Probiotic potential of nutritionally improved Lactobacillus plantarum DGK-17 isolated from Kimchi – A traditional Korean fermented food

Khan, Imran; Kang, Sun Chul

doi:10.1016/j.foodcont.2015.07.010

Cited by 62 publications

(33 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Similar invasion protection by competitive exclusion as well as antimicrobial production has previously been recorded in many Bacillus and Lactobacillus spp. (Golowczyc et al, 2011; Das et al, 2013; Khan and Kang, 2016). …”

Section: Resultsmentioning

confidence: 99%

“…The pathogen invasion protection ability of FR9 strain was demonstrated using human colon cancer cell line HCT-116 according to Khan and Kang (2016) and Golowczyc et al (2011). HCT-116 cells were seeded in cell culture plates (4 × 10 4 cell per cm 2 ) to form monolayer.…”

Section: Methodsmentioning

confidence: 99%

“…Abundance of EPS around the cells greatly influences bacterial aggregation (Wang et al, 2014; Dertli et al, 2015), cell surface hydrophobicity (Collado et al, 2008), biofilm formation, thus competitively excludes adhesion of pathogens on intestinal cell lines (Collado et al, 2008; Walter et al, 2008). Previously, pathogen invasion protective ability of various LAB strains were demonstrated against Salmonella typhimurium (Golowczyc et al, 2011), Klebsiella pneumonia , and Pseudomonas aeruginosa (Khan and Kang, 2016). …”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Purification of Antilisterial Peptide (Subtilosin A) from Novel Bacillus tequilensis FR9 and Demonstrate Their Pathogen Invasion Protection Ability Using Human Carcinoma Cell Line

et al. 2016

View full text Add to dashboard Cite

This study focuses on isolation, screening, and characterization of novel probiotics from gastrointestinal tract of free-range chicken (Gallus gallus domesticus). Fifty seven colonies were isolated and three isolates (FR4, FR9, and FR12) were selected and identified as Lactobacillus gasseri FR4, Bacillus tequilensis FR9, and L. animalis FR12 by 16S rRNA sequencing. Three strains were able to survive in stimulated acidic and bile conditions and inhibit the growth of pathogens. Especially, FR9 exhibited maximum inhibition against Listeria monocytogenes and none of them exhibited hemolytic activity. Native-PAGE revealed the presence of low molecular weight (3.4–5.0 KDa) antimicrobial peptide. The peptide was further purified by Sephadex G-50 column and RP-HPLC using C18 column. N-terminal amino acid sequencing of antimicrobial peptide showed 100% consensus to antilisterial peptide Subtilosin A and SboA gene was amplified from FR9 genome. FR9 showed maximum aggregation activity, exopolysaccharide production (85.46 mg/L) and cholesterol assimilation (63.12 ± 0.05 μg/mL). Strong adhesion property (12.6%) and pathogen invasion protection ability was revealed by B. tequilensis FR9 towards HCT-116 human colon carcinoma cell line. This is the first study to demonstrate antilisterial Subtilosin A production of B. tequilensis. Our results indicate that B. tequilensis FR9 strain furnish the essential characteristics of a potential probiotics and might be incorporated into human and animal food supplements.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Purification of Antilisterial Peptide (Subtilosin A) from Novel Bacillus tequilensis FR9 and Demonstrate Their Pathogen Invasion Protection Ability Using Human Carcinoma Cell Line

et al. 2016

View full text Add to dashboard Cite

show abstract

“…The use of lactic acid bacteria (LAB) has been widely reported in food fermentation processes of different types of foods such as yoghurt, cheese, and other fermented foods like vegetables, seafood, or meat products [1][2][3]. However, the increasing demand for healthy foods has conducted LAB research towards the study of their functional properties in foods, revealing that many LAB species, such us Lactobacillus spp., Lactococcus spp., Leuconostoc spp., Streptococcus spp., 2 Journal of Food Quality L. plantarum [12][13][14][15][16]. Particularly, Lash et al [15] found that L. plantarum ATCC 8014 had an inhibitory effect upon a wide range of microorganisms including both Gram-negative and Gram-positive bacteria, pointing to bacteriocins as the responsible compounds for such inhibition.…”

