• Journal of Dairy Science and Biotechnology
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• v.25 no.2
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• pp.5-10
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• 2007

Ultrasonication was employed to prepare solid lipid nanoparticles (SLN) for smart probiotic nanoparticles as a nanofood. The model probiotic material, lactocin from Lactobacillus plantarum (CBT-LP2), was incorporated into SLN. The CBT-LP2 loaded SLN (CBT-LP2-SLN) were spherical in the photograph of scanning electron microscope (SEM). The particle size measured by laser diffraction (LD) was found to be $97.3{\pm}8.2nm$. Zeta potential analyzer suggested the zeta potential of LP-SLN was $-29.36{\pm}3.68$ mV in distilled water. The entrapment efficiency (EE%) was determined with the sephadex gel chromatogram and high-performance liquid chromatogram (HPLC), and up to 90.59% of nanofood was incorporated. Stability evaluation showed relatively long-term stability with only slight particle growth (P>0.05) after storage at room temperature for 4 weeks. Therefore, ultrasonication is demonstrated to be a simple, available and effective method to prepare high quality SLN loaded probiotic material.

• Korean Journal of Agricultural Science
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• v.38 no.3
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• pp.473-477
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• 2011

A number of health benefits have been claimed for probiotic bacteria such as Bifidobacterium (B) spp. Lactobacillus(L) acidophilus, and Lactococcus(Lc) cremoris. Viability of probiotic bacteria is important in order to provide health benefits. Only a limited culture media for the test purpose of probiotic bacteria are commercially available (MRS broth), but the media for large-scale propagation of viable cells which are able to be used as food additive are not available. The manufacture of a low priced and preferred novel medium for probiotic bacteria was therefore, attempted using whey protein concentrate(WPC) and Makgeolli sludge as a starting material. The effect of WPC and Makgeolli sludge on the growth of four strains (B. bifidum 15696, B. longum 15707, L. acidophilus CH-2, and Lc. cremoris 20076) was investigated. Medium prepared such as WPC, Makgeolli sludge, and WPC+Makgeolli sludge(WPCMs). It was observed that the growth of 4 strains (B. bifidum 15696, B. longum 15707, L. acidophilus CH-2, and Lc. cremoris 20076) was stimulated by Makgeolli sludge, WPC, WPCMs. Especially, Viable cell number of 4 strains in the WPCMs were higher than that of the single media. These result suggest the possibility that Makgeolli and WPC, acts as a growth factor for the growth of probiotic bacteria.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.309-323
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• 2019

Fish oil consists of omega-3 fatty acids which play an important role in human health. Its susceptibility to oxidation causes considerable degradation during the processing and storage of food products. Accordingly, encapsulation of this ingredient through freeze drying was studied with the aim of protecting it against environmental conditions. Gum arabic (GA) was used as the wall material for fish oil nanoencapsulation where tween 80 was applied as the emulsifier. A water-in-oil (W/O) emulsion was prepared by sonication, containing 6% fish oil dispersed in aqueous solutions including 20% and 25% total wall material. The emulsion was sonicated at 24 kHz for 120 s. The emulsion was then freeze-dried and the nanocapsules were incorporated into probiotic fermented milk, with the effects of nanocapsules examined on the milk. The results showed that the nanoparticles encapsulated with 25% gum arabic and 4% emulsifier had the highest encapsulation efficiency (EE) (87.17%) and the lowest surface oil (31.66 mg/100 kg). Using nanoencapsulated fish oil in fermented milk significantly (p<0.05) increased the viability of Lactobacillus plantarum as well as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents. The fermented milk sample containing fish oil nanoencapsulated with 25% wall material and 4% emulsifier yielded the greatest probiotic bacterial count (8.41 Log CFU/mL) and the lowest peroxide value (0.57 mEq/kg). Moreover, this sample had the highest EPA and DHA contents. Utilizing this nanoencapsulated fish oil did not adversely affect fermented milk overall acceptance. Therefore, it can be used for fortification of low fat probiotic fermented milk.

