Antioxidant effects of live and heat-killed probiotic Lactobacillus plantarum Ln1 isolated from kimchi

Jang, Hye Ji; Song, Myung Wook; Lee, Na‐Kyoung; Paik, Hyun‐Dong

doi:10.1007/s13197-018-3245-4

Cited by 67 publications

(41 citation statements)

References 24 publications

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“…As a result, heat-killed L. fermentum KU200060 and L. buchneri KU200793 showed higher antioxidant activity than heat-killed L. delbrueckii KU200171. Heat-killed L. plantarum Ln 1 showed 17.60% DPPH radical scavenging activity, 70.18% ABTS radical scavenging activity, and 58.3% inhibition rate of lipid peroxidation at 10 7 CFU/mL [11]. L. acidophilus ATCC 4356 showed 20.8% of DPPH radical scavenging activity in intracellular extract [29].…”

Section: Antioxidant Effects Of Heat-killed Lab Strainsmentioning

confidence: 93%

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Probiotic Properties and Neuroprotective Effects of Lactobacillus buchneri KU200793 Isolated from Korean Fermented Foods

Cheon

Lim

Lee

et al. 2020

IJMS

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The purpose of this study was to evaluate the probiotic characteristics and neuroprotective effects of bacteria isolated from Korean fermented foods. Three bacterial strains (Lactobacillus fermentum KU200060, Lactobacillus delbrueckii KU200171, and Lactobacillus buchneri KU200793) showed potential probiotic properties, such as high tolerance against artificial gastric juice and bile salts, sensitivity to antibiotics, nonproduction of carcinogenic enzymes, and high adhesion to intestinal cells. Heat-killed L. fermentum KU200060 and L. buchneri KU200793 showed higher antioxidant activity than heat-killed L. delbrueckii KU200171. The conditioned medium (CM) was used to evaluate the reaction between HT-29 cells and each heat-killed strain. All CMs protected SH-SY5Y cells from 1-methyl-4-phenylpyridinium (MPP+)-induced toxicity. The expression of brain-derived neurotropic factor (BDNF) mRNA in HT-29 cells treated with CM containing heat-killed L. buchneri KU200793 was the highest. The CM significantly reduced the Bax/Bcl-2 ratio and increased BDNF mRNA expression in SH-SY5Y cells treated with MPP+. These results indicate that L. buchneri KU200793 can be used as a prophylactic functional food, having probiotic potential and neuroprotective effects.

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Section: Antioxidant Effects Of Heat-killed Lab Strainsmentioning

confidence: 93%

“…Kimchi is a Korean traditional fermented food, containing biologically active components including polyphenols, vitamins, flavonoids, and lactic acid bacteria (LAB) [11]. Various kinds of microorganisms, including Leuconostoc sp., Lactobacillus sp., and Lactococcus sp., are mainly found in kimchi.…”

Section: Introductionmentioning

confidence: 99%

Probiotic Properties and Neuroprotective Effects of Lactobacillus buchneri KU200793 Isolated from Korean Fermented Foods

Cheon

Lim

Lee

et al. 2020

IJMS

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“…Since the specific action of postbiotics relies on definite dosage levels, most studies have failed to fix a specific dose of postbiotics/paraprobiotics to ensure the beneficial effects alike probiotics at 10 9 viable cells. To investigate the effectiveness of postbiotics, currently, there have been a handful of comparative studies conducted at the in vitro and in vivo levels, and such studies suggest the similar potentialities of postbiotics over the probiotics in terms of demonstrating various health benefits on the host [ 35 – 37 ]. Singh et al have reported an excellent antagonistic knack of paraprobiotics (heat-killed form) over the live probiotic bacteria against enteropathogens [ 38 ].…”

Section: Concepts and Definitionmentioning

confidence: 99%

“…Additionally, several heat-killed probiotics strains of Lactobacillus have demonstrated the anti-inflammatory (ability to suppress the inflammatory markers like IL-6, TNF- α and to enhance anti-inflammatory cytokines viz. IL-10) and anti-oxidative (ability to scavenge the free radicals) effects at in vitro and in vivo experimental models [ 35 , 53 ]. On the other hand, probiotic heat-killed preparation had a substantial influence over serotonin secretion in the gut (gut-brain axis) [ 54 ].…”

