Probiotic characteristics of Lactobacillus brevis B13-2 isolated from kimchi and investigation of antioxidant and immune-modulating abilities of its heat-killed cells

Song, Myung Wook; Chung, Yerim; Kim, Kee‐Tae; Hong, Wan Soo; Chang, Hye Ja; Paik, Hyun‐Dong

doi:10.1016/j.lwt.2020.109452

Cited by 41 publications

(29 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“… L. brevis B13-2 Chung et al (2020) Probiotic ability, antioxidant activity and lipid oxidation inhibition ability in vitro. L. brevis KCCM 12203P Song et al (2020) Probiotic ability, anti-microbial, anti-inflammatory, antioxidant activities and anti-cancer effect. L. lactis KC24 Lee et al (2015) Rice and black gram Idli Probiotic ability in vitro .…”

Section: Potential Health Benefits Of Animal-based and Plant-based Fementioning

confidence: 99%

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

et al. 2021

View full text Add to dashboard Cite

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.

show abstract

Section: Potential Health Benefits Of Animal-based and Plant-based Fementioning

confidence: 99%

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

et al. 2021

View full text Add to dashboard Cite

show abstract

“…L. brevis enjoys GRAS status (Generally Recognized As Safe) on the basis of their widespread historical use in various traditional fermented food products [ 48 ]. Strains of L. brevis can vary significantly with some possessing antipathogenic [ 49 ], antioxidant, immunomodulatory [ 50 ], anticarcinogenic [ 51 ] and antifungal [ 52 ] activity, all considered probiotic properties.…”

Section: Discussionmentioning

confidence: 99%

The effects of Levilactobacillus brevis on the physiological parameters and gut microbiota composition of rats subjected to desynchronosis

et al. 2021

View full text Add to dashboard Cite

Background All living organisms have developed during evolution complex time-keeping biological clocks that allowed them to stay attuned to their environments. Circadian rhythms cycle on a near 24 h clock. These encompass a variety of changes in the body ranging from blood hormone levels to metabolism, to the gut microbiota composition and others. The gut microbiota, in return, influences the host stress response and the physiological changes associated with it, which makes it an important determinant of health. Lactobacilli are traditionally consumed for their prophylactic and therapeutic benefits against various diseases, namely, the inflammatory bowel syndrome, and even emerged recently as promising psychobiotics. However, the potential role of lactobacilli in the normalization of circadian rhythms has not been addressed. Results Two-month-old male rats were randomly divided into three groups and housed under three different light/dark cycles for three months: natural light, constant light and constant darkness. The strain Levilactobacillus brevis 47f was administered to rats at a dose of 0.5 ml per rat for one month and The rats were observed for the following two months. As a result, we identified the biomarkers associated with intake of L. brevis 47f. Changing the light regime for three months depleted the reserves of the main buffer in the cell—reduced glutathione. Intake of L. brevis 47f for 30 days restored cellular reserves of reduced glutathione and promoted redox balance. Our results indicate that the levels of urinary catecholamines correlated with light/dark cycles and were influenced by intake of L. brevis 47f. The gut microbiota of rats was also influenced by these factors. L. brevis 47f intake was associated with an increase in the relative abundance of Faecalibacterium and Roseburia and a decrease in the relative abundance of Prevotella and Bacteroides. Conclusions The results of this study show that oral administration of L. brevis 47f, for one month, to rats housed under abnormal lightning conditions (constant light or constant darkness) normalized their physiological parameters and promoted the gut microbiome's balance.

show abstract

“…[23,24] Studies have also found that metabolites from different strains are related to antioxidant capacity. [25]…”

Section: Antioxidant Capacity Of Non-sterilized Lemon Fermented Produmentioning

confidence: 99%

Lemon juice bioactivity in vitro increased with lactic acid fermentation

Hsieh

Ciou

et al. 2020

International Journal of Food Properties

View full text Add to dashboard Cite

Probiotic characteristics of Lactobacillus brevis B13-2 isolated from kimchi and investigation of antioxidant and immune-modulating abilities of its heat-killed cells

Cited by 41 publications

References 29 publications

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

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

The effects of Levilactobacillus brevis on the physiological parameters and gut microbiota composition of rats subjected to desynchronosis

Lemon juice bioactivity in vitro increased with lactic acid fermentation

Contact Info

Product

Resources

About