• Journal of Microbiology and Biotechnology
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• v.33 no.8
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• pp.1030-1038
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• 2023

Lactiplantibacillus plantarum, previously named Lactobacillus plantarum, is a facultative, homofermentative lactic acid bacterium widely distributed in nature. Several Lpb. plantarum strains have been demonstrated to possess good probiotic properties, and Lpb. plantarum HOM3204 is a potential probiotic strain isolated from homemade pickled cabbage plants. In this study, whole-genome sequencing was performed to acquire genetic information and predict the function of HOM3204, which has a circular chromosome of 3,232,697 bp and two plasmids of 48,573 and 17,060 bp, respectively. Moreover, various oxidative stress-related genes were identified in the strain, and its antioxidant activity was evaluated in vitro and in vivo. Compared to reference strains, the intracellular cell-free extracts of Lpb. plantarum HOM3204 at a dose of 10¹⁰ colony-forming units (CFU)/ml in vitro exhibited stronger antioxidant properties, such as total antioxidant activity, 2,2-diphenyl-1-picrylhydrazyl radical scavenging rate, superoxide dismutase activity, and glutathione (GSH) content. Daily administration of 10⁹ CFU Lpb. plantarum HOM3204 for 45 days significantly improved the antioxidant function by increasing the glutathione peroxidase activity in the whole blood and GSH concentration in the livers of D-galactose-induced aging mice. These results suggest that Lpb. plantarum HOM3204 can potentially be used as a food ingredient with good antioxidant properties.

• Korean Journal of Food Science and Technology
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• v.48 no.4
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• pp.306-316
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• 2016

This study was conducted to evaluate the functional characteristics and safety properties of lactic acid bacteria isolated from salt-fermented anchovy, a putative probiotic candidate. The following isolates were identified by biochemical profiles, carbohydrate fermentation patterns, and 16S rRNA sequencing: Enterococcus faecium AJ06, Leuconostoc mesenteroides AJ13, Pediococcus halophilus AJ22, Lactobacillus sakei AJ29, and Pediococcus pentosaceus AJ35. The strains AJ06, AJ22, AJ29 exhibited high tolerance to simulated gastric and intestinal juices and were able to produce bile salt hydrolase on MRS agar plates supplemented with taurocholic acid and/or taurodeoxycholic acid. The strains AJ22 and AJ29, which demonstrated high adherence to Caco-2 cells and resistance to various antibiotics, effectively inhibited the growth of food-borne pathogens by the production of antimicrobial substances. These strains did not show ${\alpha}-$ or ${\beta}$-haemolysis on blood agar. Furthermore, biogenic amines in MRS broth containing the precursor amino acids were not mutagenic in Salmonella Typhimurium TA98 and TA100.

• Journal of Microbiology and Biotechnology
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• v.12 no.4
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• pp.576-582
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• 2002

Probiotics are live microbial feed supplements which beneficially affect the host animal by improving its intestinal microflora. To select the best Lactobacillus spp. as a chicken probiotic, probiotic characteristics of 10 selected Lactobacillus strains isolated from chicken cecum or obtained from KCTC were investigated. The strains were examined for resistance to pH 2.0 and 0.3% oxgall, and adhesion to cecal mucus and cecal epithelial cells. All strains grew in MRS containing 0.3% oxgall. However, Lb. plantarum AYM-10, Lb. fermentum YL-3, AYM-3, and Lb. paracasei YL-6 showed relatively high resistance to 0.3% oxgall. Lb. fermentum YL-3, YM-5, AYM-3, and Lb. paracasei YL-6 survived 4 hours of incubation at pH 2.0. Lb. fermentum YL-3, KCTC 3112, and Lb. plantarum AYL-5 were strongly adhesive to cecal mucus, while the rest showed moderate or low adhesion. Lb. plantarum AYM-10, AYL-1, and AYL-5 had good adhering properties to cecal epithelial cells (30.7$\pm$10.82, 40.2$\pm$20.90, and 14.5$\pm$4.22, respectively). Lb. fermentum YL-3, AYM-3, and KCTC 3547 showed Intermediate adhesion ability, and Lb. plantarum showed better adhesion ability to cecal epithelial cells than Lb. fermentum. Attached Lb. fermentum YL-3 to cecum after 60 min incubation was confirmed using CLSM. Lb. fermentum YL-3 attached to a matrix which was composed of a mucus layer adjacent to intracrypts and pericryptal region. Some Lb. fermentum YL-3 bound to mucosal epithelial cells. From these results, Lb. fermentum YL-3 was selected as a chicken probiotic. In vivo trials of chicks inoculated with Lb. fermentum YL-3 had decreased Salmonella population in cecal contents and livers (p<0.5).

