Pub Date : 2020-06-01DOI: 10.35732/ctlabp.2020.6.1.9
Jae-Won Kim
The association of lactic acid bacteria in human health has been investigated from early 1900s. The term of probiotics was defined in 1953 and various strains (Lacto-bacillus, Bifidobacterium, Streptococcus etc) have been isolating with diverse beneficial effects on human health. Over the century, the concept of traditional probiotics was based on observation of natural properties to restore healthy condition within different human ecosystems (intestine, skin etc) following by development of processing optimization for the stability of bacteria. Nowadays, the aim of probiotics for human health has been moving from gut stabilization towards expanded concept of pharmabiotics like as controlling disease (e.g. obesity, immune system, psychiatric stabilization etc). Along with the expansion, scientists and industry still remained to investigate reliability of efficacy by consumption of probiotics. In recent, probiotics and bacteriophage cocktails have been commercialized in the US market. The cocktails consist of several probiotic strains with four phages targeting pathogenic E. coli. The phages induce reduction of population in E.coli and Clostridium perfringens while prevalence of Eubacterium increased in a gut to 4 – 5 times prior to consumption. Also, immunological stabilization was observed by consumption ‘probiotics with phage’. Now, the probiotic R&D is moving towards pharmabiotics, and additional technologies in next-generation probiotics and prebiotics are actively investigating worldwide.
{"title":"Direction and New Concept in Probiotics R&D","authors":"Jae-Won Kim","doi":"10.35732/ctlabp.2020.6.1.9","DOIUrl":"https://doi.org/10.35732/ctlabp.2020.6.1.9","url":null,"abstract":"The association of lactic acid bacteria in human health has been investigated from early 1900s. The term of probiotics was defined in 1953 and various strains (Lacto-bacillus, Bifidobacterium, Streptococcus etc) have been isolating with diverse beneficial effects on human health. Over the century, the concept of traditional probiotics was based on observation of natural properties to restore healthy condition within different human ecosystems (intestine, skin etc) following by development of processing optimization for the stability of bacteria. Nowadays, the aim of probiotics for human health has been moving from gut stabilization towards expanded concept of pharmabiotics like as controlling disease (e.g. obesity, immune system, psychiatric stabilization etc). Along with the expansion, scientists and industry still remained to investigate reliability of efficacy by consumption of probiotics. In recent, probiotics and bacteriophage cocktails have been commercialized in the US market. The cocktails consist of several probiotic strains with four phages targeting pathogenic E. coli. The phages induce reduction of population in E.coli and Clostridium perfringens while prevalence of Eubacterium increased in a gut to 4 – 5 times prior to consumption. Also, immunological stabilization was observed by consumption ‘probiotics with phage’. Now, the probiotic R&D is moving towards pharmabiotics, and additional technologies in next-generation probiotics and prebiotics are actively investigating worldwide.","PeriodicalId":10892,"journal":{"name":"Current Topic in Lactic Acid Bacteria and Probiotics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84480754","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-06-01DOI: 10.35732/ctlabp.2020.6.1.1
Lin Chen, Zhixuan Song, S. Tan, Hongfei Zhang, H. Yuk
Foodborne disease caused by pathogenic bacteria is one of main concerns in food industry. To supply safe food products, chemical and thermal intervention technologies have been widely applied in food industry, however these treatments have their own limitations. The concept of biopreservation has recently received increased attention in response to industrial and consumer demands. The biopreservation technologies mainly include bacteriocin, bacteriophage, bacteriophage-encoded enzymes, and endolysins. Among them, bacteriocins have been widely recognized as a main biopreservative and have also been most studied. Bacteriocins, mainly consisting of antibacterial peptides, may have bactericidal or bacteriostatic effect which could prolong the shelf-life as well as maintain safety of foods. This review article offers a brief research trend about bacteriocins, focusing on microbial food safety. The antimicrobial mechanism of bacteriocins has been discussed and some efforts to inactivate foodborne pathogens have been analyzed in this review article. The challenges facing the application of bacteriocins have also been evaluated. Thus, this review will provide insights for researchers working in bacteriocin as well as industry personnel looking for a new method for fighting foodborne pathogens.
