Bile salt hydrolase activity is present in nonintestinal lactic acid bacteria at an intermediate level
Abstract
It is generally considered that bile salt hydrolase (BSH) activity is hardly detected in nonintestinal lactic acid bacteria (LAB). The aim of this study was to investigate the distribution and intensity of BSH activity in LAB isolated from naturally fermented vegetables and milk. A total of 624 lactic acid bacterial strains classified into 6 genera and 50 species were isolated from 144 naturally fermented vegetable samples and 103 naturally fermented milk samples, and their BSH activity was screened by gas chromatography with electron capture detection. The BSH-positive strains were further analyzed quantitatively for their deconjugation ability against six human-conjugated bile salts by HPLC based on the disappearance of the conjugated bile salts from the reaction mixture. The results showed that 39% of the strains possessed BSH activity distributed in 24 lactic acid bacterial species. The strains of the fermented vegetable origin showed a 0.5-fold higher incidence of BSH-positive strains than those of the fermented milk origin, and the lactic acid bacilli exhibited 2.5-fold higher incidence of BSH-positive strains than the lactic acid cocci in general. The strains of the fermented vegetable origin generally had greater bile salt deconjugation ability than those of the fermented milk origin. More than 97% and 93% of the BSH-positive strains exhibited a greater substrate preference for glycoconjugated bile salts than tauroconjugated bile salts and for dihydroxy bile salts than trihydroxy bile salts, respectively. This study demonstrated that BSH activity was also present in nonintestinal LAB.
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Non-intestinal lactobacilli from fermented foods show deconjugation ability and thus potential probiotic value.
“Although BSH activity is predominantly associated with gastrointestinal isolates, non-intestinal lactobacilli from fermented foods also show deconjugation ability and thus potential probiotic value [15–17].”
From Bile Salt Hydrolase Activity in the Food-Derived Strain Levilactobacillus brevis M3R3: Genomic and Functional Characterization (2026) · cites this paper as [17]
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- Authors
- Ru, X., Zhang, C.-C., Yuan, Y.-H., Yue, T.-L., & Guo, C.-F.
- Affiliations
- Northwest A&F University (CN)
- ORCID
- Guo, Chun-Feng
- Venue
- Applied Microbiology and Biotechnology
- Published
- 2018-11-12
- Volume
- 103
- Issue
- 2
- Pages
- 893-902
- ISSN
- 0175-7598 (ISSN-L)
- 1432-0614
- OpenAlex
- W2901603583
- Cited by
- 45
- References
- 36
- Citations by year
- 2026: 4 · 2025: 5 · 2024: 5 · 2023: 5 · 2022: 7 · 2021: 7 · 2020: 6 · 2019: 6
- FWCI
- 4.46
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Applied Microbiology and Biotechnology (publishedVersion)
- PubMed (publishedVersion)
- Funders
- National Natural Science Foundation of China (31301444, 31501472, 31471638)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Steroid Chemistry and Biochemistry
- Keywords
- bile salt hydrolase, lactic acid bacteria, bile acid deconjugation, fermented vegetables, fermented milk, bile acid conjugates, substrate specificity
- MeSH terms
- Amidohydrolases, Bile Acids and Salts, Dairy Products, Hydrolysis, Vegetables, Lactobacillales
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