• Title/Summary/Keyword: Lactic acid bacteria

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Lactic held Bacteria for the Preservation of Fruit and Vegetables (과실 및 채소류의 저장에 있어서 Lactic Acid Bacteria의 이용)

  • 김건희;배은경
    • Korean Journal of Food Preservation
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    • v.6 no.2
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    • pp.245-254
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    • 1999
  • Traditionally, lactic acid bacteria(LAB) is microorganism that has been used for food fermentation. Bacteriocinogenic culture and by-products of lactic acid bacteria have the antimicrobial effect. The antimicrobial effect of lactic acid bacteria enable to extend the shelf life of many foods through fermentation processes. Therefore, a lot of investigation of antimicrobial compounds from LAB have been studied on the effect of foods preservation of fish, meat, dairy product, refreserated nonfermentive food and so on. However a little research on the effects of LAB in fruit and vegetables preservation has been reported. In this study, effectiveness of LAB as a quality preservative in fruit and vegetables storage were reviewed.

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Antimutagenic Activities of Cell Wall and Cytosol Fractions of Lactic Acid Bacteria Isolated from Kimchi

  • Park, Kun-Young;Kim, So-Hee;Son, Tae-Jin
    • Preventive Nutrition and Food Science
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    • v.3 no.4
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    • pp.329-333
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    • 1998
  • Cell wall (lactic acid bacteria-sonicated precipitate ; LAB-SP) and cytosoll(lactic acid bacteria-sonicated supernatant ; LAB-SS) fractions were prepared from kimchi fermenting lactic acid bacteria such as Leuconostoc mesenteroides, Lactobacillus brevis, Lactobacillus fermentum , Lactobacillus plantarum and Pediococcus acidilactici, with Lactobacillus acidophillus isolated from yogurt. Using the Ames mutagenicity test and SOS chormotest system, the antimutagenic acitivity of those cell fractions was studied . One hundered eighty $\mu$l of LAB-SP from lactic acid bacteria isolated from kimchi, excepting Pediococcus acidilactici, supressed the mutagenicity of 4-nitroquinoline-1-oxide(4-NQO) in Ames mutagenicity test and SOS chromotes system , by above 90% and 60% , respectively. LAB-SP from lactic acid bacteria also inhibited the mutagenicity mediated by 3-amino-1-methyl-5H-pyrido [4,3-b]indole (Trp-P-2). Lactobacillus fermentum, Lactobacillus plantarum, and Lactobacillus acidphillus had higher antimutagenicity against Trp-P-2). Lactobacillus fermentum , Lactobacillus plantarum , and Lactobacillus acidphillus had higher antimutagenicity against Trp-P-2 than the other lactic acid bacteria. However, LAB-SS of lactic acid bacteria did not show any mutagenic activity against 4-NQO in Ames mutagenicity test and SOS chromotest systems. On the mutagenicity of MEIQ and Trp-P-2 , LAB-SS of lactic acid bacteria from kimchi or dairy products exhibited a weaker inhibitory effect than LAB-SP of those bacteria. These results represent that, whether the lactic acid bacteria from kimchi are viable or nonviable, antimutagenic acitivity was still effective. We suggest that the strong, antimutaganic activity of lactic acid bacteria might be found in the cell wall fraction , rather than in the cytosol fraction.

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Effect of Lentinus edodes on the Growth of Intestinal Lactic Acid Bacteria

  • Bae, Eun-Ah;Kim, Dong-Hyun;Han, Myung-Joo
    • Archives of Pharmacal Research
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    • v.20 no.5
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    • pp.443-447
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    • 1997
  • As the growth factor of lactic acid bacteria, LD (trehalose) was isolated from Lentinus edode5 by using silica gel column chromatography. LD induced the growth of Bifidobacteria breve and Lactobacillus brevis, which were isolated from human feces. LD selectively induced the growth of lactic acid bacteria among total microflora. When total intestinal microflora were cultured in the medium containing LD, it stimulated the growth of lactic acid bacteria and inhibited harmful enzymes, ${\beta}$-glucosidase, ${\beta}$-glucuronidase, and tryptophanase, of intestinal bacteria. LM, which was a monosaccharide from L. edooles, induced the growth of lactic acid bacteria but it seems to be invaluable in vivo. LH isolated from L. edodes by Sephadex G-100 column chromatography was not effective for the growth of lactic acid bacteria.