{"title":"Application of Bacteriocins Produced from Lactic Acid Bacteria for\u0000 Microbiological Food Safety","authors":"Lin Chen, Zhixuan Song, S. Tan, Hongfei Zhang, H. Yuk","doi":"10.35732/ctlabp.2020.6.1.1","DOIUrl":"https://doi.org/10.35732/ctlabp.2020.6.1.1","url":null,"abstract":"Foodborne disease caused by pathogenic bacteria is one of main concerns in food industry. To supply safe food products, chemical and thermal intervention technologies have been widely applied in food industry, however these treatments have their own limitations. The concept of biopreservation has recently received increased attention in response to industrial and consumer demands. The biopreservation technologies mainly include bacteriocin, bacteriophage, bacteriophage-encoded enzymes, and endolysins. Among them, bacteriocins have been widely recognized as a main biopreservative and have also been most studied. Bacteriocins, mainly consisting of antibacterial peptides, may have bactericidal or bacteriostatic effect which could prolong the shelf-life as well as maintain safety of foods. This review article offers a brief research trend about bacteriocins, focusing on microbial food safety. The antimicrobial mechanism of bacteriocins has been discussed and some efforts to inactivate foodborne pathogens have been analyzed in this review article. The challenges facing the application of bacteriocins have also been evaluated. Thus, this review will provide insights for researchers working in bacteriocin as well as industry personnel looking for a new method for fighting foodborne pathogens.","PeriodicalId":10892,"journal":{"name":"Current Topic in Lactic Acid Bacteria and Probiotics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78530102","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-06-01DOI: 10.35732/ctlabp.2020.6.1.32
Eunjeong Jang, L. Kim, Ho-Youn Kim, Bokyung Lee
In this study, we investigated culturable bacterial abundance in various crops. Total culturable aerobic bacteria in tomato plants were enumerated on NA and it showed that the amounts of viable bacterial cells were changed among the different parts of the plants (roots, stems, and fruits), ranging between log 1 and 4 per g sample. To investigate the bacterial abundance dynamics in different crops, culturable aerobic bacterial cell numbers were enumerated on NA and compared between the samples (tomato fruit, sesame leaf, and green onion) harvested freshly from one field trial (Yangsan, Korea). In this trial, the number of total culturable aerobic bacteria of the samples were 8 times higher in sesame leaves and green onions compared to the tomato fruits in the field. Interestingly, culturable aerobic bacteria on MRS were only found in sesame leaves, whereas lactic acid bacteria were not detected in tomato fruit and green onion samples in this field. We also found that the field location (Yangsan, Gangneung, or Busan) influenced the number of culturable aerobic bacteria on the surface of the crops. Tomato samples freshly harvested from the different field locations were tested and showed that the amounts of culturable aerobic bacteria on NA and MRS agar were significantly different based on the field locations of the samples. Finally, lactic acid bacteria were isolated from all the tomato and sesame leaf samples used in this study, showing 20 and 28 morphological diversity. With these isolates, we will be able to conduct further biological and functional investigation to develop a new probiotic strain originated from the crops in Korea.
