolated from traditional iranian butter with probiotic and cholesterol‐lowering properties: in vitro and in situ activity
topic Original Articles
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9834844/
https://www.ncbi.nlm.nih.gov/pubmed/36655086
http://dx.doi.org/10.1002/fsn3.3066
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