Viability and in vivo Hypocholesterolemic Effect of Lactobacillus plantarum 29V in Local Honey

Abstract

The conservation of probiotic products requires low temperatures and suitable equipment that are less available in developing countries. The challenge today is to find a local food matrix that can also carry probiotics (microorganisms with benefits for consumers) in the gastro-intestinal tract. The study mainly focus in the current research was to study the use of honey as a food matrix to carry probiotics in treating the cardiovascular disease, hypercholestreolemia. Thus, this study aimed to assess the viability of Lactobacillus plantarum 29V and its in vivo hypocholesterolemic properties when contained in honey. The strain L. plantarum 29V was added in pasteurized honey and was studied its viability in honey and its impact on the physicochemical parameters of honey.¶ For in vivo studies, 0.5 mL of the pasteurized honey containing approximately 108 CFU/mL of L. plantarum 29V were administered to rats fed on a cholesterol-enriched diet (control diet+ pure cholesterol solution (0.04 g/mL) per day per rat) using a feeding syringe; the treatment lasted 4 weeks. Serum lipids were analyzed during the experiment. The results have shown that the probiotic strain L. plantarum 29V can survive in honey for 28 days without affecting the honey’s qualities. Even present in honey, this strain continues to lower serum total cholesterol, (VLDL +LDL)-cholesterol and triglycerides levels of hypercholesterolemic rats. In addition, HDL-cholesterol levels significantly increased, and the atherosclerosis index was significantly lowered. The present study revealed that honey could be used as a food matrix to carry the probiotic Lactobacillus plantarum 29V strain very well into the gastro-intestinal tract. Hence, a probiotic formulation made of pasteurized honey and L. plantarum 29V would be used to treat or prevent hypercholesterolemia if these effects are confirmed in Human beings.