• Journal of The Korean Society of Grassland and Forage Science
• /
• v.34 no.3
• /
• pp.174-178
• /
• 2014

The present study was planned to analyze the nutritional quality, microbial counts and fermentative acids in Italian ryegrass (IRG) 80% and alfalfa 20% (IRG-HV) mediated silage inoculated with lactic acid bacteria (LAB) as a probiotic strain for 3 months. Crude protein (CP), acid detergent fiber (ADF), and neutral detergent fiber (NDF), total digestible nutrient (TDN) and In-vitro dry matter digestibility (IVDMD), lactic acid bacteria (LAB), yeast and fungi counts and fermentation metabolites such as lactic acid, acetic acid and butyric acids were analyzed. The result shows that the nutritional quality and metabolite profiles of silage were significantly improved with LAB. For microbial counts, LAB showed dominant followed by yeast as compared with control silage. The pH of the silage also reduced significantly when silage inoculated with LAB. The result confirmed that silage preparation using different crops with L. plantarum inoculation is most beneficial for the farmers.

• Journal of Microbiology and Biotechnology
• /
• v.33 no.10
• /
• pp.1317-1328
• /
• 2023

Green tea (GT) polyphenols undergo extensive metabolism within gastrointestinal tract (GIT), where their derivatives compounds potentially modulate the gut microbiome. This biotransformation process involves a cascade of exclusive gut microbial enzymes which chemically modify the GT polyphenols influencing both their bioactivity and bioavailability in host. Herein, we examined the in vitro interactions between 37 different human gut microbiota and the GT polyphenols. UHPLC-LTQ-Orbitrap-MS/MS analysis of the culture broth extracts unravel that genera Adlercreutzia, Eggerthella and Lactiplantibacillus plantarum KACC11451 promoted C-ring opening reaction in GT catechins. In addition, L. plantarum also hydrolyzed catechin galloyl esters to produce gallic acid and pyrogallol, and also converted flavonoid glycosides to their aglycone derivatives. Biotransformation of GT polyphenols into derivative compounds enhanced their antioxidant bioactivities in culture broth extracts. Considering the effects of GT polyphenols on specific growth rates of gut bacteria, we noted that GT polyphenols and their derivate compounds inhibited most species in phylum Actinobacteria, Bacteroides, and Firmicutes except genus Lactobacillus. The present study delineates the likely mechanisms involved in the metabolism and bioavailability of GT polyphenols upon exposure to gut microbiota. Further, widening this workflow to understand the metabolism of various other dietary polyphenols can unravel their biotransformation mechanisms and associated functions in human GIT.

• Journal of Microbiology and Biotechnology
• /
• v.23 no.5
• /
• pp.724-730
• /
• 2013

We investigated the effects of orally administered probiotic bacteria (Lactobacillus species) as allergic immune modulators in ovalbumin (OVA)-sensitized mice. BALB/c mice were intraperitoneally injected with OVA twice at a 2-week interval for allergy sensitization. The mice were then orally administered Lactobacillus casei YIT9029 (L1), L. casei HY7201 (L2), L. brevis HY7401 (L3), or L. plantarum HY20301 (L4) every 2 days for 3 weeks. Total IgE levels significantly decreased in sera of L3-administered mice but increased in the other groups. OVA-specific IgE levels decreased slightly in sera of mice administered L1, L3, and L4 but increased significantly in L2-administered mice. In passive cutaneous anaphylaxis (PCA) using sera from administered mice, only the L3-administered group showed reaction inhibition. High expression of TLR-2 with interferon (IFN)-${\gamma}$ stimulation on peripheral blood mononuclear cells occurred in L3- or L4-administered mice. Th1 cytokines, including IFN-${\gamma}$ and interleukin (IL)-12, increased in splenocytes of L3-administered mice; however, IL-4 decreased in L1- and L4-administered groups; IL-5 decreased in all experimental groups. IL-6 decreased in the L3-administered group; and IL-10 decreased in L1-, L2-, and L3-administered groups. L3 induced antiallergic effects by increasing Th1 cytokines, decreasing Th2 cytokines, and inhibiting the PCA reaction, whereas L2 administration increased allergic effects.

