• Title/Summary/Keyword: Lactic acid bacteria

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Accumulation of Cadmium in Lactic Acid Bacteria under the Anaerobic Conition (혐기적 조건하에서 젖산균의 cadmium 축적)

  • Shin, Yong-Seo;Kim, Sung-Hyo;Kim, Dong-Han;Lee, Kap-Sang
    • Microbiology and Biotechnology Letters
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    • v.23 no.3
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    • pp.352-358
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    • 1995
  • In this study, authors investigated the cadmium tolerance, the accumulation of cadmium, and the cellular distribution of accumlated cadmium in lactic acid bacteria under the anaerobic condition. Lactic acid bacteria grew fairly well in modified EG medium containing 10 ppm of cadmium but could hardly grow at 50 ppm of cadmium. Tolerance to cadmium of genus Lactobacillus was greater than that of genus Streptococcus, and Lactobacillus acidophilus showed the higest cadmium tolerance amomg the bacteria tested. The capacity of cadmium accumlation (9.304-12.428 mg/g wet cell) of lactic acid bacteria was higher than that (6.775 mg/g wet cell) of Escherichia coli. Lactobacillus casei of them took up the largest amount of cadmium. The cadmium elimination amount (28.46-29.25%) of lactic acid bacteria from modified EG medium containing cadmium were also higher than that (14.43%) of Escherichia coli. Accumulated cadmium in Lactobacillus acidophilus was distributed by 42.41% at cell wall, 28.97% at cytoplasm, and 28.62% at plasma membrane, respectively.

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Effect of Lactic Acid Bacteria on the Regulation of Blood Glucose Level in Streptozotocin-induced Diabetic Rats

  • Yeo, Moon-Hwan;Seo, Jae-Gu;Chung, Myung-Jun;Lee, Hyun-Gi
    • Reproductive and Developmental Biology
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    • v.34 no.4
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    • pp.299-304
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    • 2010
  • To identify the treatment effect of lactic acid bacteria for diabetes, the treatment effects of a single administration of acarbose (a diabetes treatment drug) or lactic acid bacteria, and the mixture of acarbose and lactic acid bacteria on diabetes in a type 1 diabetes animal model, were studied. In this study, streptozotocin was inoculated into a Sprague-Dawley rat to induce diabetes, and sham control (Sham), diabetic control (STZ), STZ and composition with live cell, STZ and composition with heat killed cell, STZ and composition with drugs (acarbose) were orally administered. Then the treatment effect on diabetes was observed by measuring the body weight, blood glucose, and serum lipid. For the histopathological examination of the pancreas, the Langerhans islet of the pancreas was observed using hematoxylin and eosin staining, and the renal cortex, outer medullar, and inner medullar were also observed. The induced diabetes decreased the body weight, and the fasting blood glucose level decreased in the lactic-acid-bacteria-administered group and the mixture-administered group. In addition, the probiotic resulted in the greatest decrease in the serum cholesterol level, which is closely related to diabetes. Also, the hematoxylin and eosin staining of the Langerhans islet showed that the reduction in the size of the Langerhans islet slowed in the lactic-acid-bacteria-administered group. The histopathological examination confirmed that the symptoms of diabetic nephropathy decreased in the group to which viable bacteria and acarbose were administered, unlike in the group to which dead bacteria was administered. The mixture of lactic acid bacteria and acarbose and the single administration of lactic acid bacteria or acarbose had treatment effects on the size of the Langerhans islet and of the kidney histopathology. Thus, it is believed that lactic acid bacteria have treatment effects on diabetes and can be used as supplements for the treatment of diabetes.

