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

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Research Articles | Published:

Print ISSN : 0970-4078.
Online ISSN : 2229-4473.
Pub Email: contact@vegetosindia.org
Doi: 10.1007/s42535-022-00518-9
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Keywords: Cow milk, Probiotic, n Lactoccocu lactisn , β-Galactosidase, Cholesterol assimilation, HT-29 cells


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.

Cow milk, Probiotic, n              Lactoccocu lactisn            , β-Galactosidase, Cholesterol assimilation, HT-29 cells

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The authors are grateful to the DST-FIST (SR/FST/College-222/2014) and DBT-STAR (HRD-11011/18/2022-HRD-DBT) for providing financial assistance in this project. We sincerely express our thanks to the management of A.V.V.M. Sri Pushpam College (Autonomous), Poondi, for providing us necessary facilities and support to carry out this work.

Author Information

Suba S.
Computational Phytochemistry Laboratory, PG and Research Department of Botany and Microbiology, A.V.V.M. Sri Pushpam College (Autonomous) (Affiliated to Bharathidasan University), Poondi, India

Nilavukkarasi M.
Computational Phytochemistry Laboratory, PG and Research Department of Botany and Microbiology, A.V.V.M. Sri Pushpam College (Autonomous) (Affiliated to Bharathidasan University), Poondi, India

Vidhya E.
Computational Phytochemistry Laboratory, PG and Research Department of Botany and Microbiology, A.V.V.M. Sri Pushpam College (Autonomous) (Affiliated to Bharathidasan University), Poondi, India

Punitha V. N.
Computational Phytochemistry Laboratory, PG and Research Department of Botany and Microbiology, A.V.V.M. Sri Pushpam College (Autonomous) (Affiliated to Bharathidasan University), Poondi, India