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http://dx.doi.org/10.5352/JLS.2011.21.10.1428

Isolation and Characterization of Lactic Acid Bacteria with Angiotensin-Converting Enzyme Inhibitory and Antioxidative Activities  

Park, Sung-Bo (College of Natural Resources and Life Science, Pusan National University)
Kim, Jeong-Do (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)
Jeong, Seong-Yun (Department of Medical Life Science, Catholic University of Daegu)
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)
Son, Hong-Joo (College of Natural Resources and Life Science, Pusan National University)
Publication Information
Journal of Life Science / v.21, no.10, 2011 , pp. 1428-1433 More about this Journal
Abstract
In this study, we isolated and characterized plant-associated lactic acid bacteria which are able to produce angiotensin-converting enzyme (ACE) inhibitory and antioxidative activities. Five lactic acid bacteria were isolated from plants (grape and leek), a plant-associated fermentative product (Kimchi) and Korean traditional alcohol (Dongdongju). Strains K-1 and K-21 from Kimchi, strain L-5 from leek, strain G-3 from grape, and strain D-3 from Dongdongju were identified as Pediococcus pentosaceus, Lactobacillus plantarum, Weissella cibaria, L. plantarum, and L. brevis, respectively, by 16S rRNA gene analysis. ACE inhibitory activities of isolated strains ranged from 44.3 to 71.9% in the MRS broth. G-3, L-5 and K-1 strains especially showed high ACE inhibitory activities (59.8-98.69%) in the MRS broth containing skim milk. DPPH radical scavenging activities of the strains were in the range of 42.5-82.7%. All strains showed varying levels of resistance in artificial gastric fluid (pH 2.5), retaining viability ranging from 42.2 to 88.1% after 3 hr of incubation. All strains showed high resistance to 0.3% oxgall after 24 hr of incubation; survival rates were in the range of 55.4-112.8%. Isolated strains were found to be antagonistic to some pathogens including Pseudomonas aeruginosa.
Keywords
Lactic acid bacteria; ACE inhibition; antioxidant; fermentation;
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