Characteristics and immuno-modulatory effects of Weissella cibaria JW15 isolated from Kimchi, Korea traditional fermented food, for probiotic use

Nam

Food Science & Nutrition

et al. 2018

Dietary supplementation with lactic acid bacteria to maintain or improve intestinal health is advocated. Weissella spp. are present in different fermented vegetable‐based foods like kimchi, as well as in the normal gastrointestinal (GI) tract of humans. Weissella cibaria strains have been proposed as potential probiotics. Freeze‐drying is a promising treatment method for these strains for industrial applications and to increase the accessibility of their health‐promoting benefits. Moreover, probiotic strains need to be able to survive in the host GI tract, and acid and bile are both environmental stressors that can reduce strain survival. Therefore, this study evaluated the effect of the combination of protective agents on the acid and bile resistance of W. cibaria JW15 after freeze‐drying. A protective agent combination with a 1:1 ratio of 5 g + 5 g/100 ml w/v soy flour + yeast extract (SFY) retained nearly 100% viability after freeze‐drying and was resistant to artificial bile acids. Remarkably, skim milk + soy flour (SSF) was resistant to an acidic solution, and the viability of W. cibaria JW15 in artificial gastric acid was enhanced when treated with this mixture. Furthermore, SFY and SSF were found to maintain high numbers of viable cells with a low specific rate of cell death (k) after storage at 50°C, 60°C, and 70°C. These results support an effective probiotic formulation system with a high number of viable cells, and its protective effects can be leveraged in the development of probiotic products with health benefits.

“…In a previous study, survival of cultured JW15 was evaluated at pH 3.0 and in bile conditions (Ahn et al., ). JW15 could survive at pH 3.0 for 2 hr.…”

Section: Resultsmentioning

confidence: 99%

“…Thus, Weissella spp. are relatively recent members of the LAB family (Ahn et al., ). Weissella , as well as other LAB strains, are present in different fermented vegetable‐based foods which undergoes lactic acid fermentation during storage (Lim et al., ).…”

Section: Introductionmentioning

confidence: 99%

Enhancement of viability, acid, and bile tolerance and accelerated stability in lyophilized Weissella cibaria JW15 with protective agents

Nam

Food Science & Nutrition

et al. 2018

“…There is clinical evidence that Weissella cibaria , a lactic acid bacterium that is often included in fermented vegetable preparations, has health benefits (Amandine & Remize, ; Kang, Piao, Shin, Lee, & Oh, ; Kwak, Cho, Noh, & Om, ). The W. cibaria JW15 strain (JW15), which is found in kimchi, has anti‐inflammatory and immune modulating effects (Ahn et al., ; Lim et al., ; Nathan, Courtney, Amber Walters, & Chastona, ; Park, Kang, Kim, Lee, & Lee, ). The findings of these studies support the usefulness of JW15 as a probiotic for improving health.…”

Section: Introductionmentioning

confidence: 99%

Optimal conditions for the encapsulation of Weissella cibaria JW15 using alginate and chicory root and evaluation of capsule stability in a simulated gastrointestinal system

