Lactic acid bacteria capable of degrading cholesterol and triglyceride and application of lactic acid bacteria

Abstract

The invention relates to the technical field of lactic acid bacteria screening and function identification, and provides lactic acid bacteria capable of degrading cholesterol and triglyceride and application of the lactic acid bacteria. The invention discloses a lactobacillus plantarum strain, which is named as lactobacillus plantarum Ls5, the preservation number of the lactobacillus plantarum Ls5 is CGMCC (China General Microbiological Culture Collection Center) No.35430, the preservation date is July 29, 2025, the Latin name is Lactiplantibacillus plantarum, and the lactobacillus plantarum strain is preserved in the China General Microbiological Culture Collection Center, and the preservation unit is No.3, Yard 1, Beichen West Road, Chaoyang District, Beijing. Samples are collected from traditional sour dough used for food processing of the Sanxin food Co., Ltd., City, are all naturally fermented, and are used for enterprises to make flour products such as sour flour steamed buns for a long time. A good degradation effect on in-vitro triglyceride and cholesterol is achieved. The method can be applied to preparation of foods such as steamed buns and pastries, health-care products, medicines and microbial preparations such as probiotics.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of lactic acid bacteria screening and function identification, in particular to a lactic acid bacteria with cholesterol and triglyceride degradation and application thereof. BACKGROUND

[0002] Lactic acid bacteria (LAB) is a kind of bacteria that can produce a large amount of lactic acid by utilizing fermentable carbohydrates. This kind of bacteria is widely distributed in nature and has rich species diversity. According to the data in 2018, 43 genera of lactic acid bacteria have been found in the internationally recognized classification system of Bergey's system, which belong to five phyla of bacteria kingdom, including thermopile, firmicutes, actinobacteria, bacteroidetes and fusobacteria. Lactic acid bacteria are widely distributed and usually exist in foods such as meat, milk and vegetables and their products.

[0003] In addition, lactic acid bacteria also widely exist in the intestinal tract of livestock and poultry and a small number of clinical samples. Among them, lactic acid bacteria in the oral cavity and intestinal tract of humans and other mammals are important members of the normal microbial flora in a specific area. They play an important role in maintaining normal metabolism of the human body. According to the biochemical classification method in the Berry bacteriology manual, lactic acid bacteria can be divided into five genera, including lactobacillus, streptococcus, leuconostoc, bifidobacterium and pedioccocus.

[0004] Lactic acid bacteria produce organic acids, special enzyme systems, acid bacteriocins and other substances through fermentation, which have special physiological functions. A large number of research data show that lactic acid bacteria can promote animal growth, regulate normal flora in the gastrointestinal tract, maintain microecological balance, thereby improve the function of the gastrointestinal tract, increase food digestibility and biological value, reduce serum cholesterol, control endotoxins, inhibit the growth of putrefactive bacteria in the intestinal tract, and improve the immune function of the body.

[0005] Although lactic acid bacteria have many probiotic effects, the probiotic effects of different species are quite different, and the functions of strains in different habitats are also quite different. In traditional functional research, lactic acid bacteria often contain several strains with large functional differences, such as cholesterol-lowering function. We do not know which strain plays a major role. If we can accurately isolate the strain with the strongest function, we can obtain a better bacterial flora by targeted cultivation of this strain. In existing research, some similar strains have been isolated, which also confirms that there are several strains with targeted effects in nature.

[0006] For example, 201610168004.X discloses a lactobacillus pentosus for reducing cholesterol and nitrite, which is isolated from Guizhou traditional food fermented rice flour, and the strain is named Lactobacillus pentosusGUFHSL-69, deposited on January 4, 2016 in China Center for Type Culture Collection, the address of the depositing unit is: China, Wuhan, Wuhan University, the preservation number is CCTCC NO: M2016001. Lactobacillus pentosus GUFHSL-69 is a functional lactic acid bacteria, has good characteristics of reducing cholesterol and nitrite, the removal rate of cholesterol is 25.66%, and the degradation rate of nitrite after 24h culture is 94.45%. It is developed into health food or medicine, long-term taking improves intestinal flora, reduces serum cholesterol, and improves body immunity; it can reduce the residual amount of nitrite in fermented products, shorten the fermentation period, and improve the flavor of products.