• Journal of Microbiology and Biotechnology
• /
• v.23 no.10
• /
• pp.1357-1364
• /
• 2013

Human skin is continuously exposed to ultraviolet (UV)-induced photoaging. UVA increases the activity of MMP-1 in dermal fibroblasts through mitogen-activated protein kinase (MAPK), p38, signaling. The irradiation of keratinocytes by UVA results in the secretion of the inflammatory cytokine, tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$), and the stimulation of MMP-1 in normal human dermal fibroblasts (NHDFs). Lipoteichoic acid (LTA) is a component of the cell wall of gram-positive Lactobacillus spp. of bacteria. LTA is well known as an anti-inflammation molecule. LTA of the bacterium Lactobacillus plantarum has an anti-photoaging effect, but the potential anti-photoaging effect of the other bacteria has not been examined to date. The current study showed that L. sakei LTA (sLTA) has an immune modulating effect in human monocyte cells. Our object was whether inhibitory effects of sLTA on MMP-1 are caused from reducing the MAPK signal in NHDFs. It inhibits MMP-1 and MAPK signaling induced by UVA in NHDFs. We also confirmed effects of sLTA suppressing TNF-${\alpha}$ inducing MMP-1 in NHDFs.

• Culinary science and hospitality research
• /
• v.12 no.4 s.31
• /
• pp.259-268
• /
• 2006

It has been recognized that high level of serum cholesterol is a risk factor associated with atherosclerosis and coronary heart disease. Ingestion of probiotic lactic acid bacteria(LAB) in Kimchi would possibly be a method to decrease serum cholesterol in humans, as it was reported. In vitro culture experiment evaluated the effects of LAB(Leu. citreum, Lac. plantarum, Leu. mesenteroides, Weissella kimchii, W. confusa) extracted from Kimchi on cholesterol reduction in the MRS broth containing soluble cholesterol. Experimental strain of Leu. citreum and Leu. mesenteroides dominated in the first phase of Kimchi fermentation reduced the level of cholesterol 55.64% and 56.37%, respectively. Also, cholesterol lowering-effect was observed in over 55% of Lac. plantarum, W. kimchii and W. confusa strains, which were dominated in the end phase of fermentation. Our results suggest that selected probiotic LAB from Kimchi have an excellent cholesterol reducing effect in in vitro culture.

• Journal of the East Asian Society of Dietary Life
• /
• v.21 no.5
• /
• pp.661-668
• /
• 2011

This study was conducted in order to determine the optimum conditions for the production of fermented grapefruit extract showing high cell growth, antioxidant activity and total flavonoid content. Five lactic acid bacterial strains - Lactobacillus plantarum KCTC3104, Lactobacillus brevis KCTC3102, Weisella cibaria KCTC3746, Leuconostoc citreum KCTC3526 and Leuconostoc mesenteroides KCTC3505 - were evaluated first in order to determine the optimum strain able to grow with high efficiency on grapefruit as a substrate and possesses higher antioxidant activity and flavonoids content. Among these strains, L. mesenteroides KCTC3505 was selected as a starter culture. To estimate the available or effective content of grapefruit in basal medium, the effects of 30%, 50%, and 70% grapefruit contents on the performance of fermentation were tested, and it was found that grapefruit can be added at 70% levels to medium. In this study, three factors of fermentation conditions - incubation time, sucrose, and glucose contents - were evaluated for their effects on fermentation performance. Taguchi experiment design was employed and the responses of experiments were calculated using signal and noise ratio calculation with larger-the-best characteristics. Finally, the optimum conditions for the manufacture of fermented grapefruit extract were as follows: grapefruit 70%, sucrose 10 g/L, glucose 10 g/L, sodium acetate 1 g/L, NaCl 1 g/L, dipotassium phosphate 0.1 g/L, magnesium sulfate 0.01 g/L and 16 hr of incubation.

• Journal of the East Asian Society of Dietary Life
• /
• v.23 no.6
• /
• pp.818-826
• /
• 2013