Section: The Forms Of Postbiotics and Paraprobioticsmentioning

confidence: 99%

Postbiotics-parabiotics: the new horizons in microbial biotherapy and functional foods

et al. 2020

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Probiotics have several health benefits by modulating gut microbiome; however, techno-functional limitations such as viability controls have hampered their full potential applications in the food and pharmaceutical sectors. Therefore, the focus is gradually shifting from viable probiotic bacteria towards non-viable paraprobiotics and/or probiotics derived biomolecules, so-called postbiotics. Paraprobiotics and postbiotics are the emerging concepts in the functional foods field because they impart an array of health-promoting properties. Although, these terms are not well defined, however, for time being these terms have been defined as here. The postbiotics are the complex mixture of metabolic products secreted by probiotics in cell-free supernatants such as enzymes, secreted proteins, short chain fatty acids, vitamins, secreted biosurfactants, amino acids, peptides, organic acids, etc. While, the paraprobiotics are the inactivated microbial cells of probiotics (intact or ruptured containing cell components such as peptidoglycans, teichoic acids, surface proteins, etc.) or crude cell extracts (i.e. with complex chemical composition)". However, in many instances postbiotics have been used for whole category of postbiotics and parabiotics. These elicit several advantages over probiotics like; (i) availability in their pure form, (ii) ease in production and storage, (iii) availability of production process for industrial-scale-up, (iv) specific mechanism of action, (v) better accessibility of Microbes Associated Molecular Pattern (MAMP) during recognition and interaction with Pattern Recognition Receptors (PRR) and (vi) more likely to trigger only the targeted responses by specific ligand-receptor interactions. The current review comprehensively summarizes and discussed various methodologies implied to extract, purify, and identification of paraprobiotic and postbiotic compounds and their potential health benefits.

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“…The ABTS assay for antioxidant activity of LAB was carried out as described by Jang et al [18] with minor modifications. The ABTS solution was prepared by mixing 14 mM ABTS and 5 mM potassium persulfate in 0.1 M potassium phosphate buffer (pH 7.4) and incubated at 25°C for 12-16 h under dark conditions.…”

Section: -Azinobis-(3-ethylbenzothiazoline-6-sulfonic Acid) (Abts) Rmentioning

confidence: 99%

Probiotic and Antioxidant Properties of Novel Lactobacillus brevis KCCM 12203P Isolated from Kimchi and Evaluation of Immune-Stimulating Activities of Its Heat-Killed Cells in RAW 264.7 Cells

Song¹,

Jang²,

Kim³

et al. 2019

Journal of Microbiology and Biotechnology

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The purpose of this study was to determine the probiotic properties of Lactobacillus brevis KCCM 12203P isolated from the Korean traditional food kimchi and to evaluate the antioxidative activity and immune-stimulating potential of its heat-killed cells to improve their bio-functional activities. Lactobacillus rhamnosus GG, which is a representative commercial probiotic, was used as a comparative sample. Regarding probiotic properties, L. brevis KCCM 12203P was resistant to 0.3% pepsin with a pH of 2.5 for 3 h and 0.3% oxgall solution for 24 h, having approximately a 99% survival rate. It also showed strong adhesion activity (6.84%) onto HT-29 cells and did not produce β-glucuronidase but produced high quantities of leucine arylamidase, valine arylamidase, β-galactosidase, and N-acetyl-βglucosaminidase. For antioxidant activity, it appeared that viable cells had higher radical scavenging activity in the 2,2-diphenyl-1-picryl-hydrazyl (DPPH) assay, while in the 2azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay, heat-killed cells had higher antioxidant activity. Additionally, L. brevis KCCM 12203P showed higher lipid oxidation inhibition ability than L. rhamnosus GG; however, there was no significant difference (p < 0.05) between heat-killed cells and control cells. Furthermore, heat-killed L. brevis KCCM 12203P activated RAW 264.7 macrophage cells without cytotoxicity at a concentration lower than 10 8 CFU/ml and promoted higher gene expression levels of inducible nitric oxide synthase, interleukin-1β, and interleukin-6 than L. rhamnosus GG. These results suggest that novel L. brevis KCCM 12203P could be used as a probiotic or applied to functional food processing and pharmaceutical fields for immunocompromised people.

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Antioxidant effects of live and heat-killed probiotic Lactobacillus plantarum Ln1 isolated from kimchi

Cited by 67 publications

References 24 publications

Probiotic Properties and Neuroprotective Effects of Lactobacillus buchneri KU200793 Isolated from Korean Fermented Foods

Probiotic Properties and Neuroprotective Effects of Lactobacillus buchneri KU200793 Isolated from Korean Fermented Foods

Postbiotics-parabiotics: the new horizons in microbial biotherapy and functional foods

Probiotic and Antioxidant Properties of Novel Lactobacillus brevis KCCM 12203P Isolated from Kimchi and Evaluation of Immune-Stimulating Activities of Its Heat-Killed Cells in RAW 264.7 Cells

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