[0007] The Lactobacillus plantarum with the function of reducing cholesterol and the microecological preparation thereof are recorded in 201910029597.5, the lactic acid bacteria is isolated from the intestinal tract of healthy adult mink, and is identified and named as Lactobacillus plantarum S2303 with a preservation number of CCTCC NO.M2018941. The Lactobacillus plantarum has good genetic stability, the research finds that the Lactobacillus plantarum S2303 has significant degradation effect on cholesterol, and the degradation rate of cholesterol can be as high as 82.22% in the presence of cholate, and it is also found that the Lactobacillus plantarum S2303 has good function of reducing cholesterol in vivo.

[0008] The lactic acid bacteria with the function of reducing cholesterol and the application thereof are disclosed in 202011542228.5, the preservation number is GDMCCNo:61286, and the specific molecular target is shown as SEQ ID NO:1; the Lactobacillus paracasei 201 has a preservation number of GDMCC No:61285 and contains a specific molecular target shown as SEQ ID NO:2. The two strains can reduce the concentration of cholesterol in the in-vitro cholesterol liquid medium, and have good effects of reducing blood lipids in vivo.

[0009] The lactic acid bacteria with the function of reducing cholesterol and the application thereof are disclosed in 202111342225.1. The Lactobacillus weigori strain provided by the present application is Lactobacillus weigori LMLC4560-1 strain Weissella cibaria LMLC4560-1), which was deposited in China Center for Type Culture Collection (CCTCC) on July 2, 2021, and has a preservation number of CCTCC NO:M2021811. The Lactobacillus weigori LMLC4560-1 strain provided by the present application has high-efficiency cholesterol-reducing capacity and strong antioxidant capacity, and has good resistance to gastrointestinal adverse environment.

[0010] 202510258965.9 discloses a lactobacillus rhamnosus S7-96, the preservation number of which is CCTCC No:M20242864, the preservation date is December 19, 2024, the Latin name is Lacticaseibacillus rhamnosus , which has been preserved in the China Center for Type Culture Collection, and the preservation unit is Wuhan University, No. 299, Bajiyi Road, Wuchang District, Wuhan City, Hubei Province. The strain has high cholesterol-lowering ability and strong antioxidant capacity, and has good acid and bile salt tolerance and simulated gastrointestinal tolerance, can play a role in the human gastrointestinal tract, supplementing the strain resources of cholesterol-lowering probiotics and developing lactic acid bacteria resources in Xinjiang minority handmade yogurt.

[0011] Shanxi is a large province of edible food, and fermentation is an important processing method in food making. The unique geographical environment of the local area breeds a variety of delicious food products with good taste. The bacterial flora involved in the natural fermentation process is the focus of our research and screening, in order to obtain higher quality strains and improve the function and quality of food. SUMMARY

[0012] The application provides a lactic acid bacteria with cholesterol and triglyceride degradation. The lactic acid bacteria is applied to the preparation of health food or medicine, or is used for the preparation of fermented food, so that the lactic acid bacteria can be a functional food with cholesterol-lowering function.

[0013] The lactic acid bacteria with cholesterol and triglyceride degradation is collected from traditional sour dough used in food processing of Yuncheng Sanshin Food Co., Ltd., and is naturally fermented, and is used for long-term production of steamed bread with old dough and other flour products in enterprises.

[0014] The technical scheme of the application is realized, and the lactic acid bacteria with cholesterol and triglyceride degradation is named plant lactobacillus Ls5, the preservation number of the plant lactobacillus Ls5 is CGMCC No. 35430, the preservation date is July 29, 2025, and the Latin name is Lactiplantibacillus plantarum , which has been preserved in the China General Microbiological Culture Collection Center, and the preservation unit is No. 3, Beichen West Road, Chaoyang District, Beijing.

[0015] The screening method and identification of the lactic acid bacteria with cholesterol and triglyceride degradation are as follows: collecting samples, using culture medium and reagents, and identifying performance and function.

[0016] Sample collection and processing: lactic acid bacteria separation, 16S rDNA sequence analysis of lactic acid bacteria separation strains. The 16S rDNA sequence of the lactic acid bacteria separation strains obtained by sequencing is determined by BLAST retrieval to determine the genus with the highest sequence homology, and a phylogenetic tree is constructed by using MEGA software.