{"title":"Investigation of Total Culturable Bacterial Abundance and Isolation\u0000 of Beneficial Bacteria from Agricultural Crops in South Korea","authors":"Eunjeong Jang, L. Kim, Ho-Youn Kim, Bokyung Lee","doi":"10.35732/ctlabp.2020.6.1.32","DOIUrl":"https://doi.org/10.35732/ctlabp.2020.6.1.32","url":null,"abstract":"In this study, we investigated culturable bacterial abundance in various crops. Total culturable aerobic bacteria in tomato plants were enumerated on NA and it showed that the amounts of viable bacterial cells were changed among the different parts of the plants (roots, stems, and fruits), ranging between log 1 and 4 per g sample. To investigate the bacterial abundance dynamics in different crops, culturable aerobic bacterial cell numbers were enumerated on NA and compared between the samples (tomato fruit, sesame leaf, and green onion) harvested freshly from one field trial (Yangsan, Korea). In this trial, the number of total culturable aerobic bacteria of the samples were 8 times higher in sesame leaves and green onions compared to the tomato fruits in the field. Interestingly, culturable aerobic bacteria on MRS were only found in sesame leaves, whereas lactic acid bacteria were not detected in tomato fruit and green onion samples in this field. We also found that the field location (Yangsan, Gangneung, or Busan) influenced the number of culturable aerobic bacteria on the surface of the crops. Tomato samples freshly harvested from the different field locations were tested and showed that the amounts of culturable aerobic bacteria on NA and MRS agar were significantly different based on the field locations of the samples. Finally, lactic acid bacteria were isolated from all the tomato and sesame leaf samples used in this study, showing 20 and 28 morphological diversity. With these isolates, we will be able to conduct further biological and functional investigation to develop a new probiotic strain originated from the crops in Korea.","PeriodicalId":10892,"journal":{"name":"Current Topic in Lactic Acid Bacteria and Probiotics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73722885","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-06-01DOI: 10.35732/ctlabp.2020.6.1.25
Jinho Lee, Min-Jeong Kim, Donghan Kim, Changyeop Yu, B. Kim, Ji Soo Lee, Seok-Seong Kang
Whey is a major by-product of cheese manufacture and contains many valuable constituents, such as β -lactoglobulin, lactoferrin and immunoglobulin. The current study determined the anti-biofilm activity of bioconversion of whey by Lactobacillus plantarum (LP-W), L. rhamnosus GG (LR-W), L. brevis (LB-W) and Enterococcus faecium (EF-W) against foodborne pathogenic bacteria, Escherichia coli O157:H7 and Listeria monocytogenes. When the foodborne pathogenic bacteria were co-incubated with LP-W, LR-W, LB-W or EF-W, biofilms by E. coli O157:H7 and L. monocytogenes were significantly reduced by all bioconversion of whey. Moreover, LP-W, LR-W, LB-W and EF-W also dramatically reduced pre-formed biofilm by E. coli O157:H7 and L. monocytogenes, suggesting that the bioconversion of whey effectively suppress the development and disruption of biofilm by foodborne pathogenic bacteria. Furthermore, in order to determine the growth kinetics of E. coli O157 and L. monocytogenes planktonic cells in the presence the bioconversion of whey, LP-W, LR-W, LB-W and EF-W did not significantly inhibited the growth of foodborne pathogenic bacteria, implying that the bioconversion of whey reduces the biofilm without the decrease of bacterial growth. Taken together, these results suggest that bioconversion of whey by lactic acid bacteria could be a promising agent for the reduction of microbial biofilm.
{"title":"Anti-biofilm Effect of Bioconversion of Whey by Lactic Acid\u0000 Bacteria against Foodborne Pathogenic Bacteria","authors":"Jinho Lee, Min-Jeong Kim, Donghan Kim, Changyeop Yu, B. Kim, Ji Soo Lee, Seok-Seong Kang","doi":"10.35732/ctlabp.2020.6.1.25","DOIUrl":"https://doi.org/10.35732/ctlabp.2020.6.1.25","url":null,"abstract":"Whey is a major by-product of cheese manufacture and contains many valuable constituents, such as β -lactoglobulin, lactoferrin and immunoglobulin. The current study determined the anti-biofilm activity of bioconversion of whey by Lactobacillus plantarum (LP-W), L. rhamnosus GG (LR-W), L. brevis (LB-W) and Enterococcus faecium (EF-W) against foodborne pathogenic bacteria, Escherichia coli O157:H7 and Listeria monocytogenes. When the foodborne pathogenic bacteria were co-incubated with LP-W, LR-W, LB-W or EF-W, biofilms by E. coli O157:H7 and L. monocytogenes were significantly reduced by all bioconversion of whey. Moreover, LP-W, LR-W, LB-W and EF-W also dramatically reduced pre-formed biofilm by E. coli O157:H7 and L. monocytogenes, suggesting that the