Inhibitory effect of lactic acid bacteria isolated from kimchi against murine norovirus

Seo, Dong Joo; Jung, Day; Jung, Soontag; Yeo, Daseul; Choi, Changsun

doi:10.1016/j.foodcont.2019.106881

Cited by 17 publications

(11 citation statements)

References 32 publications

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“…Our results, therefore, lead us to speculate that these bacteria may have come from dietary residues in the mouth. It is reported that L. sakei from Kimchi are promising anti-noroviral candidates [37]. Studies have shown that L. sakei CRL1862 and L. mesenteroides Com75 could be environmentally friendly agents against foodborne pathogens [38,39].…”

Section: Isolation and Identification Of Potentially Cariogenic Micromentioning

confidence: 99%

Isolation and Identification of Potentially Pathogenic Microorganisms Associated with Dental Caries in Human Teeth Biofilms

et al. 2020

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Dental caries is attributed to the predominance of cariogenic microorganisms. Cariogenic microorganisms are pathological factors leading to acidification of the oral microenvironment, which is related to the initiation and progression of caries. The accepted cariogenic microorganism is Streptococcus mutans (S. mutans). However, studies have found that caries could occur in the absence of S. mutans. This study aimed to assess the presence of potentially cariogenic microorganisms in human teeth biofilm. The microorganisms were isolated from human mouth and freshly extracted human maxillary incisors extracted for reasons of caries. The isolates were sorted based on their acidogenic and aciduric properties, and the S. mutans was used as the reference strain. Four potentially cariogenic strains were selected. The selected strains were identified as Streptococcus salivarius (S. salivarius), Streptococcus anginosus (S. anginosus), Leuconostoc mesenteroides (L. mesenteroides), and Lactobacillus sakei (L. sakei) through morphological analysis followed by 16S rRNA gene sequence analysis. The cariogenicity of isolates was analyzed. We show, for the first time, an association between L. sakei (present in fermented food) and dental caries. The data provide useful information on the role of lactic acid bacteria from fermented foods and oral commensal streptococci in dental caries.

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Section: Isolation and Identification Of Potentially Cariogenic Micromentioning

confidence: 99%

Isolation and Identification of Potentially Pathogenic Microorganisms Associated with Dental Caries in Human Teeth Biofilms

et al. 2020

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“…Numerous in vitro and in vivo studies reported the potential antiviral activity of LAB towards broad range of alimentary and respiratory tracts viruses ( Ang et al, 2016 ; Ermolenko et al, 2019 ; Jung et al, 2017 ; Seo, Jung, Jung, Yeo, & Choi, 2020 ). Certain LAB strains are known for their probiotics activity that can improve digestion system and suggested to have a protective effect against different subtypes of influenza A virus ( Nakayama et al, 2014 ).…”

Section: Introductionmentioning

confidence: 99%

Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses

et al. 2021

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The recent COVID-19, a viral outbreak calls for a high demand for non-conventional antiviral agents that can reduce the risk of infections and promote fast recovery. Fermented foods and their probiotics bacteria have recently received increasing interest due to the reported potential of high antiviral activity. Several probiotics strains demonstrated broad range of antiviral activities and different mechanisms of action. This article will review the diversity, health benefits, interaction with immune system and antiviral activity of fermented foods and their probiotics bacteria. In addition, the mechanisms of action will be reviewed to determine the broad range potential antiviral activity against the respiratory and alimentary tracts viruses. The probiotics bacteria and bioactive compounds in fermented foods demonstrated antiviral activities against respiratory and alimentary tracts viruses. The mechanism of action was reported to be due to the stimulation of the immune system function via enhancing natural killers cell toxicity, enhance the production of pro-inflammatory cytokines, and increasing the cytotoxic of T lymphocytes (CD3 + , CD16 + , CD56 + ). However, further studies are highly recommended to determine the potential antiviral activity for traditional fermented foods.

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“…According to a published report, the probiotics market accounted for 46.20 billion USD in 2019 and is expected Target and reduce the activity of murine norovirus responsible for gastroenteritis [62,63]…”

Section: Probioticsmentioning

confidence: 99%

Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries

Raj

Chandrasekhar

Kumar

et al. 2021

Syst Microbiol and Biomanuf

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Lactic acid bacteria (LAB) are non-mobile, gram-positive, non-spore-forming, micro-aerophilic microorganisms widely explored as starter cultures food industry to enhance the gustatory, nutritional value, imparts appetizing flavour, texture to milk, vegetative, meat foods and prolongs their shelf life. This vast review emphasis various LABs widely explored in the food industry. Herein, we have summarized the classification of LAB strains, their metabolic pathways for biosynthesis of lactic acid, ethanol, acetic acid and demonstrated their application in various food industries for making fermented milk (yoghurt), cheese, beverages, bread, and animal foods. The wide spectrum of LAB-based probiotics, bacteriocins, exopolysaccharides, bio preservative and their relevant benefits towards human health has also been discussed. Moreover, LAB bacteriocins and probiotics in food application may limit the growth of pathogenic, while boosting health immunity. Microbial exopolysaccharides have interesting characteristics for the fermented food industry as new functional foods. Later on, we have discussed the various advancement in metabolic engineering, synthetic biology tools, which have gained considerable interest to elucidate the biosynthetic pathway for tailoring cellular metabolism for high activity.

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Inhibitory effect of lactic acid bacteria isolated from kimchi against murine norovirus

Cited by 17 publications

References 32 publications

Isolation and Identification of Potentially Pathogenic Microorganisms Associated with Dental Caries in Human Teeth Biofilms

Isolation and Identification of Potentially Pathogenic Microorganisms Associated with Dental Caries in Human Teeth Biofilms

Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses

Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries

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