• Journal of Microbiology and Biotechnology
• /
• 제30권4호
• /
• pp.591-598
• /
• 2020

Lactobacillus plantarum KU15149 was demonstrated to have probiotic behavior and functions, including antioxidant and anti-inflammatory activity. L. plantarum KU15149 obtained from homemade diced-radish kimchi has a high survival rate under artificial gastric acid (pH 2.5, 0.3% pepsin) and bile salt (0.3% oxgall) conditions. However, L. plantarum KU15149 did not produce β-glucuronidase, which is known to be a carcinogenic enzyme with resistance to several antibiotics, such as gentamycin, kanamycin, streptomycin, tetracycline, and ciprofloxacin. L. plantarum KU15149 strongly adhered to HT-29 cells and had high antioxidant activity in terms of 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical-scavenging and β-carotene bleaching assays. L. plantarum KU15149 also exhibited a pronounced inhibition of nitric oxide (NO) production, along with expression of nitric oxide synthase (iNOS) and cyclooxygenase -2 (COX-2) as well as pro-inflammatory cytokines, such as TNF-α, IL-1β, and IL-6, when RAW 264.7 cells were stimulated with LPS. Therefore, L. plantarum KU15149 exhibited pharmaceutical functionality as a potential probiotic.

• Preventive Nutrition and Food Science
• /
• 제17권3호
• /
• pp.217-222
• /
• 2012

This study was carried out to investigate the isolation and characterization of lactic acid bacteria (LAB) from naturally fermented sauce-type kimchi. Sauce-type kimchi was prepared with fresh, chopped ingredients (Korean cabbage, radish, garlic, ginger, green onion, and red pepper). The two isolated bacteria from sauce-type kimchi were identified as Pediococcus pentosaceus and Lactobacillus brevis by 16S rDNA sequencing and tentatively named Pediococcus sp. IJ-K1 and Lactobacillus sp. IJ-K2, respectively. Pediococcus sp. IJ-K1 was isolated from the early and middle fermentation stages of sauce-type kimchi whereas Lactobacillus sp. IJ-K2 was isolated from the late fermentation stage. The resistance of Pediococcus sp. IJ-K1 and Lactobacillus sp. IJ-K2 to artificial gastric and bile acids led to bacterial survival rates that were 100% and 84.21%, respectively.

• Preventive Nutrition and Food Science
• /
• 제16권1호
• /
• pp.37-44
• /
• 2011

The potential probiotic of a total of 15 Bacillus species isolated from Korean soybean paste (doenjang) was evaluated. Among those tested, the CSY191 and CSY388 strains were selected as probiotic bacteria due to their acid and bile tolerance, respectively. These strains were classified as Bacillus subtilis based on morphological, physiological, and chemotaxonomic features as well as on phylogenetic analysis based on their 16S rDNA sequences. These strains CSY191 and CSY388 showed a significant survival with rate range of 30.0 to 58.3% and of 31.0% to 58.1%, respectively, under artificial gastric acidic conditions at pH 3.0. These CSY191 and CSY388 strains appeared to have high antimicrobial activity against Salmonella Typhimurium, Bacillus cereus and Listeria monocytogenes. Also, methanol extractions (surfactin-like compounds) of strain CSY191 and strain CSY388 activated RAW264.7 microphages and induced the production of nitric oxide (NO) in a concentration-dependent manner, respectively. Therefore, strain CSY191 and strain CSY388 can be used as potential probiotics.

• Food Science and Biotechnology
• /
• 제15권2호
• /
• 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.

• KSBB Journal
• /
• 제26권5호
• /
• pp.374-380
• /
• 2011

Earlier in Korea Kimchi was made in every family and every province has own taste and specialties. These days almost of the Kimchis are manufactured. We collected variable Kimchis, which were made for private use and isolated microorganisms. Some interesting micobial cells were identified and studied for its application as food and drinks. One of them was identified as Lactobacillus sakei KJ123. This strain is known as producing interesting aromatic components during Sakei fermentation like Kimchi in variable conditions. We tried to develop a health beverage with fermentation process. The Cucurbita maxima has been known as a traditional healthy food and variable positive effects on the human body were already reported. In this study we tried to develop a production process for a healthy fermented drink on this substrate with strains originated from Kimchi. Many kinds of lacctobacilli species existed in the fermented food cannot survive in the acidic conditions like human stomach. So we selected resisting strains in this conditions. The survival rate of Lactobacillus sakei cells in the artificial gastric juice and bile acid and other physiological characteristics at the variable conditions have been tested. After fermentation process some sensory tests on the product with panels were tried.

