Hypocholesterolemic Effect of Indigenous Dadih Lactic Acid Bacteria by Deconjugation of Bile Salts

  • Pato, Usman (Faculty of Agriculture, Riau University) ;
  • Surono, Ingrid S. (Center for the Assessment and Application of Biotechnology, Agency for the Assessment and Application of Technology) ;
  • Koesnandar, Koesnandar (Center for the Assessment and Application of Biotechnology, Agency for the Assessment and Application of Technology) ;
  • Hosono, Akiyoshi (Japan Dairy Technical Association)
  • Received : 2004.02.13
  • Accepted : 2004.07.02
  • Published : 2004.12.01


Administration of milk and fermented milks produced from indigenous dadih lactic acid bacteria on serum lipids and bile acids, fecal bile acids and microflora was estimated in hypercholesterolemic rats. Anaerobic lactic acid bacteria decreased and coliforms increased in the feces of the control group; however, the number of fecal lactic acid bacteria remained unchanged when rats were administered milk and fermented milks. Only fermented milk made from Lc. lactis subsp. lactis IS-10285 significantly reduced serum total cholesterol, LDL cholesterol and total bile acids. Milk and fermented milks did not influence the HDL cholesterol. Triglyceride and phospholipid levels were significantly lower in the rats fed fermented milk of Lc. lactis subsp. lactis IS-10285 than rats fed milk and fermented milk of Lc. lactis subsp. lactis IS-29862, but not significantly different from the control group. Hypocholesterolemic effect of Lc. lactis subsp. lactis IS-10285 was attributed to its ability to suppress the reabsorption of bile acids into the enterohepatic circulation and to enhance the excretion of bile acids in feces of hypercholesterolemic rats.


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