Binding, deconjugation and oxidation of taurocholic acid with lactobacillicells

After incubation of a mixture containing lactobacilli and taurocholic acid at 37 degrees C for 60 min, taurocholic acid in the mixture was examined by HPLC analysis. The bacteria exhibited various abilities to decrease the ta urocholic acid in the mixture, ranging from 18.6 to 100%. After heat treatm ent at 110 degrees C for 10 min, the effectiveness of the bacteria in decre asing the taurocholic acid in the mixtures ranged from 6.8 to 43.2%. It is suggested that L. casei subsp. casei TMC0409 decreases taurocholic acid by binding taurocholic acid to the cell walls, especially peptidoglycan, where as the decrease in taurocholic acid caused by L. reuteri TMC4405 is due to oxidation and deconjugation of the taurocholic acid.