bioconversion of whey effectively suppress the development and disruption of biofilm by foodborne pathogenic bacteria. Furthermore, in order to determine the growth kinetics of E. coli O157 and L. monocytogenes planktonic cells in the presence the bioconversion of whey, LP-W, LR-W, LB-W and EF-W did not significantly inhibited the growth of foodborne pathogenic bacteria, implying that the bioconversion of whey reduces the biofilm without the decrease of bacterial growth. Taken together, these results suggest that bioconversion of whey by lactic acid bacteria could be a promising agent for the reduction of microbial biofilm.","PeriodicalId":10892,"journal":{"name":"Current Topic in Lactic Acid Bacteria and Probiotics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85357473","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-06-01DOI: 10.35732/ctlabp.2020.6.1.17
Eui-Sang Cho, Jeonghye Chun, J. Park, Mibang Kim, C. Hwang, Deok Jun Yoon, I. Siziya, D. Seo, Myung-Ji Seo
In this study, thirty-eight lactic acid bacteria (LAB) strains were isolated from Kimchi (Korean traditional fermented food) and screened for probiotic characterization in a series of in vitro tests, including resistance to low pH, tolerance to bile salts, hydrophobicity, antibiotic resistance and antioxidant activity. Firstly, twenty-two strains displayed survival in acid and bile passage conditions. Secondly, the strains KCCP 11349 and KCCP 11356 were observed to have high cell surface hydrophobicity with 63.9 and 98.8 %, respectively. Functionality of these potential probiotic isolates was supported by their antioxidant activity. Altogether, the strain KCCP 11349 showed characteristics similar to or even better than reference strain Lactobacillus rhamnosus GG. Finally, 16S rRNA gene sequencing was conducted to identify potential probiotic strains and KCCP 11349 was identified as Lactobacillus plantarum subsp. plantarum.
{"title":"In Vitro Assessment of Probiotic Properties for\u0000 Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food,\u0000 Kimchi","authors":"Eui-Sang Cho, Jeonghye Chun, J. Park, Mibang Kim, C. Hwang, Deok Jun Yoon, I. Siziya, D. Seo, Myung-Ji Seo","doi":"10.35732/ctlabp.2020.6.1.17","DOIUrl":"https://doi.org/10.35732/ctlabp.2020.6.1.17","url":null,"abstract":"In this study, thirty-eight lactic acid bacteria (LAB) strains were isolated from Kimchi (Korean traditional fermented food) and screened for probiotic characterization in a series of in vitro tests, including resistance to low pH, tolerance to bile salts, hydrophobicity, antibiotic resistance and antioxidant activity. Firstly, twenty-two strains displayed survival in acid and bile passage conditions. Secondly, the strains KCCP 11349 and KCCP 11356 were observed to have high cell surface hydrophobicity with 63.9 and 98.8 %, respectively. Functionality of these potential probiotic isolates was supported by their antioxidant activity. Altogether, the strain KCCP 11349 showed characteristics similar to or even better than reference strain Lactobacillus rhamnosus GG. Finally, 16S rRNA gene sequencing was conducted to identify potential probiotic strains and KCCP 11349 was identified as Lactobacillus plantarum subsp. plantarum.","PeriodicalId":10892,"journal":{"name":"Current Topic in Lactic Acid Bacteria and Probiotics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75576889","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-12-01DOI: 10.35732/ctlabp.2019.5.2.52
Jeong-Ah Lee, Sin-Young Park, Sol-Hee Lee, Kyu-Min Kang, Jong-Hwan Hong, Kang-Min Lee, Hack-Youn Kim
Lactic acid bacteria (LAB) and probiotics have mostly consumed as dairy products such as city milk, fermented drinking yogurt and stirred yogurt, and LAB and probiotics have become popular to contribute to the flavor, taste, or preservation of food. In this study the effects of various milk products on the physicochemical properties of pork loin were determined. Pork loin samples were marinated in city milk, drinking yogurt and stirred yogurt for 24 hours, and were compared with the raw pork loin (control). Proximate, pH, color, shear force, electronic nose, and sensory evaluation were investigated quality properties of pork loin. The preand postcooking pH was lowest in pork loin marinated in stirred yogurt(p<0.05). The pre-cooking lightness was significantly higher in pork loin marinated in city milk(p<0.05). The redness of pork loin marinated in stirred yogurt and drinking yogurt were significantly higher(p<0.05), but the shear force of pork loin marinated in stirred yogurt was significantly lower(P<0.05). The sensory evaluation of pork loin marinated in stirred yogurt were the highest(p<0.05). These results showed that various milk product marinating could be used to improve the quality characteristics and flavor of pork loin.