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Some Probiotic Properties of Some Lactic Acid Bacteria and Yeasts Isolated from Jeot-gal. (젓갈 프로바이오틱 생균의 내산성 및 내담즙 특성)

  • 이나경;김현욱;최신양;백현동
    • Microbiology and Biotechnology Letters
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    • v.31 no.3
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    • pp.297-300
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    • 2003
  • In order to select probiotics with a high survival rate in gut and the growth inhibition of virulent pathogens to human beings or animals, we have screened lactic acid bacteria and yeasts from Jeot-gal to assess resistance against the artificial gastric acid and bile juice. Lactic acid bacteria and yeasts isolated were incubated for 24 h in artificial bile juice after incubation for 2 h in artificial gastric acid. Especially, strain HW 161 and strain NK 181 showed the higher survival for 2 h incubation in artificial gastric acid. All of 3 strains of lactic acid bacteria and 2 strains of yeast were showed higher growth rate than the control in artificial bile. The antimicrobial activity of lactic acid bacteria and yeasts was also investigated to prove efficacy as probiotic organisms. Lactic acid bacteria were shown the inhibition of Gram positive and negative bacteria, but yeasts narrow inhibition.

Hepatoprotective Effect of Lactic Acid Bacteria, Inhibitors of $\beta$-Glucuronidase Production Against Intestinal Microflora

  • Han Song Yi;Huh Chul Sung;Ahn Young Tae;Lim Kwang Sei;Baek Young Jin;Kim Dong Hyun
    • Archives of Pharmacal Research
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    • v.28 no.3
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    • pp.325-329
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    • 2005
  • The hepatoprotective activity of lactic acid bacteria (Lactobacillus brevis HY7401, Lactobacillus acidophilus CSG and Bifidobacterium longum HY8001), which inhibited $\beta$-glucuronidase productivity of intestinal microflora, on t-BHP- or CCl$_4$-induced hepatotoxicity of mice were evaluated. These oral administration of lactic acid bacteria lowered $\beta$-glucuronidase production of intestinal microflora as well as Escherichia coli HGU-3. When lactic acid bacteria at a dose of 0.5 or 2 g (wet weight)/kg was orally administered on CCl$_4$-induced liver injury in mice, these bacteria significantly inhibited the increase of plasma alanine transferase and aspartate transferase activities by $17-57\%$ and $57-66\%$ of the $CCI_4$ control group, respectively. These lactic acid bacteria also showed the potent hepatoprotective effect against t-BHP-induced liver injury in mice. The inhibitory effects of these lactic acid bacteria were more potent than that of dimethyl diphenyl bicarboxylate (DDB), which have been used as a commercial hepatoprotective agent. Among these lactic acid bacteria, L. acidophilus CSG exhibited the most potent hepatoprotective effect. Based on these findings, we insist that an inhibitor of $\beta$-glucuronidase production in intestine, such as lactic acid bacteria, may be hepatoprotective.

Hepatoprotective Effect of Lactic Acid Bacteria

  • BAN SONG-VI;HUH CHUL-SUNG;AHN YOUNG-TAE;LIM KWANG-SEI;BAEK YOUNG-JIN;KIM DONG-HYUN
    • Journal of Microbiology and Biotechnology
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    • v.15 no.4
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    • pp.887-890
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    • 2005
  • To evaluate the hepatoprotective activity of lactic acid bacteria, their effects on tert-butylperoxide (t-BHP)-induced hepatotoxicity in mice were measured. When lactic acid bacteria at doses of 0.5 and 2 g (wet weight)/kg were orally administered to mice with t-BHP-induced liver injury, these bacteria significantly inhibited the increase of plasma alanine aminotransferase and aspartate aminotransferase activities by $17-57\%$ and $57-66\%$ of the t-BHP control group, respectively. However, these lactic acid bacteria did not protect cytotoxicity induced by t-BHP against HepG2 cells. The inhibitory effects of these lactic acid bacteria at a dose of 15 g/kg were comparable with that of diphenyl dimethyl bicarboxylate at a dose of 0.2 g/kg, which has been used as a commercial hepatoprotective agent. Among these lactic acid Jacteria, Bifidobacterium longum HY8001 exhibited the most potent hepatoprotective effect. These orally administered lactic acid bacteria inhibited liver lipid peroxidation on t-BHP-induced hepatotoxicity of mice. We suggest that lactic acid bacteria may be an effective agent against liver injury.

A survey of research papers on the health benefits of kimchi and kimchi lactic acid bacteria (김치 및 김치 유래 유산균의 건강 기능성에 대한 연구 동향 조사)

