• Journal of Microbiology and Biotechnology
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• v.32 no.3
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• pp.348-354
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• 2022

Recent studies have shown that probiotics have health-promoting effects, particularly intestinal immune modulation. In this study, we focused on the immunomodulatory properties of Latilactobacillus curvatus BYB3, formerly called Lactobacillus curvatus, isolated from kimchi. In a mouse model of 14-day dextran sulfate sodium (DSS)-induced colitis, treatment with L. curvatus BYB3 significantly decreased the disease activity index, colon length, and weight loss. Moreover, histological analyses showed that L. curvatus BYB3 protected the structural integrity of the intestinal epithelial layer and mucin-secreting goblet cells from DSS-induced damage, with only slight infiltration by immune cells. To evaluate the molecular mechanisms underlying L. curvatus BYB3-driven inhibition of interleukin 6 production, possible in vivo anti-inflammatory effects of L. curvatus BYB3 were examined in the same mouse model. In addition, significantly lower levels of IL-6 and tumor necrosis factor receptor 1 upregulation were seen in the DSS+BYB3 group (compared to that in the DSS group). These results indicate that L. curvatus BYB3 exhibits health-promoting effects via immune modulation; and therefore, it can be used to treat various inflammatory diseases.

• Food Science of Animal Resources
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• v.42 no.6
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• pp.1046-1060
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• 2022

This study aimed to investigate the effects of the metabolites of Latilactobacillus curvatus BYB3 and indole-activated aryl hydrocarbon receptor (AhR) to increase the tight junction (TJ) proteins in an in vitro model of intestinal inflammation. In a Western blot assay, the metabolites of L. curvatus BYB3 reduced the TJ demage in lipoploysaccharide (LPS) stimulated-Caco-2 cells. This reduction was a result of upregulating the expression of TJ-associated proteins and suppressing the nuclear factor-κB signaling. Immunofluorescence images consistently revealed that LPS disrupted and reduced the expression of TJ proteins, while the metabolites of L. curvatus BYB3 and indole reversed these alterations. The protective effects of L. curvatus BYB3 were observed on the intestinal barrier function when measuring transepithelial electrical resistance. Using high-performance liquid chromatography analysis the metabolites, the indole-3-latic acid and indole-3-acetamide concentrations were found to be 1.73±0.27 mg/L and 0.51±0.39 mg/L, respectively. These findings indicate that the metabolites of L. curvatus BYB3 have increasing mRNA expressions of cytochrome P450 1A1 (CYP1A1) and AhR, and may thus be applicable for therapy of various inflammatory gut diseases as postbiotics.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.49 no.2
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• pp.117-125
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• 2023

In this study, the anti-inflammatory and anti-oxidative activities were compared for the extracts of non-fermented Ligustrum japonicum fruits (LJF) and fermented counterparts. U se of Latilactobacillus curvatus (L. curvatus) and Weissella minor (W. minor), isolated from the Jeju Chromis notata, as fermented strains led to the extracts of LJF-LC and LJF-WM in this experiment. The yield of each fermented extract (LJF-LC and LJF-WM) was 40.5 ~ 46.0%, higher than 29.5% of non-fermented extract (LJF). As a result of an activity experiment using RAW 264.7 macrophages stimulated by lipopolysaccaride (LPS), it was confirmed that LJF-WM, a fermented extract, has an excellent effect of inhibiting NO production in a concentration-dependent manner without cytotoxicity. Upon the screening of DPPH and ABTS⁺ radical scavenging activities, the fermented LJF-LC and LJF-WM showed comparable to the non-fermented LJF. In the study of cell protection effect using HaCaT keratinocytes damaged by hydrogen peroxide (H₂O₂), the fermented LJF-WM indicated protective effect against oxidative stress. In addition, quantitative analysis of a major constituent salidroside by HPLC indicated about 15.6 mg/g for the LJF-LC and 13.9 mg/g for the LJF-WM, which were higher than that of non-fermented LJF (12.0 mg/g). Based on these results, it was suggested that the fermented extract from L. japonicum fruits could be used as a natural cosmetics material with anti-inflammatory and anti-oxidative effects.