Browse > Article
http://dx.doi.org/10.3839/jabc.2018.014

Isolation of Weissella strains as potent probiotics to improve antioxidant activity of salted squid by fermentation  

Le, Bao (Department of Biotechnology, Chonnam National University)
Yang, Seung Hwan (Department of Biotechnology, Chonnam National University)
Publication Information
Journal of Applied Biological Chemistry / v.61, no.1, 2018 , pp. 93-100 More about this Journal
Abstract
The aim of this study was to enhance the antioxidant activity of salted squid by inoculation of two Weissella spp. strains (W. cibaria FB-069 and W. viridescens FB-077) isolated from traditional Korea salted squid. The safety and probiotic potential characteristics of these two strains were evaluated. The safety of these strains was analyzed based on hemolytic activity, mucin degradation, biogenic amino production, and resistance to antibiotics. These lactic acid bacteria showed probiotic potential, including resistance to gastrointestinal tract conditions, adhesion to Caco-2 cells, and aggregation. The low-salted squid fermented with Weissella strains had consistently higher antioxidant activity through changing their amino acid profiles. Therefore, W. cibaria FB-069 and W. viridescens FB-077 might be good candidates for fermentation of salted squid to develop functional food with enhanced health benefits.
Keywords
Antioxidant; Probiotic; Salted squid; Weissella;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Abushelaibi A, Al-Mahadin S, El-Tarabily K, Shah NP, Ayyash M (2017) Characterization of potential probiotic lactic acid bacteria isolated from camel milk LWT-Food Science and Technology 79: 316-325   DOI
2 Akther F, Cheng J, Yang SH, Chung G (2017) Differential anticancer effect of fermented squid jeotgal due to varying concentrations of soymilk additive J Appl Biol Chem 60: 133-136   DOI
3 Angmo K, Kumari A, Bhalla TC (2016) Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh LWT-Food Science and Technology 66: 428-435   DOI
4 Ayalew Y, Retta N, Desse G, Mohammed A, Mellesse A (2017) Amino acid profile and protein quality in tuber and leaf of Coccnia abyssinica (Lam.)(Cogn.) accessions of Ethiopia Food science & nutrition 5: 722-729   DOI
5 Baruah R, Maina NH, Katina K, Juvonen R, Goyal A (2017) Functional food applications of dextran from Weissella cibaria RBA12 from pummelo (Citrus maxima) Int J Food Microbiol 242: 124-131   DOI
6 Brand-Williams W, Cuvelier M-E, Berset C (1995) Use of a free radical method to evaluate antioxidant activity LWT-Food science and Technology 28: 25-30   DOI
7 Cesena C, Morelli L, Alander M, Siljander T, Tuomola E, Salminen S, Mattila-Sandholm T, Vilpponen-Salmela T, Von Wright A (2001) Lactobacillus crispatus and its nonaggregating mutant in human colonization trials J Dairy Sci 84: 1001-1010   DOI
8 Chun J, Kim JS, Kim JH (2008) Enrichment of isoflavone aglycones in soymilk by fermentation with single and mixed cultures of Streptococcus infantarius 12 and Weissella sp. 4 Food Chem 109: 278-284   DOI
9 CLSI (2015) Performance standards for antimicrobial disk susceptibility tests; approved standard (12 ed) National Committee for Clinical Laboratory Standards Wayne, Villanova
10 Damodharan K, Lee YS, Palaniyandi SA, Yang SH, Suh J-W (2015) Preliminary probiotic and technological characterization of Pediococcus pentosaceus strain KID7 and in vivo assessment of its cholesterollowering activity Frontiers in microbiology 6: 768
11 Dolci P, Alessandria V, Rantsiou K, Cocolin L (2015) Advanced methods for the identification, enumeration, and characterization of microorganisms in fermented foods Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health BenefitsWoodhead Publishing Series in Food Science, Technology and Nutrition Elsevier
12 Ellis ML, Dowell AE, Li X, and Knight J (2016) Probiotic properties of Oxalobacter formigenes: an in vitro examination Arch Microbiol 198: 1019-1026   DOI
13 Fairfax MR, Lephart PR, and Salimnia H (2014) Weissella confusa: problems with identification of an opportunistic pathogen that has been found in fermented foods and proposed as a probiotic Frontiers in microbiology 5
14 FAO/WHO J (2002) WHO working group report on drafting guidelines for the evaluation of probiotics in food London, Ontario
15 Hagerman AE, Riedl KM, Jones GA, Sovik KN, Ritchard NT, Hartzfeld PW, Riechel TL (1998) High molecular weight plant polyphenolics (tannins) as biological antioxidants J Agric Food Chem 46: 1887-1892   DOI
16 Kanimozhi J, Moorthy IG, Sivashankar R, Sivasubramanian V (2017) Optimization of dextran production by Weissella cibaria NITCSK4 using Response Surface Methodology-Genetic Algorithm based technology Carbohydr Polym 174: 103-110   DOI
