Potential of lactic acid bacteria from wong tea can reduce rats' blood serum cholesterol levels

Anak Agung Nanak Antarini; Ni Putu Agustini; I Komang Agusjaya Mataram

doi:10.53730/ijhs.v7n3.14630

Authors

Anak Agung Nanak Antarini
nanakantarini20@gmail.com
Denpasar Health Polytechnic, Denpasar, Indonesia
Ni Putu Agustini Denpasar Health Polytechnic, Denpasar, Indonesia
I Komang Agusjaya Mataram Denpasar Health Polytechnic, Denpasar, Indonesia

Keywords:

cholesterol, lactic acid bacteria (LAB), probiotics, wong

Abstract

Lactic Acid Bacteria (LAB) isolated from wong tea which have the potential to be probiotic candidates generally have the ability to reduce cholesterol levels. This research uses BAL isolate from wong tea as a probiotic drink that can lower cholesterol. The LAB isolate used is resistant to low pH, resistant to microbial activity (S. aureus and E. coli) and resistant to bile salts. The aim of this research was to determine the effect of giving LAB from wong tea to reduce blood serum cholesterol levels in mice in vitro. The research design used was a Randomized Block Design (RAK) with 5 treatments giving BAL and each treatment was repeated 4 times. Giving BAL for 14 (fourteen) days is carried out in batches. Total LAB was carried out using the surface method on MRS agar, Gram staining using the staining method, cholesterol levels were measured using a cholesterol kit using the CHOD-PAP enzymatic method. The total research results of Wong tea's LAB ranged from 1.23 x 109 to 2.20 x 109 cfu/ml. The isolation process obtained by Gram staining showed positive Gram staining results in the form of rods.

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