Section: Introductionmentioning

confidence: 99%

Modeling the Combined Effects of Temperature, pH, and Sodium Chloride and Sodium Lactate Concentrations on the Growth Rate of Lactobacillus plantarum ATCC 8014

Dalcanton

Carrasco

Pérez‐Rodríguez

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

Nowadays, microorganisms with probiotic or antimicrobial properties are receiving major attention as alternative resources for food preservation. Lactic acid bacteria are able to synthetize compounds with antimicrobial activity against pathogenic and spoilage flora. Among them, Lactobacillus plantarum ATCC 8014 has exhibited this capacity, and further studies reveal that the microorganism is able to produce bacteriocins. An assessment of the growth of L. plantarum ATCC 8014 at different conditions becomes crucial to predict its development in foods. A response surface model of the growth rate of L. plantarum was built in this study as a function of temperature (4, 7, 10, 13, and 16 ∘ C), pH (5.5, 6.0, 6.5, 7.0, and 7.5), and sodium chloride (0, 1.5, 3.0, 4.5, and 6.0%) and sodium lactate (0, 1, 2, 3, and 4%) concentrations. All the factors were statistically significant at a confidence level of 90% ( < 0.10). When temperature and pH increased, there was a corresponding increase in the growth rate, while a negative relationship was observed between NaCl and Na-lactate concentrations and the growth parameter. A mathematical validation was carried out with additional conditions, demonstrating an excellent performance of the model. The developed model could be useful for designing foods with L. plantarum ATCC 8014 added as a probiotic.Pediococcus spp., Oenococcus spp., or Carnobacterium spp., exhibit antimicrobial activity [4][5][6][7].Lactobacillus plantarum is one of the most widespread LAB in the environment. It can be naturally found in the human gastrointestinal tract and it is also encountered in a variety of fermented foods for which stress conditions such as heat, cold, and acidity are common [8,9]. Lactobacillus plantarum has been recognized for its probiotic characteristics [10,11] as a member of LAB and extended research has been developed on the inhibitory effect and probiotic properties of

show abstract

“…As the important member of LAB, L. plantarum is always found in fermented plant-based foods. As a very flexible and versatile microorganism, the interest towards L. plantarum has increased in recent years, especially in relation to its probiotic potential [7] and its possible application in different fermented foods and beverages [8].…”

mentioning

confidence: 99%

Characterization of the Lactobacillus plantarum A3 with novel fermentation properties

Lang

Wen

et al. 2019

Preprint

View full text Add to dashboard Cite

The use of probiotic starters in the milk fermentation could provide the dairy products with unique flavors, textures and some health benefits. In this research, L. plantarum A3 was identified as a probiotic with good fermentation characters during the texture and flavor formation of yoghurt. The hardness, consistency, viscosity, and viscosity coefficient of the yoghurt were enhanced when fermented with L. plantarum as the higher activity of β-galactosidase and lactate dehydrogenase in the mixed culture condition. The contents of amino acids and volatile organic compounds (VOCs) were found accumulated in L. plantarum fermented yoghurt besides the butanoic acid, acetone. Sensory profiling evaluation with electronic tongue system proved the novel taste of L. plantarum fermented yoghurt were significant different with the former plain yoghurt. Indeed, yoghurt fermentation with L. plantarum A3 indeed has a good quality and nutrition properties compared with the traditional strains and the relationship between the traditional fermentation strains and probiotics still need further investigation to meet the nutrition requirements of varies consumers.

show abstract

Probiotic potential of nutritionally improved Lactobacillus plantarum DGK-17 isolated from Kimchi – A traditional Korean fermented food

Cited by 62 publications

References 36 publications

Purification of Antilisterial Peptide (Subtilosin A) from Novel Bacillus tequilensis FR9 and Demonstrate Their Pathogen Invasion Protection Ability Using Human Carcinoma Cell Line

Purification of Antilisterial Peptide (Subtilosin A) from Novel Bacillus tequilensis FR9 and Demonstrate Their Pathogen Invasion Protection Ability Using Human Carcinoma Cell Line

Modeling the Combined Effects of Temperature, pH, and Sodium Chloride and Sodium Lactate Concentrations on the Growth Rate of Lactobacillus plantarum ATCC 8014

Characterization of the Lactobacillus plantarum A3 with novel fermentation properties

Contact Info

Product

Resources

About