• 한국식품영양과학회지
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• 제25권1호
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• pp.143-149
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• 1996

균주개량 방법의 일환으로 electrofusion 법을 이용하여 protease 화성, lipase 활성, 내열성, 내산성 등이 우수한 L. bulgaricus와 bacteriocin을 생산하는 L. acidophilus 간의 융합조건을 검토하였다. Electrofusion에 의해 생성된 융합주는 식별하기 위해 streptomycin(2mg/ml)과 lincomycin(5$\mu\textrm{g}$/ml)에 내성을 나타내는 L. bulgaricus 변이주이와 kanamucin (600$\mu\textrm{g}$/ml)에 내성을 나타내는 L. acidophilus 88 변이주를 분리하였다. Electrofusion을 500V/cm, 100mses(49phms, 2300 capacotance)에서 수행했을 때 가장 융합이 잘 일어났으며 전기장의 세시와 시간이 증가할수록 융합요율이 현저히 감소하였다. 2가 양이온은 대체적으로 융합효율을 감속시키는 경향을 나타내었으나 1mM MgCl$_2$에서 융합 효율이 약간 증가하였다. PEG 400을 elec-trogusion buffer에 30%되도록 첨가했을 때, 가장 양호한 융합효율을 나타내었으며 그 이상에서는 오히려 융합 효율이 감소하였다. Electrofusion법과 PEG 매개에 의한 융합법의 융합 효율을 비교한 결과, 거의 비슷한 융합 효율을 나타내었으나 electrofusion 법과 PEG매개에 의한 융합법을 혼합하였을 때 가장 양호한 융합 효율을 나타내었다.

• Asian-Australasian Journal of Animal Sciences
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• 제19권2호
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• pp.262-265
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• 2006

The antioxidative properties of lactobacilli originating from humans (Lactobacillus acidophilus KCTC 3111, Lactobacillus jonsonii KCTC 3141, Lactobacillus acidophilus KCTC 3151, and Lactobacillus brevis KCTC 3498) were investigated using in vitro methods, including inhibition of lipid peroxidation, resistance to hydrogen peroxide and hydroxyl radical, hydroxyl radical scavenging activity, and glutathione peroxidase (GPX) activity. L. acidophilus KCTC 3111 showed the highest inhibition of lipid peroxidation in both intact cells (49.7%) and cell lysate (65.2%). This strain exhibited resistance to hydrogen peroxide and hydroxyl radical, which was viable for 7 h in the concentration of 1.0 mM hydrogen peroxide. In addition, this strain showed high hydroxyl radical scavenging activity. In the GPX activity assay, the highest activity was measured in L. brevis 3498. GPX activity of L acidophilus 3111 was lower than that of L. brevis 3498.

• Journal of Dairy Science and Biotechnology
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• 제33권2호
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• pp.159-166
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• 2015

본 연구에서는 한국의 전통발효식품인 김치로부터 L. acidophilus를 분리 동정하고, 이 균주를 이용하여 홍삼과 복분자 미숙과를 발효시킨 조성물을 동물모델을 이용하여 항비만효과를 검토하였다. 고지방식이를 섭취시킨 C57BL/6J 마우스에 L. acidophilus C 및 홍삼 농축액과 복분자 미숙과 분말을 발효시킨 혼합발효 복합물을 6주간 투여한 결과, 혼합발효 복합물을 투여한 군에서 체중증가량, 부고환 및 신장 주위 지방의 무게, 지방세포 크기와 간조직 내 지질 축적, 혈중 포도당 농도, 혈중GOT와GPT 농도및렙틴농도를감소시켰으며, HDL-콜레스테롤과 아디포넥틴의 농도를 증가시키는 경향을 나타낸 것으로 보아, L. acidophilus C를 단독투여한 실험군에 비하여 비만을 개선시키는 것으로 나타났다. 따라서 혼합발효 복합물은 비만개선용 식품소재로서의 가능성이 있을 것으로 기대되어지며, 추후에 혼합발효 복합물의 비만 개선 메커니즘을 규명하기 위한 연구가 더 필요할 것으로 사료된다.

