• Korean Journal of Microbiology
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• 제54권3호
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• pp.295-298
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• 2018

Lactobacillus plantarum is a Gram-positive, facultative heterofermentative, nonspore-forming nonmotile bacterium found in a wide range of environmental niches. Here we present the complete genome sequence of L. plantarum SK151 isolated from kimchi, which shows high adhesion to intestinal epithelial cells. The genome is 3,231,249 bp in length and has a GC content of 44.6%. The genome contains genes related to cell adhesion and a complete operon for riboflavin biosynthesis.

• Korean Journal of Microbiology
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• 제53권4호
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• pp.344-346
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• 2017

Lactobacillus plantarum is widely found in fermented foods and has various phenotypic and genetic characteristics to adapt to the environment. Here we report the complete annotated genome sequence of the L. plantarum strain JBE245 (= KCCM43243) isolated for malolactic fermentation of apple juice. The genome comprises a single circular 3,262,611 bp chromosome with 2907 coding regions, 45 pseudogenes, and 91 RNA genes. The genome contains 4 malate dehydrogenase genes, 3 malate permease genes and various types of plantaricin-synthesizing genes. These genetic traits meet the selection criteria of the strains that should prevent the spoilage of apple juice during fermentation and efficiently convert malate to lactic acid.

• KSBB Journal
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• 제13권4호
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• pp.424-430
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• 1998

Immunositmulation effects of the mice fed with the cell lysate of Lactobacillus plantarum isolated from Kimchi were studied. The mice group fed with cell lysate was different from the control group on the degree of immune responses, e.g. 1) proliferation of splenocytes and Peyer's patch cells, 2) production of nitric oxide (NO) by peritoneal macrophages, 3) production of intestinal secretory lgA (slgA), 4) variation of TNF-${\alpha}$ and IL-2 concentration in blood, 5) production of specific lgG against sheep red blood cells. A general enhancement in enteric and systemic immune responses was observed with a simple oral administration of immunostimulators. With the oral feeding of L. plantarum, not only the total amount of gut secretion antibody, but also the binding capacity of antibodies to the enteric microorganisms including L. plantarum was increased. These experimental results clearly showed that the oral feeding of immunostimulators gave multifunctional effects on the mucosal and systemic immune systems of mice.

• Food Science of Animal Resources
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• 제42권6호
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• pp.996-1008
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• 2022

Lactic acid bacteria are representative probiotics that have beneficial effects on humans. Nineteen strains among the 167 single strains from kimchi was selected and their physiological features were investigated. The selection of a strain was based on strong enzyme (lipase, α-amylase, and α-glucosidase) inhibitory activities and anti-obesity effects in the adipocytes. For the final selection, the strain Lactiplantibacillus plantarum KC3 was tested for its potential as a starter. To assess its functionality, a freeze-dried culture of L. plantarum KC3 was administered to a diet-induced obese mouse model receiving a high-fat diet. The animal group administered with L. plantarum KC3 showed significant body weight loss during the 12-week feeding period compared to the high-fat control group. This study investigated the physiological characteristics of selected strain and evaluated its potential as an anti-obesity probiotic in mice.

• Journal of Microbiology and Biotechnology
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• 제28권8호
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• pp.1352-1359
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• 2018

Lactobacillus plantarum is a lactic acid bacterium that promotes animal intestinal health as a probiotic and is found in a wide variety of habitats. Here, we investigated the genomic features of different clusters of L. plantarum strains via pan-genomic analysis. We compared the genomes of 108 L. plantarum strains that were available from the NCBI GenBank database. These genomes were 2.9-3.7 Mbp in size and 44-45% in G+C content. A total of 8,847 orthologs were collected, and 1,709 genes were identified to be shared as core genes by all the strains analyzed. On the basis of SNPs from the core genes, 108 strains were clustered into five major groups (G1-G5) that are different from previous reports and are not clearly associated with habitats. Analysis of group-specific enriched or depleted genes revealed that G1 and G2 were rich in genes for carbohydrate utilization (${\text\tiny{L}}-arabinose$, ${\text\tiny{L}}-rhamnose$, and fructooligosaccharides) and that G3, G4, and G5 possessed more genes for the restriction-modification system and MazEF toxin-antitoxin. These results indicate that there are critical differences in gene content and survival strategies among genetically clustered L. plantarum strains, regardless of habitats.

• Journal of the Korean Society of Food Culture
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• 제18권2호
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• pp.96-104
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• 2003

This study was performed in order to investigate the effect of Leuconostoc mesenteroides, Lactobacillus plantarum and salt fermented anchovy extracts on Kimchi sauce. The sauce was fermented more rapidly by addition of Leu. mesenteroids or salt fermented anchovy extracts on the early fermentation stage than the control, but it was fermented slowly on the late fermentation stage. When L. plantarum was added to the Kimchi on the early fermentation stage, the acidity of Kimchi didn't show a significant difference from the control, but acidity was remarkably increased on the late stage. Coliform group was disappeared when acidity of sauce was higher than 0.8% during fermentation. It was controlled by Leu. mesenteroides but not by L. plantarum. Total count and lactic acid bacterial count of the sauces with starter were $6.30{\times}10^6{\sim}1.0{\times}10^7\;CFU/mL$ and $1.04{\sim}2.04{\times}10^6\;CFU/mL$, respectively, but those of the control sauce were $10^6\;CFU/mL$ and $10^4\;CFU/mL$, respectively. Those count of the sauce with starter were higher than those of the control sauce on the later stage of fermentation. Organoleptic quality of the sauce with Leu. mesenteroides was superior to that with L. plantarum.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 한국축산식품학회 2004년도 제34차 추계 국제 학술대회
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• pp.326-329
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• 2004

