• Preventive Nutrition and Food Science
• /
• v.20 no.1
• /
• pp.78-81
• /
• 2015

1,4-Dihydroxy-2-naphthoic acid (DHNA) is a bifidogenic growth stimulator (BGS) and could be a functional food ingredient since bifidobacteria are beneficial for human health. For that reason, lactic acid bacteria producing DHNA have been screened. A lactic acid bacterium LP1 strain isolated from a natural cheese was confirmed to produce DHNA, analyzed by a HPLC method. The strain was identified as Lactobacillus casei by 16S rRNA gene sequence analysis. The cell-free supernatant of fermented whey produced by L. casei LP1 presented the BGS activity for three bifidobacterial strains such as Bifidobacterium longum subsp. infantis KCTC 3127, Bifidobacterium bifidum KCTC 3202, and Bifidobacterium breve KCTC 3220 which were human-originated. To the best of our knowledge, a L. casei strain which can produce DHNA was firstly identified in this study.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.8
• /
• pp.1049-1056
• /
• 2012

The antioxidant activities and antibacterial activities of grape pomace fermented using a variety of useful microorganisms were analyzed. There were several experimental groups: the control, with non-fermented grape pomace; the BS group, fermented by Bacillus subtilis; the LP group, fermented by Lactobacillus plantarum; the LC group, fermented by L. casei; the CU group, fermented by Candida utilis; the Y1 group, fermented by Saccharomyces cerevisiae strain CHY1011; the Y2 group, fermented by S. cerevisiae strain ZP 541; and the M group, fermented by a mixed strain culture of LP, LC, and CU. The yield of freeze-dried powder of fermented grape pomace by BS, LP, LC, CU, Y1, Y2, and M was 10.74%, 9.36%, 8.68%, 9.55%, 7.49%, 9.60%, and 9.71% w/w, respectively. The total polyphenol content of grape pomace showed the highest value in the control, but the fermented LP had higher total polyphenol content than those of other fermented grape pomace. The control and fermented LP had 0.16 mg/mL and 0.28 mg/mL as $IC_{50}$ values on DPPH radical scavenging, and 0.22 mg/mL and 0.53 mg/mL of ABTS radical scavenging activity, respectively. The FRAP value (5 mg/mL) showed the highest value on fermented LP (2.44 mM) but did not show a significant difference in the control group (12.27 mM). The fermented LC showed the antimicrobial activities against B. cereus (11 mm), B. subtilis (11 mm), Staphylococcus aureus (12 mm), Escherichia coli (12 mm), Enterobacter cloacae (10.5 mm), Salmonella enterica (11.5 mm), and Pseudomonas aerugionsa (11 mm) at 5 mg/disc, but the control and other fermented grape pomace did not show antimicrobial activities. Thus, fermented grape pomace by LC is shown to be producing a material that has antibacterial activity. In conclusion, grape pomace fermentation using various lactic acid bacteria strains showed excellent effects in promoting the production of functional materials. Especially, using L. casei exhibited an increase in antibacterial activity, and using L. plantarum exhibited antioxidant activity.

• Journal of Applied Biological Chemistry
• /
• v.66
• /
• pp.328-337
• /
• 2023

We investigated the effects of single and combined administrations of Lactobacillus species (L. plantarum, LP; L. gasseri, LG; L. casei, LC) on blood lipid metabolism and obesity in mice fed a high-fat diet (HFD). The mice were continuously supplemented with LP, LP/LG, or LP/LG/LC, along with HFD, for 12 weeks. The consumption of HFD led to significant increases in body weight, total cholesterol, and triglyceride levels compared to the normal control group. However, administration of LP, LP/LG, or LP/LG/LC to HFD-fed mice reduced body weight gain and showed a tendency to suppress the levels of total cholesterol, triglycerides, and LDL-cholesterol, while increasing HDL-cholesterol levels. The HFD group exhibited increased abdominal fat weight and larger adipocytes in the epididymal adipose tissue compared to the NC group. However, the administered probiotics led to a significant reduction in adipocyte size with decreasing tendency in abdominal fat weight compared with the HFD group. Additionally, the deposition of giant vesicular fat cells in the liver of the HFD group considerably decreased in the probiotic-administered group. Microbiome analysis revealed an imbalance in intestinal microbes in the HFD group, characterized by lower Bacteroidetes and higher Proteobacteria ratios. However, probiotic administration tended to restore the microbial distribution by controlling the abundance of Bacteroidetes and Proteobacteria, resulting in decreased Firmicutes/Bacteroidetes and Proteobacteria/Bacteroidetes ratios. These results suggest that single and combined administration of LP and other probiotics holds enormous potential in reducing obesity in HFD-fed mice as they regulate lipid metabolism, reduce adipocyte size, and restore the balance of intestinal microbes.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.5
• /
• pp.663-669
• /
• 2013

To improve the use of ginseng flower-buds, antioxidant activities of ginseng flower-buds fermented using a variety of useful microorganisms were analyzed. Non-fermented grape pomace was used as a control, while fermentation was carried out using Bacillus subtilis (BS), Lactobacillus plantarum (LP), Lactobacillus casei (LC), Candida utilis (CU), Saccharomyces cerevisiae strain CHY1011 (Y1), Saccharomyces cerevisiae strain ZP 541 (Y2), and a mixed-strain culture with LP, LC, and CU (M). The total polyphenol content of ginseng flower-buds was highest in the control compared to the other fermented ginseng flower-buds. DPPH radical and ABTS radical scavenging activity were also highest in fermented group by BS. The FRAP value (10 mg/mL) was highest in the control group but did not show a significant difference in the fermented group by BS. The highest reducing power activity was in the fermented group by LC compared to the other group, including the control. Therefore, the fermentation of ginseng flower-buds using various microorganisms, shows that fermentation with the Bacillus subtilis strain increases antioxidant activity. More research of its effects on other physiological activities will be needed.