• 한국식품과학회지
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• 제19권2호
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• pp.151-156
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• 1987

대두, 탈지대두, 농축대두단백 또는 분리대두단백으로 각각 두유를 만들고 여기에 Lactobacillus acido-philus, L.bulgaricus, L.casei, Leuconostoc mesenter-oides, Streptococcus lactis 를 각각 접종하여 이들 대두단백질이 젖산균의 생육과 산생성에 미치는 영향에 차이가 있는가를 관찰하였다. 산생성도를 보면 L.acido-philus의 경우는 두유에서 산생성이 가장 높았으나, 나머지 4종의 젖산균에서는 탈지두유에서 산생성이 가장 높았으며, 5종의 젖산균 어느 경우나 SPI두유에서는 산생성이 현저하게 낮았다. 두유에 yeast extract (0.5%)를 첨가했을 때 대두단백질의 형태에 관계없이 모든 시료에서 젖산균에 의한 산생성이 촉진되었으며, 5종의 젖산균 가운데 특히 L.acidophilus에 의한 산생성이 현저하게 촉진되었다. 두유의 고형분 농도를 증가 시킴에 따라 L.acidophilus와 L.bulgaricus의 생육과 산생성이 대체적으로 촉진되었다.

• 한국식품영양과학회지
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• 제28권4호
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• pp.805-809
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• 1999

The growth of Lactobacillus casei in milk was enhanced by adding yams. Addition of 1% yam(raw or dry) promoted the cell growth and acid production in fermented milk. The milk containing 1% yams formed the complete curd by lactic acid fermentation at 37oC for 19hr while the milk without yams showed the incomplete curd formation. The crude mucilage extracted from a raw yam also enhanced the cell growth as well as the acid production. Addition of mucilage(0.08%) showed the similar effects with adding heat treated yam(1%). The milk fermented by adding various yams showed the high scores for sensory evaluation comparing with the milk fermented without yams. The fermenting ability of Lactobacillus acidophilus, Lactobacillus kefir and Leuconostoc mesenteroides was evaluated by adding 1% of a dry yam in milk. A dry yam also enhanced the cell growth of L. acidophilus resulting in the high acid production. The viable cell counts of L. casei, L. acidophilus and Leuc. mesenteroides except L. kefir were increased by adding 1% of a dry yam.

• Asian-Australasian Journal of Animal Sciences
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• 제18권2호
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• pp.255-258
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• 2005

Several commercial yogurt starter cultures (L. acidophilus LA5, L. casei 01, L. acidophilus LA100, L. bulgaricus LB207 and L. rhamnosus GG744) were investigated for antioxidant activity by using in vitro assays. From the results of the present work, all strains tested showed varying degrees of antioxidant activity. L. bulgaricus LB207 showed the highest antioxidant activity, with a linoleic acid peroxidation inhibition of 81.3%. Hydroxy radical scavenging activity, ferrous iron chelating activity, reducing power and superoxide dismutase (SOD) activity were also studied. L. bulgaricus LB207 showed the highest hydroxy radical scavenging activity and L. casei 01 showed the highest chelating activity. L. bulgaricus LB207 and L. acidophilus LA100 showed good reducing power. All the strains in this study showed low SOD activity. The results of the present work suggest that antioxidant activity of L. bulgaricus LB207 due to its strong hydroxy radical scavenging activity and reducing power.

• 한국식품영양과학회지
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• 제38권6호
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• pp.795-800
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• 2009

L. acidophilus KCCM 32820과 P. freudenreichii KCCM 31227로 발효한 유청 발효물이 빵 반죽의 레올로지 특성에 미치는 영향으로 farinograph, amylograph, extensograph, 발효팽창력, 반죽의 총산도 및 반죽의 pH 등을 측정하였다. Farinograph에서 밀가루의 흡수율에는 유청 발효물의 영향이 아주 적었으나 유청 발효물을 첨가한 반죽의 반죽생성시간은 3.2분 길었고 안정도는 16.2분 짧았다. Amylograph에서 호화개시온도와 최고점도온도에는 유청 발효물의 영향을 거의 없었으나 최고점도는 낮아졌다. Extensograph에서 반죽의 저항성과 R/E비율은 유청 발효물 첨가로 높아졌으나 신장성은 낮아졌다. 효모에 의한 발효팽창력은 유청 발효물에 의하여 감소하였고, 반죽의 총산도는 증가하였으나 pH는 낮아졌다.

