• Journal of Microbiology and Biotechnology
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• 제27권8호
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• pp.1419-1427
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• 2017

As probiotics play an important role in maintaining a healthy gut flora environment through antitoxin activity and inhibition of pathogen colonization, they have been of interest to the medical research community for quite some time now. Probiotic bacteria such as Lactobacillus plantarum, which can be found in fermented food, are of particular interest given their easy accessibility. We performed whole-genome sequencing and genomic analysis on a GB-LP1 strain of L. plantarum isolated from Korean traditional fermented food; this strain is well known for its functions in immune response, suppression of pathogen growth, and antitoxin effects. The complete genome sequence of GB-LP1 is a single chromosome of 3,040,388 bp with 2,899 predicted open reading frames. Genomic analysis of GB-LP1 revealed two CRISPR regions and genes showing accelerated evolution, which may have antibiotic and antitoxin functions. The aim of the present study was to predict strain specific-genomic characteristics and assess the potential of this new strain as lactic acid bacteria at the genomic level using in silico analysis. These results provide insight into the L. plantarum species as well as confirm the possibility of its utility as a candidate probiotic.

• Journal of Microbiology and Biotechnology
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• 제29권11호
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• pp.1729-1738
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• 2019

In sourdough fermentation, lactic acid bacteria perform important roles in the production of volatile and antimicrobial compounds, and exerting health-promoting effects. In this study, we report the probiotic properties and baking characteristics of Lactobacillus plantarum SPC-SNU 72-2 isolated from kimchi. This strain is safe to use in food fermentation as it does not carry genes for biogenic amine production (i.e., hdc, tdc, and ldc) and shows no β-hemolytic activity against red blood cells. The strain is also stable under simulated human gastrointestinal conditions, showing tolerance to gastric acid and bile salt, and adheres well to colonic epithelial cells. Additionally, this strain prevents pathogen growth and activates mouse peritoneal macrophages by inducing cytokines such as tumor necrosis factor-α, interleukin (IL)-6, and IL-12. Furthermore, the strain possesses good baking properties, providing rich aroma during dough fermentation and contributing to the enhancement of bread texture. Taken together, L. plantarum SPC-SNU 72-2 has the properties of a good starter strain based on the observation that it improves bread flavor and texture while also providing probiotic effects comparable with commercial strains.

• Journal of Microbiology and Biotechnology
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• 제31권7호
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• pp.949-955
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• 2021

Previously, our research group isolated Bifidobacterium breve IDCC4401 from infant feces as a potential probiotic. For this study, we evaluated the safety of B. breve IDCC4401 using genomic and phenotypic analyses. Whole genome sequencing was performed to identify genomic characteristics and investigate the potential presence of genes encoding virulence, antibiotic resistance, and mobile genetic elements. Phenotypic analyses including antibiotic susceptibility, enzyme activity, production of biogenic amines (BAs), and proportion of D-/L-lactate were evaluated using E-test, API ZYM test, high-performance liquid chromatography (HPLC), and D-/L-lactic acid assay respectively. The genome of B. breve IDCC4401 consists of 2,426,499 bp with a GC content of 58.70% and 2,016 coding regions. Confirmation of the genome as B. breve was provided by its 98.93% similarity with B. breve DSM20213. Furthermore, B. breve IDCC4401 genes encoding virulence and antibiotic resistance were not identified. Although B. breve IDCC4401 showed antibiotic resistance against vancomycin, we confirmed that this was an intrinsic feature since the antibiotic resistance gene was not present. B. breve IDCC4401 showed leucine arylamidase, cystine arylamidase, α-galactosidase, β-galactosidase, and α-glucosidase activities, whereas it did not show production of harmful enzymes such as β-glucosidase and β-glucuronidase. In addition, B. breve IDCC4401 did not produce any tyramine, histamine, putrescine, cadaverine, or 2-phenethylamine, which are frequently detected BAs during fermentation. B. breve IDCC4401 produced 95.08% of L-lactate and 4.92% of D-lactate. Therefore, our findings demonstrate the safety of B. breve IDCC 4401 as a potential probiotic for use in the food industry.

