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http://dx.doi.org/10.9721/KJFST.2017.49.4.377

Isolation and characterization of cholesterol-lowering lactic acid bacteria from kimchi  

Park, Hong-Yeop (Department of Food Science and Technology, Pukyong National University)
Park, Seul-Ki (Department of Food Science and Technology, Pukyong National University)
Kim, Bo-Geum (Department of Food Science and Technology, Pukyong National University)
Ryu, Dae-Gyu (Department of Food Science and Technology, Pukyong National University)
Lim, Eun-Seo (Department of Food Science and Nutrition, Tongmyong University)
Kim, Young-Mog (Department of Food Science and Technology, Pukyong National University)
Publication Information
Korean Journal of Food Science and Technology / v.49, no.4, 2017 , pp. 377-382 More about this Journal
Abstract
The objective of this study was to isolate and characterize lactic acid bacteria (LAB) exhibiting cholesterol-lowering activity from the Korean traditional fermented food, kimchi. The previously isolated LAB strains were assessed for cholesterol-lowering efficacy in the presence of 0.1% cholesterol. All LAB strains tested in this study were able to assimilate cholesterol at varying levels, ranging from 35.0 to 99.4%. Among them, the Lactobacillus plantarum FMB 31 strain exhibited the highest cholesterol-lowering effect with 99.4% cholesterol removal efficiency. The strain was stable in the presence of acid, bile, and salt stress, and showed high adherence on HT-29 cells, a human colon line. In addition, the LAB strain showed no pathogenic properties such as the production of hemolysin and biogenic amines. Thus, this study suggests that the L. plantarum FMB 31 strain isolated from kimchi can be a potential source of probiotic products with strong cholesterol-lowering effect.
Keywords
cholesterol-lowering activity; Lactic acid bacteria; Lactobacillus plantarum; kimchi;
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