Journal of Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Fermentation Characteristics and anti-Helicobacter pylori Activity of Aqueous Broccoli Fermented by Lactobacillus plantarum MG208

  • Yang, Ji-Won (Food Resource Research Center, Division of Strategic Food Research, Korea Food Research Institute) ;
  • Kim, Kyung Tack (Ginseng Research Center, Division of Strategic Food Research, Korea Food Research Institute) ;
  • Kim, Sung Soo (Ginseng Research Center, Division of Strategic Food Research, Korea Food Research Institute)
  • Received : 2014.12.08
  • Accepted : 2015.02.02
  • Published : 2015.03.31
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Abstract

Helicobacter pylori infection causes gastrointestinal diseases such as chronic gastritis, peptic ulcers, and may lead to gastric cancer. Several studies have reported that lactobacilli present on broccoli show inhibitory activity against H. pylori. Here, we evaluated aqueous broccoli, fermented by Lactobacillus plantarum MG208, for its fermentation characteristics and anti-H. pylori activities including antibacterial activity, growth inhibition, anti-adhesion, and urease inhibition. The results indicated that the fermentation characteristics changed significantly depending on the amount of aqueous broccoli used for fermentation (p <0.05). There was no significant difference between the samples before fermentation (p >0.05). However, a significant concentration-dependent difference was noted in antibacterial activity and urease inhibition (p <0.05) following the addition of aqueous broccoli. Growth inhibition in the 10 mg/mL sample was significantly higher as compared to the negative control and similar to that with amoxicillin (positive control) (p <0.05). Anti-adhesion activity of aqueous broccoli was also significantly different (p <0.05) from the negative control. Therefore, aqueous broccoli fermented by L. plantarum MG208 could prove useful as a functional diet for protection of the gastric environment against H. pylori infection.

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