• Journal of Microbiology and Biotechnology
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• v.25 no.1
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• pp.74-80
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• 2015

Skin is the soft outer covering of vertebrates that provides protection from pathogenic infection, physical damage, or UV irradiation, and controls body temperature and water content. In this study, we examined the effects of oral intake of kimchi-derived Lactobacillus plantarum K8 lysates on skin moisturizing. In an in vitro study, we observed that the hyaluronic acid content increased in HaCaT cells treated with L. plantarum K8 lysates. Oral administration of L. plantarum K8 lysates effectively attenuated the horny layer formation and decreased epidermal thickening in DNCB-treated SKH-1 hairless mice skin. The damage to barrier function was reduced after 8 weeks of oral administration of L. plantarum K8 lysates as compared with that in the atopic dermatitis mice. For the test with volunteers, we manufactured experimental candy containing 2.1% L. plantarum K8 lysates, while control candy did not contain bacterial lysate. A significant increase in hydration in the experimental candy-administered group as compared with the control candy-administered group was observed on the face after 4 and 8 weeks, and on the forearm after 4 weeks. Decreases in horny layer thickness and TEWL value were observed on the face and forearm of the experimental group. Together, the in vitro cell line and in vivo mouse studies revealed that L. plantarum K8 lysates have a moisturizing effect. A clinical research study with healthy volunteers also showed an improvement in barrier repair and function when volunteers took L. plantarum K8 lysates-containing candy. Thus, our results suggest that L. plantarum K8 lysates may help to improve skin barrier function.

• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.72-79
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• 2004

This study was conducted to investigate the identification of lactic acid bacteria produced ν-aminobutyric acid(GABA) from traditional salt fermented anchovy. There was no appreciable difference in the number of lactic acid bacteria from fermented anchovy. Among the types of lactic acid bacteria, three strains of lactic acid bacteria produced ν-aminobutyric acid from those sample were identified temporary as name of Lactobacillus brevis BH-21, Lactobacillus rhamnosus BH-32 and Lactobacillus plantarum BH-38 by using gram positive identification(GPI) card and API 50 kit, respectively. 3 strains of Lactobacillus sp. were found to produce GAB A in the culture of filtrate. Lactobacillus brevis BH-21 produced GABA, some of which yielded 43.2 mg/mL GABA in the medium of 0.1% glucose, 0.1% yeast extract, 0.05% polypeptone, 0.002% MgSO$_4$$.$4H$_2$O, 0.001% FeSO$_4$$.$7H$_2$O, 0.01% NaCl, 0.1% monosodium glutamate, pH 6.0. This result suggests that Lactobacillus brevis BH-21 has the potential to be developed as a strain of GABA production.

• Journal of Food Hygiene and Safety
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• v.22 no.3
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• pp.151-158
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• 2007

Among 68 strains of lactic acid bacteria (LAB) isolated from Dongchimi, a strain K11 was selected due to its bactericidal activity against Escherichia coli O157 The strain K11 was identified as Lactobacillus plantarum, based on physiological and biochemical characteristics. In the late exponential phase, La. plantarum K11 showed maximum bacteriocin activity (12,800 BU/mL) and maintained until the early stationary phase. The bacteriocin activity was completely inactivated by all the proteolytic enzymes such as pepsin, protease, proteinase K, papain, chymotrypsin, and trypsin, but the activity was not affected by catalase, a-amylase, lysozyme, and lipase, suggesting proteinaceous nature of the bacteriocin. Additionally, this activity was not affected in the pH range from 3.0 to 9.0 and under storage conditions like 30 days at -20,4, or $25^{\circ}C$. Although the bacteriocin activity was absolutely lost after 15 min treatment at 121, it was relatively stable at $70^{\circ}C$ for 60 min or $100^{\circ}C$ for 30 min. The activity was disappeared by treatment with acetone, benzene, ethanol, or methanol, but it was not affected by treatment with chloroform or hexane. The antibacterial activity of the bacteriocin was good against some LAB including Lactobacillus spp., Enterococcus spp., and Streptococcus spp., but not against food-borne pathogens such as Bacillus spp., Listeria spp., and Staphylococcus spp. as well as yeasts and molds. Especially, some intestinal bacteria such as Enterobacter aerogenes and E. coli were significantly affected by the bacteriocin of La, plantarum K11. Furthermore, the addition of 640 BU/mL resulted in the complete clearance of E. coli O157 after 10 hr.

