Functionality and safety of lactic bacterial strains from Korean kimchi

Ji, Yosep; Kim, Hannah; Park, Hyunjoon; Lee, Jieun; Lee, Hee Jae; Shin, Heuyn‐Kil; Kim, Bongjoon; Franz, Charles M. A. P.; Holzapfel, Wilhelm H.

doi:10.1016/j.foodcont.2012.10.034

Cited by 58 publications

(35 citation statements)

References 34 publications

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“…In recent years, an increasing number of studies concerning antibiotic susceptibility of LAB species from food have been undertaken due to the overuse of antibiotics worldwide (van Reenen & Dicks, ). The presence of antibiotic‐resistant Lactobacillus species is well documented (Ji et al., ; Liu, Zhang, Dong, Yuan, & Guo, ; Zhou et al., ). However, only a few studies have focused on the identification of antibiotic resistance determinants in other LAB and CNS species commonly associated with fermented meat products, such as W. cibaria, W. confusa , and S. carnosus .…”

Section: Resultsmentioning

confidence: 99%

Assessment of Antibiotic Susceptibility within Lactic Acid Bacteria and Coagulase‐Negative Staphylococci Isolated from Hunan Smoked Pork, a Naturally Fermented Meat Product in China

Wang

Wei

Fan

2018

Journal of Food Science

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Section: Resultsmentioning

confidence: 99%

Assessment of Antibiotic Susceptibility within Lactic Acid Bacteria and Coagulase‐Negative Staphylococci Isolated from Hunan Smoked Pork, a Naturally Fermented Meat Product in China

Wang

Wei

Fan

2018

Journal of Food Science

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“…The most important characterisics of a microorganism as a probiotic are: the ability to pass through the gastro-intestinal tract, tolerance to low pH and bile salt, auto-aggregation and co-aggregation, hydrophobicity, the presence of the genes encoding adhesion proteins, β-galactosidase production, survival in the presence of commercial drugs, and the absence of the genes encoding virulence factors. Studies indicate that L. Bulgaricus almost has all of the above mentioned characterisics [30][31][32][33][34].…”

Section: Discussionmentioning

confidence: 99%

Lactobacilus Delbrueckii subsp. Bulgaricus Modulates the Secretion of Th1/Th2 and Treg Cell-Related Cytokines by PBMCs from Patients with Atopic Dermatitis

Sheikhi

Giti²,

Heibor

et al. 2017

Drug Res (Stuttg)

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Atopic dermatitis (AD) is an inflammatory skin disease which may be due to the imbalance between Th1-, Th2 and Treg cell-related immune responses. Evidences suggest that appropriate stimulation with probiotics may correct the skewed immune response in children with AD. The aim was to determine the effects of the yogurt culture on the secretion of Th1/Th2/Treg type cytokines by PBMCs from children with AD. was cultivated on MRS broth. The PBMCs from 20 children with AD were separated by Ficoll-Hypaque centrifugation and co-cultured with different concentrations of UV killed bacteria in RPMI-1640 plus 10% FCS for 48/72 h. The levels of IL-10, IL-4, IL-12 and IFN-γ were measured in supernatant of PBMCs by ELISA. significantly up-regulated the secretion of IL-10, IL-12 and IFN-γ, whereas decreased the secretion of IL-4 by PBMCs at both incubation times 48 h/72 h and both bacteria:PBMCs ratios 100:1/50:1, compared to control (p<0.05). There were no significant differences between incubation times 48 h and 72 h regarding the secretion levels of IL-12, IFN-γ and IL-4. However, the secretion of IL-10 by -stimulated PBMCs at incubation time 72 h and in the presence of bacteria:PBMCs ratio 100:1 was significantly higher than in incubation time 48 h and in the presence of bacteria:PBMCs ratio 50:1 (P<0.000 and P<0.00, respectively). These data show that may modulate the secretion of Th1-, Th2-Treg-related cytokines in AD patients. Therefore, the possible potential therapeutic of for treatment of AD should be consider in further investigation.

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“…Salting is one of the oldest preservation methods for various foods. It is widely applied in the processing of many fermented vegetable foods, including side dishes such as pickle, sauerkraut, and kimchi (Ji and others ). The salty condition suppresses the growth of pathogenic and spoilage organisms, thereby increasing microbial safety and the shelf life of food (Park and others ).…”

Section: Introductionmentioning

confidence: 99%

Change in Flavonoid Composition and Antioxidative Activity during Fermentation of Onion (Allium cepa L.) by Leuconostoc mesenteroides with Different Salt Concentrations

Lee

Cho

Kim

et al. 2016

Journal of Food Science

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The aim of this study is to investigate the change in flavonoid composition and antioxidative activity during fermentation of onion (Allium cepa L.) by Leuconostoc mesenteroides with different NaCl concentrations. In order to qualify and quantify the flavonoids during fermentation of onion, 7 flavonoids, [quercetin 3,7-O-β-d-diglucopyranoside (Q3,7G), quercetin 3,4'-O-β-d-diglucopyranoside (Q3,4'G), quercetin 3-O-β-d-glucopyranoside (Q3G), quercetin 4'-O-β-d-glucopyranoside (Q4'G), isorhamnetin 3-O-β-d-glucopyranoside (IR3G), quercetin (Q), and isorhamnetin (IR)], were isolated and identified from onion. During fermentation, the contents of flavonoid glucosides (Q3,7G, Q3,4'G, Q3G, Q4'G, and IR3G) gradually decreased, whereas the contents of flavonoid aglycones (Q, IR) gradually increased. Decline rates of the flavonoid glucosides increased with the addition of L. mesenteroides. Furthermore, the activity of β-glucosidase, which is produced by L. mesenteroides, is dose-dependently inhibited with different NaCl concentrations during fermentation. The presence of L. mesenteroides enhanced the antioxidative activity of onion as demonstrated using the 1,1-diphenyl-2-picrylhydrazyl, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), and reducing power assays. The enhancement of antioxidative activity was considered because the content of flavonoid aglycones increased during fermentation. However, the addition of NaCl may decrease the antioxidative activity; we surmise that this phenomenon occurs because of the inhibition of β-glucosidase by NaCl. Therefore, we conclude that the addition of NaCl may be useful for the regulation of antioxidative activity via the control of β-glucosidase action, during the fermentation of flavonoid glucoside-rich foods.

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Functionality and safety of lactic bacterial strains from Korean kimchi

Cited by 58 publications

References 34 publications

Assessment of Antibiotic Susceptibility within Lactic Acid Bacteria and Coagulase‐Negative Staphylococci Isolated from Hunan Smoked Pork, a Naturally Fermented Meat Product in China

Assessment of Antibiotic Susceptibility within Lactic Acid Bacteria and Coagulase‐Negative Staphylococci Isolated from Hunan Smoked Pork, a Naturally Fermented Meat Product in China

Lactobacilus Delbrueckii subsp. Bulgaricus Modulates the Secretion of Th1/Th2 and Treg Cell-Related Cytokines by PBMCs from Patients with Atopic Dermatitis

Change in Flavonoid Composition and Antioxidative Activity during Fermentation of Onion (Allium cepa L.) by Leuconostoc mesenteroides with Different Salt Concentrations

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