• 대한수의학회지
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• 제56권2호
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• pp.75-84
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• 2016

Probiotics that are able to provide beneficial effects on animal health have become important ingredients of dog foods. This study was conducted to characterize the probiotic potentials of two strains, Lactobacillus reuteri BCLR-42 and Lactobacillus plantarum BCLP-51, that were derived from feces of healthy dogs and evaluated based on tolerance to low pH and bile acid, antimicrobial activities, enzyme profiles, sensitivity to antibiotics, and innate immune enhancing potentials. Both strains showed survival of more than 90% at pH 3 and 0.2% bile acid and exhibited broad antimicrobial activities against indicator bacteria. Moreover, both strains showed high sensitivity to antibiotics, except vancomycin, metronidazole, and gentamicin. The alkaline phosphatase was negligible (score 0), whereas they showed strong beta galactosidase activity (score range 5 or 3, respectively). The phagocytosis and oxidative burst activities of canine granulocytes were significantly enhanced in response to both strains. These results show that both strains have the capability to act as probiotics and the potential for application as ingredients in dog foods.

• Journal of Microbiology and Biotechnology
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• 제26권6호
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• pp.1148-1161
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• 2016

Lactobacilli are universally recognized as probiotics that are widely used in the adjuvant treatment of inflammatory diseases, such as vaginitis and enteritis. With the overuse of antibiotics in recent years, the lactobacilli in the human body are killed, which could disrupt the microecological balance in the human body and affect health adversely. In this work, cephalosporin-resistant Lactobacillus casei RL20 was obtained successfully from the feces of healthy volunteers, which possessed a stable genetic set. However, the shortage of lactic acid (72.0 g/l at 48 h) by fermentation did not meet the requirement for its use in medicine. To increase the production of lactic acid, the functional genes pfk and glk were introduced into the wild strain. A yield of 144.2 g/l lactic acid was obtained in the transgenic L. casei RL20-2 after fermentation for 48 h in 1 L of basic fermentation medium with an initial glucose concentration of 100 g/l and increasing antibacterial activity. These data suggested that L. casei RL20-2 that exhibited a high yield of lactic acid may be a potential probiotic to inhibit the spread of bacterial infectious diseases and may be used for vaginitis therapy.

• 한국식품과학회지
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• 제49권4호
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• pp.377-382
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• 2017

본 연구에서는 한국 전통식품인 김치에서 분리된 LAB를 이용하여 콜레스테롤 감소능을 가지고 있는 LAB를 분리하고 그 특성을 규명하였다. 23 종의 분리 LAB 중에서 L. plantarum FMB 31 균주가 99.4%의 높은 콜레스테롤 감소 활성을 나타내었고, 프로바이오틱스로서 활용하기 위한 중요한 특성인 내담즙성, 내산성 그리고 내염성 등이 대조구로 사용된 L. rhamnosus KCTC 5033 균주보다 우수하거나 동등하였다. 또한 L. plantarum FMB 31 균주는 인체 안전성과 관련된 용혈독성 및 생체아민 생성능 실험에서도 안전성에 문제가 없는 것으로 분석되었다. 향후, 이 분리균은 콜레스테롤 저하 기능을 가지는 다양한 건강 기능 식품 개발에 이용될 수 있을 것으로 기대된다.

• 한국축산식품학회지
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• 제33권1호
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• pp.75-82
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• 2013

This study aimed to isolate lactic acid bacteria (LAB) from Kimchi and to identify suitable probiotic strain for application in fermented dairy product as a commercial starter culture. A total of 106 (LAB) strains were isolated from Kimchi collected from different regions in Korea and their phenotypic characteristics were assayed. Four isolates from MRS agar plates were selected and designated as DKL109, DKL119, DKL121 and DKL128. They were identified first by API 50 CHL kit and then 16S rRNA gene sequencing. DKL121 and DKL128 were identified as Lactobacillus paracasei and Lactobacillus casei, respectively. Other two isolates (DKL109 and DKL119) were identified as Lactobacillus plantarum. To estimate their applicability in dairy products, the characteristics including acid and bile tolerance, cold shock induced cryotolerance and enzymatic activities were determined. There was wide variation in ability of strains to acid tolerance, but no significant differences in bile tolerance, cold shock induced cryotolerance within selected strains. DKL119 and DKL121 showed the highest resistance to acid and bile and the highest ${\beta}$-galactosidase activity, respectively. When these two strains were used for yogurt preparation as a single starter culture, their viable cell counts reached to $1.0{\times}10^9CFU/mL$. Lactobacillus plantarum DKL119 showed faster acid development than commercial starter culture. Also storage trials at $10^{\circ}C$ showed that the viability of these strains was retained over 15 d. With these results, it was indicated that probiotics isolated from Kimchi can be used in yogurt manufacturing as a starter culture.