[0017] After identification, the plant lactobacillus Lactiplantibacillus plantarum It has good degradation effect on in-vitro triglyceride and cholesterol. It can be applied to the preparation of steamed buns, pastries, health products, medicines and microbial preparations, such as probiotics. BRIEF DESCRIPTION OF DRAWINGS

[0018] Figure 1 The phylogenetic tree of the strains described in the present application; Figure 2 The growth curves of the four strains; Figure 3 Fig. 2: (a) is the morphology of Ls9 strain; (b) is the morphology of Ls5 strain; (c) is the morphology of Fs1 strain; (d) is the morphology of PP1002 strain; Figure 4 Fig. 4: acid tolerance of the four strains of lactic acid bacteria; Figure 5 Fig. 5: NaCl tolerance of the four strains; Figure 6 Fig. 6: bile salt tolerance of the four strains; Figure 7 Fig. 7: survival rate of the four strains in artificial gastric juice; Figure 8 Fig. 8: survival rate of the four strains of lactic acid bacteria in artificial intestinal juice; Figure 9 Fig. 9: in-vitro cholesterol degradation rate of the four strains; Figure 10 Fig. 10: in-vitro triglyceride degradation rate of the four strains. DETAILED DESCRIPTION

[0019] In order to make the purpose, technical scheme and advantages of the embodiments of the present application clearer, the technical scheme of the embodiments of the present application will be described clearly and completely below. Obviously, the described embodiments are part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.

[0020] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs, and the materials cited and referred to herein will be incorporated by reference to the extent allowed by law.

[0021] The equivalent techniques of the described specific embodiments, which can be realized by those skilled in the art through routine experiments, are included in the present application.

[0022] In the following examples, the experimental methods are all routine methods unless otherwise specified. In the following examples, the instruments and equipment used are all routine laboratory instruments and equipment unless otherwise specified. In the following examples, the experimental materials used are all purchased from routine biochemical reagent stores unless otherwise specified.

[0023] Example 1: Lactic acid bacteria with cholesterol and triglyceride degradation 1. Sample collection. Traditional sourdough samples were collected from Yuncheng Sansin Food Co., Ltd., which were naturally fermented and used for making old dough steamed buns and other flour products. The sourdough samples were taken with a sterile medicine spoon, placed in a sterile centrifuge tube, immediately sealed in an ice box and taken back to the laboratory, and stored in a 4°C refrigerator for short-term preservation.

[0024] 2. Use of culture medium and reagents. MRS medium was purchased from Qingdao Haibo Biotechnology Co., Ltd.; bacterial genome extraction kit was purchased from Tian Gen Biochemical Technology (Beijing) Co., Ltd.

[0025] 3. Sample collection and processing.

[0026] (1) Lactic acid bacteria isolation: 1 g of sourdough sample was added with 9 mL of sterile water in a clean bench, mixed quickly and then diluted by ten times. 0.1 mL of the diluted solution was taken from the 10 -4 , 10 -3 , 10 -2 three dilution gradients and evenly coated on MRS solid medium (containing 50 mg, actidione), and cultured at 30°C for 48 h. Characteristic colonies were randomly picked from the MRS solid medium, and after multiple purification to obtain single colonies, gram staining and peroxidase touch test were performed to screen suspected lactic acid bacteria strains, and the cell morphological characteristics were recorded. After enrichment culture in MRS liquid medium for 24 h, one part was added with 30% glycerol and stored at -80°C, and the other part was placed in a 4°C refrigerator for subsequent strain identification.

[0027] (2) 16S rDNA sequence analysis of lactic acid bacteria isolated strains. The purified lactic acid bacteria isolated strains were extracted with bacterial genome extraction kit, and the extracted DNA was sequenced by Shenguo Bioengineering Co., Ltd. With DNA as template, 27F and 1541R were used as forward and reverse primers for PCR amplification, respectively. The 16S rDNA PCR amplification primers were forward primer SEQ ID NO. 1, 27F: 5'-AGAGTTTGATCTGGCTCAG-3', and reverse primer SEQ ID NO. 2, 1541R: 5'-AAGGAGGTGATCCACC-3'. The PCR amplification conditions were denaturation at 95°C for 5 min, 94°C for 1 min, 58°C for 1 min, 72°C for 2 min, 30 cycles, and extension at 72°C for 7 min. The 16S rDNA sequence of the lactic acid bacteria isolated strains obtained by sequencing was determined by BLAST search to determine the highest sequence homology genus, and the phylogenetic tree was constructed by MEGA software.

