• Journal of Microbiology and Biotechnology
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• v.23 no.1
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• pp.118-124
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• 2013

Vibrio parahaemolyticus in uncooked seafood causes acute gastroenteritis. The microorganism has two sets of type III secretion systems and two hemolysins. When it injects its effector proteins into a host cell via type III secretion system 1, one of the type III secretion systems induces secretion of interleukin (IL)-8, a proinflammatory chemokine, through the phosphorylation of ERK 1/2 and p38 MAPK. Although probiotics have beneficial effects on hosts and can help control some infectious diseases, there is little research on the efficacy of probiotics in V. parahaemolyticus infection. Here we pretreated V. parahaemolyticus-infected human intestinal epithelial cells with heat-killed Lactobacillus brevis KB290, a probiotic isolated from fermented vegetables (traditional Japanese pickles) and utilized as an ingredient of beverages and supplementary foods, and demonstrated its efficacy in enhancing IL-8 secretion from V. parahaemolyticus-infected cells. Among the three heat-killed lactic acid bacterial strains we tested, L. brevis KB290 induced the highest level of IL-8 secretions in the infected cells. Relative to control cells (Caco-2 cells pretreated with PBS), V. parahaemolyticus-infected Caco-2 cells pretreated with heat-killed L. brevis KB290 secreted IL-8 earlier, although concentrations were similar 450min after infection. Heat-killed L. brevis KB290 pretreatment also induced earlier ERK 1/2 phosphorylation, greater p38 MAPK phosphorylation, and enhanced IL-8 mRNA expression. Heat-killed L. brevis KB290 accelerated IL-8 secretion, a host cell immune response, in V. parahaemolyticus-infected cells. We consider this to be beneficial because IL-8 plays an important defensive role against infection, and would contribute to the repair of injured epithelial cells.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.1
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• pp.1-5
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• 2010

Alcohol metabolizing activity of fermented sea tangle juice (FSYJ) using Lactobacillilus brevis BJ20 were evaluated by measuring relative alcohol dehydrogenease (ADH) and aldehyde dehydrogenase (ALDH) activities. According to the results of MTI assay. the fermented sea tangle juice by Lactobacillilus brevis BJ20 appeared safe in the cytotocxity. The relative ADH activity of FSTJ showed 124% at 10 mg/mL, which increased with increasing concentration. The relative ALDH activity showed, however, insignificant difference (P>0.05) between concentrations of FSTJ up to 50 mg/mL. These results suggested that fermented sea tangle juice by L. brevis BJ20 could be used as a potential material for metabolizing alcohol.

• Journal of Life Science
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• v.14 no.1
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• pp.167-173
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• 2004

The optimal conditions for the continuous production of $\gamma$-aminobutyric acid by immobilization of Lactobacillus brevis BH-21 using column type reactor were investigated. The optimal conditions of operation were 2.2 mm diameter bead of 3.0% sodium alginate at 10 mL/h of substrate feeding rate. Continuous production by immobililzed cells showed the highest productivity with replacement of fresh medium in every 48h for fourth fermentatoin cycle following the rendition of $\gamma$-aminobutyric acid productivity. A productivity of $\gamma$-aminobutyric acid could be obtained for 25 days by continuous column type reactor under optimal conditions.

• Journal of Microbiology and Biotechnology
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• v.27 no.3
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• pp.450-459
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• 2017

