Physiological Characteristics and Anti-diabetic Effect of Lactobacillus plantarum KI69

Lactobacillus plantarum KI69의 생리적 특성 및 항당뇨 효과

  • Received : 2019.11.01
  • Accepted : 2019.11.11
  • Published : 2019.12.31


This study aimed to investigate the physiological characteristics and anti-diabetic effects of Lactobacillus plantarum KI69. The α-amylase and α-glucosidase inhibitory activity of L. plantarum KI69 was 91.17±2.23% and 98.71±4.23%, respectively. The propionic, acetic, and butyric acid contents of the MRS broth inoculated with L. plantarum KI69 were 8.78±1.12 ppm, 1.34±0.07% (w/v), and 0.876±0.003 g/kg, respectively. L. plantarum KI69 showed higher sensitivity to penicillin-G, oxacillin, and chloramphenicol among 16 different antibiotics and showed the highest resistance to ampicillin and vancomycin. The strain showed higher β-galactosidase, β-glucosidase, and N-acetyl-β-glucosaminidase activities than other enzymes. Additionally, it did not produce carcinogenic enzymes, such as β-glucuronidase. The survival rate of L. plantarum KI69 in 0.3% bile was 96.42%. Moreover, the strain showed a 91.45% survival rate at pH 2.0. It was resistant to Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus with the rates of 15.44%, 50.79%, 58.62%, and 37.85%, respectively. L. plantarum (25.85%) showed higher adhesion ability than the positive control L. rhamnosus GG (20.87%). These results demonstrate that L. plantarum KI69 has a probiotic potential with anti-diabetic effects.


Supported by : 한국식품연구원


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