Lactobacillus allii sp. nov. isolated from scallion kimchi

“…We identified the following four LAB strains: L. brevis JC, L. mesenteroides KCKM0828, Companilactobacillus allii WiKim39 [ 29 ], and Lactococcus lactis WiKim0124. JC7 and KCKM0828 showed powerful inhibitory effects on the ORO intensity test among 50 LAB isolated from kimchi ( Fig.…”

Section: Resultsmentioning

confidence: 99%

Anti-Obesity Effect of Kimchi with Starter Cultures in 3T3-L1 Cells

Hyun,

Hong,

et al. 2023

J. Microbiol. Biotechnol.

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Lactic acid bacteria (LAB) isolated from kimchi have various functions, including antioxidant, anti-inflammation, and anti-obesity activities, and are therefore widely used in the food, pharmaceutical, and medical fields. To date, the health functionalities of LAB have been widely reported; however, those of kimchi fermented with LAB as a starter have rarely been reported. Therefore, research on the selection of LAB with anti-obesity activity and the health functionality of kimchi fermented with LAB is needed. In the present study, LAB with anti-obesity activity were initially selected by measuring the Oil-Red O intensity. Among the four LAB strains, anti-obesity activity was confirmed by measuring cell viability, lipid levels, and lipid accumulation. Then, starter kimchi (SK) was prepared by inoculating selected LABs, and its pH, total acidity, and salinity were compared with those of naturally fermented kimchi (NK). Lastly, anti-obesity activity was also investigated in 3T3-L1 cells. Selected LAB showed no cytotoxicity up to 10 7 CFU/ml, with Lactobacillus brevis JC7 and Leuconostoc mesenteroides KCKM0828 having higher inhibitory effects on TG, TC content and lipid accumulation. Most SKs showed fermentation properties similar to those of the NK. SKs showed no cytotoxicity at concentrations of up to 1,000 μg/ml. SKs showed strong inhibitory effects on TG content, lipid accumulation, and obesity-related gene and protein expressions. Taken together, the utilization of LAB as a starter could improve the health benefits of kimchi.

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“…The viral metagenomic sequences have been deposited in the European Bioinformatics Institute (EMBL-EBI) database 35 and are available under accession number PRJEB23957. Details on ODFM database contents are provided in Supplementary Table S1 1 , 7 , 9 – 14 , 16 – 34 , 36 – 108 .…”

Section: Resultsmentioning

confidence: 99%

ODFM, an omics data resource from microorganisms associated with fermented foods

Whon¹,

Ahn

Yang

et al. 2021

Sci Data

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ODFM is a data management system that integrates comprehensive omics information for microorganisms associated with various fermented foods, additive ingredients, and seasonings (e.g. kimchi, Korean fermented vegetables, fermented seafood, solar salt, soybean paste, vinegar, beer, cheese, sake, and yogurt). The ODFM archives genome, metagenome, metataxonome, and (meta)transcriptome sequences of fermented food-associated bacteria, archaea, eukaryotic microorganisms, and viruses; 131 bacterial, 38 archaeal, and 28 eukaryotic genomes are now available to users. The ODFM provides both the Basic Local Alignment Search Tool search-based local alignment function as well as average nucleotide identity-based genetic relatedness measurement, enabling gene diversity and taxonomic analyses of an input query against the database. Genome sequences and annotation results of microorganisms are directly downloadable, and the microbial strains registered in the archive library will be available from our culture collection of fermented food-associated microorganisms. The ODFM is a comprehensive database that covers the genomes of an entire microbiome within a specific food ecosystem, providing basic information to evaluate microbial isolates as candidate fermentation starters for fermented food production.

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Lactobacillus allii sp. nov. isolated from scallion kimchi

Cited by 17 publications

References 27 publications

A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae

A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae

Anti-Obesity Effect of Kimchi with Starter Cultures in 3T3-L1 Cells

ODFM, an omics data resource from microorganisms associated with fermented foods

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