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Research articleFood Biotechnology (FB) | Probiotics and Foodborne Microorganisms
Antioxidant and Anti-Inflammatory Effect of Probiotic Lactobacillus plantarum KU15149 Derived from Korean Homemade Diced-Radish Kimchi
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of KoreaReceived: February 26, 2020; Accepted: March 20, 2020
J. Microbiol. Biotechnol. 2020; 30(4): 591-598
Published April 28, 2020
Copyright © The Korean Society for Microbiology and Biotechnology.
AbstractLactobacillus plantarum KU15149 was demonstrated to have probiotic behavior and functions, including antioxidant and anti-inflammatory activity. L. plantarum KU15149 obtained from homemade diced-radish kimchi has a high survival rate under artificial gastric acid (pH 2.5, 0.3% pepsin) and bile salt (0.3% oxgall) conditions. However, L. plantarum KU15149 did not produce β-glucuronidase, which is known to be a carcinogenic enzyme with resistance to several antibiotics, such as gentamycin, kanamycin, streptomycin, tetracycline, and ciprofloxacin. L. plantarum KU15149 strongly adhered to HT-29 cells and had high antioxidant activity in terms of 2,2-diphenyl- 1-picrylhydrazyl (DPPH) free radical-scavenging and β-carotene bleaching assays. L. plantarum KU15149 also exhibited a pronounced inhibition of nitric oxide (NO) production, along with expression of nitric oxide synthase (iNOS) and cyclooxygenase -2 (COX-2) as well as proinflammatory cytokines, such as TNF-α, IL-1β, and IL-6, when RAW 264.7 cells were stimulated with LPS. Therefore, L. plantarum KU15149 exhibited pharmaceutical functionality as a potential probiotic.
KeywordsProbiotics, kimchi, Lactobacillus plantarum, antioxidant, anti-inflammatory