• 한국축산식품학회지
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• 제35권4호
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• pp.551-556
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• 2015

The aim of this study was to evaluate the functional properties of lactic acid bacteria from various sources and to identify strains for use as probiotics. Ten Lactobacillus strains were selected and their properties such as bile tolerance, acid resistance, cholesterol assimilation activity, and adherence to HT-29 cells were assessed to determine their potential as probiotics. Lactobacillus sp. JNU 8829, L. casei MB3, L. sakei MA9, L. sakei CH8, and L. acidophilus M23 were found to show full tolerance to the 0.3% bile acid. All strains without L. acidophilus M23 were the most acid-tolerant strains. After incubating the strains at pH 2.5 for 2 h, their viability decreased by 3 Log cells. Some strains survived at pH 2.5 in the presence of pepsin and 0.3% bile acid. Lactobacillus sp. JNU 8829, L. acidophilus KU41, L. acidophilus M23, L. fermentum NS2, L. plantarum M13, and L. plantarum NS3 were found to reduce cholesterol levels by ＞50% in vitro. In the adhesion assay, Lactobacillus sp. JNU 8829, L. casei MB3, L. sakei MA9, and L. sakei CH8 showed higher adhesion activities after 2 h of co-incubation with the intestinal cells. The results of this comprehensive analysis shows that this new probiotic strain named, Lactobacillus sp. JNU 8829 could be a promising candidate for dairy products.

• 한국식품과학회지
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• 제48권5호
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• pp.445-453
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• 2016

젖산세균을 이용한 사과 발효 음료는 건강 증진을 위한 기능성 식품으로 이용할 수 있다. 이에 따라 본 연구에서는 젖산세균을 선발하여 발효 음료 제조를 시도하였다. 국내 전통 발효 식품에서 분리된 84종의 젖산세균 가운데 사과 음료에서 생육이 가장 우수하고 항당뇨 활성이 우수한 JBE245 균주를 최종 선발하였다. 메주에서 분리된 JBE245 균주는 Lactobacillus plantarum으로 동정되었으며 사과 발효 음료의 생균수는 24시간 배양 후 $3.6{\times}10^8CFU/mL$로 이후 생균수를 유지하였다. 항당뇨 활성의 지표인 알파 글루코시데이스 저해능은 발효전 18.5%에서 증가하여 최대 40.4%까지 증가하였다. 산화방지 활성 지표인 총 폴리페놀 함량은 583.6 mg GAE/mL로 발효 전(424.5 mg GAE/mL)보다 증가하였으며, DPPH 소거활성은 52.0%로 발효 전(43.5%) 보다 높았다. 발효 음료의 기호도를 조사한 결과, 발효 전후 모든 항목에서 유의적 차이는 없었으며 종합적 선호도는 각각 4.72, 4.22로 나타났다(p<0.05). 이러한 결과들을 토대로 JBE245 균주를 이용한 발효 음료가 산화방지 및 항당뇨 기능이 향상된 프로바이오틱 발효 식품이라는 점에서 유용할 것으로 보인다.

• 한국축산식품학회지
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• 제41권2호
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• pp.261-273
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• 2021

Leuconostoc mesenteroides H40 (H40) was isolated from kimchi, and its probiotic properties and neuroprotective effect was evaluated in oxidatively stressed SH-SY5Y cells. H40 was stable in artificial gastric conditions and can be attached in HT-29 cells. In addition, H40 did not produce β-glucuronidase and showed resistant to several antibiotics. The conditioned medium (CM) was made using HT-29 cells refined with heat-killed probiotics (Probiotics-CM) and heated yogurts (Y-CM) to investigate the neuroprotective effect. Treatment with H40-CM not only increased cell viability but also significantly improved brain derived neurotropic factor (BDNF) expression and reduced the Bax/Bcl-2 ratio in oxidatively stress-induced SH-SY5Y cells. Besides, probiotic Y-CM significantly increased BDNF mRNA expression and decreased Bax/Bcl-2 ratio. The physicochemical properties of probiotic yogurt with H40 was not significantly different from the control yogurt. The viable cell counts of lactic acid bacteria in control and probiotic yogurt with H40 was 8.66 Log CFU/mL and 8.96 Log CFU/mL, respectively. Therefore, these results indicate that H40 can be used as prophylactic functional dairy food having neuroprotective effects.

