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Table 1 Effect of cholesterola on the cellular fatty acid profile of Bacillus spp.

From: In vitro evaluation of the cholesterol-reducing ability of a potential probiotic Bacillus spp

Fatty acids

Bacillus flexus MCC 2458

Bacillus flexus MCC 2427

Bacillus licheniformis MCC 2514

Control

50 mg/L

100 mg/L

150 mg/L

Control

50 mg/L

100 mg/L

150 mg/L

Control

50 mg/L

100 mg/L

150 mg/L

C8

0.88 ± 0.01

1.81 ± 0.34

4.13 ± 1.09

3.41 ± 0.14

0.45 ± 1.31

4.05 ± 0.03

2.92 ± 0.01

1.91 ± 0.57

1.04 ± 0.04

4.06 ± 0.07

6.05 ± 0.01

6.66 ± 0.11

C10

0.26 ± 0.21

0.72 ± 0.06

1.22 ± 0.06

2.05 ± 0.08

0.51 ± 0.27

0.99 ± 0.02

1.21 ± 0.18

1.09 ± 0.05

0.36 ± 0.08

1.70 ± 0.04

1.43 ± 0.21

1.12 ± 0.34

C12

0.27 ± 0.28

1.03 ± 0.01

1.73 ± 0.26

4.16 ± 0.08

0.33 ± 1.70

2.00 ± 0.88

2.56 ± 0.04

1.52 ± 0.73

0.36 ± 0.08

7.73 ± 0.02

4.46 ± 0.28

3.89 ± 1.31

C13

0.18 ± 0.08

0.90 ± 0.02

1.85 ± 0.34

4.58 ± 0.11

0.55 ± 0.57

0.45 ± 0.58

1.69 ± 0.01

1.61 ± 0.67

0.23 ± 0.14

2.40 ± 0.01

1.92 ± 0.08

1.87 ± 0.27

C14

0.01 ± 0.14

0.13 ± 1.09

0.60 ± 0.14

0.52 ± 0.34

0.05 ± 0.05

0.48 ± 0.73

0.23 ± 0.08

0.24 ± 0.07

0.02 ± 0.12

0.57 ± 0.01

0.63 ± 0.14

0.45 ± 1.70

C15

0.04 ± 0.07

0.19 ± 0.34

0.13 ± 0.28

0.60 ± 0.06

0.29 ± 0.22

0.31 ± 0.67

0.46 ± 0.14

0.29 ± 0.08

0.07 ± 0.11

0.63 ± 0.01

0.69 ± 0.07

0.67 ± 0.57

C16

0.07 ± 0.08

0.80 ± 1.56

2.84 ± 0.21

3.97 ± 0.01

0.27 ± 0.91

1.50 ± 0.05

1.79 ± 0.07

1.43 ± 0.08

0.14 ± 0.08

3.06 ± 0.08

2.76 ± 0.08

2.98 ± 0.05

C16.1

0.02 ± 0.04

0.15 ± 0.01

0.25 ± 0.14

0.47 ± 0.08

0.05 ± 1.94

0.06 ± 0.01

0.24 ± 0.08

0.23 ± 0.08

0.54 ± 0.08

4.22 ± 0.08

4.27 ± 0.04

4.57 ± 0.22

C17

0.01 ± 0.09

0.13 ± 0.18

0.21 ± 0.08

0.40 ± 0.08

0.05 ± 0.78

0.07 ± 0.30

0.29 ± 0.00

0.15 ± 0.11

0.34 ± 0.09

1.22 ± 0.11

1.41 ± 0.18

2.88 ± 0.91

C18

0.20 ± 0.34

1.92 ± 0.04

7.06 ± 0.08

11.83 ± 0.14

0.56 ± 0.11

4.64 ± 0.03

5.13 ± 0.91

5.17 ± 0.34

0.38 ± 0.14

7.97 ± 0.34

15.43 ± 0.04

16.51 ± 1.94

C18.1

0.06 ± 0.56

0.30 ± 1.99

1.99 ± 0.07

1.98 ± 0.12

0.12 ± 0.00

1.02 ± 0.91

1.09 ± 0.00

0.82 ± 0.06

0.06 ± 0.04

2.14 ± 0.57

2.92 ± 0.01

5.67 ± 1.09

C18.3

0.06 ± 0.01

1.22 ± 0.21

2.57 ± 0.04

2.81 ± 0.14

0.42 ± 0.91

0.41 ± 0.94

0.41 ± 0.12

1.52 ± 0.19

0.11 ± 0.07

0.26 ± 0.05

0.25 ± 0.21

0.74 ± 0.06

C20

ND

0.71 ± 0.08

ND

1.47 ± 0.07

ND

0.08 ± 0.78

0.42 ± 0.03

1.21 ± 0.21

0.01 ± 0.06

1.22 ± 0.22

0.80 ± 0.08

0.30 ± 0.26

C21

0.04 ± 0.03

0.39 ± 0.08

ND

1.37 ± 0.08

0.02 ± 0.14

0.29 ± 0.11

0.38 ± 0.01

1.50 ± 0.01

0.04 ± 0.01

1.08 ± 0.91

1.09 ± 0.08

0.51 ± 0.34

C22

0.01 ± 0.45

0.06 ± 0.14

0.09 ± 0.01

0.27 ± 0.01

0.06 ± 0.07

0.08 ± 0.01

0.15 ± 0.01

0.13 ± 0.21

0.05 ± 0.01

0.60 ± 1.94

0.92 ± 0.14

0.90 ± 0.14

C22.1

0.07 ± 0.62

0.35 ± 0.07

1.67 ± 0.01

2.42 ± 0.01

ND

0.31 ± 0.01

0.70 ± 0.01

1.85 ± 0.04

0.09 ± 0.01

1.42 ± 0.00

1.20 ± 0.07

0.65 ± 0.28

TFA

2.18

10.79

26.35

42.30

3.73

16.73

19.69

20.66

3.83

40.26

46.24

50.35

TUSFA

0.20

2.02

6.48

7.68

0.59

1.80

2.44

4.42

0.80

8.03

8.64

11.63

TSFA

1.98

8.77

19.87

34.62

3.14

14.93

17.24

16.24

3.04

32.23

37.60

38.72

  1. Values are presented as the mean ± standard deviation (SD)of duplicate trials and expressed as micrograms per milligram dry weight
  2. TFA, Total fatty acids; TUSFA, total unsaturated fatty acids (16.1, 18.1, 18.3, 22.1); TSFA, total saturated fatty acids; ND, not detected
  3. aThe three Bacillus spp. were cultivated in normal Luria Bertani (LB) broth (control; no cholesterol) or in LB broth supplemented with 50, 100 or 150 mg/L cholesterol
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Annals of Microbiology

ISSN: 1869-2044

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