{"title":"The Quality Properties of Pork Loin Marinated in Various Dairy\u0000 Products","authors":"Jeong-Ah Lee, Sin-Young Park, Sol-Hee Lee, Kyu-Min Kang, Jong-Hwan Hong, Kang-Min Lee, Hack-Youn Kim","doi":"10.35732/ctlabp.2019.5.2.52","DOIUrl":"https://doi.org/10.35732/ctlabp.2019.5.2.52","url":null,"abstract":"Lactic acid bacteria (LAB) and probiotics have mostly consumed as dairy products such as city milk, fermented drinking yogurt and stirred yogurt, and LAB and probiotics have become popular to contribute to the flavor, taste, or preservation of food. In this study the effects of various milk products on the physicochemical properties of pork loin were determined. Pork loin samples were marinated in city milk, drinking yogurt and stirred yogurt for 24 hours, and were compared with the raw pork loin (control). Proximate, pH, color, shear force, electronic nose, and sensory evaluation were investigated quality properties of pork loin. The preand postcooking pH was lowest in pork loin marinated in stirred yogurt(p<0.05). The pre-cooking lightness was significantly higher in pork loin marinated in city milk(p<0.05). The redness of pork loin marinated in stirred yogurt and drinking yogurt were significantly higher(p<0.05), but the shear force of pork loin marinated in stirred yogurt was significantly lower(P<0.05). The sensory evaluation of pork loin marinated in stirred yogurt were the highest(p<0.05). These results showed that various milk product marinating could be used to improve the quality characteristics and flavor of pork loin.","PeriodicalId":10892,"journal":{"name":"Current Topic in Lactic Acid Bacteria and Probiotics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77510268","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-12-01DOI: 10.35732/ctlabp.2019.5.2.39
Byung-Yong Kim
Probiotics have been shown to benefit human health through their role in improving the health of our body, especially gastrointestinal tracts. Probiotic bacteria are commonly incorporated into a variety of functional foods or drug formulations. Despite the extensive commercial exploitation of probiotic bacteria, there are still major knowledge gaps regarding the precise molecular composition and labeling of products. Several studies have reported issues concerning the accuracy of labeling of commercial probiotic products, including inaccurate taxonomy and cell counting. The study of microbiology and genomics has been accelerated by the invention of new technologies such as next generation sequencing (NGS) and flow cytometry (FACS). Recent many studies showed that NGS and FACS technology can be also applied for quality control of commercial probiotics. Here, we review advantages and limitations of current technologies for quality control of commercial probiotics. Principles and applications of new technologies are also introduced as alternative tools for the same purposes.