• 한국축산식품학회지
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• 제34권2호
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• pp.230-237
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• 2014

This study was designed to find the most suitable method and wall material for microencapsulation of the Lactobacillus plantarum to maintain cell viability in different environmental conditions. To improve the stability of L. plantarum, we developed an encapsulation system of L. plantarum, using water-in-oil emulsion system. For the encapsulation of L. plantarum, corn starch and glyceryl monostearate were selected to form gel beads. Then 10% (w/v) of starch was gelatinized by autoclaving to transit gel state, and cooled down at $60^{\circ}C$ and mixed with L. plantarum to encapsulate it. The encapsulated L. plantarum was tested for the tolerance of acidic conditions at different temperatures to investigate the encapsulation ability. The study indicated that the survival rate of the microencapsulated cells in starch matrix was significantly higher than that of free cells in low pH conditions with relatively higher temperature. The results showed that corn starch as a wall material and glycerol monostearate as a gelling agent in encapsulation could play a role in the viability of lactic acid bacteria in extreme conditions. Using the current study, it would be possible to formulate a new water-in-oil system as applied in the protection of L. plantarum from the gastric conditions for the encapsulation system used in chicken feed industry.

• Journal of Microbiology and Biotechnology
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• 제28권5호
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• pp.718-731
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• 2018

The beneficial effects of lactic acid bacteria (LAB) have been intensively investigated in recent decades with special focus on modulation of the host intestinal microbiota. Numerous discoveries of effective probiotics are driven by a significantly increasing demand for dietary supplements. Consequently, technological advances in the large-scale production and lyophilization are needed by probiotic-related industries for producing probiotic LAB for commercial use. Our study had a dual objective, to determine the optimum growth medium composition and to investigate appropriate cryoprotective additives (CPAs) for Lactobacillus salivarius, and compare its responses with other Lactobacillus species. The one-factor-at-a-time method and central composite design were applied to determine the optimal medium composition for L. salivarius cultivation. The following composition of the medium was established (per liter): 21.64 g maltose, 85 g yeast extract, 1.21 ml Tween 80, 6 g sodium acetate, $0.2g\;MgSO_4{\cdot}7H_2O$, $0.02g\;MnSO_4{\cdot}H_2O$, $1g\;K_2HPO_4$, $1.5g\;KH_2PO_4$, $0.01g\;FeSO_4{\cdot}7H_2O$, and 1 g sodium citrate. A cryoprotective additive combination comprising 10% (w/v) skim milk and 10% (w/v) sucrose supplemented with 2.5% (w/v) sodium glutamate was selected for L. salivarius, and its effectiveness was confirmed using culture-independent methods in the freeze-dried cells of the Lactobacillus strains. In conclusion, the optimized medium enhanced the species-specific cultivation of L. salivarius. On the other hand, the cryoprotective effects of the selected CPA mixture may also be dependent on the bacterial strain. This study highlights the necessity for precise and advanced processing techniques for large-scale production of probiotics in the food and feed industries.

• 한국미생물·생명공학회지
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• 제36권2호
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• pp.106-114
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• 2008