[0028] The above process is separated to obtain 4 typical functional lactic acid bacteria, first preserved in Shanxi University Traditional Food Microbial Resources Development and Application Laboratory. Strain identification: refer to the bacterial genomic DNA extraction kit DP302 (Tiangen Biochemical Technology Co., Ltd., Beijing, China) instruction manual to extract the genomic DNA of the strain, send the extracted DNA to Shengong Biological Company for identification analysis, then the obtained 16S rDNA gene sequence is compared for homology on the NCBI website and the phylogenetic tree is constructed for analysis.

[0029] The results are as follows: 16S rDNA sequence analysis of 4 lactic acid bacteria isolated from sourdough preserved in the laboratory, the extracted DNA was sent to Shengong Biological Company for identification analysis, then the obtained 16S rDNA gene sequence was compared for homology on the NCBI website and the phylogenetic tree was constructed for analysis. The results are as follows: Ls9: Lactobacillus sanfranciscensis Fructilactobacillus sanfranciscensis ; Ls5: Lactobacillus plantarum Lactiplantibacillus plantarum ; Fs1: Lactobacillus plantarum Lactiplantibacillus plantarum ; PP1002: Pediococcus pentosaceus Pediococcus pentosaceus .

[0030] Among them, Ls5: Lactobacillus plantarum Lactiplantibacillus plantarum ; the gene sequence is SEQ ID NO. 3, which is specifically as follows: GCGGCGTGGCGGCGTGCCTATACATGCAAGTCGAACGAACTCTGGTATTGATTGGTGCTTGCATCATGATTTACATTTGAGTGAGTGGCGAACTGGTGAGTAACACGTGGGAAACCTGCCCAGAAGCGGGGGATAACACCTGGAAACAGATGCTAATACCGCATAACAACTTGGACCGCATGGTCCGAGCTTGAAAGATGGCTTCGGCTATCACTTTTGGATGGTCCCGCGGCGTATTAGCTAGATGGTGGGGTAACGGCTCACCATGGCAATGATACGTAGCCGACCTGAGAGGGTAATCGGCCACATTGGGACTGAGACACGGCCCAAACTCCTACGGGAGGCAGCAGTAGGGAATCTTCCACAATGGACGAAAGTCTGATGGAGCAACGCCGCGTGAGTGAAGAAGGGTTTCGGCTCGTAAAACTCTGTTGTTAAAGAAGAACATATCTGAGAGTAACTGTTCAGGTATTGACGGTATTTAACCAGAAAGCCACGGCTAACTACGTGCCAGCAGCCGCGGTAATACGTAGGTGGCAAGCGTTGTCCGGATTTATTGGGCGTAAAGCGAGCGCAGGCGGTTTTTTAAGTCTGATGTGAAAGCCTTCGGCTCAACCGAAGAAGTGCATCGGAAACTGGGAAACTTGAGTGCAGAAGAGGACAGTGGAACTCCATGTGTAGCGGTGAAATGCGTAGATATATGGAAGAACACCAGTGGCGAAGGCGGCTGTCTGGTCTGTAACTGACGCTGAGGCTCGAAAGTATGGGTAGCAAACAGGATTAGATACCCTGGTAGTCCATACCGTAAACGATGAATGCTAAGTGTTGGAGGGTTTCCGCCCTTCAGTGCTGCAGCTAACGCATTAAGCATTCCGCCTGGGGAGTACGGCCGCAAGGCTGAAACTCAAAGGAATTGACGGGGGCCCGCACAGCGGTGGAGCATGTGGTTTAATTCGAAGCTACGCGAGACCTTACCAGTCTTGACATACTATGCAATCTA.

[0031] Example 2: Performance and functional determination of four strains 1. Determination of growth curve: Four strains were activated for more than two generations, inoculated into sterilized MRS liquid medium at an inoculation amount of 2%, and incubated at 30°C. Every 2h, 200μL was added to a 96-well plate, and the absorbance was determined at OD600. Each sample was determined in triplicate, continuously determined for 24h, and the growth curve was plotted to evaluate the growth characteristics of each strain.

[0032] As shown in Figure 2 , the growth trends of the four strains Ls9, Ls5, Fs1, and PP1002 were not significantly different. The growth was slow within 8h at the beginning of the culture, and the growth rate of Ls5 was higher than that of the other three strains under the same culture conditions.

