• The Korean Journal of Food And Nutrition
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• v.32 no.6
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• pp.738-744
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• 2019

Recently, the prevalence of hyperlipidemia has been increasing, and consequently, the need to identify safe and effective treatments to control this chronic disease has also increased. The beneficial effects of probiotics have been revealed by several studies over the past few years, including their effects on hypertriglyceridemia. However, the mechanisms of action of probiotics are still unclear. The anti-obesity effects of Lactobacillus plantarum Q180 on lipid accumulation have already been demonstrated using an in vitro HepG2 cell model, and therefore, we investigated its efficacy and mechanism of action. Lipid accumulation was induced in HepG2 cells by palmitic acid treatment and then the cells were incubated with L. plantarum Q180 lysate or supernatant to investigate changes in lipid accumulation and expression of lipid metabolism-related genes. The results showed that the L. plantarum Q180-treated group exhibited significantly lower levels of lipid accumulation and mRNA expression of lipid synthesis- and adipogenesis-related genes than the palmitic acid-treated group did. These results indicate that L. plantarum Q180 may contribute to alleviating hypertriglyceridemia by inhibiting lipid synthesis.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.33 no.1
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• pp.25-44
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• 2020

Objective : The purpose of this study is to investigate the use of probiotics for cure of atopic dermatitis and suggest for the better method of studies in order to seek more effective treatment. Methods : We searched from Korean Traditional Knowledge Portal(KTKP), Reserach Information Sharing Service(RISS), National Discovery for Science Leader(NDSL) and PubMed. We selected among the papers published from 2005 to 2019 using terms related to 'Atopic dermatitic & Allergy diseases & Probiotics'. Results : 41 papers were selected from the database worldwidely. In these collected 41 related theses, there were 14 experimental studies(34.1%), 16 clinical studies( 39.0%), 11 review studies (26.9%). 23 papers(76.7%) insisted that the effects is but 9 papers(30%) said not effective. Conclusion : The effects of probiotics in atopic dermatitis is investigated positively, however, we have to consider the methods to approach the result including the sort, amount of probiotics, how to culture, how to eat and so on.

• Journal of Environmental Science International
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• v.31 no.1
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• pp.99-102
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• 2022

The aim of this study was to investigate the effect of manure additives mixed with probiotics and zeolite on harmful gas production generated by pig slurry. A total of 180 crossbred pigs ([Yorkshire × Land race] × Duroc, live weight 70±3.21 kg) were allotted to a completely randomized design with 3 treatments and 3 replications (20 heads per replicate). The treatments consisted of 0% (control), 0.05% (T1), or 1% (T2) of manure additives mixed with probiotics and zeolite. Manure additives were added weekly to pig slurry pits (2 m × 4.5 m × 1.2 m) on a volumetric basis. For ammonia measured at both 10 cm and 90 cm above the pig slurry pit, a statistical significance (p<0.05) was found in probiotics and zeolite-treated manure additives at weeks 1 - 3, except for week 0. In addition, hydrogen sulfide levels measured at 10 cm above the pig slurry pit were not affected by the manure additive at weeks 0 and 1, but showed a significant statistical difference at weeks 2 and 3 (p<0.05). Therefore, supplementing pig slurry with 0.05% and 0.1% manure additives mixed with probiotics and zeolite was found to be effective in reducing environmental pollution in pig facilities.

• Food Science of Animal Resources
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• v.42 no.6
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• pp.968-980
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• 2022

Due to the bad aspects associated with the use of antibiotics, the pressure on poultry production prompted the efforts to find out suitable growth-promoting and disease-preventing alternatives. Although many cost-effective alternatives have been developed, currently, one of the most auspicious alternatives for poultry feed is spore-forming probiotics, which can exert more beneficial effects as compared to normal probiotics, because of their ability to withstand the harsh external and internal conditions which result in increased viability. Many studies have already used spore-forming probiotics to improve different parameters of poultry production. Our laboratory has recently isolated a spore-forming bacterial strain, which has the potential to be used as a probiotic. So, to provide a detailed understanding, the current review aimed to collect valuable references to describe the mechanism of action of spore-forming probiotics and their effect on all the key aspects of poultry production.