• Journal of Microbiology and Biotechnology
• /
• 제32권2호
• /
• pp.205-211
• /
• 2022

Probiotics can effectively modulate host immune responses and prevent gastrointestinal diseases. The objective of this study was to investigate the probiotic characteristics of Lactobacillus brevis KU15152 isolated from kimchi and its protective potential against intestinal inflammation induced by Staphylococcus aureus lipoteichoic acid (aLTA). L. brevis KU15152 exhibited a high survival rate in artificial gastric and bile environments. Additionally, the adhesion capability of the strain to HT-29 cells was higher than that of L. rhamnosus GG. L. brevis KU15152 did not produce harmful enzymes, such as β-glucuronidase, indicating that it could be used as a potential probiotic. The anti-inflammatory potential of L. brevis KU15152 was determined in HT-29 cells. Treatment with L. brevis KU15152 suppressed the production of interleukin-8 without inducing significant cytotoxicity. The downregulatory effects of L. brevis KU15152 were involved in the suppression of nuclear factor-kappa B activation mediated by the extracellular signal-regulated kinase and Akt signaling pathways. Collectively, these data suggest that L. brevis KU15152 can be used in developing therapeutic and prophylactic products to manage and treat aLTA-induced intestinal damage.

• 미생물학회지
• /
• 제42권3호
• /
• pp.216-222
• /
• 2006

[ ${\beta}-Galactosidase$ ] (lactase)를 생산하는 유산균을 선별하고 그들이 생산하는 ${\beta}-galactosidase$의 특성을 조사하였다. X-gal이 포함된 MRS배지에서 푸른색을 나타내는 약 100여개의 콜로니를 김치로부터 분리하였다. 그들 중 ET-1과 LA-12 두 균주를 최종 선별하였으며, 16S rDNa 염기서열 분석을 통해 각 각 Lactobacillus fermentum과 L. acidophilus와 상동성이 높은 Lactobacillus 속으로 동정되었다. 선별된 두 균주는 높은 ${\beta}-galactosidase$ activeity와 우수한 생존력을 나타내었으며, 이들이 생산하는 ${\beta}-galactosidase$의 최적 활성조건을 조사한 결과, 반응온도 $55^{\circ}C$에서 가장 높은 활성을 나타내었으며, 반응 pH의 경우 ET-1은 pH 5.5에서 최고 활성을 나타내었고, LA-12는 pH7.0에서 가장 높은 활성을 보였다. 선별 유산균 ET-1과 LA-12는 위액과 담즙산액에 대해 우수한 내성을 나타내었다. 두 개의 선별 균주는 인공위액에 3시간 배양 후 초기 생균수와 비교하여 생균수 변화가 거의 없었고, 담즙산액으로 사용한 0.3% oxgall에서 24시간 반응 후에도 1 log cycle 정도 감소된 $10^8CFU/ml$의 생균수를 유지하였다. 이러한 결과를 바탕으로 유산균 ET-1과 LA-12는 유제품 산업에 이용 가능성이 크다고 판단된다.

