Cholesterol Lowering Capacity of Lactic Acid Bacteria Isolated from Fermented Tapai

Choi, Zhi Mei (2016) Cholesterol Lowering Capacity of Lactic Acid Bacteria Isolated from Fermented Tapai. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Elevated cholesterol level in the blood is the major risk factors contributing to hypercholesterolemia. People with hypercholesterolemia have a high risk of developing coronary heart disease. Lactic acid bacteria have become the focus as a natural means of potential cholesterol lowering agent. The consumption of dairy product containing lactic acid bacteria which act as probiotics has been proposed to lower serum cholesterol. This could be the important health benefit of lactic acid bacteria. The objectives of this study was to evaluate the ability of lactic acid bacteria (LAB) strains isolated from fermented Tapai to lower the cholesterol in vitro. A total of 27 lactic acid bacteria strains were isolated from fermented Tapai and characterized using gram staining and catalase activity. Screening on the ability of lactic acid bacteria strains to lower cholesterol in vitro were determined by modified o-phthaldehyde method. All the isolated LAB strains were then tested for their ability to resist lower pH. The most compromise strain in which able to lower the most cholesterol capacity and able to survive under the lower pH was selected and identified using 16S RNA gene by using PCR amplification with specific primer. It was found that strain M3 had shown the highest percentage of cholesterol lowering capacity of 64.26% as compared to control. This strain also showed the ability to survive under pH2. The strain M3 was identified as Pediococcus pentosaceus based on the 16S RNA gene sequences. In conclusion, the strain has the potential to function as a substance for cholesterol lowering and for further application in health and food industry.