The Effect of Composition of Flour Brew on Growth and Activity of Lactic Acid Bacteria (제빵에서 밀가루 Brew의 조성이 젖산균의 생육에 미치는 영향)

  • 조남지
    • The Korean Journal of Food And Nutrition
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    • v.11 no.6
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    • pp.683-688
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    • 1998
  • This study was conducted to develop optimal composition of flour brew in order to economically utilize flour brew inoculated by lactic acid bacteria as a starter(mother sponge) in bread-making. Two flour brews were prepared ; one with flour and water, the other with flour, water and NaCl. Various nutrients were added to both flour brews and Lactobacilli deMan Rogosa and Sharpe (MRS) broth to investigate the effect of them on growth and activities of Streptococcus thermophilus, Lactobacillus brevis and their mixed culture in flour brews to be tested with incubation at 37$^{\circ}C$. The growth of Streptococcus thermophilus, Lactobacillus brevis and their mixed culture was stimulated by addition of NaCl with 0.85% concentratin and more by mixed culture than by single lactic acid bacteria, resulting in 3 hrs reduction in cultivation and more by mixed culture than by single lactic acid bacteria, resulting in 3 hrs reduction in cultivation time. the addition of 3% glucose to flour brew with NaCl was observed to enhance acid productioni by mixed culture. Yeast extract greatly affected growth and activities of mixed culture of lactic acid bacteria in flour brew with NaCl and its optimum level of this additive in flour brew with NaCl was approximately 1.0%. The optimal composition of flour brew for mixed culture of lactic acid bacteria was suggested as follows; flour 100g, water 300g, NaCl 3.46g, glucose 12.48g, yeast extract 3.46g.

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Production of Polyphenols and Flavonoids and Anti-Oxidant Effects of Lactic Acid Bacteria of Fermented Deer Antler Extract

  • Kim, Hyun-Kyoung;Choi, Kang-Ju;Ahn, Jong-Ho;Jo, Han-Hyung;Lee, Chang-Soon;Noh, Ji-Ae
    • International journal of advanced smart convergence
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    • v.10 no.1
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    • pp.197-208
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    • 2021
  • The deer antler has been used as a major drug in oriental medicine for a long time. Recently, the demand for easy-to-take health functional foods is increasing due to economic development and changes in diet. As part of research on the development of functional materials for antlers, lactic acid fermentation of antler extract was performed. It was intended to develop a functional material with enhanced total polyphenol and flavonoid content and enhanced antioxidant activity. Lactic acid bacteria fermentation was performed by adding 4 types of lactic acid bacteria starter products, B. longum, Lb. Plantarum, Lb. acidophilus and mixture of 8 types of lactic acid bacteria to the antler water extract substrate, respectively. During the fermentation of lactic acid bacteria, the number of proliferation, total polyphenol and total flavonoid content, DPPH radical scavenging and antioxidant activity were quantified and evaluated. As a result of adding these four types of lactic acid bacteria to the antler water extract substrate, the number of lactic acid bacteria measured was 2.04~5.00×107. Meanwhile, a protease (Baciullus amyloliquefaciens culture: Maxazyme NNP DS) was added to the antler extract to decompose the peptide bonds of the contained proteins. Then, these four types of lactic acid bacteria were added and the number of lactic acid bacteria increased to 2.84×107 ~ 2.21×108 as the result of culture. The total polyphenol contents were 4.82~6.26 ㎍/mL in the lactic acid bacteria fermentation extracts, and after the reaction of protease enzyme and lactic fermentation, increased to 14.27~20.58 ㎍/mL. The total flavonoid contents were 1.52~2.21 ㎍/ml in the lactic acid bacteria fermentation extracts, and after the protease reaction and fermentation, increased to 5.59 ~ 8.11 mg/mL. DPPH radical scavenging activities of lactic acid bacteria fermentation extracts was 17.03~22.75%, but after the protease reaction and fermentation, remarkably increased to 32.82~42.90%.