• Journal of Microbiology and Biotechnology
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• 제31권8호
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• pp.1144-1153
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• 2021

A released exopolysaccharide (rEPS)-producing strain (LM187) with good acid resistance, bile salt resistance, and cholesterol-lowering properties was isolated from Sichuan paocai and identified as Leuconostoc mesenteroides subsp. mesenteroides. The purified rEPS, designated as rEPS414, had a uniform molecular weight of 7.757 × 10⁵ Da. Analysis of the monosaccharide composition revealed that the molecule was mainly composed of glucose. The Fourier transform-infrared spectrum showed that rEPS414 contained both α-type and β-type glycosidic bonds. ¹H and ¹³C nuclear magnetic resonance spectra analysis showed that the purified rEPS contained arabinose, galactose, and rhamnose, but less uronic acid. Scanning electron microscopy demonstrated that the exopolysaccharide displayed a large number of scattered, fluffy, porous cellular network flake structures. In addition, rEPS414 exhibited strong in vitro antioxidant activity. These results showed that strain LM187 and its rEPS are promising probiotics with broad prospects in industry.

• Journal of Microbiology and Biotechnology
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• 제31권1호
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• pp.63-69
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• 2021

Carotenoids, which have biologically beneficial effects and occur naturally in microorganisms and plants, are pigments widely applied in the food, cosmetics and pharmaceutical industries. The compound 4,4'-diaponeurosporene is a C30 carotenoid produced by some Lactobacillus species, and Lactobacillus plantarum is the main species producing it. In this study, the antioxidant activity of 4,4'-diaponeurosporene extracted from L. plantarum subsp. plantarum KCCP11226 was examined. Maximum carotenoid content (0.74 ± 0.2 at A470) was obtained at a relatively low temperature (20℃). The DPPH radical scavenging ability of 4,4'-diaponeurosporene (1 mM) was approximately 1.7-fold higher than that of butylated hydroxytoluene (BHT), a well-known antioxidant food additive. In addition, the ABTS radical scavenging ability was shown to be 2.3- to 7.5-fold higher than that of BHT at the range of concentration from 0.25 mM to 1 mM. The FRAP analysis confirmed that 4,4'-diaponeurosporene (0.25 mM) was able to reduce Fe3+ by 8.0-fold higher than that of BHT. Meanwhile, 4,4'-diaponeurosporene has been confirmed to be highly resistant to various external stresses (acid/bile, high temperature, and lysozyme conditions). In conclusion, L. plantarum subsp. plantarum KCCP11226, which produces 4,4'-diaponeurosporene as a functional antioxidant, may be a potentially useful strain for the development of functional probiotic industries.

• 식품보건융합연구
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• 제9권6호
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• pp.1-7
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• 2023

Secondary metabolites in the culture filtrates of lactic acid bacteria offer varied chiral moieties, making them a valuable resource for drug design scaffolding. Our previous methodology included using a combination of anion exchange resins, Amberlite IRA-67 and Purolite A420S, to purify significant quantities of Lactobacillus plantarum LBP-K10 peptidyl compounds. However, current experimental evidence regarding the impact of native culture extracts and/or filtrates on pathogenic fungi in vivo/in vitro is insufficient. This study analyzed the antifungal properties of two different probiotic cultures: the CH₂Cl₂-extracted filtrate of Chinese cabbage kimchi (CH₂Cl₂-extracted CCK_WLB and CH₂Cl₂-extracted CCK_WOLB) and the non-extracted filtrate of Chinese cabbage kimchi (non-extracted CCK_WLB and non-extracted CCK_WOLB). The samples were divided into two groups: one group was inoculated with probiotics while the other group remained non-inoculated. Filtrates from both experimental groups were utilized for antifungal assays. The treatments employing CCK_WLB, with an initial inoculation of Lb. plantarum LBP-K10 as a starter, demonstrated significant antifungal activity under various experimental conditions. Our study offers new perspectives on the antifungal properties of CH₂Cl₂-extracted kimchi filtrates, which are naturally produced by lactobacilli. The efficacy of antifungal compounds is supported by substantial evidence demonstrating their efficient uptake by cells and the antifungal properties exerted by metabolites.

