Original title: Probiotic Potential of Limosilactobacillus reuteri JS-51 from Traditional Fermented Jiangshui: Screening, Characterization, and Hypocholesterolemic Effects
The researchers screened bacteria from Jiangshui, a fermented vegetable drink, for traits that might help lower cholesterol. One strain, JS-51, survived tests with acid and bile, and removed cholesterol in a lab test. They then gave it to rats eating a high-fat diet. The rats had lower blood fats and fewer signs of fatty liver, with larger doses linked to stronger changes.
Imagine choosing which seed to plant in a garden. Some seeds fail when the soil is harsh, and some grow but do little for the garden. In this paper, the researchers tested bacteria from a fermented drink for survival and cholesterol-lowering effects, then gave the strongest candidate to rats to see whether it changed blood fats and liver condition.
High cholesterol can contribute to heart and liver disease. This study points to a bacterium from Jiangshui that might eventually be used in food or as a supplement, but its reported effects were tested in rats, not people.
The reported in vivo test used rats fed a high-fat diet, so the abstract does not establish that JS-51 lowers cholesterol or improves liver health in people. It also does not report long-term effects or establish that the strain can prevent cardiovascular or liver disease.
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Probiotic Potential of Limosilactobacillus reuteri JS-51 from Traditional Fermented Jiangshui: Screening, Characterization, and Hypocholesterolemic Effects — Xiaohui Tan, Xin Zhang, Longxiang Wang et al. — Foods — doi:10.3390/foods15193554
Abstract licence: CC BY
Explanation generated by Synthesis from the abstract — it is not the original paper.