Characterization of Lactobacillus plantarum Lb41, an isolate from kimchi and its application as a probiotic in cottage cheese

Jeon, Eun Bi; Son, Sung-Ho; Jeewanthi, Renda Kankanamge Chaturika; Lee, Na‐Kyoung; Paik, Hyun‐Dong

doi:10.1007/s10068-016-0181-9

Cited by 37 publications

(32 citation statements)

References 28 publications

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“…The cells were maintained in Dulbecco's modified Eagle's medium (DMEM; Hyclone) with 10% (v/v) FBS and 1% (v/v) P/S at 37°C in a 5% CO 2 incubator. The amount of NO produced and MTT assay were evaluated using the method described by Jeon et al [20] and Lee et al [16], respectively.…”

Section: Cytotoxicity and Nitric Oxide (No) Production Ability Of Labmentioning

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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Section: Cytotoxicity and Nitric Oxide (No) Production Ability Of Labmentioning

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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“…Resistance of Bacillus strains to artificial gastric juice and bile salts was determined following protocol published by Jeon et al [14]. Resistance of Bacillus to artificial gastric juice was assessed using TSB containing 0.3% (w/v) pepsin (Sigma-Aldrich, St. Louis, MO, USA) adjusted to pH 2.5 with 0.1 M HCl and incubated for 3 h with shaking (150 rpm).…”

Section: Resistance To Artificial Gastric Juice and Bile Saltsmentioning

confidence: 99%

“…Many studies have reported lactic acid bacteria as probiotics isolated from kimchi. However, few research studies have reported probiotic Bacillus strains isolated from kimchi [13][14][15]. Many Bacillus species have been isolated from fermented soybean food and applied in industrial products as probiotics for many years [5,16].…”

Section: Introductionmentioning

confidence: 99%

Probiotic characterization of Bacillus subtilis P223 isolated from kimchi

Jeon

Lee

Yang

et al. 2017

Food Sci Biotechnol

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Probiotic characteristics of P223 isolated from kimchi were investigated in this study. Spore cells of P223 showed high tolerance to artificial gastric juice (pH 2.5, 0.3% pepsin, 3 h) and bile salts (0.3% oxgall, 24 h). Spore cells of P223 showed more adherence to intestinal cells (HT-29 cells) than vegetative cells. In addition, P223 showed high autoaggregation ability, similar to a commercial strain ( ATCC 700160). Moreover, its coaggregation abilities with pathogens were strong. The adherence of three pathogens ( ATCC 13076, ATCC 15313, and ATCC 25922) to HT-29 cells was inhibited by P223. It was found that P223 could not produce β-glucuronidase, a carcinogenic enzyme. However, it had amylase and protease activities. Antibiotic susceptibility was measured using disk diffusion assay. It was revealed that P223 was only resistant to streptomycin among eight kinds of antibiotics. In addition, P223 showed no hemolysis activity. It did not have enterotoxin genes. Results of this study suggest that P223 isolated from kimchi has potential as a probiotic strain.

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“…It also improves consumer’s satisfaction by obtaining healthier and ready-to-use foods [ 27 ]. There have been several studies on the enrichment of fermented milk products with probiotics, such as enrichment of Cheddar [ 28 ], Manchego [ 29 ], Cottage [ 30 ], Turkish Beyaz [ 31 ], Argentinean [ 32 ], and white cheese [ 33 ].…”

Section: Discussionmentioning

confidence: 99%

Probiotic white cheese production using coculture with Lactobacillus species isolated from traditional cheeses

et al. 2018

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Aim:The aim of the present study was to investigate the viability of lactic acid bacteria isolated from traditional cheeses and cocultured in Iranian white cheese during ripening.Materials and Methods:A total of 24 samples were isolated from 8 types of traditional cheeses in West Azerbaijan, Iran. Isolated species were cocultured with starter bacteria during the production of Iranian white cheese, and their viability was investigated up to 60 days of the refrigerated storage.Results:Of 118 isolates of Lactobacillus, 73 isolates (62%) were confirmed as facultative heterofermentative and 45 isolates (38%) as obligate homofermentative. Of the facultative heterofermentatives, 28 isolates (24%) were Lactobacillus plantarum, 24 isolates (20%) were Lactobacillus casei, and 21 isolates (18%) were Lactobacillus agilis. Obligate homofermentatives were Lactobacillus delbrueckii (21%), Lactobacillus helveticus (14%), and Lactobacillus salivarius (3%). L. plantarum, L. casei and L. helveticus were found in high enough levels(106 CFU/g).Conclusion:According to the obtained data, it is recommended that complex starters such as L. helveticus, L. plantarum, and L. casei can be used in industrial productions of cheese to obtain exclusive properties of traditional cheeses.

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Characterization of Lactobacillus plantarum Lb41, an isolate from kimchi and its application as a probiotic in cottage cheese

Cited by 37 publications

References 28 publications

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

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

Probiotic characterization of Bacillus subtilis P223 isolated from kimchi

Probiotic white cheese production using coculture with Lactobacillus species isolated from traditional cheeses

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