• Journal of Dairy Science and Biotechnology
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• 제37권4호
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• pp.223-236
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• 2019

본 연구는 김치로부터 비만 억제능력이 있는 젖산균을 분리 및 동정하고, 이 균주의 생리적 특성을 규명하여 상업적으로의 이용가능성을 검토하고자 실시하였다. 이를 위해 Modified MRS 분별배지를 사용하여 노란색 집락을 형성하는 균주를 대상으로 각각 α-amylase inhibitory activity, α-glucosidase inhibitory activity와 단쇄지방산 생산이 우수한 균주를 선발한 결과, KI69 균주가 최종 선발되었다. KI69 균주는 α-amylase억제활성 91.17±2.23%, α-glucosidase 억제활성 98.71±4.23%, 단쇄지방산인 프로피온산, 에세트산, 브티르산이 MRS broth에서 각각 8.78±1.12 ppm, 1.34±0.07%(w/v), 0.876±0.003 g/kg이 나타났으며, 동정결과 L. plantarum으로 판명되었고, L. plantarum KI69로 명명하였다. L. plantarum KI69는 답즙산과 산성의 pH에서 모두 우수한 생존력을 나타내었고, 효소활성은 β-galactosidase, β-glucosidase와 N-acetyl-β-glucosaminidase에 대해 높은 효소 활성을 나타내었다. 항생제 내성 실험 결과 vancomycin에 내성이 있는 반면 penicillin-G와rifampicin에 감수성을 나타냈으며, Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes와 Staphyloccous aureus에 대해 각각 15.44%, 50.79%, 58.62%와 37.85%의 억제 효과를 지니고 있는 것으로 나타났다. 장 부착성은 대조구인 L. rhamnosus GG보다 우수하였다.

• 한국환경과학회지
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• 제25권6호
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• pp.789-798
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• 2016

Lactic acid bacteria (LAB) are industrially important microorganisms for probiotics. The recent widespread application of LAB for preparation of functional food is attributable to the accumulating scientific evidence showing their beneficial effects on human health. In this study, we isolated and characterized plant-derived LAB that show angiotensin-converting enzyme (ACE) inhibitory and antioxidant activities. The selected strain K2 was isolated from Kimchi, and identified as Lactobacillus plantarum by 16S rRNA gene analysis. The strain grew under static and shaking culture systems. They were also able to grow in different culture conditions like $25^{\circ}C{\sim}37^{\circ}C$ temperature, 4~10 pH range and ~6% NaCl concentration. L. plantarum K2 was highly resistant to acid stress; survival rate of the strain at pH 2.5 and 3 were 80% and 91.6%, respectively. The strain K2 also showed high bile resistance to 0.3% bile bovine and 0.3% bile extract with more than 74% of survival rate. The cell grown on MRS agar plate containing bile extract formed opaque precipitate zones around the colonies, indicating they have bile salt hydrolase activity. The strain showed an inhibitory activity against pathogenic bacteria such as Escherichia coli, Staphylococcus aureus and Listeria monocytogenes; antibacterial activity was probably due to the lactic acid. The K2 strain showed relatively higher autoaggregation values, antihypertensive and antioxidant activities. These results suggest that L. plantarum K2 could be not only applied as a pharmabiotic for human health but also is also starter culture applicable to fermentative products.

• 한국식품저장유통학회지
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• 제20권5호
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• pp.712-719
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• 2013

본 연구에서는 수입되는 발효유 starter를 대체하기 위해 전통발효식품으로부터 유산균을 분리 및 동정하여 이를 이용한 유산균주의 발효유 적합성 및 probiotics로서의 가능성을 확인하기 위한 기초자료로 사용하고자 실시하였다. 전통발효식품 배추김치, 젓갈 및 장류에서 분리해 낸 유산균주는 11종이며, 이 중 내산성 및 내담즙성이 우수한 L. plantarum A, Leu. lactis B 및 L. acidophilus C를 선택하여 항균활성 및 발효유제조 적용연구를 실시하였다. 3종의 균종에 대한 항균활성은 병원성 미생물인 Li. monocytogenes NCTC 11994에 대해서 높은 항균활성을 보였다. 항균활성이 있는 3종의 유산균주를 사용하여 발효유를 제조한 결과 대조구인 ABT 5보다는 미생물학적 및 이화학적 변화가 유의적으로 차이는 났으나 관능검사 결과 색, 향기, 조직감, 맛 및 전체적인 기호도가 대조구 대비 80% 이상으로 단독 균주임을 감안하면 우수한 관능적 특성을 가지고 있고, 추후 관능적 특성을 높이기 위한 복합균주에 대한 연구가 추가적으로 진행된다면 발효유 스타터로서의 이용 가능성이 높을 것으로 판단된다.