IPB Discovered Bacteria Capable to lower cholesterol levels
The World Health Organization (WHO) estimates that by 2030 cardiovascular disease is the leading cause of death among high-income countries and is projected to be the leading cause of death worldwide by 2030. Cardiovascular disease can take many forms: high blood pressure, coronary artery disease, valvular heart disease, stroke, or arrhythmias (irregular heartbeat). One of the major risk factors for heart disease is high blood cholesterol. Cholesterol, a fat-like substance carried in your blood, is found in all of your body's cells. Factors that affect the incidence of cardiovascular disease, such as increased cholesterol, especially LDL (Low Density Lipoprotein) commonly referred to as hypercholesterolemia. The higher our blood cholesterol level, the greater our risk for developing heart disease or having a heart attack. Hypercholesterolemia occurs when cholesterol levels exceed normal limits. The reason is the consumption of foods that contain high cholesterol levels. LDL cholesterol levels become excessive while good cholesterol HDL (High Density Lipoprotein) is quite a bit so unable to fight it. Lowering cholesterol levels that are too high lessens the risk for developing heart disease and reduces the chance of a heart attack.
Hypercholesterolemia means that you have high levels of cholesterol in your blood. High cholesterol levels can lead to clogged arteries, heart disease, and heart attacks. Effort made by people with hypercholesterolemia to lower body cholesterol is using drugs, but cause side effects to the sufferer. Statins (or HMG-CoA reductase inhibitors) are commonly used to treat hypercholesterolemia if diet is ineffective. Other agents that may be used include: fibrates, nicotinic acid, and cholestyramine. The use of certain strains of probiotics has recently been developed to help lower body cholesterol. Probiotics are defined as live microorganisms that are believed to provide health benefits when consumed. The term probiotic is currently used to name ingested microorganisms associated with benefits for humans and animals.
Related to this, a number of experts from the Department of Animal Production and Technology (IPTP) of the Faculty of Animal Science (FAPET) of Bogor Agricultural University (IPB), namely Hasniar Burhan, Irma Isnafia Arief and Epi Taufik.implemented a potential research activity of lactic acid cholesterol isolated from dangke and beef.
One of the researchers, Irma said that all bile acids have a 3-hydroxyl group, derived from the parent molecule, cholesterol. They are conjugated with taurine or glycine in the liver, and the sodium and potassium salts of these conjugated bile acids are called bile salts. Both play a role in facilitating fat absorption and following enterohepatic circulation. During circulation in the gastrointestinal tract, bile salts may be modified by intestinal microbiota.
She said further, the nature of lactic acid bacteria (BAL) are an order of Gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod- or coccus-shaped bacteria that share common metabolic and physiological characteristics. BAL beneficial in the process of fermentation and health, and safe for consumption by humans. Some BALs have the ability to lower cholesterol levels.
Moreover, she said that the abilities and properties possessed by each strain vary. "The selection of Bile Salt Hydrolase (BSH) genes or bile salt hydrolysis in dangke origin isolates is a kind of soft cheese from Enrekang regency of South Sulawesi province, and beef originating from the traditional market of Bogor, West Java," he said.
Furthermore, the researchers from IPB have successfully found eight strains of lactic acid bacteria isolated from dangke and beef that potentially lower cholesterol i.e. Lactobacillus fermentum B111 and L. plantarum IIA-1A5. "These bacterial strains have been proven and tested in laboratory and have the potential to lower cholesterol," she said. (Wied)
