• Journal of Microbiology and Biotechnology
• /
• v.24 no.12
• /
• pp.1736-1743
• /
• 2014

In this study, we evaluated the effect of Lactobacillus plantarum HY7714 on skin hydration in human dermal fibroblasts and in hairless mice. In Hs68 cells, L. plantarum HY7714 not only increased the serine palmitoyltransferase (SPT) mRNA level, but also decreased the ceramidase mRNA level. In order to confirm the hydrating effects of L. plantarum HY7714 in vivo, we orally administered vehicle or L. plantarum HY7714 at a dose of $1{\times}10^9CFU/day$ to hairless mice for 8 weeks. In hairless mice, L. plantarum HY7714 decreased UVB-induced epidermal thickness. In addition, we found that L. plantarum HY7714 administration suppressed the increase in transepidermal water loss and decrease in skin hydration, which reflects barrier function fluctuations following UV irradiation. In particular, L. plantarum HY7714 administration increased the ceramide level compared with that in the UVB group. In the experiment on SPT and ceramidase mRNA expressions, L. plantarum HY7714 administration improved the reduction in SPT mRNA levels and suppressed the increase in ceramidase mRNA levels caused by UVB in the hairless mice skins. Collectively, these results suggest that L. plantarum HY7714 can be a potential candidate for preserving skin hydration levels against UV irradiation.

• KSBB Journal
• /
• v.27 no.6
• /
• pp.347-351
• /
• 2012

This study was conducted to optim ize the composition of CEM (cabbage extract medium) and cryoprotectants on the growth of Lactobacillus plantarum, a probiotics growing in plant and milk. For this, we analyzed the growth characteristics of Lb. plantarum in CEM and subsequently optimized the medium composition by addition of carbon, nitrogen sources and buffering agents. Among carbon sources, glucose showed the best result to increase the cell density after dilution of CEM. When 0.5% yeast extract and 1% soy peptone were supplemented in the diluted CEM, Lb. plantarum grew up to the maximum cell density. Addition of buffering agents in CEM was not significantly effective to increase the cell density. Meanwhile, addition of 12% skim milk, 5% sucrose and 0.5% glycerol showed a cryoprotective effect against cell damage of Lb. plantarum during freeze drying process showing high survival rate after 150 days. This optimized CEM can be used for economical production of bacterial cells particularly originated from a plant-related ecosystem.

• Journal of Microbiology and Biotechnology
• /
• v.4 no.3
• /
• pp.195-199
• /
• 1994

Immunostimulation effects of the cell wall components isolated from Lactobacillus plantarum were investigated by studying the macrophage s tumorcidal activity, splenocyte proliferation, anticomplementary activity and the inhibition of peritoneal tumor cell growth measured with ICR mice inoculated with sarcoma 180. The immunopotentiating cell wall components were a complex of peptidoglycan and exopolysaccharides. The tumorcidal activity of macrophage against Yacl and B16 tumor cells was enhanced when the cell wall components were added into the macrophage s culture medium. They also stimulated splenocytes to proliferate up to the same level as when the concanavalin A was added into the splenocyte's culture medium. The complementary activity was inhibited by 50% when the cell wall components were incubated with the sheep red blood cells treated with hemolysin and guinea pig complement. This result confirmed that the cell wall components had an antitumor effect, because the anticomplementary activity is usually accompanied by an antitumor activity at the same time. This fact was confirmed again by the inhibition of the growth of sarcoma 180 when the cell wall components were injected intraperitoneally into ICR mice inoculated with sarcoma 180. As a result, it is concluded that the cell wall components isolated from Lactobacillus plantarum had multifunctional immunostimulation effects in vitro and in vivo.

