• Journal of Microbiology and Biotechnology
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• v.26 no.3
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• pp.483-487
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• 2016

The triglyceride-lowering effect of probiotics Lactobacillus plantarum KY1032 and Lactobacillus curvatus HY7601 were investigated. Male SD Wistar rats were randomly divided into three groups and fed high-fat diet (HFD), HFD and probiotics (5 × 10⁹ CFU/day of L. plantarum KY1032 and 5 × 10⁹ CFU/day of L. curvatus HY7601), or normal diet for 6 weeks. Probiotic treatment significantly lowered the elevated plasma triglyceride and increased plasma free fatty acid, glycerol, and plasma apolipoprotein A-V (ApoA-V) levels. The probiotic-treated group showed elevated hepatic mRNA expression of PPARα, bile acid receptor (FXR), and ApoA-V. These results demonstrate that L. plantarum KY1032 and L. curvatus HY7601 lower triglycerides in hypertriglyceridemic rats by upregulating ApoA-V, PPARα, and FXR.

• The Korean Journal of Food And Nutrition
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• v.26 no.2
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• pp.273-279
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• 2013

The microorganisms producing high protease activity and acid producing ability were isolated from Chunggukjang and kimchi, which were identified as Bacillus subtilis and Lactobacillus planetarum by morphological, biochemical and nutrient requirement. The attempt was made to produce soybean milk yoghurt by using the isolated microorganisms. The mixed culture of Bacillus subtilis and Lactobacillus plantarum exhibited the lowest pH value of 4.23 and highest titratable acidity of 0.88% compared to those of single cultures at $37^{\circ}C$ for 32 hrs, and their total viable count was $4.09{\times}10^8$ $cfu/m{\ell}$. The ${\alpha}$-amylase activity was the highest in culture of Bacillus subtilis after incubation for 24 hrs, while protease activity was most produced in mixed culture of Bacillus subtilis and Lactobacillus plantarum. The amounts of reducing sugars were steadily decreased as soy milk fermentation progressed.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.501-508
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• 2007

In order to develop a new starter for fermented milk, Lactobacillus plantarum M23 was isolated from raw milk and investigated for physiological characteristics. It showed good tyrosinase inhibitory activity compared with commercial lactic acid bacteria. The optimum growth temperature of Lactobacillus plantarum M23 was $40^{\circ}C$ and cultures took 17 hr to reach pH 4.3. Lactobacillus plantarum M23 showed more sensitivity to Penicillin-G, Oxacillin, Novobiocin, Chloramphenicol in a comparison of 12 different antibiotics, and showed most resistance to Vancomycin. It showed higher leucine arylamidase and ${\beta}-galactosidase$ activities compared to 16 other enzymes. It was comparatively tolerant to bile juice and able to survive at pH 2 for 3 hours. It showed high resistance to Escherichia coli, Salmonella typhimurium and Staphylococcus aureus with rates of 77.8%, 86.5% and 83.8%, respectively. Based on these and previous results, Lactobacillus plantarum M23 could be an excellent starter culture for fermented milk with high resistance to melanin.

• Microbiology and Biotechnology Letters
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• v.37 no.1
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• pp.69-74
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• 2009

Lactic acid bacteria (LAB) were well known to enhance the intestinal health of human. For the development of pharmaceutical LAB. it was screened that the LAB with activity lowering the cholesterol in vitro and evaluated the hypocholestrolemic effect of live and heat-killed (HK) LAB on rats. The selected Lactobacillus plantarum CBT 1209 and Lactobacillus rhamnosus CBT 1702 had the deconjugation of bile salts and assimilation of cholesterol micelles activities from laboratory media, The mixture of 1702 and 1209 strains was administrated to the rats with high cholesterol diet. The experiment performed by 4 groups which were control, HCD, LLAB, HKLAB groups. The hypocholesterolemic effect of LAB (strains 1702, 1209) at blood level, the phenomena of AI decreasing through LDL-cholesterol dwindling, was assessed. This effect of 1702 and 1209 was enhanced when it comes to be the HKLAB more the live-LAB, This data means that the Lactobacillus rhamnosus CBT 1702 and Lactobacillus plantarum CBT 1209 were very useful functional ingredient for hypercholesterolemia.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.361-365
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• 2001

