Effects of Inclusion of Two Probiotic Strains Isolated From “Sha’a”, a Maize-Based Traditionally Fermented Beverage on Lipid Metabolism of Rabbits fed a Cholesterol-Enriched Diet

The objective of this study was to assess the in vitro probiotic potential of Lactobacillus plantarum Lp10S and Lp11S isolated from Sha’a and evaluate their effects on lipid metabolism of hypercholesterolaemic rabbits. The strains were tested in vitro for their acid and bile tolerance, capability to remove cholesterol from MRS broth and to deconjugate bile salts. For in vivo studies, Lactobacillus plantarum Lp10S and Lp11S were administered to rabbits fed on cholesterol-enriched diet (standard diet+2×0.02 g of pure cholesterol per day per rabbit) at a dose of 2×10 CFU per day per rabbit for each strain; the treatment lasted seven weeks and one week post ingestion period was observed. Serum lipids were analyzed during the experiment. The results revealed that strains Lactobacillus plantarum Lp10S and Lp11S tolerated well low pH and bile salts, expressed bile salt hydrolase activity and have ability to assimilate cholesterol in vitro. The results also showed that diets including Lactobacillus plantarum Lp10S and Lp11S significantly lowered serum total cholesterol, (VLDL+IDL+LDL)-cholesterol and triglycerides levels of hypercholesterolaemic rabbits. In addition, HDL-cholesterol level significantly increased and the atherosclerosis index was significantly lowered. The present results indicate the probiotic potential of Lactobacillus plantarum Lp10S and Lp11S strains as well as their in vivo cholesterol-lowering properties that may be useful for their application as health-promoting bacteria.