{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,7]],"date-time":"2026-11-07T01:46:30Z","timestamp":1794015990428,"version":"4.8.0"},"reference-count":44,"publisher":"MDPI AG","issue":"21","license":[{"start":{"date-parts":[[2024,10,24]],"date-time":"2024-10-24T00:00:00Z","timestamp":1729728000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Chief Expert Team Project of Beijing Vocational College of Agriculture","award":["XY-TD-22-04"],"award-info":[{"award-number":["XY-TD-22-04"]}]},{"name":"Chief Expert Team Project of Beijing Vocational College of Agriculture","award":["32172190"],"award-info":[{"award-number":["32172190"]}]},{"name":"Chief Expert Team Project of Beijing Vocational College of Agriculture","award":["CARS-36"],"award-info":[{"award-number":["CARS-36"]}]},{"name":"National Natural Science Foundation of China","award":["XY-TD-22-04"],"award-info":[{"award-number":["XY-TD-22-04"]}]},{"name":"National Natural Science Foundation of China","award":["32172190"],"award-info":[{"award-number":["32172190"]}]},{"name":"National Natural Science Foundation of China","award":["CARS-36"],"award-info":[{"award-number":["CARS-36"]}]},{"name":"China Agriculture Research System\u2014National Dairy Industry and Technology System","award":["XY-TD-22-04"],"award-info":[{"award-number":["XY-TD-22-04"]}]},{"name":"China Agriculture Research System\u2014National Dairy Industry and Technology System","award":["32172190"],"award-info":[{"award-number":["32172190"]}]},{"name":"China Agriculture Research System\u2014National Dairy Industry and Technology System","award":["CARS-36"],"award-info":[{"award-number":["CARS-36"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>(1) Background: This study investigated the impact of in vitro adaptations to acid and bile stress on the cholesterol-lowering activity of the probiotic Lactobacillus kefir M20. (2) Methods: Lactobacillus kefir M20 was extracted from fermented dairy products in Xinjiang, China, and isolated using MRS medium. The lactic acid bacteria were cultured for stress resistance to acid and bile salts and then gavaged into mice for animal experiments. (3) Results: The adaptation to bile stress treatment resulted in a notable enhancement of the cholesterol-lowering capacity of Lactobacillus kefir M20, with reductions of 16.5% and 33.1% in total and non-HDL cholesterol, respectively, compared to the untreated strain. Furthermore, the daily fecal total bile acid excretion was 9.2, 5.4 and 5.0 times higher in the M20-BSA group compared to the HC, M20 and M20-ASA groups, respectively. (4) Conclusions: This study suggests that targeted probiotics have the potential for application in the next generation of functional foods and probiotic formulations aimed at combating hypercholesterolemia.<\/jats:p>","DOI":"10.3390\/foods13213380","type":"journal-article","created":{"date-parts":[[2024,10,24]],"date-time":"2024-10-24T04:11:38Z","timestamp":1729743098000},"page":"3380","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Lactobacillus Kefir M20 Adaptation to Bile Salts: A Novel Pathway for Cholesterol Reduction"],"prefix":"10.3390","volume":"13","author":[{"given":"Changlu","family":"Ma","sequence":"first","affiliation":[{"name":"College of Food and Bio-Engineering, Beijing Vocational College of Agriculture, Beijing 102442, China"},{"name":"Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qichen","family":"Liu","sequence":"additional","affiliation":[{"name":"Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0064-2236","authenticated-orcid":false,"given":"Shuwen","family":"Zhang","sequence":"additional","affiliation":[{"name":"Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ailing","family":"Qu","sequence":"additional","affiliation":[{"name":"College of Food and Bio-Engineering, Beijing Vocational College of Agriculture, Beijing 102442, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qing","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Food and Bio-Engineering, Beijing Vocational College of Agriculture, Beijing 102442, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiaping","family":"Lv","sequence":"additional","affiliation":[{"name":"Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1813-2039","authenticated-orcid":false,"given":"Xiaoyang","family":"Pang","sequence":"additional","affiliation":[{"name":"Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,10,24]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"18","DOI":"10.1111\/nure.12084","article-title":"Effect of probiotics on biomarkers of cardiovascular disease: Implications for heart-healthy diets","volume":"72","author":"DiRienzo","year":"2014","journal-title":"Nutr. 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