[0033] 2. Morphological and structural characteristics of lactic acid bacteria: After smearing the bacterial solution, crystal violet staining solution was added, and after 2min, it was washed off. Then, iodine solution was used to wash away the remaining water and covered for 1min. After adding 95% alcohol for 30s, it was washed off, and safranine re-staining was performed for 2min, and then washed off. After no water stains, it was observed under a microscope.

[0034] As shown in Figure 3 , the gram staining results of the four strains were purple, indicating that they were gram-positive bacteria. Among them, Lactobacillus sanfranciscensis Ls9 was short rod-shaped, Lactobacillus plantarum Ls5 and Fs1 were long rod-shaped, and cells appeared singly or in pairs or chains, and Pediococcus pentosaceus was spherical.

[0035] 3. Acid tolerance determination of lactic acid bacteria: 1mol / L hydrochloric acid was used to adjust the pH of MRS liquid medium to 2, 3, 4, 5, and 6, respectively, and the MRS liquid medium without pH adjustment was used as a control and sterilized for standby. Four kinds of lactic acid bacteria were inoculated in the above liquid medium with different pH values at an inoculation amount of 2%, and cultured in a 37°C incubator for 24h. The absorbance was determined at 600nm.

[0036] Survival rate (%) = test group OD600nm / control group OD600nm x 100%.

[0037] As shown in Figure 4 , with the decrease of pH, the survival rate of lactic acid bacteria decreased. The four strains of lactic acid bacteria all showed good tolerance at pH 6.

[0038] 4. NaCl tolerance determination of lactic acid bacteria: MRS liquid medium with five different gradients (2%, 4%, 6%, 8%, and 10%) of NaCl concentration was prepared, and MRS liquid medium without the addition of NaCl was used as a control and sterilized for standby, and the subsequent steps were the same as the acid tolerance detection steps.

[0039] Survival rate (%) = OD 600nm of test group / OD 600nm of control group x 100%.

[0040] As shown in Figure 5 , the survival rate of lactic acid bacteria decreased with the increase of NaCl concentration. When the NaCl content increased from 2% to 4%, the survival rate did not change significantly. When the NaCl content was 6.00%, Ls5 and Fs1 showed good tolerance.

[0041] 5. Bile salt tolerance test of lactic acid bacteria: MRS liquid medium with 4 different gradients (0.1%, 0.2%, 0.3% and 0.4%) of bovine bile salt concentration was prepared, and MRS liquid medium without bovine bile salt was used as control and sterilized for later use.

[0042] Survival rate (%) = OD 600nm of test group / OD 600nm of control group x 100%.

[0043] As shown in Figure 6 , the survival rate of lactic acid bacteria decreased with the increase of bile salt concentration. Compared with Ls9 and PP1002, Ls9 and Fs1 showed better tolerance at a bile salt concentration of 0.1%.

[0044] 6. Simulated artificial gastric juice tolerance: 0.35g pepsin and 0.2g sodium chloride were added to 100mL of PBS buffer, and the pH of the solution was adjusted to 3.0 with 1mol / L hydrochloric acid. The solution was sterilized with a 0.22μm sterile filter and stored for later use. The prepared preservation solution was inoculated into fresh sterilized MRS broth and incubated overnight. The next day, the bacterial suspension was centrifuged at 8000r / min for 5min, washed twice with sterile PBS, and resuspended in the prepared simulated artificial gastric juice. The suspension was incubated in a 37℃ incubator, and the OD value of the culture medium at 600nm was detected after 3h of incubation.

[0045] Survival rate (%) = OD 600tn / OD 600t0x 100%, t0is the OD600 value of each gastric juice at 0h.

[0046] As shown in Figure 7 , the survival rate of 4 strains of lactic acid bacteria in simulated artificial gastric juice Figure 7 was determined. The results showed that the survival rate of the 4 strains of bacteria was more than 90% after 3h of incubation, indicating good tolerance.

[0047] 7. Simulated artificial intestinal fluid tolerance: 0.2 g of sodium chloride, 1.1 g of sodium bicarbonate, 0.1 g of trypsin and 0.1 g of sodium taurocholate were added to 100 mL of PBS buffer, and 1 mol / L sodium hydroxide was used to adjust the pH of the solution to 6.0, 7.0 and 8.0, respectively, to simulate the artificial intestinal fluid, and the subsequent steps were the same as the simulated artificial gastric fluid tolerance detection.

