Browse > Article

Isolation and Characterization of Plant-Derived Lactic Acid Bacteria as Potential Probiotic  

Kim, Jeong-Do (College of Natural Resources and Life Science, Pusan National University)
Park, Sung-Bo (College of Natural Resources and Life Science, Pusan National University)
Lee, Na-Ri (College of Natural Resources and Life Science, Pusan National University)
Jeong, Jin-Ha (College of Natural Resources and Life Science, Pusan National University)
Lee, Hee-Seob (Department of Food Science and Nutrition, Pusan National University)
Hwang, Dae-Youn (College of Natural Resources and Life Science, Pusan National University)
Lee, Jong-Sup (Sandong Processing Plant, Nonghyup)
Jeong, Seong-Yun (Department of Medical Life Science, Catholic University of Daegu)
Son, Hong-Joo (College of Natural Resources and Life Science, Pusan National University)
Publication Information
Microbiology and Biotechnology Letters / v.39, no.3, 2011 , pp. 308-312 More about this Journal
Abstract
Plant lactic acid bacteria were isolated from plant-associated fermentative foods and crops, and their probiotic properties were investigated. Isolates K27 and O2 were isolated from Kimchi and onion, and identified as Lactobacillus plantarum on the basis of 16S rRNA gene analysis. The two strains were highly resistant to acid (an MRS broth at pH 2.5), where the survival rates of L. plantarum K27 and L. plantarum O2 were 90.2% and 97.3%, respectively. L. plantarum K27 and L. plantarum O2 also showed high bile resistance to 0.5% oxgall, with a more than 70% survival rate. They showed an inhibitory effect against pathogenic strains of Escherichia coli KCCM 40880 and Pseudomonas aeruginosa ATCC 10145. The antibacterial effect of the two strains was probably due to the presence of lactic acid. ACE inhibitory activities of the two strains ranged from 72.8% to 80.6% in MRS broth. Notably, the two strains showed high ACE inhibitory activity (89.2~98.2%) in MRS broth containing 10% skim milk. Antioxidant activity was tested by DPPH radical scavenging activity, with antioxidant activities of the strains being in the range of 56.8~61.5%. The results obtained in this study suggest that L. plantarum K27 and L. plantarum O2 may be potential probiotic starter cultures with applications with fermentative products.
Keywords
Acid tolerance; bile tolerance; lactic acid bacteria; probiotic; starter;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
Times Cited By SCOPUS : 0
연도 인용수 순위
1 Sun, T., S. Zhao, H. Wang, C. Cai, Y. Chen, and H. Zhang. 2009. ACE-inhibitory activity and gamma-aminobutyric acid content of fermented skim milk by Lactobacillus helveticus isolated from Xinjiang koumiss in China. Eur. Food Res. Technol. 228: 607-612.   DOI   ScienceOn
2 Thompson, J. D., T. J. Gibson, F. Plewniak, F. Jeanmougin, and D. G. Higgins. 1997. The ClustalX windows interface: flexible strategies for multiple sequence alignment aided by quality analysis tools. Nucleic Acids Res. 24: 4876-4882.
3 Lim, Y. S., S. Y. Kim, and S. K. Lee. 2008. Characteristics of lactic acid bacteria isolated from Kefir made of goat milk. Kor. J. Food. Sci. Ani. Resour. 28: 82-90.   DOI
4 Lu, Y. and Y. Foo. 2000. Antioxidant and radical scavenging activities of polyphenols from apple pomace. Food Chem. 68: 81-85.   DOI   ScienceOn
5 Messens, W. and L. De Vuyst. 2002. Inhibitory substances produced by lactobacilli isolated from sourdoughs- a review. Int. J. Food Microbiol. 72: 31-43.   DOI   ScienceOn
6 Paik, H. D., M. Y. Jung, H. Y. Jung, W. S. Kim, and K. T. Kim. 2002. Characterization of Bacillus polyfermenticus SCD for oral bacteriotherphy of gastrointestinal disorders. Kor. J. Food Sci. Technol. 34: 73-78.