The effects of purine catabolites in growth media on the biosynthesis of Serratia marcescens and Lactobacillus plantarum purine nucleoside phosphorylase (PNP) activity were examined. Serratia PNP activity was decreased approximately by 30% in the presence of high concentrations of inosine $(5{\sim}15\;mM)$, but was not affected at low concentrations of inosine $(0.1{\sim}1\;mM)$. However, Lactobacillus PNP activity was increased above 60% by inosine among the range from 5 to 15 mM. Serratia PNP activity was decreased approximately by 45% in the presence of high concentrations of hypoxanthine $(5{\sim}15\;mM)$, but was not affected at low concentrations of hypoxanthine $(0.1{\sim}0.5\;mM)$. Lactobacillus PNP activity was increased approximately by 20% in the presence of low concentrations of hypoxanthine $(0.1{\sim}0.5\;mM)$, and increased approximately by $50{\sim}65%$ in the presence of concentrations of hypoxanthine $(1{\sim}15\;mM)$. Serratia and Lactobacillus PNP activity was increased 20% by low concentrations of uric acid (0.5 mM), but was decreased $40{\sim}80%$ at high concentrations of same purine catabolite $(10{\sim}15\;mM)$. These data suggest that purine nucleoside phosphorylase in Serratia marcescens ATCC 25419 and Lactobacillus plantarum ATCC 8014 is positively regulated by a low uric acid concentration, and then may play a regulatory role in a purine nucleotide catabolic pathway.

• Korean journal of food and cookery science
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• v.1 no.1
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• pp.18-26
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• 1985

The effect of 0.05% Sorbic acid on the Kimchi fermentation and stability of ascorbic acid were investigated at 23~$25^{\circ}C$. The results are as follows. 1. Kimchi with sorbic acid showed a higher pH and a lower total acidity in general, as compared with the control Kimchi. 2. Kimchi with sorbic acid contains more ascorbic acid for the fermentation period. Especially showed the higher hydro ascorbic acid than control Kimchi. 3. The Lacticacid bacteria isolated from Baechu Kimchi and Dongchimi are identifi-ed as Leuconostoc mesenteroides, Lactobacillus Plantarum, Lactobacillus brevis, Streptococcus faecalis, Pediococcus pentosaceus. 4. The effect of sorbic acid upon the growth of Lactic acid bacteria and acid prod-ucibility is found least in Lactobacillus Plantarum, and most in Leuconostoc mesenter-oides. 5. The changes of Lacticacid bacteria occured during Kimchi fermentation curbed Leuconostoc mesenteroides most of all in Baechu Kimchi and Dongchimi with sorbic acid, while the least influence was had on Lactobacillus plantarum. Expecially, yeast wae completely curbed. 6. A result of a sensory evaluation reveals that a better taste is derived from the control Kimchi, with a significant difference, in pH4~4.3, whereas from Kimchi with sorbic acia in pH 3.7~3.8.

• KSBB Journal
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• v.31 no.1
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• pp.40-45
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• 2016

Vaginitis, also known as vaginal infection and vulvovaginitis, is an inflammation of the vagina and possibly vulva. The three main kinds of vaginitis are bacterial vaginosis, vaginal candidiasis, and trichomoniasis. The purpose of this study was to characterize Lactobacillus plantarum MG989 and L. fermentum MG901 isolated from the vaginas of healthy Korean women in terms of their inhibitory activity against the vaginitis associated pathogens such as Gardnerella vaginalis and Candida albicans. Co-culture experiments showed that the two Lactobacillus strains MG989 and MG901 significantly reduced the viability of G. vaginalis and C. albicans. Also, the two strains were resistant to bile acid up to 1% and their autoaggregation rates were as high as 83.33%. Further studies are underway to demonstrate that the two strains can be applied as pharmaceutical agents for recovering healthy vaginal ecosystem.