• Journal of Microbiology and Biotechnology
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• v.31 no.4
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• pp.592-600
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• 2021

Probiotics can be processed into a powder, tablet, or capsule form for easy intake. They are exposed to frequent stresses not only during complex processing steps, but also in the human body after intake. For this reason, various coating agents that promote probiotic bacterial stability in the intestinal environment have been developed. Silk fibroin (SF) is a material used in a variety of fields from drug delivery systems to enzyme immobilization and has potential as a coating agent for probiotics. In this study, we investigated this potential by coating probiotic strains with 0.1% or 1% water-soluble calcium (WSC), 1% SF, and 10% trehalose. Under simulated gastrointestinal conditions, cell viability, cell surface hydrophobicity, and cell adhesion to intestinal epithelial cells were then measured. The survival ratio after freeze-drying was highest upon addition of 0.1% WSC. The probiotic bacteria coated with SF showed improved survival by more than 10.0% under simulated gastric conditions and 4.8% under simulated intestinal conditions. Moreover, the cell adhesion to intestinal epithelial cells was elevated by 1.0-36.0%. Our results indicate that SF has positive effects on enhancing the survival and adhesion capacity of bacterial strains under environmental stresses, thus demonstrating its potential as a suitable coating agent to stabilize probiotics throughout processing, packaging, storage and consumption.

• Journal of Microbiology and Biotechnology
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• v.33 no.4
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• pp.519-526
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• 2023

Panax ginseng is one of the most important herbal medicinal plants consumed as health functional food and can be fermented to achieve better efficacy. Lacticaseibacillus, one of the representative genera among lactic acid bacteria (LAB), has also been used as a probiotic material for health functional foods due to its beneficial effects on the human body. To achieve a synergistic effect by using these excellent dietary supplement ingredients together, a novel LAB strain was isolated from the root of 6-year-old ginseng. Through similarity analysis of 16S rRNAs and whole-genome sequences, the strain was confirmed as belonging to the genus Lacticaseibacillus and was named L. casei KGC1201. KGC1201 not only met all safety standards as food, but also showed excellent probiotic properties such as acid resistance, bile salt resistance, and intestinal adhesion. In particular, KGC1201 exhibited superior acid resistance through morphological observation identifying that the cell surface damage of KGC1201 was less than that of the L. casei type strain KCTC3109. Gene expression studies were conducted to elucidate the molecular mechanisms of KGC1201's acid resistance, and the expression of the glycosyltransferase gene was found to be significantly elevated under acidic conditions. Exopolysaccharides (EPSs) biosynthesized by glycosyltransferase were also increased in KGC1201 compared to KCTC3109, which may contribute to better protection of KGC1201 cells from strong acidity. Therefore, KGC1201, with its increased acid resistance through molecular mechanisms and excellent probiotic properties, can be used in health functional foods to provide greater benefit to overall human health and well-being.

• Journal of Life Science
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• v.28 no.1
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• pp.68-77
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• 2018

The purpose of this study was to isolate the probiotic lactic acid bacteria, and verify the possibility of the final selection strain as probiotic material. For screening of biogenic amines non-producing microorganisms, 42 lactic acid bacteria were isolated from various berries, extract and vinegar grown in Sunchang. Isolates were investigated for various physiological activities such as extracellular enzyme, antimicrobial and antioxidant activities, and 5 isolates were firstly screened. SBB07 was finally selected by analyzing the biogenic amine, and named Lactobacillus brevis SBB07 by 16S rRNA sequencing analysis. Next, SBB07 was assayed for their survival ability when exposed to acidic and bile conditions as well as heat and antibiotic resistance. As a result, SBB07 showed more than 86% and 54% higher survival rate in acidic condition at pH 2.0 and bile resistance with 0.5% oxgall. In addition, SBB07 showed a survival rate of more than 113% in $60^{\circ}C$, and also confirmed that it has resistant to various antibiotics. As a result of confirming the possibility of prebiotics, SBB07 showed the best utilization of GOS as a prebiotic substrate, and utilization of FOS and inulin were also high. These results suggest that SBB07 have good potential for application as probiotic lactic acid bacteria.

• Microbiology and Biotechnology Letters
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• v.49 no.3
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• pp.346-355
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• 2021