7 Philipp, B. 2011. Bacterial degradation of bile salts. Appl. Microbiol. Biotechnol. 89: 903-915.   DOI   ScienceOn
8 Saarela, M., G. Mogensen, R. Fonden, J. Matto, and T. Mattila-Sandholm. 2000. Probiotic bacteria: safety, functional and technological properties. J. Biotechnol. 84: 197- 215.   DOI   ScienceOn
9 Saitou, N. and M. Nei. 1987. The neighbor-joining method: a new method for reconstruction phylogenetic trees. Mol. Biol. Evol. 4: 406-426.
10 Saliminen, S., M. Laine, A. Wright, J. Vuopio-Varkila, T. Korhonen, and T. Mattila-Sandholm. 1996. Development of selection criteria for probiotic strains to assess their potential functional foods: a nordic and european approach. Biosci. Microflora 15: 61-67.
11 Fox, G. E., J. D. Wisotzkey, and P. Jurtshuk, Jr. 1992. How close is close: 16S rDNA sequence identity may not be sufficient to guarantee species identity. Int. J. Syst. Bacteriol. 42: 166-170.   DOI   ScienceOn
12 Giraffa, G., N. Chanishvili, and Y. Widyastuti. 2010. Importance of lactobacilli in food and feed biotechnology. Res. Microbiol. 161: 480-487.   DOI   ScienceOn
13 Hammes, W. P. and C. Hertel, 2002. Research approaches for pre- and probiotics: challenges and outlook. Food Res. Int. 35: 165-170.   DOI   ScienceOn
14 Hechard, Y., M. Dherbomez, Y. Cenatiempo, and F. Lettllier. 1990. Antagonism of lactic acid bacteria from goats' milk against pathogenic strains assessed by the sandwich method. Lett. Appl. Microbiol. 11: 185-188.   DOI
15 Kobayashi, Y., K. Tohyama, and T. Terashima. 1974. Tolerance of the multiple antibiotic resistant strain. Jpn. J. Microbiol. 29: 691-697.
16 Lane, D. J. 1991. 16S/23S rRNA sequencing, pp. 115-175, In E. Stackebrandt and M. Goodfellow (eds.), Nucleic acid techniques in bacterial systematics. John Wiley and Sons, New York.
17 Begley, M., C. Hill, and C. G. M. Gahan. 2006. Bile salt hydrolase activity in probiotics. Appl. Environ. Microbiol. 72: 1729-1738.   DOI   ScienceOn
18 Lee, Y. and H. C. Chang. 2008. Isolation and characterization of Kimchi lactic acid bacteria showing anti-Helicobacter pylori activity. Kor. J. Microbiol. Biotechnol. 35: 106- 114.
19 Lim S. D., K. S. Kim, and J. R. Do. 2008. Physiological characteristics and ACE inhibitory activity of Lactobacillus zeae RMK354 isolated from raw milk. Kor. J. Food. Sci. Ani. Resour. 28: 587-595.   DOI
20 Lim, S. M. 2010. Resistance to reactive oxygen species and antioxidant activities of some strains of lactic acid bacteria from the mustard leaf Kimchi. Kor. J. Microbiol. 46: 375- 382.
21 Castro, L. and B. A. Freeman. 2001. Reactive oxygen species: human health and disease. Nutrition 17: 161-165.   DOI   ScienceOn
22 Cotter, P. D., C. Hill, and R. P. Ross. 2005. Bacteriocins: developing innate immunity for food. Nat. Rev. Microbiol. 3: 777-788.   DOI   ScienceOn
23 Cho, Y. H., S. N. Park, and S. W. Jeong. 2009. A study on the physiological activity and industrial prospects of plantorigin lactic acid bacteria. Kor. J. Dairy Sci. Technol. 27: 53- 57.
24 Chung, H. S. and D. W. Chushman. 1971. Spectrometric assay and properties of angiotensin-converting enzyme of rabbit lung. Biochem. Phamacol. 20: 1637-1641.   DOI   ScienceOn
25 Chung, W. B., W. S. Soe, J. Y. Cha, and Y. S. Cho. 2003. Isolation and characterization of Lactobacillus sp. FF-3 for probiotics production from Korean dongchimi. Kor. J. Food. Preserv. 10: 406-410.
26 Drancourt, M., C. Bottel, A. Carlioz, R. Martelin, J.P. Gayral, and D. Raoult. 2000. 16S ribosomal DNA sequence analysis of a large collection of environmental and clinical unidentifiable bacterial isolates. J. Clin. Microbiol. 38: 3623- 3630.