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http://dx.doi.org/10.22424/jdsb.2020.38.2.112

Anti-Inflammatory Effects of Fermented Milk Supplemented with Heat-Killed Enterococcus faecalis EF-2001 Probiotics  

Kang, Hyo-Jin (Dept. of Applied Animal Science, College of Animal Life Sciences, Kangwon National University)
Kim, Tae-Woon (Dept. of Applied Animal Science, College of Animal Life Sciences, Kangwon National University)
Jhoo, Jin-Woo (Dept. of Applied Animal Science, College of Animal Life Sciences, Kangwon National University)
Kim, Gur-Yoo (Dept. of Applied Animal Science, College of Animal Life Sciences, Kangwon National University)
Publication Information
Journal of Dairy Science and Biotechnology / v.38, no.2, 2020 , pp. 112-120 More about this Journal
Abstract
This study was conducted to verify the physiological activity of heat-killed Enterococcus faecalis EF-2001 probiotics in fermented milk. The anti-inflammatory effects of fermented milk supplemented with different concentrations (0, 100, and 500 ㎍/mL) of E. faecalis EF-2001 were determined using MTT assay and nitric oxide inhibition assay. The MTT assay was performed using RAW 264.7 cells. Results revealed that the rates of cytotoxicity and cell survival decreased significantly with increase in the concentration of heat-killed probiotics (p<0.05). Moreover, fermented milk supplemented with 100 ㎍/mL EF-2001 (EFM1) and the fermented milk supplemented with 500 ㎍/mL EF-2001 (EFM2) exhibited higher nitric oxide inhibition than normal fermented milk (NFM). Additionally, EFM2 significantly reduced the ratio of prostaglandin E2 compared to NFM (p<0.05). In conclusion, the treatment sample showed higher anti-inflammatory activity than NFM. The findings of this study could be used as a basic guideline for manufacturing of NFM supplemented with heat-killed probiotics.
Keywords
fermented milk; lactic acid bacteria; heat-killed probiotics; anti-inflammatory;
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Times Cited By KSCI : 6  (Citation Analysis)
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