Comparison of the Probiotic Potential between Lactiplantibacillus plantarum Isolated from Kimchi and Standard Probiotic Strains Isolated from Different Sources

Abstract

In the present study, the properties of the Lactiplantibacillus (Lpb.) plantarum WiKim0112 isolated from kimchi were evaluated by comparing its probiotic properties to those of Lpb. plantarum WCFS1 and KACC 11451 isolated from different sources. In both pH 2 and 3, media containing pepsin, Wikim0112, and WCFS1 showed higher cell viability than KACC11451. Viability of all Lpb. plantarum strains in a medium containing pancreatin and bile salt oxgall was significantly decreased compared to the control. WCFS1 showed the highest thermotolerance, followed by Wikim0112 and KACC11451. Wikim0112 showed a similar level of antibacterial activity to WCFS1 and exhibited an overall higher antibacterial activity than KACC11451 against six pathogens. All Lpb. plantatum strains showed high antioxidant activities in SOD, DPPH, and ABTS assays, especially Wikim0112 and WCFS1 exhibited a higher antioxidant activity than KACC11451. All Lpb. plantarum strains showed approximately 60–62% adhesion rates to Caco-2 cells. Moreover, in LPS-stimulated Caco-2 cells, all Lpb. plantarum strains significantly decreased the mRNA expression of pro-inflammatory cytokines (i.e., IL-1β, IL-6, and TNF-α); Wikim0112 significantly increased the mRNA expression of IL-4 and IFN-γ. Wikim0112 was resistant to streptomycin and vancomycin, whereas WCFS1 and KACC11451 were resistant to four (clindamycin, ciprofloxacin, tetracycline, and vancomycin) and three (ciprofloxacin, tetracycline, and vancomycin) antibiotics, respectively. These results, taken together, indicated that compared to Lpb. plantarum strains isolated from different sources, Wikim0112 showed desirable probiotic properties, suggesting its potential applications in the food and pharmaceutical industries.

Karakteristik Fisikokimia, Organoleptik Dan Total Bakteri Asam Laktat Kimchi Bengkuang

“…Kandungan abu dari kimchi bengkuang dapat berupa mineral dari bahan pembuatan kimchi yaitu bengkuang yang merupakan hasil perombakan oleh mikroorganisme asam laktat. Dari data hasil penelitian ini sejalan dengan penelitian Jeong et al, (2021) 1,51±0,32ab 1,40±0,23b 1,05±0,03b Keterangan: Data merupakan rata-rata. Angka yang diikuti huruf yang berbeda pada baris dan kolom menunjukkan perbedaan yang nyata (P<0,05).…”

“…Dalam hal ini representasi didefinisikan sebagai penurunan kadar lemak kimchi bengkuang, seiring dengan makin lamanya waktu fermentasi. Hasil ini sesuai dengan penelitian Jeong et al, (2021) bahwa ketika proses fermentasi berlangsung hingga waktu akhir, maka kandungan lemak pada kimchi pun akan semakin menurun. Serupa dengan kandungan air yang semakin menurun, kandungan lemak pada kimchi bengkuangpun ikut menurun.…”

“…Saat ini, ekspor kimchi telah meningkat, dan itu telah dikembangkan sebagai produk budaya global (Jang et al, 2014). Produk fermentasi hasil dari BAL dengan lebih dari 100 jenis sayuran, dan berbagai spesies BAL terlibat dalam fermentasi kimchi, termasuk dalam Leuconostoc dan Lactobacillus (Jeong et al, 2021). BAL dalam kimchi yang baik bersifat psychrophilic atau psychrotrophic, organisme anaerob fakultatif yang merupakan sangat tahan terhadap garam.…”

Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables

“…Lactic acid fermentation of fruits and vegetables is no exception. Indeed, the suitability of fermented fruits and vegetables as probiotic carriers has been adequately exhibited [ 9 , 10 , 11 , 12 , 13 ]. In addition, specific health benefits have been associated with the consumption of specific products, such as the antioxidant, anti-obesity, anti-cancer, anti-hypertensive, and immunomodulatory potential of kimchi [ 14 ].…”

“…Lactic acid fermentation of fruits and vegetables is no exception. Indeed, the suitability of fermented fruits and vegetables as probiotic carriers has been adequately exhibited [9][10][11][12][13].…”