• 한국식품영양학회지
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• 제17권3호
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• pp.286-293
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• 2004

가시오가피, 구기자, 당귀, 오미자의 열수 추출물이 유산균의 생육과 동결건조시 보호제로서의 역할 및 동결건조된 유산균원료의 저장 시 생존율에 미치는 영향을 조사하였다. MRS 배지에 생약 추출물을 첨가한 경우 유산균주 16종에 대하여 가시오가피, 구기자, 당귀 및 오미자 추출물을 MRS broth에 각각 50%(v/v)씩 첨가한 배지에서의 생육상태를 조사하였다. 가시오가피 추출물을 첨가한 경우 L. acidophilus, L. bulgaricus, L. paracasei, L. casei, L. pentosus 균주가 생육이 양호하였으며 구기자 추출물을 첨가한 경우 L. acidophilus, L. bulgaricu L. paracasei 등이 양호하였고 당귀 추출물에서는 L. acidophilus, L. bulgaricus, L. casei, L. plantarum, L. lactis 등이 잘 생육하였으며 오미자 추출물에서는 L. acidophilus, L. rhamnosus, L. pentosus 등이 양호하였다. 기본 동결보호제로 조성으로 구성된 skim milk 10%(w/v)와 sucrose 5%(w/v)에 생약 추출물 2.5%(v/v)를 첨가한 경우 동결건조 직후 생존율은 L. acidophifus, L. bulgaricus, L. paracasei, L. casei가 평균 각각 81.7%, 63.8%, 73.2%, 78.1%를 나타냈다. 동결건조한 유산균 원료를 온도 4$0^{\circ}C$, 습도 70% 유지하는 항온항습기에서 한달간 방치시킨 후 생존율은 L. acidophilu의 경우 대조군에 비해 약 6%, L. paracasei와 L. bulgaricu의 경우 약3%의 생존율 증가를 보여 가혹조건에서 균의 생존율을 연장시키는데 역할을 하는 것으로 보이며, 구기자 추출물을 2.5% 첨가하여 동결건조 한 균 원료의 경우 L. paracasei에서 약 1.5% 정도 증가를 나타냈으며 L. aoidophilus와 L. bulgariolis에서는 약 1% 정도 감소하는 경향을 보였다. 특히, 구기자 추출물의 경우 L. acidophilus와 L. bulgaricus에서 당귀 추출물의 경우 L. bulgaricu와 L. casei에서 동결 보호제로서 이용할 수 있을 것으로 사료된다.

• 생명과학회지
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• 제29권6호
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• pp.697-704
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• 2019

본 연구에서는 전통발효식품에서 분리한 유산균 200여종에 대하여 프로바이오틱 특성을 확인하였다. 내담즙성 및 내산성이 높게 측정된 유산균 4종을 선발하였다. 선발된 유산균은 Lb. plantarum SRCM102224, Lb. plantarum SRCM102227, Lb. paracasei SRCM102329, Lb. paracasei SRCM102343이다. 항균활성, 내산성, 내담즙성, 용혈성, 세포표면 소수성, 장내 세포 부착성, 항생제 내성을 조사하였다. 선발된 유산균 4종 중 SRCM102343은 세포표면 소수성이 95.9%로 대조구 Lb. rhamnosus GG는 13.4%보다 높게 측정되었다. 4종의 유산균의 장내상피세포 caco-2에 대한 부착능을 조사하였다. 그 결과, SRCM102343와 SRCM102329의 Lb. rhamnosus GG보다 부착율이 높았다. 선발된 유산균 4종에 대하여 항균활성 조사 결과, 그 중 3종이 Escherichia coli ATCC 10798, Staphylococcus aureus KCCM 11593, Listeria invanovii KCTC3444, Bacillus cereus ATCC11778 및 S. enterica serovar. Typhi KCTC1926에 대하여 항균활성이 뛰어났다. 이들 결과를 바탕으로 선발된 균주는 프로바이오틱의 가능성으로 기능성식품에 활용이 기대된다.

• KSBB Journal
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• 제27권3호
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• pp.151-156
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• 2012

Lactic acid is an important product arising from the anaerobic fermentation by lactic acid bacteria (LAB). It is used in the pharmaceutical, cosmetic, chemical, and food industries as well as for biodegradable polymer and green solvent production. The poly lactic acid (PLA) is an important material for bio-plastic manufacturing process. For PLA production by new LAB, we screened LAB isolates from shellfish. A total of 28 LAB were isolated from various shellfishes. They were all Gram positive, oxidase and catalase negative. Based on API 50CHL kit, 7 strains among the 28 isolates were identified as Lactobacillus plantarum, 6 strains as Lactobacillus delbrueckii, 5 strains as Leuconostoc mesenteroides, 3 strains as Lactobacillus brevis, 2 strains as Lactococcus lactis, 1 strain as Lactobacillus salivarius, 1 strain as Lactobacillus paracasei, 1 strain as Lactobacillus pentosus, 1 strain as Lactobacillus fermentum and 1 strain as Pediococcus pentosaceu. Also, we examined the amount of total lactic acid produced by these new strains by HPLC analysis with Chiralpak MA column. One strain E-3 from Mytilus edulis was indentified as Lactobacillus plantarum and found to produce 20.0 g/L of D-form lactic acid from 20 g/L of dextrose. Further studies are underway to increase the D-lactic acid production by E-3.