To reduce the production cost of Lactobacillus, discarded red ginseng starch was collected from a factory of red ginseng extract in order to develop the Lactobacillus culture medium. According to the analysis of the gensenoside composition of red ginseng starch, the total gensenoside content of starch was 2.73 mg/g, and the gensenoside $Rb_1$, $Rb_2$ and $Rg_3$ contents were 0.1, 0.29 and 0.52 mg/g, respectively. For the preparation of the liquid media, red ginseng starch was added at rates of 0, 5, 10 and 20%. Further, Lactobacillus plantarum 15357 and Leuconostoc mesenteroides sub sp. strains were then inoculated to these prepared broths. With the red ginseng starch medium, the growth rates ($1.42{\times}10^7$ and $2.96{\times}10^{10}$ CFU/mL) and the final cell concentrations were higher than the MM medium ($1.0{\times}10^7$ CFU/mL). The optimal concentration of red ginseng starch and yeast extract as a medium were 20% and 10 g/L, respectively. Under these conditions, the cell mass of L. plantarum 15357 and L. mesenteroides sub sp. reached $5.11{\times}10^{10}$ and $8.17{\times}10^{10}$ CFU/mL. These results show a great possibility for the utilization of red ginseng starch as economic medium sources in the production of cell mass of lactic acid bacteria. This is the first trial of development of economic LAB growth medium using discarded red ginseng starch.

• Korean Journal of Food Science and Technology
• /
• v.52 no.2
• /
• pp.149-155
• /
• 2020

This study was conducted to investigate the potential prebiotic activity of an extract from yacon tuberous root on the growth of probiotic strains Bifidobacterium and Lactobacillus. Results showed that the amount of fructooligosaccharides per 100 g fresh root was the highest (7.60 g), followed by sucrose (0.72 g), fructose (0.34 g), and glucose (0.26 g). The in vitro culture test of intestinal beneficial bacteria, including Bifidobacterium longum BORI, B. bifidum BGN4, and B. lactis AD011 showed effective growth on the MRS-Yacon medium containing yacon extract, whereas the growth of Lactobacillus acidophilus AD031, L. plantarum BH02, and L. fermentum BH03 did not differ from that of the control groups. In particular, B. longum BORI showed better growth than the control group after 10 h of incubation. These results indicate that yacon can be a natural prebiotic source of fructooligosaccharides, which can exert a prebiotic effect on intestinal microflora by selectively enriching Bifidobacterium.

• Korean Journal of Microbiology
• /
• v.50 no.3
• /
• pp.227-232
• /
• 2014

In this study, Gluconacetobacter sp. gel_SEA623-2 isolated from citrus that produces bacterial cellulose was used to examine the effect of initial concentration of acetic acid and mixed culture inoculated with Lactobacillus plantarum KCCM 80077 on productivity of bacterial cellulose. In mixed culture added with 0.5% acetic acid, the viable cell count increased from $2.4{\times}10^6CFU/ml$ to $1.1{\times}10^7CFU/ml$ after 14 days of culture, and total acidity was about 0.3% higher than single culture added with 0.5% acetic acid, which implies that additional lactic acid was produced by L. plantarum KCCM 80077. In single culture, although bacterial cellulose productivity was higher when the initial concentrations of acetic acid were 0.0% and 0.5%, than when it was 1.0%, there was no significant difference. However, in mixed culture, adding 0.5% acetic acid resulted in dry weight of $37.83{\pm}6.81g/L$ and thickness of $10.33{\pm}0.58mm$, showing a significant difference from that of single culture added with 1% acetic acid, $28.40{\pm}1.23g/L$ and $7.50{\pm}0.50mm$ (P<0.05).

• Food Science and Preservation
• /
• v.24 no.2
• /
• pp.237-245
• /
• 2017

Lactic acid fermentation of Flammulina velutipes (FV) powder was optimized to produce higher content of ${\gamma}-aminobutyric$ acid (GABA). FV powder (10%) was fermented with 0.5% yeast extract, 1% glucose, 5% mono sodium-L-glutamate (MSG) by Lactobacillus plantarum EJ2014 for 5 days at $30^{\circ}C$. The pH decreased from 6.1 to 4.4 for first 2 days after then increased to 6.2 for following 5 days. While the acidity increased from 0.5% to 1.3% for 2 days, after then decreased to 0.4% for 5 days. Viable cell count showed higher value of $2.2{\times}10^9CFU/mL$ after fermentation for 5 days. In particular, 3.54% MSG as a substrate was completely utilized during lactic acid fermentation, indicating higher 2.31% GABA content. The fermented FV powder showed higher antioxidant properties than that of un-fermented FV power. $IC_{50}$ values of DPPH radical scavenging and ABTS radical scavenging activities were 1.11 mg/mL and 2.58 mg/mL, respectively. Conclusively, natural fermented seasoning from the lactic acid fermentation of 30g of FV powder and 1 g of roasted wheat bran could provide the functional ingredients with 17% GABA, probiotics and dietary fiber, which is used for health food and functional seasoning.