Suppressive effect of lactic acid bacteria on pancreatic lipase-mediated hydrolysis of triolein in an emulsion. Substrate suspensions (fat emulsion) were incubated with pancreatic lipase (200 U/ml) and lactic acid bacterial cells or orlistat for 30 min at 37°C. After boiling for 2 min, released fatty acids were quantified. The suppressive activity was calculated for fatty acid production, in which the activity in the absence of sample was represented as 100%. (A) Lactobacillus gasseri SBT2055 (LG2055) suppressed the release of fatty acids from fat emulsion in a dose-dependent manner. (B) Comparison of the capacity of various lactic acid bacteria in suppressing fatty acid release. Each of the five bacterial strains (LG2055, Lactobacillus gasseri SBT0317 (LG0317), Lactobacillus gasseri JCM1131T (LG1131T), Lactobacillus delbrueckii subsp. bulgaricus JCM1002T (LB1002T), and Streptococcus thermophilus ATCC19258T (ST19258T)) was added to the lipase reaction solution at 100 μg/ml. Values are means with standard deviations for triplicate experiments. Statistical differences between the strains were analyzed using the Tukey-Kramer post-hoc test and significant differences (P < 0.05) are indicated using different letters.