Examining the probiotic, antibacterial, cholesterol-lowering, β-galactosidase and cytotoxicity impacts of Lactococcus lactis isolated from cow milk

• Published in: Vegetos - International journal of plant research Vol. 36; no. 4; pp. 1377 - 1383
• Main Authors: Suba, S., Vijayakumar, S., Nilavukkarasi, M., Vidhya, E., Punitha, V. N.
• Format: Journal Article
• Language: English
• Published: Singapore Springer Nature Singapore 01.12.2023
• Subjects: Biomedical and Life Sciences; Life Sciences; Plant Anatomy/Development; Plant Breeding/Biotechnology; Plant Physiology; Probiotic; Cow milk; β-Galactosidase; HT-29 cells; Cholesterol assimilation
• ISSN: 2229-4473; 2229-4473
• DOI: 10.1007/s42535-022-00518-9

Cow’s milk is an excellent source of calcium, iodine, vitamin B12, protein, and other minerals. Additionally, it includes whey and casein, which have been reported to contribute to blood pressure reduction, as well as magnesium, which is necessary for the formation of bones and muscles. In vitro testing was done on Lactococcus lactis strains that were obtained from cow milk. Various intestinal Gram positive and negative bacteria were effectively inhibited by this isolate, and it was able to survive 0.3% bile salt as well as gastric and intestinal conditions. With robust auto-aggregation and co-aggregation and increased hydrophobicity, destroy the pathogen and stop it from adhering to intestinal cells. Effective cholesterol assimilation by L. lactis raises the possibility that they can decrease cholesterol, and because they generate β-galactosidase, they can also be utilized to treat lactose intolerance. In vitro adhesion with HT-29 cells was tested for the presence of effective probiotic properties. The pathogen cannot adhere to intestinal cells because of these isolates, which adhere to HT-29 cells more successfully. Therefore, L. lactis can be used to create functional foods by exploiting its advantageous probiotic qualities.