Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Mutagenicity and Genotoxicity Assessment of Leuconostoc lactis DMLL10 Isolated from Kimchi

  • Heejung Park (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Seoyeon Lee (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Sojeong Heo (Department of Food and Nutrition, Dongduk Women's University) ;
  • Do-Won Jeong (Department of Food and Nutrition, Dongduk Women's University)
  • Received : 2024.05.21
  • Accepted : 2024.07.17
  • Published : 2024.09.28
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Abstract

Leuconostoc lactis DMLL10 is a microorganism specific to kimchi fermentation. In this study, we sought to evaluate the toxicity of this strain, which was newly isolated from kimchi, to determine its safety as a food ingredient. Bacterial reverse mutation assay, chromosomal aberration assay, and mammalian cell in vitro micronucleus assay were performed to assess the genetic toxicity of Leu. lactis DMLL10. The strain did not induce mutagenicity in Salmonella typhimurium TA98, TA100, TA1535, TA1537, or Escherichia coli WP2uvrA, with or without metabolic activation of S9 mixture. The oral administration of Leu. lactis DMLL10 also did not significantly increase the number of micronucleated polychromatic erythrocytes, or the mean ratio of polychromatic to total erythrocytes. Additionally, Leu. lactis DMLL10 did not cause a significant chromosomal aberration in CHU/IL cells in the presence or absence of S9 activation. Therefore, Leu. lactis DMLL10 can be suggested as a functional food ingredient with reliability and safety.

Keywords

Acknowledgement

This work was supported by the National Research Foundation of Korea (NRF) [NRF-2022M3A9I3082364].

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