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<p>This study aimed to isolate, characterize, and evaluate novel lactic acid bacteria (LAB) from local dairy products for their multifunctional probiotic potential, with a focus on cholesterol-lowering, antioxidant, and anti-inflammatory properties. A total of 24 raw milk and yogurt samples were collected, from which ten isolates were selected. In vitro assessment revealed significant cholesterol assimilation capacities ranging from 18.26% to 38.05%, with isolates NNY and HEY exhibiting the highest activity. These strains also demonstrated strong bile salt hydrolase (BSH) activity, high tolerance to simulated gastrointestinal conditions, resistance to phenol, broad-spectrum antimicrobial activity against foodborne pathogens, and favorable antibiotic susceptibility profiles. Both strains adhered effectively to Caco-2 cells and exhibited notable antioxidant (DPPH scavenging) and anti-inflammatory (albumin denaturation inhibition) activities. Scanning electron microscopy revealed distinct surface morphological changes supporting surface association of cholesterol with the bacterial cells. When applied in a high-fat cream matrix, the combined culture of HEY and NNY reduced cholesterol content by 11.4%, as validated by HPLC. Molecular identification via 16&#xa0;S rRNA sequencing identified HEY as <i>Lacticaseibacillus paracasei</i> and NNY as <i>Lacticaseibacillus chiayiensis</i>. These findings highlight the potential of these indigenous LAB strains as multifunctional probiotics for cholesterol management and functional food development.</p>

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Multifunctional biotherapeutic probiotic bacteria with antioxidant capacity for cholesterol reduction, and inflammation alleviation

  • 期刊论文

  • 发表日期：

    2026年4月18日

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  • HebatAllah I. Youssef

摘要

This study aimed to isolate, characterize, and evaluate novel lactic acid bacteria (LAB) from local dairy products for their multifunctional probiotic potential, with a focus on cholesterol-lowering, antioxidant, and anti-inflammatory properties. A total of 24 raw milk and yogurt samples were collected, from which ten isolates were selected. In vitro assessment revealed significant cholesterol assimilation capacities ranging from 18.26% to 38.05%, with isolates NNY and HEY exhibiting the highest activity. These strains also demonstrated strong bile salt hydrolase (BSH) activity, high tolerance to simulated gastrointestinal conditions, resistance to phenol, broad-spectrum antimicrobial activity against foodborne pathogens, and favorable antibiotic susceptibility profiles. Both strains adhered effectively to Caco-2 cells and exhibited notable antioxidant (DPPH scavenging) and anti-inflammatory (albumin denaturation inhibition) activities. Scanning electron microscopy revealed distinct surface morphological changes supporting surface association of cholesterol with the bacterial cells. When applied in a high-fat cream matrix, the combined culture of HEY and NNY reduced cholesterol content by 11.4%, as validated by HPLC. Molecular identification via 16 S rRNA sequencing identified HEY as Lacticaseibacillus paracasei and NNY as Lacticaseibacillus chiayiensis. These findings highlight the potential of these indigenous LAB strains as multifunctional probiotics for cholesterol management and functional food development.