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

G. Hitesh, T. Anupama, C. Nayna

Abstract: 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& Pileggi Reagent and take O.D at 530nm.

Keywords: Polyphenol, Tannic acid, Probiotic bacteria, Cholesterol, Degradation, Wybenga& Pileggi method