caa a22 4500 388062797 CHVBK 20180307125125.0 cr unu---uuuuu 161130e199802 xx s 000 0 eng 10.1079/BJN19980030 doi S0007114598000312 pii (NATIONALLICENCE)cambridge-10.1079/BJN19980030 Cholesterol lowering in pigs through enhanced bacterial bile salt hydrolase activity [Elektronische Daten] The effect of feeding live Lactobacillus reuteri cells containing active bile salt hydrolase (BSH) on plasma cholesterol levels was studied in pigs. During an experiment lasting 13 weeks, twenty pigs were fed on a high-fat, high-cholesterol, low-fibre diet for the first 10 weeks, and a regular pig diet for the last 3 weeks. One group of animals received, twice daily, 11·25 (SD 0·16) log10 colony forming units of the potential probiotic bacteria for 4 weeks (from week 3 until week 7). From week 8 onwards, the treated group was again fed on the same diet as the control group without additions. The total faecal Lactobacillus counts were only significantly higher in the treated pigs during the first 2 weeks of L. reuteri feeding. Based on limited data, it was suggested that the administered Lactobacillus species had caused a temporary shift within the indigenous Lactobacillus population rather than permanently colonizing the intestinal tract. The probiotic feeding brought about significant lowering (P ≤ 0·05) of total and LDL-cholesterol concentrations in the treated pigs compared with the control pigs, while no change in HDL-cholesterol concentration was observed. The data for faecal output of neutral sterols and bile salts were highly variable between the animals of each group, yet they indicated an increased output in the treated pigs. Although the blood cholesterol levels went up in both groups during the 3 weeks following the Lactobacillus administration period, significantly lower serum total and LDL-cholesterol levels were observed in the treated pigs. During the final 3 weeks of normalization to the regular diet, cholesterol concentrations significantly decreased in both animal groups and the differences in total and LDL-cholesterol concentrations between the groups largely disappeared. Copyright © The Nutrition Society 1998 Lactobacilli nationallicence Bile salts nationallicence Serum cholesterol nationallicence Pig nationallicence Smet I. De Laboratory of Microbial Ecology, Faculty of Agricultural and Applied Biological Sciences, University Gent, Coupure Links 653, B-9000 Gent, Belgium Boever P. De Laboratory of Microbial Ecology, Faculty of Agricultural and Applied Biological Sciences, University Gent, Coupure Links 653, B-9000 Gent, Belgium Verstraete W. Laboratory of Microbial Ecology, Faculty of Agricultural and Applied Biological Sciences, University Gent, Coupure Links 653, B-9000 Gent, Belgium British Journal of Nutrition Cambridge University Press 79/2(1998-02), 185-194 0007-1145 79:2<185 1998 79 BJN https://doi.org/10.1079/BJN19980030 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1079/BJN19980030 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Smet I. De Laboratory of Microbial Ecology, Faculty of Agricultural and Applied Biological Sciences, University Gent, Coupure Links 653, B-9000 Gent, Belgium NATIONALLICENCE 700 1- Boever P. De Laboratory of Microbial Ecology, Faculty of Agricultural and Applied Biological Sciences, University Gent, Coupure Links 653, B-9000 Gent, Belgium NATIONALLICENCE 700 1- Verstraete W. Laboratory of Microbial Ecology, Faculty of Agricultural and Applied Biological Sciences, University Gent, Coupure Links 653, B-9000 Gent, Belgium NATIONALLICENCE 773 0- British Journal of Nutrition Cambridge University Press 79/2(1998-02), 185-194 0007-1145 79:2<185 1998 79 BJN CC0 http://creativecommons.org/publicdomain/zero/1.0 nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-cambridge