17 Kim S-J, Ma S-J, Kim H-L (2005) Probiotic properties of lactic acid bacteria and yeasts isolated from Korean traditional food, Jeot-gal Korean Journal of Food Preservation 12: 184-189
18 Koo OK, Lee SJ, Chung KR, Jang DJ, Yang HJ, Kwon DY (2016) Korean traditional fermented fish products: jeotgal Journal of Ethnic Foods 3: 107-116   DOI
19 Lee K-G, Kim S-M (2012) Quality changes in low-salted squid Jeot-gal during fermentation and determination of shelf-life Journal of the Korean Society of Food Science and Nutrition 41: 687-694   DOI
20 Lee KW, Park JY, Jeong HR, Heo HJ, Han NS, Kim JH (2012) Probiotic properties of Weissella strains isolated from human faeces Anaerobe 18: 96-102   DOI
21 Leroy F, De Vuyst L (2014) Fermented food in the context of a healthy diet: how to produce novel functional foods? Curr Opin Clin Nutr Metab Care 17: 574-581   DOI
22 Lim HS, Kim SH, Yoo EJ, Kang DS, Choi MR, Song SH (2001) Anticancer effect of extracts from the marine and salted fish products Korean J Life Sci 11: 48-53
23 Lim SK, Kwon M-S, Lee J, Oh YJ, Jang J-Y, Lee J-H, Park HW, Nam Y-D, Seo M-J, Roh SW (2017) Weissella cibaria WIKIM28 ameliorates atopic dermatitis-like skin lesions by inducing tolerogenic dendritic cells and regulatory T cells in BALB/c mice Sci Rep 7: 40040   DOI
24 Marco ML, Heeney D, Binda S, Cifelli CJ, Cotter PD, Foligne B, Ganzle M, Kort R, Pasin G, Pihlanto A (2017) Health benefits of fermented foods: microbiota and beyond Curr Opin Biotechnol 44: 94-102   DOI
25 Markowiak P, CEliewska K (2017) Effects of probiotics, prebiotics, and synbiotics on human health Nutrients 9: 1021   DOI
26 Medford R, Patel SN, Evans GA (2014) A confusing case-Weissella confusa prosthetic joint infection: A case report and review of the literature Canadian Journal of Infectious Diseases and Medical Microbiology 25: 173-175   DOI
27 Ochman H, Lawrence JG, Groisman EA (2000) Lateral gene transfer and the nature of bacterial innovation Nature 405: 299-304   DOI
28 Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay Free Radic Biol Med 26: 1231-1237   DOI
29 Park JA, Tirupathi Pichiah P, Yu JJ, Oh SH, Daily J, Cha YS (2012) Antiobesity effect of kimchi fermented with Weissella koreensis OK16 as starter in highfat dietinduced obese C57BL/6J mice J Appl Microbiol 113: 1507-1516   DOI
30 Patel JB, Cockerill FR, Alder J, Bradford PA, Eliopoulos GM, Hardy D, Hindler JA, Jenkins SG, Lewis JS, Miller LA (2014) Performance standards for antimicrobial susceptibility testing; twenty-fourth informational supplement CLSI standards for antimicrobial susceptibility testing 34: 1-226
31 Robak J, Gryglewski RJ (1988) Flavonoids are scavengers of superoxide anions Biochem Pharmacol 37: 837-841   DOI
32 Salunkhe DK, Kadam SS (1989) CRC handbook of world food legumes: nutritional chemistry, processing technology, and utilization. Boca Raton
33 Salyers AA, Gupta A, Wang Y (2004) Human intestinal bacteria as reservoirs for antibiotic resistance genes Trends Microbiol 12: 412-416   DOI
34 Sanders ME, Akkermans LM, Haller D, Hammerman C, Heimbach JT, Hormannsperger G, Huys G (2010) Safety assessment of probiotics for human use Gut microbes 1: 164-185   DOI
35 Stanton C, Ross RP, Fitzgerald GF, Van Sinderen D (2005) Fermented functional foods based on probiotics and their biogenic metabolites Curr Opin Biotechnol 16: 198-203   DOI
36 Vinderola G, Gueimonde M, Gomez-Gallego C, Delfederico L, Salminen S (2017) Correlation between in vitro and in vivo assays in selection of probiotics from traditional species of bacteria Trends Food Sci Technol 68: 83-90   DOI
37 Xu H, Jeong HS, Lee HY, Ahn J (2009) Assessment of cell surface properties and adhesion potential of selected probiotic strains Lett Appl Microbiol 49: 434-442   DOI
38 WHO J (1985) FAO/WHO/UNU, Energy and Protein Requirements Report of a joint FAO/WHO/UNU expert consultation, Geneva
39 WHO J (2007) Protein and amino acid requirements in human nutrition World Health Organ Tech Rep Ser: 1
40 Wu C, Huang J, Zhou R (2014) Progress in engineering acid stress resistance of lactic acid bacteria Appl Microbiol Biotechnol 98: 1055-1063   DOI
41 Yadav AK, Tyagi A, Kumar A, Saklani AC, Grover S, Batish VK (2015) Adhesion of indigenous Lactobacillus plantarum to gut extracellular matrix and its physicochemical characterization Arch Microbiol 197: 155-164   DOI
42 Yang J, Ji Y, Park H, Lee J, Park S, Yeo S, Shin H, Holzapfel WH (2014) Selection of functional lactic acid bacteria as starter cultures for the fermentation of Korean leek (Allium tuberosum Rottler ex Sprengel.) Int J Food Microbiol 191: 164-171   DOI