Ngoc Linh ginseng is one of the most valuable endemic medicinal herbs in Vietnam. In this study, Ngoc Linh ginseng callus was fermented by Lactobacillus plantarum ATCC 8014 (at 6, 7, and 8 log CFU/ml) to evaluate the extraction efficiency of bioactive compounds. The post-fermentation solution was spray-dried using maltodextrin with or without Stevia rebaudiana (3% and 6% v/v) as the wall material. Bioactive compounds such as polyphenols, polysaccharides, and total saponins, and L. plantarum viability during fermentation and after spray-drying, as well as under simulated gastric digestion, were evaluated in this study. The results showed that probiotic density had a significant effect on bioactive compounds, and L. plantarum at 8 log CFU/ml showed the best results with a short fermentation time compared to other tests. The total content of polyphenols, polysaccharides, and saponins reached 5.16 ± 0.18 mg GAE/g sample, 277.2 ± 6.12 mg Glu/g sample, and 4.17 ± 0.15 mg/g sample, respectively after 20 h of fermentation at the initial density of L. plantarum (8 log CFU/ml). Although there was no difference in the particle structure of the preparation, the microencapsulation efficiency of the bioactive compound in the samples containing S. rebaudiana was higher than that with only maltodextrin. The study also indicated that adding S. rebaudiana improved the viability of L. plantarum in gastric digestion. These results showed that S. rebaudiana, a component stimulating probiotic growth, combined with maltodextrin as a co-prebiotic, improved the survival rate of L. plantarum in simulated gastric digestion.

• Preventive Nutrition and Food Science
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• v.9 no.1
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• pp.29-33
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• 2004

Cranberries have long been used by lay people to relieve the symptoms of urinary tract infections. Recent research has determined that the component of cranberry called proanthocyanidin (PAC) is the primary mechanism for inhibiting P-fimbriated E.coli adhesion to uroepithelial cells in vitro. A series of experiments were performed to determine the effects of PAC on growth and adhesion of uropathogenic E. coli and Staphylococcus aureus to urinary catheter material. The results showed that PAC-inhibited binding of Gram positive S. aureus to collagen coated surfaces and significantly decreased the growth of these bacteria. P-fimbriated E.coli did not bind well to the biomaterial and their growth was unaffected by the cranberry extract with the exception of some loss in viability at 1000 $\mu\textrm{g}$/mL after 5 to 18 hours of exposure. This is the first report of the potential for cranberries to interfere with the adhesion and growth of S. aureus, a multi-drug resistant organisms responsible for morbidity and mortality especially in hospitalized patients.

• Journal of Microbiology and Biotechnology
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• v.32 no.9
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• pp.1146-1153
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• 2022

Many probiotic species have been used as a fermentation starter for manufacturing functional food materials. We have isolated Bifidobacterium animalis subsp. lactis LDTM 8102 from the feces of infants as a novel strain for fermentation. While Glycine max has been known to display various bioactivities including anti-oxidant, anti-skin aging, and anti-cancer effects, the immune-modulatory effect of Glycine max has not been reported. In the current study, we have discovered that the extract of Glycine max fermented with B. animalis subsp. lactis LDTM 8102 (GFB 8102), could exert immuno-modulatory properties. GFB 8102 treatment increased the production of immune-stimulatory cytokines in RAW264.7 macrophages without any noticeable cytotoxicity. Analysis of the molecular mechanism revealed that GFB 8102 could upregulate MAPK2K and MAPK signaling pathways including ERK, p38, and JNK. GFB 8102 also increased the proliferation rate of splenocytes isolated from mice. In an animal study, administration of GFB 8102 partially recovered cyclophosphamide-mediated reduction in thymus and spleen weight. Moreover, splenocytes from the GFB 8102-treated group exhibited increased TNF-α, IL-6, and IL-1β production. Based on these findings, GFB 8102 could be a promising functional food material for enhancing immune function.

• Journal of Dairy Science and Biotechnology
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• v.28 no.2
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• pp.31-39
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• 2010

Lactic acid bacteria (LAB) are typical probiotic microbes which are used in various industries including fermented foods, feed additives, and pharmaceuticals. The purpose of this study was to compare the ability of antioxidative activities of 23 strains of LAB isolated from cheese, kimchi, yogurt, and etc. LAB were tested for antioxidative activities such as 2,2'- azino-bis(3-ethyl-benzothiazoline-6-sulphonic acid) (ABTS) radical scavenging abilities and superoxide dismutase (SOD)-like ability. Antioxidative activities were examined different media such as MRS, M17, and 10% skim milk. Culture supernatant in M17 medium showed a higher antioxidative activity than these in MRS and 10% skim milk. Comparison of ABTS radical scavenging ability by the LAB showed a wide variation with a range from 9~93% and SOD-like ability of LAB ranged from 70~78%, respectively. Therfore, some of LAB can play important roles in the protection for oxidative stress and CPP-producing activity of LAB may be a promising material for application in the dairy industry.