• Food Science and Biotechnology
• /
• v.15 no.2
• /
• pp.227-231
• /
• 2006

Strain NK181 was isolated for probiotic use from jeotkal and based on results of API 50 CHL kit and 16S rDNA sequencing was tentatively named Lactobacillus plantarum NK181. L. plantarum NK181 was highly resistant to artificial gastric juice (pH 2.5) and bile acid and demonstrated strong adherence to Caco-2 cells. In test using API ZYM kit, eight enzymes were produced. Supernatant of L. plantarum NK181 exhibited about 30% 1,1-diphenyl-2-picyryl hedrazyl (DPPH) radical-scavenging activity and reduced cholesterol by 70%. These results demonstrate potential use of L. plantarum NK181 as health-promoting probiotic.

• Food Science and Preservation
• /
• v.18 no.3
• /
• pp.335-340
• /
• 2011

Three kinds of salt-fermented Mytilus Edulis were produced: a Mytilus edulis seasoning sauce salt-fermented with Lactobacillus Plantarum CHO55, a Mytilus edulis seasoning sauce salt-fermented with Lactobacillus Plantarum CHO55 with teriyaki sauce added; and a A1ytilus edulis seasoning sauce salt-fermented with Lactobacillus Plantarum CHO55 with plum added. The salt-fermented Mytilus edulis with teriyaki sauce was high in crude protein (11.44%), and the plum seasoning sauce was more or less high in crude fat. Among the amino acids of the ingredients, glutamic acid was the most abundant in all the samples. The sauce with the highest total amino acid content of 9,169.48 mg per 100 g was the salt-fermented Mytilus edulis that was fermented with Lactobacillus Plantarum CHO55. Among the major fatty acids, C16:0 (palmitic acid), which is the main constituent of saturated fatty acid, was the most abundant; and the salt-fermented Mytilus edulis seasoning sauce that was fermented with Lactobacillus Plantarum CHO55 with plum added had a slight high amount of C18:2 (linoleic acid). The sensory evaluation showed the following sauces receiving the highest scores in all the measurement items, in this order, though the difference in their scores was not statistically significant: the salt-fermented seasoning sauce with plum added and the salt-fermented seasoning sauce with teriyaki sauce added.

• Journal of Microbiology and Biotechnology
• /
• v.34 no.6
• /
• pp.1328-1339
• /
• 2024

Cadmium (Cd) is a prevalent environmental contaminant that poses a potential hazard to the health of both humans and animals. In this study, biosynthesized selenium-enriched Lactobacillus plantarum and selenium nanoparticles (SeNPs) were developed and evaluated for their protective effects against Cd-induced hepatic injury in mice through oral administration for 4 weeks. Cadmium exposure resulted in severe impairment of liver function, as evidenced by increased levels of serum markers of liver injury and, oxidative stress and significant damage to liver tissue, and a notable decrease in the diversity of the intestinal microbiota. Oral administration of Se-enriched L. plantarum (LS) reduced cadmium accumulation in the liver by 49.5% and, restored other cadmium-induced damage markers to normal levels. A comparison of the effects with those of L. plantarum (L) and SeNPs isolated from LS revealed that LS could more effectively alleviate hepatic oxidative stress and reduce the intrahepatic inflammatory responses of the liver, further protecting against cadmium-induced liver injury. These findings suggest that the development of LS may be effective at protecting the liver and intestinal tract from cadmium-induced damage.

• Microbiology and Biotechnology Letters
• /
• v.24 no.6
• /
• pp.678-686
• /
• 1996

To improve the preservation of Kimchi, we isolated Lactobacillus plantarum lytic enzyme-producing strain from soil, and the enzyme was purified and characterized. From the observation of cultural and morpho- logical characteristics, the isolated strain was identified as Metarrisium anisopliae (Metschn.) Sorok. The enzyme was purified to 75-folds with 40% yields through affinity adsorption and CM-Sephadex C-50 column chromatog- raphy. The optimum pH and temperature for lytic activity are 4.0 and 40$\circ$C, respectively, and the enzyme acitvity is stable between pH 3.0 and 9.0, and up to 50$\circ$C. The enzyme is a monomeric protein with molecular weight of 40,000 daltons by SDS-PAGE and gel filtration. The enzyme is endopeptidase which breaks the peptide linkage of Lactobacillus plantarum peptidoglycan. The lytic action spectra confirmed that Leuconostoc mesenteroides, a useful strain for the fermentation of Kimchi, is not lysed by the enzyme. The enzyme activity is inhibited by N-bromosuccinimide (NBS), which probably indicates the involvement of tryptophan residue in active site of the enzyme, and also inhibited by Ag$^{+}$. The amino acid composition analysis showed that the enzyme contains more acidic amino acids than basic ones, and composition of alanine, glycine, proline and tyrosines was very high.