• Journal of Microbiology and Biotechnology
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• 제32권1호
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• pp.72-80
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• 2022

In this study, the survival capacity (acid and bile salt tolerance, and adhesion to gut epithelial cells) and probiotic properties (enzyme activity-inhibition and anti-inflammatory activities, inhibition of adipogenesis, and stress hormone level reduction) of Lactiplantibacillus plantarum LRCC5314, isolated from kimchi (Korean traditional fermented cabbage), were investigated. LRCC5314 exhibited very stable survival at ph 2.0 and in 0.2% bile acid with 89.9% adhesion to Caco-2 intestinal epithelial cells after treatment for 2 h. LRCC5314 also inhibited the activities of α-amylase and α-glucosidase, which are involved in elevating postprandial blood glucose levels, by approximately 72.9% and 51.2%, respectively. Treatment of lipopolysaccharide (LPS)-stimulated RAW 264.7 cells with the LRCC5314 lysate decreased the levels of the inflammatory factors nitric oxide, tumor necrosis factor (TNF-α), interleukin (IL)-1β, and interferon-γ by 88.5%, 49.3%, 97.2%, and 99.8%, respectively, relative to those of the cells treated with LPS alone. LRCC5314 also inhibited adipogenesis in differentiating preadipocytes (3T3-L1 cells), showing a 14.7% decrease in lipid droplet levels and a 74.0% decrease in triglyceride levels, as well as distinct reductions in the mRNA expression levels of adiponectin, FAS, PPAR/γ, C/EBPα, TNF-α, and IL-6. Moreover, LRCC5314 reduced the level of cortisol, a hormone with important effect on stress, by approximately 35.6% in H295R cells. L. plantarum LRCC5314 is identified as a new probiotic with excellent in vitro multifunctional properties. Subsequent in vivo studies may further demonstrate its potential as a functional food or pharmabiotic.

• Journal of Microbiology and Biotechnology
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• 제32권10호
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• pp.1315-1324
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• 2022

Fermentation is an effective process for providing various beneficial effects in functional beverages. Lactic acid bacteria and yeast fermentation-based biotransformation contribute to enhancement of nutritional value and digestibility, including lactose intolerance reduction and control of infections. In this study, the probiotic fermented fruit juice (PFJ) was produced by Lactobacillus plantarum TISTR 1465, Lactobacillus salivarius TISTR 1112, and Saccharomyces boulardii CNCM I-745 while mixed fruit juice (MFJ) was used as the basic medium for microorganism growth. The potential function, the anti-salmonella activity of PFJ, was found to be effective at 250 mg/ml of MIC and 500 mg/ml of MBC. Biofilm inhibition was performed using the PFJ samples and showed at least 70% reduction in cell attachment at the MIC concentration of Salmonella Typhi DMST 22842. The antioxidant activities of PFJ were determined and the results revealed that FSB.25 exhibited 78.40 ± 0.51 mM TE/ml by FRAP assay, while FPSB.25 exhibited 3.44 ± 0.10 mM TE/ml by DPPH assay. The volatile compounds of PFJ were characterized by GC-MS, which identified alcohol, aldehyde, acid, ester, ketone, phenol, and terpene. The most abundant organic acid and alcohol detected in PFJ were acetic acid and 2-phenylethanol, and the most represented terpene was β-damascenone. The sensory attributes showed scores higher than 7 on a 9-point hedonic scale for the FPB.25, illustrating that it was well accepted by panelists. Taken together, our results showed that PFJ could meet current consumer demand regarding natural and functional, fruit-based fermented beverages.

• Journal of Microbiology and Biotechnology
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• 제33권5호
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• pp.621-633
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• 2023

We investigated the probiotic characteristics and anti-obesity effect of Lactiplantibacillus plantarum MGEL20154, a strain that possesses excellent intestinal adhesion and viability. The in vitro properties, e.g., gastrointestinal (GI) resistance, adhesion, and enzyme activity, demonstrated that MGEL20154 is a potential probiotic candidate. Oral administration of MGEL20154 to diet-induced obese C57BL/6J mice for 8 weeks resulted in a feed efficacy decrease by 44.7% compared to that of the high-fat diet (HFD) group. The reduction rate of weight gain was about 48.5% in the HFD+MGEL20154 group compared to that of the HFD group after 8 weeks, and the epididymal fat pad was also reduced in size by 25.2%. In addition, the upregulation of the zo-1, pparα, and erk2, and downregulation of the nf-κb and glut2 genes in Caco-2 cells by MGEL20154 were observed. Therefore, we propose that the anti-obesity effect of the strain is exerted by inhibiting carbohydrate absorption and regulating gene expression in the intestine.

• 한국수산과학회지
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• 제56권6호
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• pp.850-860
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• 2023

The effects of dietary mannan oligosaccharides, Lactobacillus plantarum, Bacillus subtilis, and Bacillus licheniformis supplementation on hybrid grouper Epinephelus akaara ♀×Epinephelus lanceolatus ♂ were evaluated. The fish were fed a basal diet and five other diets consisting of 0.6% mannan oligosaccharides, L. plantarum, B. subtilis, and B. licheniformis and mixture of each 0.15% prebiotic and all the probiotics (designated as MOS, LP, BS, BL, and SYN) for 56 days. Growth performance and feed utilization showed no significant differences among all experimental groups. Lipid level of whole-body was significantly high in MOS and BL groups. Plasma aspartate aminotransferase was significantly low in BL and SYN groups. Nitro-blue tetrazolium, lysozyme and anti-protease, and glutathione peroxidase in BS, SYN, and all probiotic groups, respectively, were significantly high. Intestinal Vibrio bacteria was significantly low in all probiotic and SYN groups. Gene expression of interleukin-1β and interleukin-10 in SYN group; transforming growth factor β2 in MOS and BS groups, toll-like receptor 2-2 in BS and BL groups; and C-type lectin in MOS, LP and SYN groups were significantly upregulated. Our findings indicate that mannan oligosaccharides, L. plantarum, B. subtilis, and B. licheniformis could improve innate immunity, antioxidant capacity, anti-inflammation, and intestinal microbiota of hybrid grouper.

