Isolation of lactic acid bacteria from kimchi and screening of Lactobacillus sakei ADM14 with anti-adipogenic effect and potential probiotic properties

Won, Sung‐Min; Chen, Siyu; Park, Kye Won; Yoon, Jung‐Hoon

doi:10.1016/j.lwt.2020.109296

Cited by 45 publications

(30 citation statements)

References 41 publications

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“…The probiotic function of LAB has been recognized and concerned all over the world. Kimchi, as a major LAB fermented vegetable, is also valuable as a potential source of probiotics (Lim et al, 2020;Won et al, 2020;Lee et al, 2021). In addition to the GABA-producing ability, the acid and bile tolerant activity, EPS production performance and antibacterial activity of seven strains were also investigated.…”

Section: Discussionmentioning

confidence: 99%

Screening of gamma-aminobutyric acid-producing lactic acid bacteria and the characteristic of glutamate decarboxylase from Levilactobacillus brevis F109-MD3 isolated from kimchi

Liu

et al. 2022

Journal of Applied Microbiology

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Aims: This study aimed to screen the γaminobutyric acid (GABA)-producing lactic acid bacteria (LAB) from kimchi, and investigate the glutamate decarboxylase (GAD) activity of the highest GABA-producing strain.Methods and Results: Seven strains of LAB were screened from kimchi with GABA-producing activity. Strain Levilactobacillus brevis F109-MD3 showed the highest GABA-producing ability. It produced GABA at a concentration of 520 mmol l −1 with a 97.4% GABA conversion rate in MRS broth containing 10% monosodium glutamate for 72 h. The addition of pyridoxal 5'-phosphate had no significant effect on the GAD activity of L. brevis F109-MD3. The optimal pH range of GAD was 3.0-5.0 and the optimal temperature was 65°C. The D value of GAD at 50, 60 and 70°C was 7143, 971 and 124 min respectively and Z value was 11.36°C. Conclusions:Seven strains isolated from kimchi, especially F109-MD3, showed high GABA-production ability even in the high concentrations of MSG at 7.5% and 10%. The GAD activity showed an effective broad pH range and higher optimal temperature.Significance and Impact of the Study: These seven strains could be potentially useful for food-grade GABA production and the development of healthy foods.

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Section: Discussionmentioning

confidence: 99%

Screening of gamma-aminobutyric acid-producing lactic acid bacteria and the characteristic of glutamate decarboxylase from Levilactobacillus brevis F109-MD3 isolated from kimchi

Liu

et al. 2022

Journal of Applied Microbiology

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“…Antibiotic susceptibility of the Lpb. plantarum strains was investigated as described previously [ 19 ]. A total of 13 antibiotics were used to evaluate antibiotic resistance: ampicillin (AMP; 10 μg), chloramphenicol (C; 30 μg), clindamycin (CD; 10 μg), ciprofloxacin (CIP; 5 μg), gentamicin (CN; 10 μg), doxycycline (DXT; 30 μg), erythromycin (E; 15 μg), kanamycin (K; 30 μg), penicillin G (P; 10 IU), streptomycin (S; 10 μg), trimethoprim-sulfamethoxazole (SXT; 25 μg), tetracycline (TE; 30 μg), and vancomycin (VA; 30 μg) (KisanBio, Seoul, Korea).…”

Section: Methodsmentioning

confidence: 99%

Comparison of the Probiotic Potential between Lactiplantibacillus plantarum Isolated from Kimchi and Standard Probiotic Strains Isolated from Different Sources

Jeong¹,

Sohn

Hwang³

et al. 2021

Foods

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In the present study, the properties of the Lactiplantibacillus (Lpb.) plantarum WiKim0112 isolated from kimchi were evaluated by comparing its probiotic properties to those of Lpb. plantarum WCFS1 and KACC 11451 isolated from different sources. In both pH 2 and 3, media containing pepsin, Wikim0112, and WCFS1 showed higher cell viability than KACC11451. Viability of all Lpb. plantarum strains in a medium containing pancreatin and bile salt oxgall was significantly decreased compared to the control. WCFS1 showed the highest thermotolerance, followed by Wikim0112 and KACC11451. Wikim0112 showed a similar level of antibacterial activity to WCFS1 and exhibited an overall higher antibacterial activity than KACC11451 against six pathogens. All Lpb. plantatum strains showed high antioxidant activities in SOD, DPPH, and ABTS assays, especially Wikim0112 and WCFS1 exhibited a higher antioxidant activity than KACC11451. All Lpb. plantarum strains showed approximately 60–62% adhesion rates to Caco-2 cells. Moreover, in LPS-stimulated Caco-2 cells, all Lpb. plantarum strains significantly decreased the mRNA expression of pro-inflammatory cytokines (i.e., IL-1β, IL-6, and TNF-α); Wikim0112 significantly increased the mRNA expression of IL-4 and IFN-γ. Wikim0112 was resistant to streptomycin and vancomycin, whereas WCFS1 and KACC11451 were resistant to four (clindamycin, ciprofloxacin, tetracycline, and vancomycin) and three (ciprofloxacin, tetracycline, and vancomycin) antibiotics, respectively. These results, taken together, indicated that compared to Lpb. plantarum strains isolated from different sources, Wikim0112 showed desirable probiotic properties, suggesting its potential applications in the food and pharmaceutical industries.

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“…Each samples were homogenized and serially diluted. The diluted solution was plated on De Man-Rogosa-Sharpe (MRS; BD Difco, Sparks, MD, USA) agar and incubated at 37°C for 48 h ( Won et al, 2020 ). The selected isolates were identified by 16S rRNA sequencing.…”

Section: Methodsmentioning

confidence: 99%

Evaluation of Probiotic Characteristics of Newly Isolated Lactic Acid Bacteria from Dry-Aged Hanwoo Beef

Kim

Shin

Ryu

et al. 2021

Food Sci Anim Resour

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Isolation of lactic acid bacteria from kimchi and screening of Lactobacillus sakei ADM14 with anti-adipogenic effect and potential probiotic properties

Cited by 45 publications

References 41 publications

Screening of gamma-aminobutyric acid-producing lactic acid bacteria and the characteristic of glutamate decarboxylase from Levilactobacillus brevis F109-MD3 isolated from kimchi

Screening of gamma-aminobutyric acid-producing lactic acid bacteria and the characteristic of glutamate decarboxylase from Levilactobacillus brevis F109-MD3 isolated from kimchi

Comparison of the Probiotic Potential between Lactiplantibacillus plantarum Isolated from Kimchi and Standard Probiotic Strains Isolated from Different Sources

Evaluation of Probiotic Characteristics of Newly Isolated Lactic Acid Bacteria from Dry-Aged Hanwoo Beef

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