• Journal of Dairy Science and Biotechnology
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• v.41 no.4
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• pp.163-178
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• 2023

The market size of functional health foods has experienced substantial growth driven by increasing consumer interest. In particular, the application of functional probiotics in various food products has resulted in consistent and progressive growth. One promising category is the application of probiotics in the manufacturing of cheese, which aligns with the rising demand for functional foods among consumers. The inherent advantages of cheese and probiotics provide consumers with a broad selection of functional foods. Therefore, it is crucial to identify functional probiotics that can withstand the cheese manufacturing process and exert significant effects on the flavor and taste of cheese. In this review, we discuss several strategies aimed at developing probiotic-supplemented cheeses for future dairy food markets.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.255-268
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• 2024

Probiotic products have long been recognized for their health benefits. Additionally, milk has held a longstanding reputation as a dairy product that offers high-quality proteins and essential micronutrients. As awareness of the impact of food on health grows, interest in functional products such as probiotic dairy products is on the rise. Fermentation, a time-honored technique used to enhance nutritional value and food preservation, has been used for centuries to increase nutritional value and is one of the oldest food processing methods. Historically, fermented dairy products have been used as convenient vehicle for the consumption of probiotics. However, addressing the potential drawbacks of fermentation has recently led to increase in research on probiotic dairy drinks prepared without fermentation. These non-fermented dairy drinks have the advantage of maintaining the original flavors of milk drinks, containing potential health functional probiotics, and being an alternative dairy product that is helpful for probiotics intake. Currently, research on plant-based dairy products is rapidly increasing in the market. These developments might suggest the potential for novel forms of non-fermented dairy beverages with substantial prospects in the food market. This review aims to provide an overview of milk-based dairy beverages, both fermented and non-fermented, and discuss the potential of non-fermented dairy products. This exploration paves the way for innovative approaches to deliver probiotics and nutrition to consumers.

• Journal of Animal Science and Technology
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• v.44 no.2
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• pp.213-220
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• 2002

This study was conducted to investigate the effects of feeding probiotics on the egg quality and excretal noxious gas in laying hens. One hundred forty four, 36 weeks old ISA brown commercial layer, were employed in a 28 d feeding trial with a 7 d adjustment period. Dietary treatments are 1) control(basal diet), 2) PB0.3(basal diet+0.3% probiotics), 2) PB0.6(basal diet+0.6% probiotics). For overall period, hen-day egg production, egg weight and egg shell breaking strength tended to increase (P>0.05) by dietary probiotic supplementation. Egg shell thickness was improved by supplementation of probiotics(linear effect, P$<$0.01). Diets PB0.3 and PB0.6 improved the yolk color compared to control diet(linear effect, P$<$0.02). As supplementation level of probiotics increased in the diets, egg yolk index tended to increase(linear effect, P$<$0.04). $NH_3$-N concentration in excreta fed PB0.6 diet was significantly (P$<$0.04) lower than either control or PB0.3 diet. In conclusion, supplementing probiotics to a Corn-SBM diet for laying hens increased egg shell thickness, yolk color and decreased egg yolk index, and decreased excretal $NH_3$-N concentration.

• Korean Journal of Poultry Science
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• v.30 no.3
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• pp.145-150
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• 2003

A feeding trial was carried out to investigate the effect of dietary complex probiotics on performance. egg qualities and intestinal microflora in laying hens. Three hundred twenty ISA Brown laying hens, 34 weeks of age, were randomly allotted to four dietary treatments containing 0, 0.1, 0.2 and 0.4% complex probiotics for 12 weeks. There were four replicates per treament. Total egg production, soft and broken egg number tended to improve as dietary complex probiotics increased, but was not significantly different. Average egg weight was significantly higher in the 0.1% and 0.2% complex probiotics than the control(P<0.05). Daily egg mass also increased by adding complex probiotics compared to that of control, but was not statistically different. No significant difference was found in feed intake and feed conversion ratio. Eggshell breaking strength and thicknes were not significantly different, whereas yolk color was significantly lower in the supplemental 0.2% probiotics than the comtrol at 12 weeks of age(P<0.05). There was no significant difference in Haugh unit. Total number of cecum Lactobacillus and naerobes were significantly higher in the complex probiotics than control(p.0.05). However, the number of ileal Lactobacillus and naerobe were not significantly different. It was concluded that dietary complex probiotics could improve the egg weight and intestinal beneficial microbes.

