Histamine and cholesterol lowering abilities of lactic acid bacteria isolated from artisanal Pico cheese
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AIMS: This study was designed to select lactic acid bacteria with histamine- and cholesterol-reducing abilities to be used as potential probiotics. METHODS AND RESULTS: Thirty strains of lactic acid bacteria isolated from an artisanal raw milk cheese were screened for their abilities to degrade histamine, reduce cholesterol and hydrolyse bile salts. Strains were also screened for safety and probiotic traits, such as resistance to gastrointestinal conditions, adhesion to Caco-2 cells, resistance to antibiotics and presence of virulence genes. Two Lactobacillus paracasei strains presented high cholesterol- and histamine-lowering abilities, tested negative for the presence of virulence genes and showed susceptibility to most important antibiotics. These strains were also shown to possess desirable in vitro probiotic properties, revealed by tolerance to gastrointestinal conditions and high adhesion to intestinal cells. CONCLUSIONS: Among the screened strains, Lb. paracasei L3C21M6 revealed the best cholesterol and histamine reducing abilities together with desirable probiotic and safety features to be used in food applications. SIGNIFICANCE AND IMPACT OF THE STUDY: The strain L3C21M6 is a good candidate for use as a probiotic with histamine-degrading activity and cholesterol lowering effect. In addition, this strain could be use in dairy foods to prevent histamine food poisoning.
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Probiotics reduce blood cholesterol levels.
“In addition to modulating the immune system, the positive health effects of taking probiotics include: the improvement of lactose tolerance and digestion [199,205], the prevention and treatment of gastrointestinal infections [206], the prevention of colorectal cancer [203,207], reduction in blood cholesterol levels [208,209,210], and the improvement of mental health via the gut-brain axis [211].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [210]
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- Authors
- Domingos-Lopes, M. F. P., Stanton, C., Ross, R. P., & Silva, C. C. G.
- Affiliations
- Instituto de Investigação e Tecnologias Agrárias e do Ambiente dos Açores (IITAA) Universidade dos Açores Angra do Heroísmo Portugal
- Teagasc - The Irish Agriculture and Food Development Authority (IE)
- University College Cork (IE)
- Universidade dos Açores (PT)
- Corresponding author
- Silva, C.C.G.
- Venue
- Journal of Applied Microbiology
- Publisher
- Oxford University Press (OUP)
- Published
- 2020-12-01
- Volume
- 129
- Issue
- 6
- Pages
- 1428-1440
- ISSN
- 1364-5072 (ISSN-L)
- 1365-2672
- OpenAlex
- W3033053192
- Cited by
- 25
- References
- 55
- Citations by year
- 2026: 2 · 2025: 6 · 2024: 3 · 2023: 3 · 2022: 11
- FWCI
- 2.27
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- academic.oup.com/journals/pages/open_access/funder_policies/chorus/standard_publication_model (vor)
- Locations
- Journal of Applied Microbiology (publishedVersion)
- PubMed (publishedVersion)
- Cork Open Research Archive (University College Cork, Ireland) (acceptedVersion)
- Arrow@dit (Dublin Institute of Technology) (submittedVersion)
- Funders
- Fundo Regional da Ciência e Tecnologia (M3.1.2/F/009/2011)
- Fundação para a Ciência e a Tecnologia (PTDC/AGRALI/ 104385/2008)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Immunology and Microbiology › Microbiology › Reproductive tract infections research
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- lactic acid bacteria, histamine degradation, cholesterol lowering, probiotics, Lactobacillus paracasei, raw milk cheese, bile salt hydrolysis, probiotic safety, antibiotic resistance, virulence genes, gastrointestinal tolerance, Caco-2 cell adhesion
- MeSH terms
- Lacticaseibacillus paracasei, Animals, Anticholesteremic Agents, Cheese, Histamine Antagonists, Humans, Milk, Caco-2 Cells, Probiotics, Lactobacillales
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