김치로부터 강력한 H. pylori 생육 저해활성을 보이는 균주를 분리, 동정하여 Lb. plantarum NO1으로 명명하였다. Lb. plantarum NO1은 H. pylori 뿐만 아니라 그람 양성균 및 그람 음성균들에 넓은 범위의 저해활성을 나타내었다. Lb. plantarum NO1의 배양 상징액을 H. pylori배양액에 첨가한 후 H. pylori의 urease 활성을 측정한 결과 Lb. plantarum NO1의 강한 urease 억제활성($40{\sim}60%$ 저하)을 확인할 수 있었다. AGS위암 세포주에 H. pylori를 부착시킨 후 Lb. plantarum NO1의 배양액을 첨가하여 AGS세포에서 H. pylori 탈착능을 측정한 결과 Lb. plantarum NO1은 유산균 배양액 무첨가보다 33% 이상 높은 H. pylori 탈착능을 나타내었으며, 비교구로 사용된 Lb. rhamnosus GG, Lb. sakei SI3에 비해 더 우수한 H. pylori 탈착능을 나타내었다. 분리균주의 장내 생존성 여부 확인을 위하여 내산성, 인공위액에서 2시간동안 처리한 결과 Lb. plantarum NO1이 초기균수$(10^9CFU/ml)$를 유지하면서 높은 저항성을 나타내었다. Oxgall 농도 0.3%와 0.5%의 인공담즙에서 24시간 처리한 후에도 초기균수$(10^9CFU/ml)$를 유지하였다. 뿐만 아니라 인공위액에서 생존한 균주를 연속적으로 인공담즙으로 처리하였을 때에도 높은 생존율$(10^8{\sim}10^9CFU/ml)$를 유지하였다. Lb. plantarum NO1의 용혈성 반응 유무 결과 용혈반응이 일어나지 않았으므로 인체에 안전하다는 것을 간접적으로 확인할 수 있었다. 본 연구에서 김치로부터 분리한 H. pylori억제 유산균 Lb. plantarum NO1은 장내에 생존 가능성도 높으며, 동시에 위에서 효과적으로 H. pylori를 억제 할 수 있을 것으로 기대되어진다.

• Animal Bioscience
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• 제37권8호
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• pp.1440-1451
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• 2024

Objective: This study aimed to develop and evaluate the effectiveness of a water-soluble microencapsulation method for probiotic strains using gum Arabic (GA) and skim milk (SKM) over a three-month storage period following processing. Methods: Four strains of Pediococcus acidilactici (BYF26, BYF20, BF9, and BF14) that were typical lactic acid bacteria (LAB) isolated from the chicken gut were mixed with different ratios of GA and SKM as coating agents before spray drying at an inlet temperature 140℃. After processing, the survivability and probiotic qualities of the strains were assessed from two weeks to three months of storage at varied temperatures, and de-encapsulation was performed to confirm the soluble properties. Finally, the antibacterial activity of the probiotics was assessed under simulated gastrointestinal conditions. Results: As shown by scanning electron microscopy, spray-drying produced a spherical, white-yellow powder. The encapsulation efficacy (percent) was greatest for a coating containing a combination of 30% gum Arabic: 30% skim milk (w/v) (GA:SKM30) compared to lower concentrations of the two ingredients (p<0.05). Coating with GA:SKM30 (w/v) significantly enhanced (p<0.05) BYF26 survival under simulated gastrointestinal conditions (pH 2.5 to 3) and maintained higher survival rates compared to non-encapsulated cells under an artificial intestinal juices condition of pH 6. De-encapsulation tests indicated that the encapsulated powder dissolved in water while keeping viable cell counts within the effective range of 10⁶ for 6 hours. In addition, following three months storage at 4℃, microencapsulation of BYF26 in GA:SKM30 maintained both the number of viable cells (p<0.05) and the preparation's antibacterial efficacy against pathogenic bacteria, specifically strains of Salmonella. Conclusion: Our prototype water-soluble probiotic microencapsulation GA:SKM30 effectively maintains LAB characteristics and survival rates, demonstrating its potential for use in preserving probiotic strains that can be used in chickens and potentially in other livestock.

• Journal of Animal Science and Technology
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• 제64권1호
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• pp.166-182
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• 2022