• Journal of Mushroom
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• v.13 no.1
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• pp.50-55
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• 2015

Glucan has been shown to have a significant role in the activation of the immune system, including increased activity of macrophages and so on. Sparassis latifolia (formerly S. crispa) is an edible mushroom abundant in dietary fiber and widely known to contain high levels of ${\beta}$-glucan. In the present study, fermentation broths containing soluble ${\beta}$-glucan were prepared by fermentation with mushrooms with four Lactobacillus species (L. plantarum subsp. Plantarum, L. acidophilus, L. helveticus, and L. delbrueckii subsp. Bulgaricus). After culturing four Lactobacillus spp. in MRS broth, each Lactobacillus was inoculated into MRS broth containing S. latifolia powder 5% (w/v) at $37^{\circ}C$ in an anaerobic incubator for five days. It showed that the ${\beta}$-glucan contents were different in each fermentation sample. The suitable conditions for the preparation of mushroom fermentation broths were investigated and discussed.

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.445-453
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• 2016

Eighty-four strains of lactic acid bacteria were isolated from Korean fermented foods for the production of fermented apple juice. Among these strains, the JBE245 strain that showed rapid growth and food functionality was selected and identified as Lactobacillus plantarum. This strain reached the stationary phase after 24 h fermentation at $30^{\circ}C$ with $1.5{\times}10^8$ colony forming unit (CFU)/mL of viable cells, and maintained its viability levels even after 14 days of storage. During fermentation, the ${\alpha}-glucosidase$ inhibitory activity (40.4%), total polyphenol content (583.6 mg gallic acid equivalent (GAE)/mL), and 2,2-diphenyl-l-picryl-hydrazyl hydrate (DPPH) radical scavenging activity (52%) were increased. As judged by a sensory test, the overall preference for the fermented juice (4.22) was comparable to that for the unfermented juice (4.72), indicating that fermentation does not significantly affect the sensory characteristics of apple juice. Consequently, the fermented beverage containing L. plantarum JBE245 and apple juice is a promising functional health food.

• Korean Journal of Organic Agriculture
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• v.21 no.3
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• pp.467-476
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• 2013

This study was conducted to investigate the effect of fermentation on biological activity of Chelidonium majus var asiaticum and to screen effective starter culture strains. Antibacterial activity against to Staphylococcus aureus, Listeria monocytogenes and Salmonella gallinarum and antioxidant activity as free radical scavenging activity by using DPPH were tested. Total six starter culture strains, two of Lactobacillus brevis, one of Lactobacillus plantarum and three of Saccharomyces cerevisiae were used. Plant extract was prepared after fermentation by using ethanol. All strains showed normal growth in viable cell counts of fermented cultures and L. plantarum showed the highest cell growth significantly (p<0.05). In antibacterial activities of extracts, the activity was found only in the extract from the fermentation using L. plantarum. In antioxidant activity, the highest activity was shown in the fermentation using L. plantarum significantly (P<0.05). Newly produced spots in two of three elution systems on TLC-DPPH test were detected in the fermentation using L. plantarum.

• The Korean Journal of Food And Nutrition
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• v.24 no.1
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• pp.117-123
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• 2011

This study was conducted to establish process conditions for plant-originated lactic acid production using a mixed culture of plant originated lactic acid bacteria, Lactobacillus sakei B2-16, and Lactobacillus plantarum P23, which were isolated from kimchi, and Bacillus subtilis, which was TP6 isolated from Denjang. Soybean medium was pretreated for 10 minutes at $110^{\circ}C$ and hydrolyzed with 0.2%(w/v) cellulase at $55\sim60^{\circ}C$ for at least 2 hrs. The quality of the final fermentation product was influenced by the inoculation ratio of the Lactobacillus sakei B2-16, Lactobacillus plantarum P23, and Bacillus subtilis TP6. The optimum microorganism inoculation ratio was 1:0.7:0.3, Lactobacillus sakei B2-16: Lactobacillus plantarum P23: Bacillus subtilis TP6, respectively. The sensory characteristics of the product were a refreshing sourness and a soft flavor.