{"title":"Recent Research Technologies for Quality Control of Commercial\u0000 Probiotics","authors":"Byung-Yong Kim","doi":"10.35732/ctlabp.2019.5.2.39","DOIUrl":"https://doi.org/10.35732/ctlabp.2019.5.2.39","url":null,"abstract":"Probiotics have been shown to benefit human health through their role in improving the health of our body, especially gastrointestinal tracts. Probiotic bacteria are commonly incorporated into a variety of functional foods or drug formulations. Despite the extensive commercial exploitation of probiotic bacteria, there are still major knowledge gaps regarding the precise molecular composition and labeling of products. Several studies have reported issues concerning the accuracy of labeling of commercial probiotic products, including inaccurate taxonomy and cell counting. The study of microbiology and genomics has been accelerated by the invention of new technologies such as next generation sequencing (NGS) and flow cytometry (FACS). Recent many studies showed that NGS and FACS technology can be also applied for quality control of commercial probiotics. Here, we review advantages and limitations of current technologies for quality control of commercial probiotics. Principles and applications of new technologies are also introduced as alternative tools for the same purposes.","PeriodicalId":10892,"journal":{"name":"Current Topic in Lactic Acid Bacteria and Probiotics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90745688","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-12-01DOI: 10.35732/ctlabp.2019.5.2.47
Y. Choi, H. Shin
Probiotics, such as Lactobacillus spp. and Bifidobacterium spp. are reported to have the multiple potential health benefits including blocking gastroenteric pathogens, reduce gut permeability, enhancing immune response and anti-viral effects. In this study, we explored whether LR211 and BL205, 206 exert on MCP-1 and IL-8 chemo-kines responses in rotavirus infected vero cells. And we investigated anti-rotaviral activity of Lactobacillus spp. and Bifidobacterium spp. isolated against rotavirus by plaque assay. As a results, all of them were not toxic to vero cells. Three probiotics, BL205, 206 and LR211, increased release of MCP-1 and IL-8 in Wa rotavirus infected vero cells compared to control. This anti-viral effects of LR211 and BL205, 206 can be explained that they modulate immune response by inducing MCP-1 and IL-8 chemokines.
{"title":"Chemokine Effects of Lactobacillus ruminus, and\u0000 Bifidobacterium longum in Rotavirus Infected Vero\u0000 Cells","authors":"Y. Choi, H. Shin","doi":"10.35732/ctlabp.2019.5.2.47","DOIUrl":"https://doi.org/10.35732/ctlabp.2019.5.2.47","url":null,"abstract":"Probiotics, such as Lactobacillus spp. and Bifidobacterium spp. are reported to have the multiple potential health benefits including blocking gastroenteric pathogens, reduce gut permeability, enhancing immune response and anti-viral effects. In this study, we explored whether LR211 and BL205, 206 exert on MCP-1 and IL-8 chemo-kines responses in rotavirus infected vero cells. And we investigated anti-rotaviral activity of Lactobacillus spp. and Bifidobacterium spp. isolated against rotavirus by plaque assay. As a results, all of them were not toxic to vero cells. Three probiotics, BL205, 206 and LR211, increased release of MCP-1 and IL-8 in Wa rotavirus infected vero cells compared to control. This anti-viral effects of LR211 and BL205, 206 can be explained that they modulate immune response by inducing MCP-1 and IL-8 chemokines.","PeriodicalId":10892,"journal":{"name":"Current Topic in Lactic Acid Bacteria and Probiotics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84010292","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-12-01DOI: 10.35732/ctlabp.2019.5.2.59
Minho Han, J. Yang, Young-Chul Joo, G. Moon
Soymilk has been substituted for milk for people who are suffering from lactose-intolerance. In this study γ -aminobutyric acid (GABA) producing lactic acid bacterium, Lactobacillus plantarum LP2, was applied to ferment soymilk for improving its functionality. GABA production was proved in MRS broth supplemented 3% monosodium glutamate (MSG) and soymilk including 10% (w/v) soymilk powder and 5%(w/v) fructooligosaccharide where L. plantarum LP2 was applied. In addition to the soymilk, isolated soy protein (ISP), which was enzyme-treated, was added to it for improving the content of free amino acids including glutamic acid. L. plantarum LP2 was well grown and produced GABA in the soymilk medium.