Deer antler velvet is widely used in traditional medicine for its anti-aging, antioxidant, and immunity-enhancing effects. However, few studies have reported on the discovery of probiotic strains for deer antler fermentation to increase functional ingredient absorption. This study evaluated the ability of probiotic lactic acid bacteria to enhance the concentrations of bioactive molecules (e.g., sialic acid and gamma-aminobutyric acid [GABA]) in extracts of deer antler velvet. Seventeen strains of Lactobacillus spp. that were isolated from kimchi and infant feces, including L. sakei, L. rhamnosus, L. brevis, and L. plantarum, and those that improved the life span of Caenorhabditis elegans were selected for evaluation. Of the 17 strains, 2 (L. rhamnosus LFR20-004 and L. sakei LFR20-007) were selected based on data showing that these strains increased both the sialic acid and GABA contents of deer antler extract after fermentation for 2 d and significantly improved the life span of C. elegans. Co-fermentation with both strains further increased the concentrations of sialic acid, GABA, and metabolites such as short-chain fatty acids and amino acids. We evaluated the biological effects of the fermented antler velvet (FAV) on the antibacterial immune response in C. elegans by assessing worm survival after pathogen infection. The survival of the C. elegans conditioned with FAV for 24h was significantly higher compared with that of the control worm group fed only normal feed (non-pathogenic E. coli OP50) exposed to E. coli O157:H7, Salmonella typhi, and Listeria monocytogenes. To evaluate the protective effects of FAV on immune response, cyclophosphamide (Cy), an immune-suppressing agent was treated to in vitro and in vivo. We found that FAV significantly restored viability of mice splenocytes and immune promoting-related cytokines (interleukin [IL]-6, IL-10, inducible nitric oxide synthase [iNOS], interferon [IFN]-γ, and tumor necrosis factor [TNF]-α) were activated compared to non-fermented deer antlers. This finding indicated the protective effect of FAV against Cy-induced cell death and immunosuppressed mice. Taken together, our study suggests that immune-promoting antler velvet can be produced through fermentation using L. rhamnosus LFR20-004 and L. sakei LFR20-007.

• 한국식품과학회지
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• 제49권6호
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• pp.617-624
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• 2017

본 연구는 다크 초콜릿을 복합 유산균 스타터인 ABT-5를 이용하여 발효시켰을 때, 항산화 성분과 활성 그리고 향기 성분의 변화를 발효 전 다크 초콜릿과 비교하였다. 발효 시간에 따른 pH의 감소와 적정 산도의 증가 및 가스 크로마토그래피 분석에 의한 lactic acid 성분비의 증가를 측정함으로써 다크 초콜릿의 발효가 진행되었음을 확인하였다. 6, 12, 그리고 24시간 발효한 다크 초콜릿의 총 폴리페놀과 플라보노이드 함량 및 DPPH와 ABTS 라디칼 소거능 활성이 발효 전 대조구 대비 유사한 수준으로 유지되었다. 한편, 6, 12시간 발효한 다크 초콜릿은 대조구에 대비하여 산화스트레스에 의한 ROS 발생 및 세포 독성으로부터 세포를 유의적으로 보호하였다. 가스 크로마토그래피에서 검출된 4-hydroxy-2,5-dimethyl-3(2H)-furanone와 헤드스페이스 가스 크로마토그래피를 통해 검출된 2-furanmethanol은 중요한 향미 성분으로 확인되었으며, 해당 성분들은 발효 다크 초콜릿의 풍미를 증진시킬 것으로 예상되었다. 본 연구에서는 복합유산균을 이용해 다크 초콜릿을 발효했으며, 발효 시간에 따른 항산화 활성의 변화를 분석하였으며, 발효에 의한 다크 초콜릿의 향미 성분의 증가를 측정함으로써 고부가가치 다크 초콜릿 개발 가능성을 제시한다.

• 한국식품영양과학회지
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• 제36권4호
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• pp.395-399
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• 2007

각종 미네랄과 무기염류의 함량이 풍부한 것으로 알려진 함초를 이용하여 발효 후 그에 따른 기능성을 검토해 보고자 하였다. 유산균 접종 후 pH는 초기 4.50에서 발효 후 2.84로 변했으며, 산도는 초기 0.29에서 발효 후 0.55로 증가하였다. 한편 생균수를 측정한 결과 초기 $1.2{\times}10^{11}CFU/mL$이었던 생균수는 발효 72시간 후 $1.4{\times}10^{13}CFU/mL$를 보였다. 함초 추출물 발효액을 동결건조시킨 후 그에 따른 기능성을 검토하였으며 SOD-유사활성과 DPPH-라디칼 소거능 측정결과, 농도 의존적인 경향을 보였으며 혈전분해능 측정결과 발효 전의 함초 추출물에서는 나타나지 않았던 혈전분해능을 발효 후 동결건조분말 25%의 시료 농도에서 plasmin $3.84{\mu}g/mL$의 농도와 동일한 수준의 혈전용해능을 보였다.