Ziarno Małgorzata, Zaręba Dorota, Ścibisz Iwona, Kozłowska Mariola
Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-776 Warsaw, Poland.
Professor E. Pijanowski Catering School Complex in Warsaw, 04-110 Warsaw, Poland.
Life (Basel). 2024 Nov 12;14(11):1464. doi: 10.3390/life14111464.
Kefir, a fermented milk beverage, is recognized for its potential health benefits, including its cholesterol-lowering properties. This study demonstrated that selected kefir starter cultures, including strains and yeasts, significantly reduce cholesterol-binding capacity under simulated gastrointestinal conditions, underscoring the challenges of probiotic delivery. We compared the performance of these cultures under laboratory conditions (growth broths) and simulated digestive juice models. strains showed significant differences in cholesterol binding between the two environments, highlighting the limitations of relying solely on laboratory testing. Yeast cultures also exhibited greater cholesterol binding in their native broths, but their survival was limited in digestive models. Our findings suggest that effective probiotic formulations should prioritize strains with high cholesterol-binding capacity and robust survival rates throughout the digestive tract. This study provides valuable insights for future research on the mechanisms behind these functionalities and the potential of kefir yeast strains for use in human digestive models. Our results can be used to inform the development of improved probiotic formulations for cholesterol management.
开菲尔是一种发酵乳饮料，因其潜在的健康益处而受到认可，包括其降低胆固醇的特性。这项研究表明，选定的开菲尔发酵剂培养物，包括细菌菌株和酵母，在模拟胃肠道条件下显著降低胆固醇结合能力，凸显了益生菌递送的挑战。我们比较了这些培养物在实验室条件（生长肉汤）和模拟消化液模型下的性能。细菌菌株在两种环境之间的胆固醇结合方面表现出显著差异，突出了仅依赖实验室测试的局限性。酵母培养物在其原生肉汤中也表现出更强的胆固醇结合能力，但其在消化模型中的存活率有限。我们的研究结果表明，有效的益生菌制剂应优先选择具有高胆固醇结合能力且在整个消化道中具有强大存活率的菌株。这项研究为未来关于这些功能背后的机制以及开菲尔酵母菌株在人类消化模型中的应用潜力的研究提供了有价值的见解。我们的结果可用于为改善用于胆固醇管理的益生菌制剂的开发提供信息。
