Immunomodulatory effects of Companilactobacillus allii WiKim39 and Lactococcus lactis WiKim0124 isolated from kimchi on lipopolysaccharide-induced RAW264.7 cells and dextran sulfate sodium-induced colitis in mice

Anti-obesity effect of vegetable juice fermented with lactic acid bacteria isolated from kimchi in C57BL/6J mice and human mesenchymal stem cells

“…Adipokines released from adipose tissue induce systemic inflammation and this pathway can be a therapeutic target for metabolic diseases 22 . previous revealed that fermented VJ has anti-inflammatory potential 9 Consistent with those results, in the current study, treatment of VJ fortified with functional LAB derived from kimchi alleviated lipid accumulation in adipocyte-differentiated hMSCs through cytokine modulation. Antibody array results under LAB lysate and LAB fermented VJ treatment indicated that the majority of DEPs were associated with immunomodulatory response categories.…”

“…Liver and epididymal fat tissues were fixed in 10% neutral buffered formalin and histology was performed as described previously 9 . Tissues stained with hematoxylin and eosin (H&E) were examined under an optical microscope (magnification, 20×; Olympus, Japan).…”

“…LAB fermentation improved the quality of vegetable products by enhancing the nutritional quality and functional properties. VJ fermented with Companilactobacillus allii WiKim39 and Lactococcus lactis WiKim0124, isolated from kimchi, exhibited immunomodulatory functions 9 and, improved the antioxidant properties. These health benefits are mainly due to the enhanced production of functional bioactive compounds such as phenolics (3-phenyllactic acid) and other organic acids (Dleucic and indole-3-lactic acids) 10 .…”

Use of Vegetable Waste as a Culture Medium Ingredient Improves the Antimicrobial and Immunomodulatory Activities of Lactiplantibacillus plantarum WiKim0125 Isolated from Kimchi

“…plantarum WiKim0125 grown in each of the culture media. This result is consistent with that of a previous study, which concluded that heat-inactivated LAB strains decreased cell viability in a dose-dependent manner [ 35 , 36 ]. Among the different culture media, KCW- and CW-containing media retained significantly higher cell viability than MRS and OW-containing media ( p < 0.05).…”

“…No significant difference in cell viability between untreated and CFS-treated cells at concentrations of up to 3% was observed in all tested media ( p > 0.05; data not shown). The low cytotoxicity of fermented food products with LAB has been previously reported for vegetable juice and purple sweet potato [ 34 , 35 ]. As shown in Fig.…”