Research

This study aimed to investigate the functional characteristics and safety properties of five Lacticaseibacillus rhamnosus strains isolated from Ginseng sprouts, and to explore its cholesterol lowering efficiency. In this study, our isolated Lacticaseibacillus rhamnosus strains showed probiotic efficiency through bile salt hydrolase (BSH) enzymatic activity on agar plates. We hypothesized that these strains could modulate the conjugated bile salts by BSH activity which is the precursor of lowering cholesterol level in the human body.

Five strains of Lacticaseibacillus rhamnosus were identified among 485 isolated bacteria from ginseng sprouts (Panax ginseng) which was grown under six different LED conditions (Blue, IR, UV, Red, White, Dark). These 5 strains could survive in the harsh GI tract conditions possessing viability rate approximately 98%-99%. Moreover, these five strains had promising free radical scavenging activity (DPPH and ORAC activity) and antimicrobial activity (against E. coli and S. aureus)-indicated that all five strains could have probiotic efficiency. Also these strains had no hemolytic activity and had antibiotic responses-suggested that they were safe for use. In addition, all of these five strains showed the bile salt hydrolyzing enzymatic activity through white precipitation around bacterial colony on agar plates. Even though there are several cholesterol lowering pathways by probiotics, only bile salt hydrolyzing activity happened in GI tract and it takes significant contribution to lower cholesterol level from the body.

This study aimed to developing functional condensed milk by mixing soy milk and coconut milk instead of cow’s milk. Producing condensed milk using coconut milk and soy milk provides free of cholesterol, gluten and lactose that is beneficial for health. We developed functional condensed milk on five formulations of soy milk and coconut milk. Five formulations were included as soy milk and coconut milk (0:1, 1:0, 3:2, 2:3, 1:1). These five formulations of condensed milk were examined for moisture content, ash content, fat content, protein content, and then color parameter. We found that formulation C (soy milk: coconut milk = 3:2) is more acceptable that other formulations. Because formulation C has less moisture content and fat content than other formulations.