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http://dx.doi.org/10.3746/jkfn.2014.43.7.1009

Characterization of Probiotic and Functional Properties of Lactobacillus curvatus ML17, a Mukeunji Starter  

Kim, Hyo Ju (Food Research Institute, Jeonnam Bioindustry Foundation)
Sung, Hea Mi (Food Research Institute, Jeonnam Bioindustry Foundation)
Shin, Hyun-Kyung (Food Research Institute, Jeonnam Bioindustry Foundation)
Kim, Ki Myong (Dept. of Food and Nutrition, Honam University)
Yang, Eun Ju (Food Research Institute, Jeonnam Bioindustry Foundation)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.43, no.7, 2014 , pp. 1009-1016 More about this Journal
Abstract
This study investigated the probiotic and functional characteristics of Mukeunji starter, Lactobacillus curvatus ML17, isolated from Mukeunji. Lb. curvatus ML17 was confirmed as a safe microorganism due to its non-hemolytic activity and non-production of harmful ${\beta}$-glucuronidase and ${\beta}$-glucosidase. Tolerance to artificial gastric and bile juice of Lb. curvatus ML17 was investigated. After incubation in artificial gastric and bile juice, the number of surviving cells was $1.38{\times}10^8$ CFU/mL. According to the results of adhesion assay, this strain also exhibited good adhesion to Caco-2 cells. Lb. curvatus ML17 showed good antimicrobial activity against food borne pathogens, especially Micrococcus luteus, Bacillus cereus, Salmonella enterica subsp. enterica, and Pseudomonas aeruginosa. Cell-free extract of Lb. curvatus ML17 exhibited high levels of DPPH scavenging capacity and inhibitory effects on growth of AGS human gastric adenocarcinoma cells and HT-29 human colon carcinoma cells. These results suggest that Lb. curvatus ML17 has potential for application in functional foods.
Keywords
Mukeunji; Lactobacillus curvatus; adhesion to Caco-2; antimicrobial activity; anticancer activity;
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Times Cited By KSCI : 21  (Citation Analysis)
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