• Microbiology and Biotechnology Letters
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• v.44 no.3
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• pp.229-235
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• 2016

Korea has a long history of brewing traditional rice wine using a authentic starter culture called nuruk, which contains natural microbial flora. Because rice wine is consumed fresh without filtration, its viable cells contribute to the biological activities of the wine. In numerous studies, microbial strains isolated from rice wine have been screened for their functionalities, which were mainly probiotic properties and antimicrobial activities. Indeed, some lactic acid bacteria (LAB) were confirmed to have strong probiotic activities as well as other health-promoting effects. Moreover, some of the isolated probiotic strains produced functional compounds, such as exopolysaccharides and γ-aminobutyric acid. For antimicrobial activities, some LAB and yeast strains were identified to produce bacteriocins and killer toxins, respectively, with significantly broad spectrum of antimicrobial activity. These functional strains originating from traditional rice wine and their metabolites can be used directly for the production of value-added food products.

• Journal of Microbiology and Biotechnology
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• v.26 no.10
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• pp.1675-1686
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• 2016

We characterized the probiotic properties of Lactobacillus helveticus strains KII13 and KHI1 isolated from fermented cow milk by in vitro and in vivo studies. The strains exhibited tolerance to simulated orogastrointestinal condition, adherence to Caco-2 cells, and antimicrobial activity. Both L. helveticus strains produced bioactive tripeptides, isoleucylprolyl-proline and valyl-prolyl-proline, during fermentation of milk. KII13 showed higher in vitro cholesterol-lowering activity (47%) compared with KHI1 (28%) and L. helveticus ATCC 15009 (22%), and hence, it was selected for in vivo study of cholesterol-lowering activity in atherogenic diet-fed hypercholesterolemic mice. For the study, mice were divided into four groups (viz., normal diet control group, atherogenic diet control group (HCD), KII13-atherogenic diet group (HCD-KII13), and Lactobacillus acidophilus ATCC 43121-atherogenic diet group (HCD-L.ac) as positive control). The serum total cholesterol level was significantly decreased by 8.6% and 7.78% in the HCD-KII13 and HCD-L.ac groups (p < 0.05), respectively, compared with the HCD group. Low-density lipoprotein cholesterol levels in both HCD-KII13 and HCD-L.ac groups were decreased by 13% and 11%, respectively, compared with the HCD group (both, p < 0.05). Analysis of cholesterol metabolism-related gene expression in mice liver showed increased expression of LDLR and SREBF2 genes in mice fed with KII13. By comparing all the results, we conclude that L. helveticus KII13 could be used as a potential probiotic strain to produce antihypertensive peptides and reduce serum cholesterol.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.843-847
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• 2007

Strain NK34 was characterized for probiotic use. Strain NK34 was named Lactococcus lactis NK34 based on API 50 CHL kit results and 16S rDNA sequencing. L. lactis NK34 was highly resistant to artificial gastric juice (pH 2.5) and artificial bile acid. Based on results from the API ZYM kit, 4 enzymes were produced. L. lactis NK34 was resistant to all antibiotics tested except for $10\;{\mu}g/mL$ roxithromycin and $10\;{\mu}g/mL$ erythromycin. The cholesterol-lowering effect of L. lactis NK34 was about 46.9%. Concentrations of interleukin $(IL)-1{\alpha}$ in the $20{\times}$ concentrated supernatant of L. lactis NK34 was about 361 pg/mL. L. lactis NK34 was also found to inhibit the growth of colon cancer cells due to MNNG-induced DNA damage. These results demonstrate the potential of L. lactis NK34 as a health-promoting probiotic.

• Journal of Microbiology and Biotechnology
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• v.25 no.9
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• pp.1568-1577
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• 2015