Effect of Lactic Acid Bacteria (Lactobacillus acidophilus, Streptococcus thermophilus, Bsfidobacterium bifidum) on the Enhancement of the Production of Nitric Oxide and TNF-$\alpha$ in RAW 264.7 Macrophage Cell (RAW 264.7 대식세포에서의 유산균에 의한 Nitric Oxide와 $TNF-{\alpha}$의 생성 증가 효과)

  • Park So Hee;Chung Myung Jun;Kim Soo Dong;Baek Dae Heoun;Kang Byoung Yong;Ha Nam Joo
    • YAKHAK HOEJI
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    • v.49 no.6
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    • pp.459-464
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    • 2005
  • The immune reinforcement of the probiotic lactic acid bacteria Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium bifidum was studied in RAW 264.7 cell line treated with diluted solution (dilution to $2^{5}$) of the supernatnats of lactic acid bacteria. RAW 264.7 cell line was used as a macrophage model to assess the effects of lactic acid bacteria on the production of nitric oxide (NO) and cytokine tumor necrosis factor (TNF)-$\alpha$ and cell morphological changes. The production of NO and TNF-$\alpha$ were largely affected by lactic acid bacteria in dose-dependent manner in 24 or 48 hr cultures and cell morphological changes were also largely affected by lactic acid bacteria. Especially Bifidobacterium bifidum differentially stimulated the production of NO and TNF-$\alpha$. NO production was increased by Bifidobacterium bifidum 25 $\mu$l/ml more than LPS (20 ng/ml) control, and TW-$\alpha$ by Bifidobacterium bifidum 6.25 $\mu$l/ml more than LPS (10 ng/ml) control. The in vitro approaches employed here should be useful in further characterization of the effects of lactic acid bacteria on systemic immunity.

The improvement effect of antioxidant activity of Aronia extract that fermented by Lactic acid bacteria isolated from the fermented seafoods

  • Choi, Ui-Lim;Lim, Jeong-Muk;Lee, Jeong-Ho;Moon, Kwang Hyun;Kim, Dae Geun;Jeong, Kyung Ok;Im, So Yeon;Oh, Byung-Taek
    • Proceedings of the Plant Resources Society of Korea Conference
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    • 2018.10a
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    • pp.110-110
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    • 2018
  • The purpose of this study was to evaluate the improved antioxidant activity of Aronia extract fermented by lactic acid bacteria isolated from fermented seafoods. Aronia fruits were collected from Sunchang, Chonbuk, South Korea. And these collected fruits were lyophilized for fermentation. For the selection of effective lactic acid bacteria useful for fermentation. Aronia fermented by lactic acid bacteria that isolated from fermented seafood was extracted with 60% ethanol. Antioxidant activity of Aronia extract was evaluated on the DPPH radical scavenging activity and total polyphenol contents were studied. To determine the optimal fermentation conditions, the changes of antioxidant efficacy was evaluated by controlling temperature (25, 30, 37, $40^{\circ}C$), Time (0~5 day) and inoculation dose of lactic acid bacteria (0.125~0.5ml). To confirm the antioxidative effect of Aronia fermented under optimal conditions, the DPPH & ABTS radical scavenging activity, total polyphenol & flavonoid contents were compared before and after fermentation were studied. 16 different kinds of lactic acid bacteria were isolated from fermented seafood, and of which antioxidant activity of Aronia fermented by Pediococcus pentosaceus B1 was maximum. Aronia fermentation at $37^{\circ}C$ was maximized when fermented for 3 days and fermentation time is decreased as the start inoculation amount of lactic acid bacteria increased. The degree of increase in antioxidant activity after Aronia fermentation is that DPPH & ABTS radical scavenging activity was increased about 27%, 20% and total polyphenols & flavonoids contents was increased about 12%, 15%. In the result of this experiment indicated that fermentation process enhances the antioxidant efficacy of Aronia.