• Food Science of Animal Resources
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• v.34 no.2
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• pp.230-237
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• 2014

This study was designed to find the most suitable method and wall material for microencapsulation of the Lactobacillus plantarum to maintain cell viability in different environmental conditions. To improve the stability of L. plantarum, we developed an encapsulation system of L. plantarum, using water-in-oil emulsion system. For the encapsulation of L. plantarum, corn starch and glyceryl monostearate were selected to form gel beads. Then 10% (w/v) of starch was gelatinized by autoclaving to transit gel state, and cooled down at $60^{\circ}C$ and mixed with L. plantarum to encapsulate it. The encapsulated L. plantarum was tested for the tolerance of acidic conditions at different temperatures to investigate the encapsulation ability. The study indicated that the survival rate of the microencapsulated cells in starch matrix was significantly higher than that of free cells in low pH conditions with relatively higher temperature. The results showed that corn starch as a wall material and glycerol monostearate as a gelling agent in encapsulation could play a role in the viability of lactic acid bacteria in extreme conditions. Using the current study, it would be possible to formulate a new water-in-oil system as applied in the protection of L. plantarum from the gastric conditions for the encapsulation system used in chicken feed industry.

• Journal of Dairy Science and Biotechnology
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• v.22 no.2
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• pp.91-97
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• 2004

The antioxidative ability on the basis of reduced glutathione sulphydryl(GSH) level, the inhibition activities of linoleic acid peroxidation of cell free extract of Lactobacillus spp. and Bacillus spp. have been determined; Lactobacillus casei CU4114 contained the highest level of GSH among the probiotic strains with 25.15 ${\mu}$mole/g. Significantly high level of GSH occured in the intracellular cell free extract of Lactobacillus rhamnosus CU4201, Lactobacillus plantarum CU4203. The antioxidant activity and inhibition of linoleic acid peroxidation of cell free extract of Lactobacillus spp. and Bacillus spp. by thiobarbituric acid(TBA) assay have been shown to be significantly differed depending on the strains(P>0.01). Intracellular cell free extracts of L. acidophilus CU4111, L. casei CU4114, and strains of Bacillus coacillus revealed a significantly intensive inhibitory activity in the linoleic acid peroxidation reactions. Spearmans' rank correlation between inhibitory activity on linoleic acid peroxidation and cellular GSH levels of Lactobacillus spp. was analysed and the correlation quotient was 0.65 which means a significant positive correlation.

• Food Science of Animal Resources
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• v.35 no.2
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• pp.171-178
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• 2015

This study aimed to investigate the effects of Lactobacillus plantarum FH185 on the reduction of adipocyte size and gut microbial changes in mice with diet-induced obesity. The strain was found to have a lipase inhibitory activity of 70.09±2.04% and inhibited adipocyte differentiation of 3T3-L1 cells (18.63±0.98%) at a concentration of 100 µg/mL. To examine the effect of the strain supplementation on gut microbial changes in mice with diet-induced obesity, male C57BL/6J mice were fed on four different diets (i.e., A, normal diet (ND); B, high-fat diet (HFD); C, HFD with ABT-3 (10⁹ CFU/day); and D, HFD with L. plantarum FH185 (10⁹ CFU/day)) for 6 wk. According to the results of fecal pyrosequencing, the ratio of Firmicutes to Bacteroidetes in groups C and D was lower than in the control groups at the phylum level. At the family level, Lactobacillaceae in groups C and D was observed to dominate, while Lachnospiraceae in groups A and B was observed to dominate. At the genus level, Lactobacillus in groups C and D was comparatively higher than in groups A and B. To examine the effects of strain supplementation on the reduction of adipocyte size, the left and right epididymal fat pads were quickly isolated after the animals were sacrificed, and the adipocyte sizes were measured. In groups A, C and D, the percentage of 2,000 m² of adipocyte was higher than in the other size of adipocyte, while the percentage of over 5,000 m² of adipocyte was highest in group B. The mean adipocyte size of group D was significantly larger than that of group A, but smaller than that of group B.