The purpose of this study was to investigate lactic acid bacteria with antioxidative and probiotic activities isolated from Korean healthy infant feces and kimchi. Isolates A1, A2, S1, S2, and S3 were assigned to Lactobacillus sp. and isolates A3, A4, E1, E2, E3, and E4 were assigned to Leuconostoc sp. on the basis of their physiological properties and 16S ribosomal DNA sequence analysis. Most strains were confirmed as safe bioresources through nonhemolytic activities and non-production of harmful enzymes such as β-glucosidase, β-glucuronidase and tryptophanase. The 11 isolates showed different resistance to acid and bile acids. In addition, they exhibited antibacterial activity against foodborne bacteria, especially Bacillus cereus, Listeria monocytogenes, and Escherichia coli. Furthermore, all strains showed significantly high levels of hydrophobicity. The antioxidant effects of culture filtrates of the 11 strains included 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging capacity, 2.2'-azino-bis (2-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical cation scavenging activity, and superoxide dismutase activity. The results revealed that most of the culture filtrates have effective scavenging activity for DPPH and ABTS radicals. All strains appeared to have effective superoxide dismutase activity. In conclusion, the isolated strains A1, A3, S1, and S3 have significant probiotic activities applicable to the development of functional foods and health-related products. These strains might also contribute to preventing and controlling several diseases associated with oxidative stress, when used as probiotics.

• Food Science and Preservation
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• v.12 no.2
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• pp.184-189
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• 2005

In order to select probiotics having both a high survival rate and an ability to inhibit virulent pathogens, we have screened lactic acid bacteria and yeasts from Jeot-gal to examine their resistance to artificial gastric and bile juice. After being introduced in the artificial gastric acid for 2 hr, the isolated lactic acid bacteria and yeast were incubated for 24 hrs in the artificial bile juice. In particular, the strain ML 36, ML 128, and ML 178 survived the longest during 2 hr incubation period in the artificial gastric acid. All 3 strains of lactic acid bacteria, and 2 strains of yeast demonstrated higher growth rates than control in the artificial bile. In addition, the antimicrobial activity of lactic acid bacteria and yeasts was investigated to determine their efficiency as probiotic organisms. The lactic acid bacteria inhibited Gram positive and negative bacteria, while the yeast was marginally inhibited.

• Food Science of Animal Resources
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• v.40 no.2
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• pp.155-171
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• 2020

Fermented products, including sausages, provide several health benefits, particularly when probiotics are used in the fermentation process. This study aimed to examine the cytotoxicity (against Caco-2 and MCF-7 cell lines), antihypertensive activity via angiotensin-converting enzyme (ACE) inhibition, antioxidant capacity, antidiabetic activity via α-amylase and α-glucosidase inhibition, proteolysis rate, and oxidative degradation of fermented camel and beef sausages in vitro by the novel probiotic Lactococcus lactis KX881782 isolated from camel milk. Moreover, camel and beef sausages fermented with commercial starter culture alone were compared to those fermented with commercial starter culture combined with L. lactis. The degree of hydrolysis, antioxidant capacity, cytotoxicity against Caco-2 and MCF-7, α-amylase, α-glucosidase, and ACE inhibitory activities were higher (p<0.05) in fermented camel sausages than beef sausages. In contrast, the water and lipid peroxidation activity were lower (p<0.05) in camel sausages than beef sausages. L. lactis enhanced the health benefits of the fermented camel sausages. These results suggest that camel sausage fermented with the novel probiotic L. lactis KX881782 could be a promising functional food that relatively provides several health benefits to consumers compared with fermented beef sausage.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.8
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• pp.1352-1359
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• 2020

Objective: Lactobacilli in rabbit intestine is rare and its function in rabbit gut health is not fully understood. The present study aimed to evaluate in vivo the probiotic potential of Lactobacillus casei for suckling rabbits. Methods: Two healthy 5-day-old suckling rabbits with similar weights from each of 12 New Zealand White litters were selected and disturbed to control group and treatment group. All rabbits were artificially fed. The treatment group had been supplemented with live Lactobacillus casei in the milk from the beginning of the trial to 13 days of age. At 15 days of age, healthy paired rabbits were slaughtered to collect intestinal samples. Results: i) Oral administration of Lactobacillus casei significantly increased the proportion of Lactobacilli in the total intestinal bacteria (p<0.01) and obviously reduced that of Escherichia-Shigella (p<0.01); ii) treatment increased the length of vermiform appendix (p<0.05); iii) a higher percentage of degranulated paneth cells was observed in the duodenum and jejunum when rabbits administered with Lactobacillus casei (p<0.01); and iv) the expression of toll-like receptor 9, lysozyme (LYZ), and defensin-7-like (DEFEN) in the duodenum and jejunum was stimulated by supplemented Lactobacillus casei (p<0.05). Conclusion: Orally administered Lactobacillus casei could increase the abundance of intestinal Lactobacilli, decrease the relative abundance of intestinal Escherichia-Shigella, promote the growth of appendix vermiform, stimulate the degranulation of paneth cells and induce the expression of DEFEN and LYS. The results of the present study implied that Lactobacillus casei exhibited probiotic potential for suckling rabbits.