  • Kim, Bohkyung;Mun, Eun-Gyung;Kim, Doyeon;Kim, Young;Park, Yongsoon;Lee, Hae-Jeung;Cha, Youn-Soo
    • Journal of Nutrition and Health
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    • v.51 no.1
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    • pp.1-13
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    • 2018
  • Purpose: This review article provides an overview of the trends of research papers on the health benefits of kimchi and kimchi lactic acid bacteria published from 1995 to 2017. Methods: All publications from 1995 to 2017 regarding kimchi and kimchi lactic acid bacteria were collected, reviewed, and classified. This review article covers the publications of the health benefits of kimchi and kimchi lactic acid bacteria on experimental, clinical trials, and epidemiology studies. Results: The number of publications on kimchi over the period were 590: 385 publications in Korean and 205 publications in English. The number of publications on the health benefits of kimchi and kimchi lactic acid bacteria were 95 in Korean and 54 in English. The number of publications on kimchi and kimchi lactic acid bacteria were 84 and 38, respectively, in the experimental models. Ten research papers on kimchi in clinical trials and 7 publications in epidemiology were found. Kimchi or kimchi lactic acid bacteria had protective effects against oxidative stress, mutagenicity, toxicity, cancer, dyslipidemia, hypertension, immunity, and inflammation in in vitro, cellular, and in vivo animal models. Moreover, kimchi had effects on the serum lipids, intestinal microbiota, iron status, obesity, and metabolic parameters in human clinical trials. In epidemiology, kimchi had effects on hypertension, asthma, atopic dermatitis, rhinitis, cholesterol levels, and free radicals. Conclusion: This review focused on the publications regarding the health benefits of kimchi and kimchi lactic acid bacteria, suggesting the future directions of studies about kimchi and kimchi lactic acid bacteria by producing a database for an evaluation of the health benefits of kimchi.

Free Fatty Acid Accumulation by Mesophilic Lactic Acid Bacteria in Cold-Stored Milk

  • Coskun, Hayri;Ondul, Eda
    • Journal of Microbiology
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    • v.42 no.2
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    • pp.133-138
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    • 2004
  • This study was aimed to determine the accumulation of free fatty acid by mesophilic lactic acid bac-teria (Lactococcus lactis subsp. lactis 1471, Lactococcus lactis subsp. cremoris 1000 and Lactobacillus casei 111) in cold-stored milk. According to the results, all cold-stored milks had higher acid degree val-ues than those of fresh milk. This phenomenon showed that a slight increase occurred in the accumulation of free fatty acids as a result of spontaneous lipolysis during cold storage. All lactic acid bacteria showed good performance in production of titratable acidity, which increased during fermentation of the milk (fresh and stored milks). Moreover, as the storage time was prolonged, more free fatty acid accumulation was obtained from the fermentation of the cold-stored milk by the investigated lactic acid bacteria. The control milk, which was without lactic acid bacteria, showed no change in the accumulation of free fatty acid during fermentation. From this result, it can be suggested that longer cold-storage time can induce higher free fatty acid accumulation in milk by lactic acid bacteria.

Effect of Kimchi ingredients on the growth of pathogenic and lactic acid bacteria (김치부재료의 유산균 증식 및 유해균 억제효과)

  • Kang, Sun-Yi;Han, Myung-Joo
    • Korean journal of food and cookery science
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    • v.21 no.6 s.90
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    • pp.838-843
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    • 2005
  • When ingredients of Kimchi were mixed and stored in $18^{\circ}C$, lactic acid bacteria, such as Leuconostoc mesenteroides and Lactobacillus plantarum, were selectively grown up. Herefore, to understand why lactic acid bacteria were selectively cultured in Kimchi, antibacterial activities of Kimchi ingredients against some pathogens and Kinlchi lactic acid bacteria were investigated. Kimchi mixed with all ingredients significantly inhibited the growth of all tested pathogens: S. typhimurium, S. sonnei, and E. coli. Kimchi without green onion, garlic or ginger inhibited the growth of S. typhimurium, but did not E. coli and S. sonnei. However, Kimchi without red pepper powder did not inhibit the growth of all tested pathogens. All ingredients of Kimchi did not inhibit the growth of L. plantarum and L. mesenteroides. These results suggest that Kimchi ingredients can synergistically inhibit the growth of pathogens and Kimchi may be a selective medium for lactic acid bacteria.

Immunomodulatory Effects of Lactic Acid Bacteria and Bioactive Peptides Derived from Milk (유산균과 유단백질 유래 Peptide의 면역 조절 기능 연구 동향)

  • Kim, Cherl-Hyun
    • Journal of Dairy Science and Biotechnology
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    • v.27 no.1
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    • pp.37-43
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    • 2009
  • The mammalian immune system comprises a complex array of cells and molecules that interact to provide protection from pathogenic microorganisms. The beneficial role played by lactic acid bacteria and milk-derived peptides in humans, including their effect on the immune system, has been extensively reported. Lactic acid bacteria and milk-derived peptides, which are present in dairy products, are frequently used as nutraceuticals to improve some biological functions in the host. Activation of the systemic and secretory immune response by lactic acid bacteria and milk-derived peptides requires many complex interactions among the various constituents of the intestinal ecosystem. Thus, the aim of this review was to examine in detail the immunological potential of lactic acid bacteria and milk-derived peptides.

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