title: Effects of lactic acid bacteria isolated from fermented mustard on lowering cholesterol.
abstract: OBJECTIVE
  To evaluate the ability of lactic acid bacteria (LAB) strains isolated from fermented mustard to lower the cholesterol in vitro.
  
  
  METHODS
  The ability of 50 LAB strains isolated from fermented mustard on lowering cholesterol in vitro was determined by modified o-phtshalaldehyde method. The LAB isolates were analyzed for their resistance to acid and bile salt. Strains with lowering cholesterol activity, were determined adherence to Caco-2 cells.
  
  
  RESULTS
  Strain B0007, B0006 and B0022 assimilated more cholesterol than BCRC10474 and BCRC 17010. The isolated strains showed tolerance to pH 3.0 for 3 h despite variations in the degree of viability and bile-tolerant strains, with more than 10(8) CFU/mL after incubation for 24 h at 1% oxigall in MRS. In addition, strain B0007 and B0022 identified as Lactobacillus plantarum with 16S rDNA sequences were able to adhere to the Caco-2 cell lines.
  
  
  CONCLUSIONS
  These strains B0007 and B0022 may be potential functional sources for cholesterol-lowering activities as well as adhering to Caco-2 cell lines.
authors.affiliation: Department of Food Science and Technology, Chia Nan University of Pharmacy and Science, 60 Erh-Jen Road, Section 1, Pao-An, Jen-Te District, Tainan, Taiwan.
authors.forename: Shu Chen
authors.initials: SC
authors.lastname: Wang
authors.affiliation: Department of Food Science and Technology, Chia Nan University of Pharmacy and Science, 60 Erh-Jen Road, Section 1, Pao-An, Jen-Te District, Tainan, Taiwan.
authors.forename: Chen Kai
authors.initials: CK
authors.lastname: Chang
authors.affiliation: Department of Biotechnology, Chia Nan University of Pharmacy and Science, 60 Erh-Jen Road, Section 1, Pao-An, Jen-Te District, Tainan, Taiwan.
authors.forename: Shu Chang
authors.initials: SC
authors.lastname: Chan
authors.affiliation: Department of Food Science and Technology, Chia Nan University of Pharmacy and Science, 60 Erh-Jen Road, Section 1, Pao-An, Jen-Te District, Tainan, Taiwan.
authors.forename: Jiunn Shiuh
authors.initials: JS
authors.lastname: Shieh
authors.affiliation: Department of Food Science and Technology, Chia Nan University of Pharmacy and Science, 60 Erh-Jen Road, Section 1, Pao-An, Jen-Te District, Tainan, Taiwan.
authors.forename: Chih Kwang
authors.initials: CK
authors.lastname: Chiu
authors.affiliation: Department of Food Science and Technology, Chia Nan University of Pharmacy and Science, 60 Erh-Jen Road, Section 1, Pao-An, Jen-Te District, Tainan, Taiwan.
authors.forename: Pin-Der
authors.initials: PD
authors.lastname: Duh
keywords: Acid; Bile tolerance; Cholesterol-lowering activity; Lactic acid bacteria; Probiotic