ArticleJournal of food and drug analysis2018
Hypocholesterolemic activity of indigenous probiotic isolate Saccharomyces cerevisiae ARDMC1 in a rat model.
Article in Journal of food and drug analysis, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed, 44 citations in OpenAlex.
- Down-regulation of partial substitution for staple food by oat noodles on blood lipid levels: A randomized, double-blind, clinical trial.Journal of food and drug analysis · 2019Trial
- Characterizing probiotic properties of the Saccharomyces cerevisiae ABO1 strain isolated from toddy palm nectar.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2026Article
- Probiotic intervention attenuates hypercholesterolemia and modulates gut microbiota in high-fat diet-fed rats.World journal of microbiology & biotechnology · 2026Article
- Characterization and Biological In Vitro Screening of Probiotic Yeast Strains Isolated from Algerian Fruits.Probiotics and antimicrobial proteins · 2025Article
- Evaluation of probiotic efficacy of indigenous yeast strain, Saccharomyces cerevisiae Y-89 isolated from a traditional fermented beverage of West Bengal, India having protective effect against DSS-induced colitis in experimental mice.Archives of microbiology · 2024Article
- Exploration of Antidiabetic, Cholesterol-Lowering, and Anticancer Upshot of Probiotic Bacterium Pediococcus pentosaceus OBK05 Strain of Buttermilk.Probiotics and antimicrobial proteins · 2023Article
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- Investigating the Efficacy ofInternational journal of molecular sciences · 2023Review
- Beneficial Effects of Indigenous Probiotics in High-Cholesterol Diet-Induced Hypercholesterolemic Rats.Nutrients · 2023Article
- Probiotic potential of Saccharomyces cerevisiae GILA with alleviating intestinal inflammation in a dextran sulfate sodium induced colitis mouse model.Scientific reports · 2023Article
- The Role of the Gut Microbiome and Trimethylamine Oxide in Atherosclerosis and Age-Related Disease.International journal of molecular sciences · 2023Review
- Synbiotic Effects of Fermented Rice on Human Health and Wellness: A Natural Beverage That Boosts Immunity.Frontiers in microbiology · 2022Review
- Metataxonomic analysis of microbiota from Pakistani dromedary camelids milk and characterization of a newly isolated Lactobacillus fermentum strain with probiotic and bio-yogurt starter traits.Folia microbiologica · 2021Article
- Hypolipidemic Effects of Fermented Seaweed Extracts byFrontiers in microbiology · 2021Article
- Multifarious cholesterol lowering potential of lactic acid bacteria equipped with desired probiotic functional attributes.3 Biotech · 2020Article
- Probiotic Potential, Antioxidant Activity, and Phytase Production of Indigenous Yeasts Isolated from Indigenous Fermented Foods.Probiotics and antimicrobial proteins · 2020Article
- Antimicrobial potential of lactic acid bacteria from domestic chickensIranian journal of microbiology · 2020Article
Corrections and comments
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Authors and funding
9 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this study was to investigate probiotic attributes of Saccharomyces cerevisiae ARDMC1 isolated from traditional rice beer starter cake and its hypocholesterolemic effects on Wistar rats fed a high-cholesterol diet. The indigenous isolate ARDMC1 showed potential probiotic characteristics such as tolerance to simulated gastrointestinal stress conditions, autoaggregation properties, and adhesion to intestinal epithelium Caco-2 cell line. In addition, ARDMC1 isolate exhibited in vitro cholesterol assimilation properties in media supplemented with cholesterol. Furthermore, administration of probiotic isolate to rats fed a hypercholesterolemic diet resulted in significant reduction of serum total cholesterol, low-density lipoprotein cholesterol, and triglyceride at the end of 42 days. The present study envisages ARDMC1 as a promising starter culture for the preparation of functional foods with properties to combat cardiovascular diseases.
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