2019 ; Vol.29-12: 1894~1903
|Author||Myung Wook Song, Hye Ji Jang, Kee-Tae Kim, Hyun-Dong Paik|
|Place of duty||Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea|
|Title||Probiotic and Antioxidant Properties of Novel Lactobacillus brevis KCCM 12203P Isolated from Kimchi and Evaluation of Immune-Stimulating Activities of Its Heat-Killed Cells in RAW 264.7 Cells|
J. Microbiol. Biotechnol.2019 ;
|Abstract||The purpose of this study was to determine the probiotic properties of Lactobacillus brevis
KCCM 12203P isolated from the Korean traditional food kimchi and to evaluate the
antioxidative activity and immune-stimulating potential of its heat-killed cells to improve
their bio-functional activities. Lactobacillus rhamnosus GG, which is a representative
commercial probiotic, was used as a comparative sample. Regarding probiotic properties,
L. brevis KCCM 12203P was resistant to 0.3% pepsin with a pH of 2.5 for 3 h and 0.3% oxgall
solution for 24 h, having approximately a 99% survival rate. It also showed strong adhesion
activity (6.84%) onto HT-29 cells and did not produce β-glucuronidase but produced high
quantities of leucine arylamidase, valine arylamidase, β-galactosidase, and N-acetyl-β-
glucosaminidase. For antioxidant activity, it appeared that viable cells had higher radical
scavenging activity in the 2,2-diphenyl-1-picryl-hydrazyl (DPPH) assay, while in the 2-
azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay, heat-killed cells had higher
antioxidant activity. Additionally, L. brevis KCCM 12203P showed higher lipid oxidation
inhibition ability than L. rhamnosus GG; however, there was no significant difference (p < 0.05)
between heat-killed cells and control cells. Furthermore, heat-killed L. brevis KCCM 12203P
activated RAW 264.7 macrophage cells without cytotoxicity at a concentration lower than
108 CFU/ml and promoted higher gene expression levels of inducible nitric oxide synthase,
interleukin-1β, and interleukin-6 than L. rhamnosus GG. These results suggest that novel
L. brevis KCCM 12203P could be used as a probiotic or applied to functional food processing
and pharmaceutical fields for immunocompromised people.|
|Key_word||Lactobacillus brevis, probiotics, heat-killed bacteria, antioxidant activity, immune-stimulating activity|
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