• 방사선산업학회지
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• 제6권2호
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• pp.177-180
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• 2012

The acid and bile tolerance changes of 5 different lactic acid bacteria (LAB; Lactobacillus paracasei, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus debruekii) with gamma irradiation were evaluated. The abilities of LAB to survive in the acidic conditions at the stomach and the bile acidic conditions at the beginning of the small intestine are the key functions for applying LAB to probiotics. In the results, all of LAB survived more than 50% after incubation in PBS (pH 2.5) for 2 hr, which indicated more than half of LAB are possible to pass through the stomach. However, gamma irradiation decreased the acid tolerances of LAB. The bile tolerances of all bacteria except Lactobacillus acidophilus were observed to survive at a 3% oxgall concentration in MRS, and 1 kGy of gamma irradiation to LAB did not affect any bile tolerances changes. But gamma irradiated Lactobacillus casei and Lactobacillus casei (3 kGy) showed decreasing survival rate with oxgall added MAS agar. In conclusion, gamma irradiation should be applied to yogurt or fermented foods with care because LAB could be changes their properties on acid and bile tolerances.

• 한국축산식품학회지
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• 제33권3호
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• pp.335-340
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• 2013

This study screened for radio-resistant strains lactic acid bacteria (LAB) by evaluating their capability to survive exposure to ionizing radiation. Ten strains of LAB - Lactobacillus bulgaricus, Lactobacillus paracasei, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus delbruekii, Lactococcus lactis, Streptococcus thermophilus, Bifidobacterium breve, and Pediocuccos pentosaceus - were selected and subcultuted twice. The LAB was then further cultured for 3 d at $37^{\circ}C$ to reach 7-10 Log colony-forming units (CFU)/mL prior to irradiation and immediately exposed to gamma rays or electron beams with absorbed doses of 0, 1, 2, 3, 4, 5, 6, 8, and 10 kGy. Gamma irradiation gradually decreased the number of the tested viable LAB, and the effect was irradiation dose dependent. A similar effect was found in electron beam-irradiated LAB. Radiation sensitivity of LAB was calculated as $D_{10}$ values, which ranged from 0.26 kGy to 0.9 kGy and 0.5 kGy to 1.44 kGy with exposure to gamma and electron beam irradiation, respectively, in all tested LAB. L. acidophilus was the most resistant to gamma and electron beam irradiation, with $D_{10}$ values of 0.9 kGy and 1.44 kGy, respectively. These results suggest that L. acidophilus might be suitable for the preparation of probiotics as direct-fed microbes for astronauts in extreme space environments.

• Nutrition Research and Practice
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• 제14권4호
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• pp.299-308
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• 2020

BACKGROUND/OBJECTIVES: Heavy alcohol consumption causes the development of alcoholic liver disease (ALD), a neglected but important public health problem. Many studies have pointed out that probiotics could improve gut health, which is also considered to be a cause of ALD. Therefore, this study screened the probiotics, Lactobacillus casei GKC1 (GKC1), L. fermentum GKF3 (GKF3), Bifidobacterium lactis GKK2 (GKK2), L. rhamnosus GKLC1 (GKLC1), L. paracasei GKS6 (GKS6), and L. plantarum GKM3 (GKM3), for their potential benefits in alleviating ALD for applications to disease prevention. SUBJECTS/METHODS: C57BL/6N mice were divided into 8 groups (n = 6 in each): normal control, positive control (alcohol-diet fed), and treatments of feeding probiotics GKC1, GKF3, GKK2, GKLC1, GKS6, and GKM3 under an oral dose 0.82 g/kg B.W. per day by oral gavage. The experiment was conducted for 8 weeks, and the concentrations of alanine aminotransferase (ALT), aspartate aminotransferase, triglyceride (TG), and total cholesterol (TC) in mice were measured. The glutathione (GSH), catalase (CAT), and histology were analyzed after sacrifice. RESULTS: The results showed a decrease in the serum ALT, liver TG, and liver TC levels in the GKS6, GKM3, and GKLC1 groups compared to the positive control. In addition, the decreasing GSH and CAT levels were inhibited in the GKS6 and GKM3 groups. The histopathological results showed that all probiotics could reduce the accumulation of liver fat. Furthermore, there was a significant difference in GKLC1 with lower stomach damage compared to the alcohol-fed mice without any addition of probiotics. CONCLUSIONS: GKLC1, GKS6, and GKM3 can be used as supplements for alleviating the development of ALD.