[0048] Survival rate (%) = OD 600tn / OD 600t0x 100%, t0is the OD600 value of each intestinal fluid at 0 h.

[0049] As shown in Figure 8 , the survival rates of 4 strains of lactic acid bacteria in simulated artificial intestinal fluid Figure 8 were determined. The results showed that the survival rates of the 4 strains of bacteria were all above 90% after 3 h of culture, and they had good tolerance.

[0050] 8. In vitro cholesterol clearance rate determination: The purified strains were inoculated into the culture medium containing cholesterol at a concentration of 2%, and incubated at 37°C for 18 h. Then, the supernatant was collected after centrifugation at 8000 r for 5 min, and the cholesterol content was determined according to the TG kit instructions. The degradation rate was calculated by taking the uninfected cholesterol medium as a control. The calculation formula is as follows: Cholesterol content (mmol / L) = [(A sample-A blank) / (A standard-A blank)]x C standard. In the formula, C standard is the standard concentration mmol / L (see the reagent kit label for specific concentration), A sample is the sample absorbance value, A standard is the calibration absorbance value, and A blank is the absorbance value of the blank group.

[0051] Sample treatment: Take the culture solution, centrifuge at 1000 r / min for 10 min, and measure the supernatant. The specific operation is shown in Table 1: Table 1 Cholesterol clearance rate (%) = (control group cholesterol content-bacterial group cholesterol content) / control group cholesterol content x 100%. As shown in Figure 9 , 4 strains of lactic acid bacteria all have the ability to degrade cholesterol, and the degradation rate of the viable bacterial suspension is 44%-58%, among which the inhibition rate of Ls5 reaches 58.09%.

[0052] 9. In vitro triglyceride clearance rate determination: The purified strain was inoculated into the triglyceride-containing medium at an inoculation amount of 2%, and incubated at 37°C for 18h. The supernatant was centrifuged at 8000r for 5min, and the triglyceride content was determined. The triglyceride content was determined according to the TG kit instructions, and the degradation rate was calculated by taking the uninfected triglyceride medium as a control. The calculation formula is as follows: triglyceride content (mmol / L) = [(A sample-A blank) / (A standard-A blank)] x C standard; wherein: C standard is the standard concentration mmol / L (see kit label for specific concentration), A sample is the absorbance value of the sample, A standard is the absorbance value of the calibration sample, and A blank is the absorbance value of the blank group.

[0053] Sample processing: centrifuge the culture solution at 1000r / min for 10min, and measure the supernatant. The specific operation is shown in Table 2: Table 2: Triglyceride clearance rate (%) = (control group triglyceride content - inoculated group triglyceride content) / control group triglyceride content x 100%. As shown, the triglyceride degradation rate of the viable bacterial suspension was determined, and the results showed that the inhibition rate of Ls5 could reach 29.95%. Figure 10

[0054] Finally, it should be noted that: the above examples are only used to illustrate the technical solutions of the present application, and not to limit them; although the present application has been described in detail with reference to the foregoing examples, those skilled in the art should understand that: it can still modify the technical solutions recorded in the foregoing examples, or make equivalent replacement for part or all of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present application.​

Claims

1. A lactic acid bacterium having a cholesterol and triglyceride degrading activity, characterized by comprising a polynucleotide encoding a polypeptide having a sequence shown in SEQ ID NO: 1 or 2. Specific name is Lactobacillus plantarum Ls5, preservation number is CGMCC No. 35430, preservation date is July 29, 2025, Latin name is Lactiplantibacillus plantarum , which has been preserved in the China General Microbiological Culture Collection Center, and the preservation unit is No. 3, Beichen West Road, Chaoyang District, Beijing.

2. The use of the lactic acid bacteria with the ability to degrade cholesterol and triglyceride in claim 1 in the preparation of flour products and microbial preparations.

3. The use of the lactic acid bacteria with the ability to degrade cholesterol and triglyceride in claim 1 in the preparation of health foods or drugs with the ability to reduce human cholesterol.

4. The use of the lactic acid bacteria with the ability to degrade cholesterol and triglyceride in claim 1 in the preparation of health foods or drugs with the ability to reduce human triglyceride.

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