对患有乳糖不耐症的人来说，豆浆已经代替了牛奶。本研究将产生γ -氨基丁酸(GABA)的植物乳杆菌LP2应用于豆浆的发酵，以提高豆浆的功能性。在添加3%谷氨酸钠(MSG)和10% (w/v)豆浆和5%(w/v)低聚果糖(LP2)的MRS肉汤中，证实了植物乳杆菌LP2能产生GABA。在豆浆的基础上，加入经酶处理的分离大豆蛋白(ISP)，提高谷氨酸等游离氨基酸的含量。L. plantarum LP2在豆浆培养基中生长良好并产生GABA。
{"title":"Production of Functional Fermented Soymilk by γ-Aminobutyric Acid Producing Lactic Acid Bacteria","authors":"Minho Han, J. Yang, Young-Chul Joo, G. Moon","doi":"10.35732/ctlabp.2019.5.2.59","DOIUrl":"https://doi.org/10.35732/ctlabp.2019.5.2.59","url":null,"abstract":"Soymilk has been substituted for milk for people who are suffering from lactose-intolerance. In this study γ -aminobutyric acid (GABA) producing lactic acid bacterium, Lactobacillus plantarum LP2, was applied to ferment soymilk for improving its functionality. GABA production was proved in MRS broth supplemented 3% monosodium glutamate (MSG) and soymilk including 10% (w/v) soymilk powder and 5%(w/v) fructooligosaccharide where L. plantarum LP2 was applied. In addition to the soymilk, isolated soy protein (ISP), which was enzyme-treated, was added to it for improving the content of free amino acids including glutamic acid. L. plantarum LP2 was well grown and produced GABA in the soymilk medium.","PeriodicalId":10892,"journal":{"name":"Current Topic in Lactic Acid Bacteria and Probiotics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81790269","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-12-01DOI: 10.35732/ctlabp.2019.5.2.65
Dong-Hun Chu, Moochang Kook
According to the previous study, Lactobacillus pentosus A67 and L. plantarum subsp. plantarum C2 were isolated and screened. In this study, culture broths of strains A67 and C2 were performed various physiological activity assays including antimicrobial, antioxidant, cytotoxicity, cell proliferation activity. The remarkable anti-microbial activities using the culture broths of the two strains were showed by disc diffusion method, MIC tests. In the 2,2-diphenyl-1-picryl hydrazyl (DPPH) and superoxide dismutase (SOD) assays to verify antioxidant activity, culture broths of strains A67 and C2 significantly scavenged free radical maximum by 91.33% and 81.95% respectively compared with arbutin. Also, they showed equivalent activity same as 297.22 units and 255.56 units of SOD respectively. In RAW264.7 cells, culture broths of strain A67 and C2 showed no cytotoxicity. Moreover, they showed significant cell proliferative effects by 173.5% and 143.5% compared to control group respectively. Overall, this study showed that the culture broths of strain A67 and C2 had antimicrobial and antioxidant activities, which could synergically increase the physiological activities. And they had no cytotoxicity and cell proliferative effects. Therefore, it is expected that L. pentosus A67 and L. plantarum C2 could be applied to a wide variety of functional materials including food and medicine as new probiotics.
{"title":"Physiological Activity of Lactobacillus Species\u0000 Isolated from Kimchi","authors":"Dong-Hun Chu, Moochang Kook","doi":"10.35732/ctlabp.2019.5.2.65","DOIUrl":"https://doi.org/10.35732/ctlabp.2019.5.2.65","url":null,"abstract":"According to the previous study, Lactobacillus pentosus A67 and L. plantarum subsp. plantarum C2 were isolated and screened. In this study, culture broths of strains A67 and C2 were performed various physiological activity assays including antimicrobial, antioxidant, cytotoxicity, cell proliferation activity. The remarkable anti-microbial activities using the culture broths of the two strains were showed by disc diffusion method, MIC tests. In the 2,2-diphenyl-1-picryl hydrazyl (DPPH) and superoxide dismutase (SOD) assays to verify antioxidant activity, culture broths of strains A67 and C2 significantly scavenged free radical maximum by 91.33% and 81.95% respectively compared with arbutin. Also, they showed equivalent activity same as 297.22 units and 255.56 units of SOD respectively. In RAW264.7 cells, culture broths of strain A67 and C2 showed no cytotoxicity. Moreover, they showed significant cell proliferative effects by 173.5% and 143.5% compared to control group respectively. Overall, this study showed that the culture broths of strain A67 and C2 had antimicrobial and antioxidant activities, which could synergically increase the physiological activities. And they had no cytotoxicity and cell proliferative effects. Therefore, it is expected that L. pentosus A67 and L. plantarum C2 could be applied to a wide variety of functional materials including food and medicine as new probiotics.","PeriodicalId":10892,"journal":{"name":"Current Topic in Lactic Acid Bacteria and Probiotics","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78340743","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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