• 생명과학회지
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• 제16권6호
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• pp.994-1000
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• 2006

스테비아(Stevia rebaudiana Bertoni)는 남미가 원산지인 국화과의 감미식물이다. 스테비아추출물 발효액으로부터 세균 23균주와 효모 10균주를 분리하여 일반적인 분류학적 방법과 분자유전학적 방법으로 동정하였다. 스테비아추출물 발효액에서 분리된 균주들은 5속 10종의 세균과 1종의 효모균에 속하는 것으로 나타났다.16S와 18S rDNA 염기서열 분석에 근거하여 계통수를 작성하였다. 분리균들의 항미생물 활성을 여러 세균과 식물병원성 진균들에 대해 조사하였다. 분리균들 중에서는 Lactobacillus paracasei SB13이 광범위한 세균들에 대해서 강한 항균활성을 나타내었다. 이들 결과는 토양개량을 위한 친환경적 미생물 제제를 개발하는데 도움을 줄 것이다.

• 한국축산식품학회지
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• 제27권4호
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• pp.509-516
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• 2007

Starters of lactic acid bacteria(LAB) were isolated from the commercial yoghurt products and the four isolates have been studied on their identification and some physiological characteristics. For the purpose of identification, microscopic examination, API test, and 16s rRNA gene sequencing were conducted. Isolate A from a yogurt product of local dairy company A was shown to be Gram-positive rod-shaped bacterium. All strains isolated were turned out to be as Lactobacillus paracasei by using a API 50 CHL kit. In contrast, isolate A was identified as a strain of Lactobacillus helveticus based on the 16S rRNA sequencing data, and L. casei ssp. casei for both B and D and L. paracasei for C. All the isolates survived the simulated gastric juice, pH 2.0 within 3 hours and sharply decreased in viability so that no viable cell was observed after 4.5 hours incubation. In addition, the four isolated strains were almost identical in antibiotic susceptibility to six different kinds of antibiotics including erythromycin ($15\;{\mu}g$), ampicillin ($10\;{\mu}g$), gentamycin ($10\;{\mu}g$), neomycin ($30\;{\mu}g$), but rather resistant to colistin ($10\;{\mu}g$) and streptomycin ($10\;{\mu}g$). It was noteworthy that four isolates were confirmed to produce antibacterial substance against foodborne pathogens of Gram-positive Staphylococcus aureus and Gram-negative Escherichia coli 0157:H7 as test organisms based on the inhibitory zones on an MRS soft agar medium. At presence, the inhibitory factor is unknown so that further studies are required to ascertain the active factor responsible for the inhibitory activities.

• Journal of Plant Biotechnology
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• 제49권3호
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• pp.250-256
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• 2022

This study was conducted to measure changes in polyphenol components and antioxidant effects of Cirsium Lineare (Thunb.) after fermentation by lactic acid bacteria. First, Cirsium Lineare (Thunb.) extract (CE, unfermented) and Cirsium Lineare (Thunb.) extract fermented with Lactobacillus paracasei (FCE) were prepared. Changes in components resulting from fermentation were confirmed through changes in polyphenol compound content and silymarin derivative pattern, and antioxidant activity was confirmed using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, 2,2'azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, and ferric reducing antioxidant power (FRAP) analyses. As a result, polyphenol contents of CE and FCE were confirmed as 21.94 ± 1.15 and 67.90 ± 4.48 mg GAE/g, respectively. Both values were increased approximately three times by fermentation, and there was also a change in the silymarin derivative pattern. In the case of DPPH radical RC₅₀ values in particular, CE and FCE were confirmed to inhibit DPPH radicals by 50% at concentrations of 129.44 ± 5.85 and 50.00 ± 3.47 ㎍/mL, respectively, with the FCE value approximately 2.5 times lower than that of CE. In addition, ABTS radical scavenging and FRAP activity were confirmed to share similar trends as DPPH radical scavenging activity. When CE and FCE were compared, FCE showed a better antioxidant effect overall. In conclusion, this study suggested that FCE prepared through lactic acid bacteria fermentation may be utilized as a powerful antioxidant material.

• Journal of Microbiology and Biotechnology
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• 제22권12호
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• pp.1731-1739
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• 2012

In this study, seven strains isolated from mustard leaf kimchi were screened for their tolerance to simulated gastric and bile juices, the adhesive properties to Caco-2 cells, and the inhibition ability of Salmonella Typhimurium ATCC 29631 adhesion. Lactobacillus acidophilus GK20, Lactobacillus paracasei GK74, and Lactobacillus plantarum GK81, which were resistant to bile as well as gastric juices, possessed high bile-salt hydrolase (BSH) activity towards both sodium glycocholate and sodium taurocholate. The strongest in vitro adherence of $53.96{\pm}4.49%$ was exhibited by L. plantarum GK81 followed by L. acidophilus GK20 with adhesion levels of $40.72{\pm}9.46%$. The adhesion of these strains was significantly (p < 0.05) reduced after exposure to pepsin and heating for 30 min at $80^{\circ}C$. Addition of $Ca^{2+}$ led to a significant (p < 0.05) increase of the adhesion of L. acidophilus GK20, but the adhesion ability of L. plantarum GK81 was not different from the control by the addition of calcium. In the competition and exclusion experiment, the adhesion inhibition of S. Typhimurium by L. plantarum GK81 strain was much higher than the other strains. Moreover, the exclusion inhibition of S. Typhimurium by L. acidophilus GK20 was considerably high, although the inhibition activity of this strain was lower than L. plantarum GK81.