Evidence map›Paper›PMID 32753060›Full record

ArticleBMC microbiology2020

Probiotic characteristics of Lactobacillus plantarum E680 and its effect on Hypercholesterolemic mice.

Zhi-Yao Zheng, Fei-Wei Cao, Wei-Jun Wang, Jing Yu, Chen Chen, Bo Chen, Jian-Xin Liu, Jenni Firrman, John Renye, Da-Xi Ren

Open access · goldAbstract read
In one paragraph

Article in BMC microbiology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 papers.

0numbers the graph read from it
0cells of the map it votes in
25citing papers in PubMed
4.3field-weighted citation impact, top 6% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

25 citing papers in PubMed, 47 citations in OpenAlex.

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  14. Probiotic ofFoods (Basel, Switzerland) · 2022
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  15. Nutrients · 2022
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  18. The Effect ofCurrent issues in molecular biology · 2022
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  19. Food & nutrition research · 2022
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  20. Active Peptide AR-9 FromFrontiers in pharmacology · 2022
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4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors at 2 institutions in 2 countries.

Zhi-Yao ZhengInstitute of Dairy Science, College of Animal Science, Zhejiang University, Hangzhou, 310058, China.
Fei-Wei CaoInstitute of Dairy Science, College of Animal Science, Zhejiang University, Hangzhou, 310058, China.
Wei-Jun WangZhejiang YIMING food CO. LTD, Wenzhou, 325000, Zhejiang, China.
Jing YuZhejiang YIMING food CO. LTD, Wenzhou, 325000, Zhejiang, China.
Chen ChenInstitute of Dairy Science, College of Animal Science, Zhejiang University, Hangzhou, 310058, China.
Bo ChenZhejiang YIMING food CO. LTD, Wenzhou, 325000, Zhejiang, China.
Jian-Xin LiuInstitute of Dairy Science, College of Animal Science, Zhejiang University, Hangzhou, 310058, China.
Jenni FirrmanDairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, PA, 19038, USA.
John RenyeDairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, PA, 19038, USA.
Da-Xi RenInstitute of Dairy Science, College of Animal Science, Zhejiang University, Hangzhou, 310058, China. dxren@zju.edu.cn.ORCID 0000-0002-8016-0033
Zhejiang University · CNAgricultural Research Service · US

Funding

Zheng Jiang province Key Research & Development Projects 2019C02091
6 · The paper itself

Abstract

backgroundProbiotics have been reported to reduce total cholesterol levels in vitro, but more evidence is needed to determine the clinical relevance of this activity. Chinese traditional fermented pickles are a good source of lactic acid bacteria. Therefore, pickle samples were collected for screening lactic acid bacteria based on their ability to survive stresses encountered during gastrointestinal passage and cholesterol reducing potency.

resultsSeventy five lactic acid bacteria strains were isolated from 22 fermented pickles. From these bacteria, Lactobacillus plantarum E680, showed the highest acid (85.25%) and bile tolerance (80.79%). It was sensitive to five of the eight antibiotics tested, inhibited the growth of four pathogenic bacteria, and reduced the total cholesterol level by 66.84% in broth culture. In vivo testing using hypercholesterolemic mice fed high-fat emulsion, independent of food intake, found that L. plantarum E680 suppressed body weight gain and reduced total cholesterol and low-density lipoprotein cholesterol levels, with no effect on high-density lipoprotein cholesterol.

conclusionsChinese traditional fermented pickles are a good source for probiotics. L. plantarum E680, isolated from pickles, was acid and bile tolerant, sensitive to antibiotics, and reduced cholesterol levels both in vitro and in vivo. Based on these results, L. plantarum E680 may have potential as a novel probiotic for the development of cholesterol-lowering functional food.

Indexed as

ProbioticsAcidsAnimalsAnti-Bacterial AgentsAntibiosisAnticholesteremic AgentsBile Acids and SaltsBody WeightCucumis sativusFermented FoodsHypercholesterolemiaLactiplantibacillus plantarumLactobacillalesLipidsMiceAcidsAnti-Bacterial AgentsAnticholesteremic AgentsBile Acids and SaltsLipidsCholesterol-loweringHypercholesterolemiaLactobacillus plantarum E680Probiotic

Identifiers

PMID32753060
PMCPMC7401229
OpenAlexW3047432892

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.