Clinical Microbiology: Open Access

Shabaan Hashem

Publications

• Research Article
  Cholesterol Lowering Capability of some Lactobacillus Strains and its Effect on Mice Fed a High Cholesterol Diet
  Author(s): Mohamed Abd El Helim, Shabaan Hashem, Tamer Essam and Mohamed Omar Mohamed Abd El Helim, Shabaan Hashem, Tamer Essam and Mohamed Omar
  
  Elevated blood cholesterol is an important risk factor associated with Atherosclerosis and coronary heart disease. Several studies have reported a decrease in serum cholesterol during the consumption of large doses of fermented dairy products or Lactobacillus strains. Based on literature, in vitro cholesterol removal of lactic acid bacteria (LAB) has been accounted for their in vivo cholesterol reduction. But recently it has been proposed that such in vitro characteristic may not be directly relevant to their in vivo activity. The objective of this study was to find how much in vitro cholesterol reducing capability from bacterial culture media contain Lactobacillus reutri (ATCC 23272) and Lactobacillus casei (ATCC 393), As well as under vivo conditions. Bacteria used are a native strains isolated from a human and cheese origin respectively reflects its in vivo efficiency. Here, we inv.. View More»
  DOI: 10.4172/2327-5073.1000253

  Abstract PDF