Selection of Probiotic Microorganisms and Their Compositions as a Basis of Line Functional Food Products with Hypocholesterolemic Properties


  • S.O. Starovoitova Zabolotny Institute of Microbiology and Virology, NAS of Ukraine, 154 Akademika Zabolotnoho Str., Kyiv, 03143, Ukraine
  • L.M. Lazarenko Zabolotny Institute of Microbiology and Virology, NAS of Ukraine, 154 Akademika Zabolotnoho Str., Kyiv, 03143, Ukraine
  • L.P. Babenko Zabolotny Institute of Microbiology and Virology, NAS of Ukraine, 154 Akademika Zabolotnoho Str., Kyiv, 03143, Ukraine
  • O.M. Demchenko Zabolotny Institute of Microbiology and Virology, NAS of Ukraine, 154 Akademika Zabolotnoho Str., Kyiv, 03143, Ukraine
  • K.M. Kishko Uzhhorod National University, 3 Narodna Square, Uzhhorod, Transcarpathian region, 88000, Ukraine



functional food, probiotics, сholesterol-lowering activity, hypocholesterolemic activity, cholesterol


In modern clinical practice, the main methods for correcting elevated serum cholesterol levels are drugs that block the activity of the enzyme hydroxymethylglutaracyl-CoA-reductase (HMG-CoA-reductase) – statins or drugs that inhibit the absorption of cholesterol and sterols in the intestines ezetimibe. All hypocholesterolemic drugs are rather expensive and have  side effects, the main of which is hepatotoxicity. During mono- and combined therapy with HMG-CoA reductase inhibitors and ezetimibe, cases of increased activity of alanine and asparagine transaminases (biochemical indicator of cytolytic syndrome), disorders of the digestive and respiratory systems,  the central and peripheral nervous systems, and the sense organs along with weight gain, etc. have been found. Scientific literature has increasingly reported on the ability of lactic acid bacteria to lower serum cholesterol. The ability of certain strains of representatives of the normal microbiota to assimilate and precipitate deconjugated bile acids, as well as to destroy, bind, and assimilate cholesterol, is the basis of their hypocholesterolemic activity (the ability to reduce the level of serum cholesterol). A high level of cholesterol, both in the total blood serum and in low-density lipoproteins, is one of the main risk factors for coronary heart disease, atherosclerosis, cerebrovascular atherosclerosis, hypertension, tumors of the digestive tract, etc. The aim of the study was to establish the hypocholesterolemic activity in vitro and in vivo of previously selected highly effective probiotic strains of lactic- and bifidobacteria for the further creation on their basis of a line of effective functional food with hypocholesterolemic activity for the prevention and concomitant treatment of pathological conditions associated with high cholesterol levels. Methods. Bacterial hypocholesterolemic activity in vitro was determined according to Rudel L.L. and in vivo – on the mice model that was designed by us. Two schemes of the administration of probiotic strains – the prophylactic and therapeutic ones–were developed. Results showed that Lactobacillus acidophilus IMV B-7279 and Bifidobacterium animalis IMV B-7286 strains, as well as the Bifidobacterium animalis IMV B-7286: Bifidobacterium animalis IMV B-7285 (1:1) composition were the most effective probiotics used for treatment of mice with hypercholesterolemia. The cholesterol-lowering activity of all studied probiotic strains and their compositions ranged between 40–78 %. At the same time, it should be noted that the hypocholesterolemic activity of the other studied strains was not lower, and in some cases even higher than that of most of the drugs currently used for cholesterinosis. Conclusions. The obtained results allow us to assert that it is necessary to develop a series of functional foods and probiotics based on the studied strains and their compositions in an encapsulated form, for the prevention and treatment of diseases associated with the negative manifestations of high cholesterol levels.


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How to Cite

Starovoitova, S., Lazarenko, L., Babenko, L., Demchenko, O., & Kishko, K. (2024). Selection of Probiotic Microorganisms and Their Compositions as a Basis of Line Functional Food Products with Hypocholesterolemic Properties. Mikrobiolohichnyi Zhurnal, 86(3), 3-17.