• Microbiology and Biotechnology Letters
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• v.38 no.2
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• pp.222-226
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• 2010

This study was carried out to isolate and characterize the Lactobacillus plantarum with bile salt deconjugation activity that was isolated from Kimchi. Some isolates were selected and identified as L. plantarum by 16S rRNA gene sequence and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis of whole cell protein patterns. They were assayed to determine their capacities to express bile salt hydrolase (BSH) activity. Among the identified strains, L. plantarum CIB 001 showed the highest level of BSH activity. Then, resistance to gastric acidity and bile condition were analyzed for further characterization. This strain was able to maintain viability for 1h at pH 2.0 and to survive in a MRS (deMan, Rogosa, and Sharpe) broth with 1.0% of bile acids. L. plantarum CIB 001 would potentially be useful in the food industry as probiotics.

• Journal of Dairy Science and Biotechnology
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• v.35 no.4
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• pp.221-231
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• 2017

This study aimed to investigate the physiological characteristics and anti-obesity effects of a newly isolated bacterium, Lactobacillus plantarum K6. L. plantarum K6 showed good ${\alpha}-amylase$ inhibitory activity ($96.78{\pm}3.29%$), ${\alpha}-glucosidase$ inhibitory activity ($92.55{\pm}9.62%$), and lipase inhibitory activity ($85.17{\pm}0.79%$), and the strain inhibited the adipocyte differentiation of 3T3-L1 cells ($27.4{\pm}1.4%$) when present at a concentration of $100{\mu}g/mL$. L. plantarum K6 was isolated from kimchi and its physiological characteristics were investigated. A comparison of the sensitivity of the isolate to 15 different antibiotics showed that L. plantarum K6 is highly sensitive to erythromycin and highly resistant to vancomycin, ampicillin, and polymyxin B. This strain also showed high arylamidase and ${\beta}-galactosidase$ activities. Moreover, it was relatively tolerant to bile acid and low pH, and displayed resistance to Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus, with rates of 51.8%, 42.4%, 61.6%, and 54.9%, respectively. No bio genic amines were produced. L. plantarum K6 also showed high adhesion activity to HT-29 cells compared to L. rhamnosus GG. These results demonstrate that Lactobacillus plantarum K6 has potential as a probiotic with anti-obesity effects.

• Microbiology and Biotechnology Letters
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• v.49 no.1
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• pp.18-23
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• 2021

The aim of this study was to determine the production of folate, short chain fatty acids (SCFAs), and antimicrobial activity exhibited by Lactobacillus plantarum G72 for potential dietary application in pregnant women. L. plantarum G72 has been reported to possess characteristic activities and functionality including β-galactosidase activity and antioxidant activities. L. plantarum G72 showed antibacterial activity against pathogenic bacteria (Listeria monocytogenes ATCC 15313, Salmonella typhimurium P99, Escherichia coli ATCC 25922, and Staphylococcus aureus KCCM 11335) using a modified method, and formation of the largest inhibition zone was observed against S. aureus KCCM 11335 (12.0-17.0 mm). The adherence of four food-borne pathogenic bacteria to HT-29 cells was inhibited by L. plantarum G72 (0.13 to 0.92 log CFU/ml). The most considerable inhibition of adherence to HT-29 cells was observed by using L. plantarum G72 against S. typhimurim P99. Additionally, folate production by L. plantarum G72 was 50.1 ng/ml, and L. plantarum G72 produced relatively more lactic acid (11,176.73 mg/kg) than acetic, propionic, or butyric acids. Therefore, the results of this study suggest that L. plantarum G72 may serve as a multifunctional food additive in the health industry.