• 한국식품과학회지
• /
• 제54권2호
• /
• pp.209-217
• /
• 2022

본 연구에서는 모유 유래 유산균 E. faecalis BMSE-HMP005의 다제내성 균주에 대한 항균효과 및 probiotics로써 잠재적인 가능성을 확인하였다. E. faecalis BMSE-HMP005는 다제내성 균주 20주(Enterococcus spp., Staphylococcus spp., Escherichia spp., Pseudomonas spp., Salmonella spp., Klebsiella spp., Enterobacter spp.)에서 모두 MBC가 확인되어 다제내성 균주에 대한 우수한 항균효과를 입증하였다. 또한 RP-HPLC를 이용하여 배양액 내 bacteriocin을 확인하였으며, 이에 대한 분획은 gram 양성 및 gram 음성균주에서 모두 항균력이 나타나, E. faecalis BMSE-HMP005가 생산하는 bacteriocin의 광범위한 항균 스펙트럼을 입증하였다. E. faecalis BMSE-HMP005는 발암 화합물을 유발하는 β-glucuronidase에 대한 활성과 용혈성은 나타나지 않아 안전한 것으로 판단된다. E. faecalis BMSE-HMP005는 vancomycin에 대해서는 내성을 보이나, kanamycin (>0.058), ampicillin (>0.002), erythromycin (>0.002)은 EFSA 기준의 허용범위보다 낮은 MIC가 확인되었다. 또한 인공위액(pH 2.0) 및 인공 담즙산(0.3% bile acid) 조건에서 각각 98.67%, 95.70%의 생존율을 보였다. 이와 같은 결과는 본 연구에서 분리한 모유 유래 유산균 E. faecalis BMSE-HMP005가 다제내성 균주에 대한 우수한 항균활성을 갖는 probiotics로써 잠재적인 가능성을 보여준다. 따라서 건강기능식품의 기준 및 규격에 제시된 바와 같이 Enterococcus spp.는 항생제 내성 및 독성 유전자가 없는 경우에 한하여 probiotics로 사용이 가능한 고시하고 있어 E. faecalis BMSE-HMP005의 안전성에 대한 추가적인 검증이 필요할 것으로 판단된다.

• Food Science and Biotechnology
• /
• 제14권4호
• /
• pp.503-508
• /
• 2005

Screening for antilisterial activity was performed in about three thousand isolates of lactic acid bacteria (LAB) from Chinese cabbage kimchi, and finally based on the relatively stronger antilisterial activities eight bacterial strains were selected. The bacteria were further characterized in terms of their tolerance to artificial gastric juice, pH 2.5, bile salts (0.3% oxgall), and to the different NaCl concentrations. Of the isolates, YK005 was especially investigated for its physiological characteristics due to its inhibitory activity against gram-positive Listeria monocytogenes as well as gram-negative Escherichia coli O157:H7, as they have been constantly reported to be resistant against bacteriocins produced by a number of LAB strains. YK005 was found to be rod-shaped, $3.8\;{\mu}m$ long ${\times}\;0.5\;{\mu}m$ wide, non-sporeforming, non-motile, catalase-negative, and produced gas from glucose (heterolactic). Based on the biochemical data obtained by API 50 CHL medium, the isolate was tentatively identified as Lactobacillus brevis. To validate the result obtained by the biochemical identification, rRNA-based PCR experiments using a pair of species-specific primers for L. brevis were conducted and a single band of 1400 bp was observed, which strongly indicated that YK005 belongs to L. brevis. The LAB isolates are potentially exploited as human probiotic organisms and are employed to control some food-borne pathogens like L. monocytogenes.

• 한국식품저장유통학회지
• /
• 제9권3호
• /
• pp.298-303
• /
• 2002

김치타블렛의 영양성과 기호성을 개선하기 위하여 부재료로 유자, 사과, 당근, 표고버섯의 혼합조건을 반응표면분석법으로 검토하였다. 당근분말은 0.75 g 첨가시에 타블렛의 견고성이 낮았으며, 표고버섯은 첨가량이 증가할수록 견고성이 증가하였다. 사과는 1.0 g 이상으로 첨가될 경우, 표고버섯 및 당근의 첨가량이 견고성에 미치는 영향은 크지 않았다. 김치 타블렛의 hue angle은 유자, 사과, 당근 및 표고버섯의 첨가량이 0.5 g 이하 및 1.0 g 이상일 때는 83∼86, 0.75 g로 첨가하였을 패는 88을 나타내었다. 인공담즙액에서의 용해도는 당근의 경우는 큰 영향이 없었으며 표고버섯은 1.0 g, 사과는 0.75 g 첨가구에서 용해성이 높았다. 타블렛의 종합적 기호도는 사과와 당근의 첨가량이 높을수록, 표고버섯은 0.75 g에서 높았다. 각 반응변수에 미치는 독립변수의 영향을 조사한 결과 당근만이 김치 타블렛의 hue angle에 영향을 미칠 뿐 그 외 다른 부재료는 반응변수에 대하여 큰 영향이 없는 것으로 나타났다. 따라서 당근, 사과 및 표고는 0.75 g을 중심으로 폭넓은 첨가가 가능하였다.