• 한국축산식품학회지
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• 제41권2호
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• pp.343-352
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• 2021

The objective of this study was to evaluate the effects of Lactobacillus acidophilus ATCC 43121 and L. fermentum MF27 on biochemical indices in the serum, cholesterol metabolism in the liver and mucin expression in the gallbladder in lithogenic diet (LD)-induced C57BL/6J mice to determine the preventive effects of lactobacilli on gallstone formation. By the end of 4 wk of the experimental period, mice fed on a LD with high-fat and high-cholesterol exhibited higher levels of total and low-density lipoprotein cholesterol in the serum compared to mice fed on control diet or LD with L. acidophilus ATCC 43121 (LD+P1; p<0.05). Cholesterol-lowering effects observed in the LD+P1 and LD with L. fermentum MF27 (LD+P2) groups were associated with reduced expression of 3-hydroxy-3-methylglutaryl coenzyme A reductase in the liver compared to the LD group (p<0.05). Furthermore, expression of the gel-forming mucin, including MUC5AB and MUC5B, was suppressed in the LD+P1 and LD+P2 groups compared to the LD group (p<0.05). Therefore, steady intake of both L. acidophilus ATCC 43121 and L. fermentum MF27 may have the ability to prevent the formation of cholesterol gallstones in LD-induced C57BL/6J mice.

• Journal of Periodontal and Implant Science
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• 제30권2호
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• pp.403-420
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• 2000

The treatment and prevention of periodontitis is focused on the reduction and the elimination of pathogenic bacteria, especially A. actinomycetemcomitans and black pigmented bacteria such as P. gingivalis. To prevent recurrent disease, the recolonization of these bacteria should be inhibited in the periodontal pocket. Since the replacement therapy was introduced in periodontics by Hillman et al, Jeong et al reported that hydrogen peroxide-producing Lactobacillus acidophilus V-20 completely inhibited P. gingivalis and A. actino - mycetemcomitans in vitro and mouth gargling with Lactobacillus acidophilus V-20 in periodontitis patients during the maintenance phase improved clinical condition and reduced the No. of P. gingivalis and A. actinomycetemcomitans at 4 weeks of treatment. Prior to replacement therapy with bacteria, dynamics of microbial colonization should be considered. This study was performed to evaluate the change in the viable cell number of Lactobacilli and P. gingivalis after oral administration of L. acidophilus V-20. In periodontal health, gargling increased the No. of Lactobacilli in saliva, buccal mucosa, supragingival plaque from the first week, which maintained for 2-3 weeks after gargling stop, and then returned to the undetectable baseline level at the ninth week. In the periodontal pocket of moderate periodontitis patients, daily irrigation for 1 week and weekly irrigation for subsequent 3 weeks decreased the viable cell number of P. gingivalis during the period of irrigation and increased the number of Lactobacilli, which was maintained from the second to the seventh week. L. acidophilus V-20 was isolated for the first 2 weeks of oral administration, and the 3 different strains of Lactobacilli were isolated continuously for remaining period and identified as L. ali - mentarius, L. casei subspecies casei and L. fructosus. The first two Lactobacilli strains completely inhibited P. gingivalis in vitro and all the isolated Lactobacilli strains reduced the artificial plaque formation by 55-63%. These results showed that mouth gargling or pocket irrigation with L. acidophilus V-20 increased the No. of intraoral Lactobacilli and caused to decrease in the No. of P. gingivalis. This suggests that the replacement therapy by these Lactobacilli might be useful in the maintenance care of periodontal patients.

• 대한수의학회지
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• 제34권4호
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• pp.833-842
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• 1994

To elucidate the protective effects of Lactobacillus acidophilus-fermented milk against cadmium toxicity, the effects of administration of L acidophilus-fermented milk on hematological values and histopathological changes in cadmium-treated rats were investigated. The experimental rats were divided into 2 groups that were consisted of the one group administered with cadmium alone, and the other group administered with cadmium mixed with the fermented milk. Each group was orally administered with different doses of cadmium such as $1.7{\mu}g/g$ bw/day, $3.4{\mu}g/g$ bw/day, $6.8{\mu}g/g$ bw/day, and $13.6{\mu}g/g$ bw/day, respectively, for 1 to 8 weeks. Hematological values and enzyme activities, histopathological changes of kidney tissues were examined for the experimental groups. The values of RBC, WBC, and Hb in the groups administered with cadmium mixed with the fermented milk showed no significant differences to those of the groups administered with cadmium alone, but Hct showed significant reducing values. The activities of glutamic oxaloacetic transaminase(GOT) and glutamic pyruvic transaminase (GPT) in serum were significantly reduced than those of the groups administered with cadmium alone, at the low dose of cadmium treated groups. But alkaline phophatase(ALP) and lactate dehydorgenase(LDH) were significantly reduced at the high dose of cadmium treated groups. In histopathological study, a severe acute tubular necrosis of the convoluted tubules and distalation of tubules were showed in the groups administered with cadmium alone, but the kidney tissues of the groups administered with cadmium mixed with the fermented milk were similar to those of the normal group. In conclusion, the above results would suggest that L acidophilus-fermented milk has reducing effects on cadmium toxicity, at the low dose of cadmium administration.