This study evaluated the effects of culture conditions, including carbon and nitrogen sources, L-monosodium glutamate (MSG), and initial pH, on gamma-aminobutyric acid (GABA) production by Lactobacillus brevis HYE1 isolated from kimchi, a Korean traditional fermented food. L. brevis HYE1 was screened by the production analysis of GABA and genetic analysis of the glutamate decarboxylase gene, resulting in 14.64 mM GABA after 48 h of cultivation in MRS medium containing 1% (w/v) MSG. In order to increase GABA production by L. brevis HYE1, the effects of carbon and nitrogen sources on GABA production were preliminarily investigated via one-factor-at-a-time optimization strategy. As the results, 2% maltose and 3% tryptone were determined to produce 17.93 mM GABA in modified MRS medium with 1% (w/v) MSG. In addition, the optimal MSG concentration and initial pH were determined to be 1% and 5.0, respectively, resulting in production of 18.97 mM GABA. Thereafter, response surface methodology (RSM) was applied to determine the optimal conditions of the above four factors. The results indicate that pH was the most significant factor for GABA production. The optimal culture conditions for maximum GABA production were also determined to be 2.14% (w/v) maltose, 4.01% (w/v) tryptone, 2.38% (w/v) MSG, and an initial pH of 4.74. In these conditions, GABA production by L. brevis HYE1 was predicted to be 21.44 mM using the RSM model. The experiment was performed under these optimized conditions, resulting in GABA production of 18.76 mM. These results show that the predicted and experimental values of GABA production are in good agreement.

• Microbiology and Biotechnology Letters
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• v.48 no.3
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• pp.322-327
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• 2020

Abortive infection systems (Abi) are phage resistance systems that can be prophage-encoded. Here, two genes encoding an Abi system were identified on a prophage sequence contained by the chromosome of the Levilactobacillus brevis strain UCCLBBS124. This Abi system is similar to the two-component AbiL system encoded by Lactococcus lactis biovar. diacetylactis LD10-1. The UCCLBBS124 prophage-derived Abi system (designated here as AbiL₁₂₄) was shown to exhibit specific activity against phages infecting L. brevis and L. lactis strains. Expression of the AbiL₁₂₄ system was shown to cause reduction in the efficiency of plaquing and cell lysis delay for phages of both species.

• Journal of Life Science
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• v.25 no.10
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• pp.1110-1114
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• 2015

In this study, we investigated the potential of Lactobacillus brevis AR1 fermented broth containing various grains (Fagopyrum esculentum, Scotch oat, Sesamum indicum, Glycine max Merr, Castanea crenata, Oryza sativa L., Hordeum vulgare L., Perilla frutescens var. japonica Hara, or Triticum aestivum L.) or Saccharina japonica as a source of collagen synthesis in cosmetic products. The treatment of Lb. brevis AR1 fermented broths containing F. esculentum or S. japonica water extracts was markedly increased the synthesis of collagen in fibroblasts. The collagen synthesis capacity of the S. japonica fermentation product was higher than that of β-glucan, which was used as a positive control. Under controlled conditions in broths containing F. esculentum or the S. japonica extracts with 4% monosodium glutamate (MSG), Lb. brevis AR1 produced γ-aminobutyric acid (GABA) at a concentration of 180 mM, with an 84.5% GABA conversion rate after 72 h. Both the F. esculentum and S. japonica fermentation broths produced by Lb. brevis AR1 reduced inflammatory responses on mouse skin and did not show cell cytotoxicity in fibroblasts. These results suggest that both the F. esculentum and S. japonica fermentation products of Lb. brevis AR1 could be used as functional materials in cosmetic products to combat wrinkles and skin inflammation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1552-1559
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• 2004

In order to evaluate the potential utilization value as a novel probiotic strain, the immunopotentiating activities of the cellular components from Lactobacillus brevis FSB-1 were examined. L. brevis FSB-1 isolated from kimchi were fractionated into the whole cell, cell wall, cytosol and extracellular preparation, and each fraction was examined on intestinal immune system modulating activity in vitro. The cell wall and cytosol preparation showed the relatively high bone marrow cell proliferating activity through Peyer's patch cell in a dose-dependent manner. But these preparations did not directly stimulate the bone marrow cell proliferation. The whole cell, cell wall and cytosol preparation also induced considerable levels of macrophage activation and mitogenicity of murine splenocytes in vitro. The anti-complementary activity (ITCH_(50)) of the cytosol fraction of L. brevis FSB-1 was the most potent in the cellular components, and the activity showed dose dependency. The complement activation by the cytosol fraction of L. brevis FSB-1 occurs via both alternative and classical pathways, which confirmed by the crossed immunoelectrophoresis using anti-human C3.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.795-803
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• 2010