• Asian-Australasian Journal of Animal Sciences
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• 제18권10호
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• pp.1505-1512
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• 2005

Bile salt deconjugation is the most biologically significant reaction among the bacterial alterations of bile acids in the gastrointestinal tract of human and animal. The responsible enzyme, bile salt hydrolase (BSH), catalyzes the hydrolysis of glycineand/or taurine-conjugated bile salts into amino acid residues and deconjugated bile acids. Herein we review current knowledge on the distribution of BSH activity among various microorganisms with respect to their biochemical and molecular characteristics. The proposed physiological impact of BSH activity on the host animal as well as on the BSH-producing bacterial cells is discussed. BSH activity of the probiotic strains is examined on the basis of BSH hypothesis, which was proposed to explain cholesterol-lowering effects of probiotics. Finally, the potential applications of BSH research are briefly discussed.

• 한국미생물학회:학술대회논문집
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• 한국미생물학회 2006년도 International Meeting of the Microbiological Society of Korea
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• pp.58-60
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• 2006

• 한국미생물·생명공학회지
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• 제34권2호
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• pp.158-165
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• 2006

감귤 과괴 뿐만 아니라 가공부산물 내에는 carotenoid, bioflavonoids, pectin 등의 풍부하게 함유되어 있으며, 특히 flavonoids는 항산화 또는 금속이온과 착염을 형성하여 free radical이나 electrophiles 및 과산화 지질의 생성을 막아 세포, 조직, 기관이 손상을 억제 해주며, 노화방지, 순환계 질환을 예방 해주며 항암 효과가 있는 것으로 밝혀지고 있다. 이에 본 연구에서는 미생물을 첨가하여 발효시킨 감귤 가공부산물의 열수 추출액과 감귤 가공부산물의 열수 추출액을 가지고 어류 질병 세균에 대한 항균활성과 항산화활성을 측정하였는데, 어류 질병 세균에 대한 항균 실험에 있어서는 미생물을 첨가하여 발효시킨 감귤 가공부산물 추출액에서 저해 효과가 뚜렷하게 나타났다(Table 3). 반면 항산화활성 측정에서는 감귤 가공부산물 자체도 항산화 활성이 높다는 것을 알 수가 있다. 그러나 E. faceium, P. pentosaceus, L. plantarum, L. rhamnosus, B. subtilis, S. cerevisiae를 각각 첨가하여 발효시킨 감귤 가공부산물을 기존 합성 항산화제인 BHT와 BHA와 비교하여 보았을 때 전자공여능을 이용한 항산화 활성 측정에서는 전체적으로 높은 항산화 활성 효과를 가지고 있는 것으로 나타났고, 특히 B. subtilis, S. cerevisiae를 이용하여 발효시킨 실험구에서는 합성 항산화제인 BHA보다 높은 89%와 같은 값인 87%에 활성을 나타내고 있다. SOD유사활성 측정에 대한 결과는 Fig. 2에서처럼 L. rhamnosus를 첨가하여 발효시킨 실험구를 제외하고 나머지 5개의 실험구에서는 기존 합성항산화제인 BHT와 BHA보다 높거나 유사한 활성을 나타내었다. 그리고 hydroxyl radical 소거활성 측정에서는 미생물을 첨가하여 발효시킨 산물에 추출액의 활성이 높게 나타났으며, 1%에 농도에서는 합성 항산화제보다도 좋은 활성을 나타내는 것으로 조사 되었는데, 특히 B. subtilis를 첨가하여 발효시킨 실험구에서는 가장 높은 활성을 나타내고 있다. 이상의 결과를 종합하여 볼 때 미생물을 첨가하여 발효과정을 거친 감귤 가공부산물의 어류 질병 세균에 대한 항균활성이나 항산화활성에 있어서 그 효과가 탁월하다는 것을 알 수가 있다. 그리고 발효과정에 있어 첨가되어진 미생물 중에서는 B. subtilis와 S. cerevisiae가 발효 미생물로서 적합하다는 것을 알 수가 있었고, 본 연구에서 Bacillus subtilis 같은 경우는 가장 높은 항균활성과 항산화활성을 나타내고 있어 최적 발효 미생물로 말할 수가 있을 것이다.