Screening and Identification of Triglyceride‐Lowering Lactic Acid Bacteria and Preparation of Probiotic Agents

TL;DR

This study identifies lactic acid bacteria from fermented foods that can lower triglycerides and develop them into stable probiotic tablets for potential use in treating high triglyceride levels.

Contribution

The study introduces novel lactic acid bacteria strains with high triglyceride degradation and strong stress resistance for probiotic development.

Findings

Six lactic acid bacteria strains were identified with over 60% triglyceride degradation.

Strains PYC02 and PLHB02 showed over 80% degradation and high survival rates under acidic and bile salt conditions.

Optimized lyoprotectant composition improved probiotic tablet stability and survival rates during storage.

Abstract

To isolate lactic acid bacteria with significant triglyceride‐degrading ability from traditional fermented foods in Guizhou and develop probiotic tablets, providing a basis for the development of functional probiotics. Strains with triglyceride‐degrading ability were screened from 26 isolated strains. Morphological analysis, 16S rRNA gene sequencing, and stress resistance tests were conducted. The lyoprotectant composition for tablet preparation was optimized, and the stability and survival rate of the probiotic tablets were evaluated. Six LAB strains were selected, all exhibiting a triglyceride degradation rate exceeding 60%. Among them, PYC02 (Limosilactobacillus fermentum), SZ02 (
Weissella cibaria
), and PLHB02 (
Weissella cibaria
) showed degradation rates greater than 80%. PYC02 and PLHB02 maintained survival rates above 80% under conditions of pH 3 and 0.3% bile salts. The optimal lyoprotectant composition for maximum probiotic survival was 8% defatted milk powder, 5% sodium alginate, 2% maltodextrin, and 8% trehalose. After 30 days of storage at 4°C and 25°C, the survival rates of the probiotic tablets exceeded 80% and 60%, respectively, with triglyceride degradation rates greater than 60%. The triglyceride‐degrading effects of PYC02 and PLHB02 were significant. These strains exhibited strong stress resistance and high safety, showing potential for the development of functional probiotics, offering new approaches for the prevention and treatment of hypertriglyceridemia.

This study isolated and identified six lactic acid bacteria strains from various fermented foods. Through 16S rRNA sequencing, they were classified as Limosilactobacillus fermentum (PYC02, MHT02, SS01, SC03) and
Weissella cibaria
(PLHB02, SZ02). Their stress tolerance and safety were evaluated. Results showed that most strains exhibited survival rates exceeding 60% in simulated gastrointestinal acid and bile salt environments, demonstrating excellent tolerance. All six lactic acid bacteria exhibited γ‐hemolysis and sensitivity to four antibiotics. Simultaneously, freeze‐drying protectants for tablets were optimized through single‐factor experiments. Probiotic tablets were formulated using the highly tolerant and safe strains PYC02, PLHB02, SS01, and SZ02, with weight variation, friability, and disintegration time all meeting formulation standards. When investigating the effect of different temperatures on probiotic tablet viability, all four strains maintained high activity after 30 days of storage, with strains PYC02 and PLHB02 exhibiting superior survival rates under both temperature conditions. In summary, strains PYC02 and PLHB02 demonstrated significant triglyceride degradation activity coupled with strong stress resistance and high safety, offering a novel approach for developing functional probiotics. They hold promise for application in the prevention and treatment of hypertriglyceridemia.

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