본 연구에서는 김치로부터 분리한 L. brevis, L. curvatus, L. plantarum, L. sake가 발효소시지 환경에 잘 적응하는지 그리고 어떠한 발효 대사 특성을 가지는지에 대해 조사하였다. 조사한 젖산균들 중에서 L. plantarum은 가장 좋은 성장도와 함께 좋은 pH 저하 능력을 보여주었을 뿐 아니라 homo-fermentative 특성을 보여주어 starter culture로 사용될 가능성을 보여 주었다. 또한 L. plantarum은 첨가된 nitrate나 nitrite를 분해하는 능력까지 보여 조사한 젖산균들 중에서 starter culture로서 가장 적절할 것으로 여겨지나, 이들도 첨가된 nitrate나 nitrite에 의해 그 성장도가 저해되는 현상을 볼 수 있었다.

• Journal of Life Science
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• 제28권12호
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• pp.1438-1447
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• 2018

We investigated the anti-inflammatory activities of various organic solvent extracts with and without Lactobacillus plantarum fermentation of Aralia continentalis Kitagawa which has hypotensive effects in addition to excitatory effects on the central nervous system. It has been used to treat arthritis, colds, neuralgia, rheumatism, and itchy skin. Our extracts were tested for their anti-inflammatory potential on NO production and the expression of inflammatory factors in lipopolysaccharide-stimulated RAW264.7 macrophages. Extracts with and without L. plantarum fermentation were prepared using water, ethanol, hexane, ethyl acetate, and butanol. The RAW264.7 cells were tested for toxicity and the anti-inflammatory activity of each extract was determined at a concentration with no toxicity to the cells. The extracts used in this study significantly inhibited both the production of NO and the mRNA expression of COX-2 and iNOS, the major inflammatory factors. The production of inflammation-related cytokines $IL-1{\beta}$, IL-6, and $TNF-{\alpha}$ was also significantly reduced. These results suggest that the extracts involving fermentation by L. plantarum can inhibit cytokines by controlling the expression of inflammatory cytokine genes. It is considered that the water, ethanol, and butanol extracts after fermentation with L. plantarum could be useful as functional natural materials with anti-inflammatory effects.

• Journal of Microbiology and Biotechnology
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• 제34권6호
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• pp.1328-1339
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• 2024

Cadmium (Cd) is a prevalent environmental contaminant that poses a potential hazard to the health of both humans and animals. In this study, biosynthesized selenium-enriched Lactobacillus plantarum and selenium nanoparticles (SeNPs) were developed and evaluated for their protective effects against Cd-induced hepatic injury in mice through oral administration for 4 weeks. Cadmium exposure resulted in severe impairment of liver function, as evidenced by increased levels of serum markers of liver injury and, oxidative stress and significant damage to liver tissue, and a notable decrease in the diversity of the intestinal microbiota. Oral administration of Se-enriched L. plantarum (LS) reduced cadmium accumulation in the liver by 49.5% and, restored other cadmium-induced damage markers to normal levels. A comparison of the effects with those of L. plantarum (L) and SeNPs isolated from LS revealed that LS could more effectively alleviate hepatic oxidative stress and reduce the intrahepatic inflammatory responses of the liver, further protecting against cadmium-induced liver injury. These findings suggest that the development of LS may be effective at protecting the liver and intestinal tract from cadmium-induced damage.

• Journal of Food Hygiene and Safety
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• 제35권6호
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• pp.618-629
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• 2020

The purpose of this study was to optimize the fermentation condition of black bean by lactic acid bacteria (LAB) and to evaluate the quality characteristics of fermented black bean. Lactobacillus plantarum SU22 isolated from kimchi was selected as a starter for the fermentation of black bean because the strain exhibited strong antimicrobial activity against pathogenic bacteria and did not produce biogenic amines or a carcinogenic enzyme, β-glucuronidase. Fermentation was performed with broth containing puffed black bean (PBB) inoculated with 1% (v/v) of L. plantarum SU22 at 37℃ for 48h. The viable cell count of LAB was over 9 Log CFU/mL in PBB (20%) broth fermented with L. plantarum SU22. Fermentation of alcalase-treated PBB (20%) broth with L. plantarum SU22 was found to be the optimal condition, increasing viable cell count of LAB up to 10.30 Log CFU/mL. Under the optimal condition, the total polyphenol content (94.02 mg GAE/g) and DPPH radical scavenging activity (92.50%) were significantly increased, compared to non-fermented control (87.74 mg GAE/g, 83.14%).