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Anti-Helicobacter pylori Activity of Yogurt Fermented with Lactic Acid Bacteria from Baikkimchi

백김치 유래 유산균을 이용한 요구르트의 Anti-Helicobacter pylori 활성

  • Lim, Sung-Mee (Department of Food Science and Nutrition, Tongmyong University) ;
  • Kim, Duck-Sool (Department of Bio-medical Engineering, Tongmyong University) ;
  • Ahn, Dong-Hyun (Department of Food Science and Technology, Pukyong National University)
  • 임성미 (동명대학교 식품영양학과) ;
  • 김덕술 (동명대학교 의용공학과) ;
  • 안동현 (부경대학교 식품공학과)
  • Received : 2014.09.03
  • Accepted : 2014.10.07
  • Published : 2014.12.31

Abstract

The objective of this study was to evaluate the microbiological and physicochemical characteristics, and the antagonistic activity against Helicobacter pylori ATCC 43504, of yogurt fermented with the lactic acid bacteria from Baikkimchi kept under cold storage. The viable cell counts, titratable acidity, viscosity, and total solid content of the yogurt were different according to the bacterial strains used for fermentation. There was no significant change (P>0.05) in the various properties of refrigerated yogurt. Among the tested strains, the strongest resistance against artificial gastric juice and bile salt was found for Lactobacillus brevis BK11 and Lactobacillus paracasei BK57. Due to high lactic acid levels obtained from these two lactic acid bacteria, yogurt may show good anti-Helicobacter effects according to the time-kill assay. In particular, yogurt fermented with L. brevis BK11 significantly reduced the number of H. pylori adhering to gastric epithelial AGS cells and the urease activity of this pathogen (P<0.05).

Keywords

Helicobacter pylori;antimicrobial activity;lactic acid bacteria;probiotic;yogurt

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