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Bile salt hydrolase and lipase inhibitory activity in reconstituted skim milk fermented with lactic acid bacteria
Gil-Rodríguez, Ana María Beresford, Tom
Gil-Rodríguez, Ana María
Beresford, Tom
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2021-02-28
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Ana María Gil-Rodríguez, Tom Beresford, Bile salt hydrolase and lipase inhibitory activity in reconstituted skim milk fermented with lactic acid bacteria, Journal of Functional Foods, Volume 77, 2021, 104342, ISSN 1756-4646, https://doi.org/10.1016/j.jff.2020.104342.
Abstract
Obesity is the main cause of metabolic syndrome, a condition of which includes hypercholesterolemia. Reduced dietary fat absorption through inhibition of pancreatic lipase and/or hydrolysis of bile salts may provoke weight loss and cholesterol reduction. In this study, the potential anti-obesity properties of milk fermented with lactic acid bacteria was assessed by measuring the expression of bile salt hydrolase (BSH) after milk fermentation and the ability of fermentates to inhibit pancreatic lipase in vitro. Thirty BSH positive strains were identified, with 17 strains expressing this enzyme during milk fermentation. Apart from BSH activity, the milks fermented with L. plantarum SC70 and SC80 also displayed the capacity to inhibit pancreatic lipase by >35%. As expression of BSH and inhibition of pancreatic lipase are proposed synergistic activities to reduce fat absorption, fermentates produced with these strains are good candidates for use as functional foods for the treatment of obesity and hypercholesterolemia.