• Microbiology and Biotechnology Letters
• /
• v.38 no.4
• /
• pp.481-485
• /
• 2010

Lactobacillus plantarum strain KK3 with tannase activity was isolated from Gochunipkimchi (red pepper leaf kimchi) and showed a high antagonistic activity against five kinds of food pathogens. Strain KK3 secreted antibacterial compound into culture medium and 24-h culture in MRS broth at $30^{\circ}C$ was enough for the antibacterial compound production. The crude antibacterial compound prepared from culture supernatant inhibited the growth of some Gram-negative bacteria and Bacillus cereus but not Listeria monocytogenes. The antibacterial activity was sensitive to proteinase K treatment, confirming its proteinaceous nature (bacteriocin). The crude bacteriocin was active in the pH range 3.5-8.5 and extremely stable after 15 min of heat treatment at $121^{\circ}C$. The strain KK3 produced equally active bacteriocin in Chinese cabbage juice as it produced in MRS broth.

• Journal of Microbiology and Biotechnology
• /
• v.12 no.6
• /
• pp.998-1001
• /
• 2002

Potential antitumor activity of Lactobacillus plantarum cytoplasm was examined using F9 teratocarcinoma-bearing BALB/C mice. The cytoplasmic fraction of L. plantarum was separated by sonication followed by ultracentrifugation. The fraction at a dose of 100 or 200 mg/kg/day was orally administered for 7 consecutive days before or after tumor inoculation to 16 mice. As a control, heat-killed whole cell was used at a dose of 100 mg/kg/day. Upon oral administrations of both the cytoplasm and heat-killed whole cell, when performed after and before tumor inoculation, the survival of F9-bearing mice prolonged more effectively. Administration of the cytoplasm after tumor inoculation extended the average survival days by 30 and $40\%$ at daily dosages of 100 and 200 mg/kg/day, respectively. This result suggests that the cytoplasmic fraction of L. plantarum has strong antitumor activity against mouse F9 teratocarcinoma in vivo.

• The Korean Journal of Food And Nutrition
• /
• v.29 no.2
• /
• pp.200-205
• /
• 2016

The aim of this work was to select suitable fermentation treatments for the efficient bioconversion of cactus (Opuntia humifusa Raf.) bioactive components with an improved radical scavenging activity for use as a nutraceutical. To obtain microorganisms for the microbial conversion of cactus, Leuconostoc mesenteroides ATCC8294, Lactobacillus plantarum KCTC 3099, Lactobacillus plantarum KERI 236 and Monascus pilosus KCCM 60029 (ATCC 22080) were used for fermentation. Fermentation by Lac. plantarum KCTC 3099 was the most effective at scavenging 1,1-diphenyl-2-picrylhydrazyl hydrate (DPPH) and 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals and reducing iron (III). In particular, uronic acid levels showed a remarkable increase in fermentation. The polyphenol and quercetin content of the fermented cactus showed large increases from $108.65{\mu}g/mL$ and $2.71{\mu}g/mL$ to $227.83{\mu}g/mL$ and $9.73{\mu}g/mL$, respectively, showing a maximum level at 36 h of fermentation with Lac. plantarum KCTC 3099. Thus, cactus fermentation with Lac. plantarum is an useful process for the enhancement of antioxidant contents and activity of fresh cactus.