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http://dx.doi.org/10.22424/jdsb.2020.38.2.89

Antioxidant Activity of Lactic Acid Bacteria Isolated from Korean Traditional Food Kimchi  

Kim, Da-Young (Dept. of Animal Resources Science, Dankook University)
Kim, Hong Seok (Youdam Co.)
Yoo, Jung Sik (Dept. of Animal Resources Science, Dankook University)
Cho, Yoon Ah (Dept. of Animal Resources Science, Dankook University)
Kim, Cheol-Hyun (Dept. of Animal Resources Science, Dankook University)
Publication Information
Journal of Dairy Science and Biotechnology / v.38, no.2, 2020 , pp. 89-98 More about this Journal
Abstract
The purpose of this study was to investigate the probiotic properties of lactic acid bacteria (LAB) isolated from a Korean traditional food kimchi. Gram staining was performed by Macrogen (Macrogen, Inc.) for identification of the LAB. Five strains of LAB were identified, including DKGF9 (Lactobacillus plantarum), DKGF1 (L. paracasei ), DKGF8 (L. casei ), DK207 (L. casei ), and DK211 (L. casei ). The biological activities of the isolated strains were assessed. The results showed that heat resistance of the strains was similar to or higher than the commercial strain L. acidophilus LA-5. Indirect testing of the ability of the strains to attach to the mucin layer revealed that DKGF9, DKGF1, and DKGF8 have high binding affinities for the mucous layer. All strains showed antimicrobial activity similar to or higher than the commercial strain LA-5. In proteolysis experiments, the diameters of proteolysis zones of the five strains increased in the period of 24-72 h, with DKGF1 exhibiting the largest zone diameter. Three strains were selected based on their antioxidant activities. Among the five isolated strains, L. paracasei DKGF1 showed potential probiotic activity, and thus, it may be useful for the development of health-promoting products.
Keywords
probiotics; kimchi; antioxidant activity; proteolytic activity; heat resistance;
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