A DF01 strain that inhibits tyramine-producing Lactobacillus curvatus KFRI 166 was isolated from Dongchimi, a traditional Korean fermented vegetable, and identified as Lactobacillus brevis by biochemical analysis and reverse transcriptase sequencing of 16S rRNA. The antimicrobial compound produced by L. brevis DF01 was secreted at a maximum level of 640 AU/mL in late exponential phase in MRS broth, and its activity remained constant during stationary phase. The activity of bacteriocin DF01 was totally inactivated by $\alpha$-chymotrypsin, pronase E, proteinase K, trypsin, and $\alpha$-amylase, but not by catalase, which indicates the compound was glycoprotein in nature. The activity was not affected by pH changes ranging from 2 to 12 or heat treatment (60, 80, and $100^{\circ}C$ for 30 min), but was reduced after autoclaving. Bacteriocin DF01 had bacteriolytic activity and a molecular weight of approximately 8.2 kDa, as shown by tricine-SDS-PAGE analysis. Therefore, bacteriocin DF01 can be used in the manufacture of fermented meat products due to its inhibition of tyramine-producing L. curvatus and non-inhibition of L. sake, which is used as a starter culture for meat fermentation.

• Food Science and Biotechnology
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• v.14 no.4
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• pp.518-522
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• 2005

Yogurt containing high ${\gamma}$-aminobutyric acid (GABA) was developed using lactic acid bacteria and germinated brown rice. Lactobacillus acidophilus, L. plantarum, and L. brevis OPY-1 strains were inoculated into Lactobacillus MRS broth for use as yogurt starter. After treatment with 5% monosodium glutamate in MRS broth, L. brevis OPY-1 strain isolated from Kimchi produced GABA concentration of 8,003.28 nmol/mL. Starter was inoculated into fermentation substrate mixture containing germinated brown rice extract and blend of powdered whole milk and skim milk. Samples were incubated, and viable cell colonies were counted. Highest number of lactic acid bacteria was reached between 16 and 20 hr. Concentrated rice milk fermented with high GABA-producing strain contained GABA concentrations of $137.17\;{\mu}g/g$ D.W., whereas concentrated fermented milk prepared by conventional method contained GABA of $1.29\;{\mu}g/g$ D.W. Sensory evaluation panelists gave favorable ratings to fermented rice milk containing high GABA concentration.

• Korean Journal of Microbiology
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• v.46 no.4
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• pp.375-382
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• 2010

In present study, five strains of Lactobacillus acidophilus GK20, Lactobacillus brevis GK55, Lactobacillus paracasei GK74, Lactobacillus plantarum GK81, and Leuconostoc mesenteroides GK104 isolated from the mustard leaf kimchi were investigated for resistance to reactive oxygen species (ROS) and antioxidant activity. L. acidophilus GK20, L. brevis GK55, L. paracasei GK74, and L. plantarum GK81 were resistant to hydrogen peroxide (0.5 mM), showing a survival rate of 50% or more. In particular, L. acidophilus GK20 and L. paracasei GK74 were the most superoxide anions-resistant and L. paracasei GK74 and L. plantarum GK81 were most likely survive hydroxyl radicals. Meanwhile, the intracellular cell-free extract (ICFE) from L. plantarum GK81 exhibited significantly higher DPPH radical scavenging values ($96.4{\pm}2.8%$) than the intact cells (IC). The ICFE of L. plantarum GK81 showed the highest superoxide radical scavenging ability and chelating activity for $Fe^{2+}$ ions among the 5 lactic acid bacteria (LAB) tested, and IC and ICFE from L. plantarum GK81 demonstrated excellent reducing activity, which was higher than those of BHA and vitamin C as a positive control.