Seaweed Fermentation and Probiotic Properties of Lactic Acid Bacteria Isolated from Korean Traditional Foods

Kim, Jin-Hak; Park, La-Young; Lee, Shin-Ho

doi:10.3746/jkfn.2016.45.10.1481

Cited by 5 publications

(5 citation statements)

References 21 publications

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“…Lactic acid bacteria and yeasts isolated from commercial jeotgals including ojingeojeot (squid), koltugijeot (small squid), and myeolchijeot (anchovy) showed resistance to artificial gastric and bile juice and antimicrobial activity to Listeria monocytogenes [67]. Pediococcus pentosaceus from saeujeot was able to survive at pH 3.0, and 0.3% bile salts, and adhered to Caco-2 cells [68].…”

Section: Microbial Community Of Jeotgalmentioning

confidence: 99%

Korean traditional fermented fish products: jeotgal

Koo

Lee

Chung

et al. 2016

Journal of Ethnic Foods

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Article history: Available online xxxKeywords: fermented fish fish products jeot jeotgal (젓갈) Korea traditional fermented fish a b s t r a c t Jeotgal (醢) is a traditional Korean fermented food with thousands years of history with kimchi and other jang (fermented soybean products, 醬). The history was proved by research from historical literature and antique architecture. Jeotgal was developed along with jang (豆醬), fish jang (魚醬), meat jang (肉醬) as a part of jang (醬) up to the Chosun Dynasty and it was always offered during the ancestral rites or ceremonies. According to antique documents written by women, jeotgal had been used as seasonings or condiments that were popular especially for women rather than as food served for ancestral rites. In Southeast Asia and other countries, jeotgal uses varieties of fish and seafoods to provide rich and varied flavors, and thanks to the next generation sequencing technology, we can identify microorganisms that are involved in the fermentation process. Major microorganisms in jeotgal are Bacillus, Brevibacterium, Micrococcus, Pediococcus, Pseudomonas, Lactobacillus, Leuconostoc, and Halobacterium. Recently, much research on various health function of jeotgal has been conducted, reflecting increasing interest in the safety and the functionality of jeotgal. Many reports on functionalities of jeotgal such as supplying essential amino acids, and having antioxidant and antitumorgenic have been published recently. Because of the diverse flavor, types, and their function, jeotgal is expected to continue to develop as an important seasoning in the world sauce market.

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Section: Microbial Community Of Jeotgalmentioning

confidence: 99%

Korean traditional fermented fish products: jeotgal

Koo

Lee

Chung

et al. 2016

Journal of Ethnic Foods

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“…FB-077 strain also showed high antioxidant activity, similar to Lactobacillus rhamnosus GG. Antioxidative activities of LAB such as L. casei, L. fermentum, L.GG, and Streptococcus thermophilus have been reported in previous studies (Kim et al 2005;Abushelaibi et al 2017). The FB-69 strain was most similar to Weissella cibarica, whereas the FB-077 strain was clarified within W. viridescens based on 16S rRNA gene BLAST analysis (>99%) and phylogenetic tree (Fig.…”

Section: Antioxidant Activity Of Lactic Acid Bacteriamentioning

confidence: 99%

“…Some Weissella species can cause sepsis with other health-detrimental roles in human clinical infections, whereas other species of Weissella have beneficial roles in food preservation and key functions in food fermentation (Fairfax et al 2014). It has been shown that some Weissella strains isolated from ojingeojeot possess resistance to gastrointestinal tract and bile juice with antimicrobial activity to Listeria monocytogenes (Kim et al 2005). Weissella cibaria has an anti-inflammatory effect on dendritic cells and in animal models (Lim et al 2017).…”

Section: Introductionmentioning

confidence: 99%

Isolation of Weissella strains as potent probiotics to improve antioxidant activity of salted squid by fermentation

2018

JABC

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The aim of this study was to enhance the antioxidant activity of salted squid by inoculation of two Weissella spp. strains (W. cibaria FB-069 and W. viridescens FB-077) isolated from traditional Korea salted squid. The safety and probiotic potential characteristics of these two strains were evaluated. The safety of these strains was analyzed based on hemolytic activity, mucin degradation, biogenic amino production, and resistance to antibiotics. These lactic acid bacteria showed probiotic potential, including resistance to gastrointestinal tract conditions, adhesion to Caco-2 cells, and aggregation. The low-salted squid fermented with Weissella strains had consistently higher antioxidant activity through changing their amino acid profiles. Therefore, W. cibaria FB-069 and W. viridescens FB-077 might be good candidates for fermentation of salted squid to develop functional food with enhanced health benefits.

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“…Jeot-gals are traditional Korean fermented, high-salt seafoods prepared from various fishes, shrimps, oysters, fish eggs, and fish intestines with final salt concentrations of up to 30% (w/w) [1,2]. During fermentation for several months, or several years for some Jeot-gals, the unique microbial consortium results in lots of aerobic and anaerobic microorganism developments, including lactic acid bacteria (LAB) during the maturing period [3]. LAB account for 70~90% and consist mainly of the genus Lactobacillus and the genus Weissella [4].…”

Section: Introductionmentioning

confidence: 99%

Probiotic Properties of Lactic Acid Bacteria with High Conjugated Linoleic Acid Converting Activity Isolated from Jeot-Gal, High-Salt Fermented Seafood

Song

Kim

et al. 2021

Microorganisms

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Conjugated linoleic acid (CLA) isomers are potent health-promoting fatty acids. This study evaluated the probiotic properties of 10 strains of high CLA-producing lactic acid bacteria (LAB) isolated from Jeot-gal, a high-salt, fermented seafood. Two isolates, Lactiplantibacillus plantarum JBCC105683 and Lactiplantibacillus pentosus JBCC105676, produced the largest amounts of CLA (748.8 and 726.9 μg/mL, respectively). Five isolates, L. plantarum JBCC105675, L. pentosus JBCC105676, L. pentosus JBCC105674, L. plantarum JBCC105683, and Lactiplantibacillus paraplantarum JBCC105655 synthesized more cis-9, trans-11-CLA than trans-10, cis-12-CLA (approximately 80:20 ratio). All the strains survived severe artificial acidic environments and showed antimicrobial activity and strong adhesion capability to Caco-2 cells as compared to the commercial strain Lactocaseibacillus rhamnosus GG. Among them, Pediococcus acidilactici JBCC105117, L. paraplantarum JBCC105655, and L. plantarum JBCC105683 strongly stimulated the immunological regulatory gene PMK-1 and the host defense antimicrobial peptide gene clec-60 in Caenorhabditis elegans. Moreover, three strains showed a significant induction of tumor necrosis factor-α, interleukin (IL)-1β, IL-6, IL-12, and IL-10 production in RAW 264.7 macrophages, indicating that they were promising candidates for probiotics with high CLA-converting activity. Our results indicate that the newly isolated CLA-producing LAB might be useful as a functional probiotic with beneficial health effects that modulate the immune system.

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Seaweed Fermentation and Probiotic Properties of Lactic Acid Bacteria Isolated from Korean Traditional Foods

Cited by 5 publications

References 21 publications

Korean traditional fermented fish products: jeotgal

Korean traditional fermented fish products: jeotgal

Isolation of Weissella strains as potent probiotics to improve antioxidant activity of salted squid by fermentation

Probiotic Properties of Lactic Acid Bacteria with High Conjugated Linoleic Acid Converting Activity Isolated from Jeot-Gal, High-Salt Fermented Seafood

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