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Degradation of Cholesterol by Probiotic Bacteria Grown in Presence of Polyphenol Tannic Acid Extracted from Cocoa Beans

Journal: International Journal of Scientific Engineering and Research (IJSER) (Vol.6, No. 8)

Publication Date:

Authors : ; ; ;

Page : 68-69

Keywords : Polyphenol; Tannic acid; Probiotic bacteria; Cholesterol; Degradation; Wybenga andPileggi method;

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Polyphenols are a structural class of mainly Natural, but also synthetic or semi synthetic, organic chemicals characterized by the presence of large multiples of phenol structure units. Cholesterol is a type of lipid molecule, and is biosynthesized by all animal cells. Tannic acid was extracted from cocoa beans by using organic solvent methanol.Polyphenol - tannic acid supports the growth of probiotic bacteria when grown on Rogosa Agar medium containing Tannic Acid (10mg/ml). Two types of colonies from Rogosa agar plates grown individually on Rogosa medium slant and then inoculated in MRS broth containing Cholesterol (200mcg/ml). After incubation checked the decrease in Concentration of Cholesterol by using Wybenga andPileggi Reagent and take O.D at 530nm.

Last modified: 2021-07-08 16:24:44