• Journal of Dairy Science and Biotechnology
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• v.32 no.2
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• pp.141-145
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• 2014

There is a burgeoning number of products on the market that contain probiotics, but do they do you any good? What exactly are probiotics? They have been defined as living organisms that, when ingested in sufficient quantities, provide health benefits beyond basic nutrition. They are often referred to as "friendly bacteria" or "good bacteria." Probiotics have been claimed, amongst other things, to (i) reduce the incidence of colon cancer and other diseases of the colon, such as IBS, (ii) stimulate the immune system, (iii) have anti-hypertensive and anti-cholesterolemic properties, (iv) mitigate against the effect of antibiotics on the intestinal microbiota, and (v) protect against gastrointestinal infections. However, the scientific basis for many of these claims is not well-established. Indeed, the European Food Safety Authority has denied the use of several health claims associated with probiotics, particularly those related to mitigation of diarrhea following consumption of antibiotics. Thus, there is a need for research on the mechanisms of action of probiotics. We have been mainly interested in the use of probiotics to control enteric infections. There are several possible modes of action to explain how probiotics may protect the host from enteric pathogens, including competitive exclusion and immunomodulation. We have shown that probiotics produce bioactive molecules that interfere with bacterial cell-cell communication (also called quorum sensing), and this results in a down-regulation of virulence genes that are responsible for attachment of the pathogen to the gastrointestinal epithelium. These bioactive molecules act on a variety of bacteria, including enterohemorrhagic and enterotoxigenic Escherichia coli, Salmonella, Clostridium difficile and Clostridium perfringens, and there is evidence that they can inhibit the formation of biofilms by Listeria monocytogenes. These bioactive molecules, which are peptidic in nature, can exert their effects not only in vitro but also in vivo, and we have shown that they mitigate against E. coli O157:H7 and Salmonella in mice and Salmonella and E. coli K88 infections in pigs. They can be delivered in foods such as yoghurt and maintain their activity.

• Journal of Microbiology and Biotechnology
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• v.29 no.1
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• pp.160-170
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• 2019

The lactic acid bacteria species Lactobacillus plantarum (L. plantarum) has been used extensively for vaccine delivery. Considering to the critical role of dendritic cells in stimulating host immune response, in this study, we constructed a novel CD11c-targeting L. plantarum strain with surface-displayed variable fragments of anti-CD11c, single-chain antibody (scFv-CD11c). The newly designed L. plantarum strain, named 409-aCD11c, could adhere and invade more efficiently to bone marrow-derived DCs (BMDCs) in vitro due to the specific interaction between scFv-CD11c and CD11c located on the surface of BMDCs. After incubation with BMDCs, the 409-aCD11c strain harboring a eukaryotic vector pValac-GFP could lead to more efficient expression of GFP compared with wild-type strains shown by flow cytometry analysis, indicating the enhanced translocation of pValac-GFP from L. plantarum to BMDCs. Similar results were also observed in an in vivo study, which showed that oral administration resulted in efficient expression of GFP in both Peyer's patches (PP) and mesenteric lymph nodes (MLNs) within 7 days after the last administration. In addition, the CD11c-targeting strain significantly promoted the differentiation and maturation of DCs, the differentiation of $IL-4^+$ and $IL-17A^+$ T helper (Th) cells in MLNs, as well as production of $B220^+$ $IgA^+$ B cells in the PP. In conclusion, this study developed a novel DC-targeting L. plantarum strain which could increase the ability to deliver eukaryotic expression plasmid to host cells, indicating a promising approach for vaccine study.