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Potential Probiotic Properties of Lactic Acid Bacteria Isolated from Kimchi

  • Kim, Seon-Jae
    • Food Science and Biotechnology
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    • v.14 no.4
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    • pp.547-550
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    • 2005
  • Fourteen out of 87 strains of lactic acid bacteria isolated tram Kimchi were found to be resistant against the action of artificial gastric and bile juices. In particular, lactobacilli KM 3, 7, 28, and 37 showed strong resistance and their viable cell counts at the initial stage remained the same even after 3 hours of cultivation in an artificial gastric juice. However, the survival rates of KM 14, 28, and 64 were found to be significantly enhanced in artificial bile juice. Based on the paper disc method, it was evident that isolated lactic acid bacteria showed antibacterial effect against Listeria monocytogenes, Escherichia coli, Bacillus subtilis, Staphylococcus aureus, Vibrio vulnificus, and Salmonella typhimurium. The isolated lactic acid bacteria were identified as Lactobacillus plantarum and Leuconostoc mesenteroides.

Isolation of Cholesterol-Lowering Lactic Acid Bacteria from Pig and Human Feces

  • Ryu Hye Myung;Kim Sang Gyo;Kim Su Won;Choi Ju Yun;Nam Jin Sik;Yoo Min
    • Biomedical Science Letters
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    • v.11 no.4
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    • pp.539-543
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    • 2005
  • Elevated level of serum cholesterol in humans is a risk factor correlated with the development of coronary heart disease. We have screened lactic acid bacteria from pig and human feces for the development of probiotics which have an anti-cholesterol effect. We have used special media to isolate only lactic acid bacteria and they were subjected to the experiments such as oxgal test, carbohydrate fermentation test. Results from the acid tolerance test and growth test in the presence of oxgal demonstrated that some strains would likely survive in thuman stomach, where acidity is high, and in small intestine, where bile fluid is present. In conclusion, we were able to screen lactic acid bacteria which were tolerant against bile acid and supposed to be prominent to lower the cholesterol level in human serum.

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The Functions of Lactic Acid Bacteria in Colon Cancer Prevention (결장암 예방에 대한 유산균의 기능)

  • Jeon, Woo-Min
    • Journal of Dairy Science and Biotechnology
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    • v.29 no.1
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    • pp.55-58
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    • 2011
  • Certain lactic acid bacteria have anti-tumor activity, especially colon cancer. The fermented milk products containing that kind of lactic acid bacteria have to be recommended for human health as excellent health functional foods. This paper have been classified by 5 regions on the functions of lactic acid bacteria related to prevention of colon cancer. 1) Enhancing of host's immune response; Production of cytokines. 2) Binding and degradation of potential carcinogens; Binding and degradation of mutagenicity. 3) The changes of intestinal microflora and production of antitumorigenic or antimutagenic compounds; Production of azoxymethane. 4) Alteration of the metabolic activity of intestinal microflora; Decrease of harmful enzymes in intestinal tract. 5) Alteration of physicochemical conditions in the colon; Decrease of pH and bile acids contents.

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Detailed Analysis on the Toxic Effect of Bisphenol A to the Liver and Testis in the Rat

  • Choi Ju-Yun;Yoo Min
    • Biomedical Science Letters
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    • v.11 no.3
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    • pp.333-336
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    • 2005
  • Environmental endocrine disruptors are very toxic to the animals including humans. They are hormone-like acting chemicals which can be found in our normal daily life. We have examined the toxic effect of bisphenol A and if lactic acid bacteria could suppress this toxic effect. Thirty rats were divided into three groups (control, bisphenol A treated, bisphenol A and lactic acid bacteria treated). Treatments were carried out at an interval of 12 hours for each group. Control group showed normal and clear morphology of tissues. Cells were fine in their shape and color, and density was high enough for the normal function. However, bisphenol A treated group was abnormally destructed in cell morphology. In the testis, sperms were totally destructed. When treated with lactic acid bacteria together, the toxic effect of bisphenol A was clearly decreased. This study indicated that bisphenol A was toxic in any concentration especially for the liver and testis, however, lactic acid bacteria could suppress the toxic effects of bisphenol A.

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