Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Lactic Acid Bacteria Strains Used as Starters for Kimchi Fermentation Protect the Disruption of Tight Junctions in the Caco-2 Cell Monolayer Model

  • Jin Yong Kang (Research and Development Division, World Institute of Kimchi) ;
  • Moeun Lee (Research and Development Division, World Institute of Kimchi) ;
  • Jung Hee Song (Research and Development Division, World Institute of Kimchi) ;
  • Eun Ji Choi (Research and Development Division, World Institute of Kimchi) ;
  • Da un Kim (Research and Development Division, World Institute of Kimchi) ;
  • Seul Ki Lim (Research and Development Division, World Institute of Kimchi) ;
  • Namhee Kim (Research and Development Division, World Institute of Kimchi) ;
  • Ji Yoon Chang (Research and Development Division, World Institute of Kimchi)
  • Received : 2022.09.17
  • Accepted : 2022.11.03
  • Published : 2022.12.28
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Abstract

In this study, we investigated the effect of lactic acid bacteria (LAB) strains used as starters for kimchi fermentation, namely Lactococcus lactis WiKim0124, Companilactobacillus allii WiKim39, Leuconostoc mesenteroides WiKim0121Leuconostoc mesenteroides WiKim33, and Leuconostoc mesenteroides WiKim32, on the intestinal epithelial tight junctions (TJs). These LAB strains were not cytotoxic to Caco-2 cells at 500 ㎍/ml concentration. In addition, hydrogen peroxide (H2O2) decreased Caco-2 viability, but the LAB strains protected the cells against H2O2-induced cytotoxicity. We also found that lipopolysaccharide (LPS) promoted Caco-2 proliferation; however, no specific changes were observed upon treatment with LAB strains and LPS. Our evaluation of the permeability in the Caco-2 monolayer model confirmed its increase by both LPS and H2O2. The LAB strains inhibited the increase in permeability by protecting TJs, which we evaluated by measuring TJ proteins such as zonula occludens-1 and occludin, and analyzing them by western blotting and immunofluorescence staining. Our findings show that LAB strains used for kimchi fermentation can suppress the increase in intestinal permeability due to LPS and H2O2 by protecting TJs. Therefore, these results suggest the possibility of enhancing the functionality of kimchi through its fermentation using functional LAB strains.

Keywords

Acknowledgement

This research was supported by a grant from the World Institute of Kimchi (KE2202-1) and funding from the Ministry of Science, Republic of Korea.

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