Journal of Food Science

Nam

et al. 2020

The delivery of active probiotic cells in capsules can reduce probiotic cell loss induced by detrimental external factors during digestion. In this study, we determined the optimal conditions for the encapsulation of Weissella cibaria JW15 (JW15) within calcium and polyethylene glycol (PEG)-alginate with chicory root extract powder (CREP). JW15 was encapsulated as the core material (10 9 cells/mL, 2 mL/min), and a solution containing a mixture of 1.5% sodium alginate and 1% CREP was extruded into a receiving bath with 0.1 M calcium chloride (CaCl 2 ) and 0.05% PEG. Capsule morphology and size were measured using optical microscopy. The optimal air pressure and frequency vibration for capsules containing alginate only (Al) were 200 mbar and 200 Hz, respectively and 100 mbar and 350 Hz for capsules containing alginate with CREP (Ch), respectively. The voltage for both capsules types was fixed at 1.35 kV. Then, the capsules were incubated in a simulated gastrointestinal (GI) system for 6 hr at 37°C. The addition of PEG in a CaCl 2 hardening solution led to degradation of the Ch capsule (Ch-PEG) and the release of cells into the small intestine vessel in the simulated GI system. By contrast, the cells were trapped within the Al capsules. Based on these data, effective encapsulation using alginate with CREP and PEG can enable JW15 to be released at a targeted anatomical site of activity within the GI system, thereby, enhancing the efficacy of probiotic cells. These protective effects can be leveraged during the development of probiotic products.Practical Application: Weissella cibaria JW15 (10 9 cells/mL) was encapsulated in biodegradable and biocompatible capsules, prepared by mixing 1.5% alginate with 1% chicory root extract powder (CREP) in 0.1 M CaCl 2 and 0.05% PEG using an encapsulator. The optimal processing parameters were as follows: pressure, 100 mbar; vibration frequency, 350 Hz; voltage, 1.35 kV; and core flow rate, 2 mL/min. When the resulting capsules were subjected to a simulated gastrointestinal system for 6 hr, the cells were released into the small intestine, and up to 95% cell viability was preserved. These results suggest that capsules made from alginate with CREP and formulated using calcium and PEG are a promising delivery system for probiotic cells. Further reproduction without permission is prohibitedThe encapsulation efficiency (EE) of the probiotics was calculated using the following expression (Haghshenas et al., 2015): EE (%) = (Xt/Xi) ×100, where Xt is the viability of JW15 in

“…멸균된 1 × phosphate buffered saline (PBS; pH 7.2) 으로 2회 세척 후 1.0 × 10 9 CFU/mL이 되도록 희 석하여 실험동물에 경구투여 하였다[9]. Effect on the body weight and relative liver and spleen weights of mice after oral administration of Weissella cibaria JW15 and water extracts of BS and BD 반응시켰다.…”

mentioning

confidence: 99%

“…마지막으로 Tetramethylbenzidine(TMB) 로 암실에서 15분 발색시키고 50 μL의 2N H2SO4로 반응을 멈추게 하였다. 반응이 끝난 plate를 450 nm에서 측정하고 흡광도값을 standard (0~1,000 pg/mL; IL-1β, TNF-α) 표준곡선을 이용하여 계산하였다[9].…”

unclassified

Immunomodulatory effects of mixed Weissella cibaria JW15 with water extract of black soybean and burdock on Listeria monocytogenes infection in mice.

Park¹,

Lee²

2017

J Biomed Transl Res

Self Cite

The objective of this study is to assess immunomodulatory effects of mixed Weissella (W.) cibaria JW15 strain with water extract of black soybean (Glycine max) and burdock (Arctium lappa) on Listeria (L.) monocytogenes infection in mice. Female 7-9 week old BALB/c mice were given a daily dose of 1 × 10 9 CFU of viable JW15 and JW15 mixed with black soybean (BS) and burdock (BD) in 200 μL PBS for 2 weeks. The nomal control group (NC) and positive control group (PC) were given 200 μL PBS. After 2 weeks, mice were infected with L. monocytogenes (1.0 × 10 5 CFU/mouse) via the tail vein. The NC was injected with 100 μL PBS without L. monocytogenes. After 2 days, mice were euthanized and their body weights were determined. In addition, their livers and spleens were weighed, and serum were analyzed for cytokine (Interleukin-1β (IL-1β) and Tumor necrosis factor-α (TNF-α)) production. The survival rate was monitored using 5 mice in each group in the same way above until the mice died. Two days after infection with L. monocytogenes, mean spleen weight per body weight (g/kg) of JW15 (5.4 ± 0.88 g/kg), JW15 + BS (6.0 ± 0.64 g/kg), and JW15 + BD (5.3 ± 0.38 g/kg) group were significantly lower than that of the PC (6.8 ± 0.57 g/kg). The level of IL-1β in the serum of JW15 + BD (113.6 ± 31.03 pg/mL) was significantly higher than that of the JW15 (67.9 ± 15.15 pg/mL). Collectively, combination W. cibaria JW15 and water extract of BD and BD have ability to induce synergistic immunomodulative effects and are suitable for consideration as a functional food for humans and functional feed additives for companion animals.