Lactobacillus kimchicus sp. nov., a β-glucosidase-producing bacterium isolated from kimchi

Liang, Zhi-qi; Srinivasan, Sathiyaraj; Kim, Yeon-Ju; Kim, Ho-Bin; Wang, Hong-Tao; Yang, Deok‐Chun

doi:10.1099/ijs.0.017418-0

Cited by 28 publications

(21 citation statements)

References 22 publications

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“…In this study, we used L. plantarum for the microbial conversion of ginsenosides in red ginseng. L. plantarum has been traditionally used for kimchi fermentation and is considered to be a food-grade microorganism [24]. Using this bacteria, Kim et al [25] found that fermented red ginseng contains a much higher concentration of total ginsenosides and metabolites, especially Rh1, Rh2, Rg5, Rk1, Rg2, Rg3, and compound K. Of note, FRG has enhanced immunological activities compared to red ginseng [26].…”

Section: Discussionmentioning

confidence: 99%

Postprandial glucose-lowering effects of fermented red ginseng in subjects with impaired fasting glucose or type 2 diabetes: a randomized, double-blind, placebo-controlled clinical trial

Park

Kim

et al. 2014

BMC Complement Altern Med

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BackgroundRed ginseng is prepared by steaming raw ginseng, a process believed to increase the pharmacological efficacy. Further bioconversion of red ginseng through fermentation is known to increase its intestinal absorption and bioactivity, and bioconversion diminishes the toxicity of red ginseng’s metabolite. This study was conducted to investigate the effects of daily supplementation with fermented red ginseng (FRG) on glycemic status in subjects with impaired fasting glucose or type 2 diabetes.MethodsThis study was a four-week long, randomized, double-blind, placebo-controlled trial. Forty-two subjects with impaired fasting glucose or type 2 diabetes were randomly allocated to two groups assigned to consume either the placebo or fermented red ginseng (FRG) three times per day for four weeks. Fasting and postprandial glucose profiles during meal tolerance tests were assessed before and after the intervention.ResultsFRG supplementation led to a significant reduction in postprandial glucose levels and led to an increase in postprandial insulin levels compared to the placebo group. There was a consistently significant improvement in the glucose area under the curve (AUC) in the FRG group. However, fasting glucose, insulin, and lipid profiles were not different from the placebo group.ConclusionDaily supplementation with FRG lowered postprandial glucose levels in subjects with impaired fasting glucose or type 2 diabetes.Trial registrationClinicalTrials.gov: NCT01826409

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Section: Discussionmentioning

confidence: 99%

Postprandial glucose-lowering effects of fermented red ginseng in subjects with impaired fasting glucose or type 2 diabetes: a randomized, double-blind, placebo-controlled clinical trial

Park

Kim

et al. 2014

BMC Complement Altern Med

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“…1, DKL121 showed the highest β-galactosidase activity within selected strains but its activity was lower than commercial strain, ST-body1. Liang et al (2011) reported that a β-galactosidase producing bacterium isolated from Kimchi and was identified as L. platarum group. To evaluate the activity in β-galactosidase of selected strains, changes in sugar contents of fermented milk were determined (Table 3).…”

Section: Enzyme Activitiesmentioning

confidence: 99%

Isolation and Characterization of Lactic Acid Bacteria from Kimchi, Korean Traditional Fermented Food to Apply into Fermented Dairy Products

Cho¹,

Hong²,

Kim³

2013

Korean Journal for Food Science of Animal Resources

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This study aimed to isolate lactic acid bacteria (LAB) from Kimchi and to identify suitable probiotic strain for application in fermented dairy product as a commercial starter culture. A total of 106 (LAB) strains were isolated from Kimchi collected from different regions in Korea and their phenotypic characteristics were assayed. Four isolates from MRS agar plates were selected and designated as DKL109, DKL119, DKL121 and DKL128. They were identified first by API 50 CHL kit and then 16S rRNA gene sequencing. DKL121 and DKL128 were identified as Lactobacillus paracasei and Lactobacillus casei, respectively. Other two isolates (DKL109 and DKL119) were identified as Lactobacillus plantarum. To estimate their applicability in dairy products, the characteristics including acid and bile tolerance, cold shock induced cryotolerance and enzymatic activities were determined. There was wide variation in ability of strains to acid tolerance, but no significant differences in bile tolerance, cold shock induced cryotolerance within selected strains. DKL119 and DKL121 showed the highest resistance to acid and bile and the highest β-galactosidase activity, respectively. When these two strains were used for yogurt preparation as a single starter culture, their viable cell counts reached to 1.0×109 CFU/mL. Lactobacillus plantarum DKL119 showed faster acid development than commercial starter culture. Also storage trials at 10 o C showed that the viability of these strains was retained over 15 d. With these results, it was indicated that probiotics isolated from Kimchi can be used in yogurt manufacturing as a starter culture.

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“…The microorganisms involved in Kimchi fermentation include about 200 species of bacteria (Liang et al . ).…”

Section: Introductionmentioning

confidence: 97%

Characterization and Antibacterial Mode of Action of Lactic Acid BacteriumLeuconostoc mesenteroidesHJ69 from Kimchi

Bajpai

Rather

Majumder

et al. 2016

Journal of Food Biochemistry

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This study characterized a lactic acid bacterium Leuconostoc mesenteroides HJ69 at biochemical and molecular level, isolate from traditional Korean fermented food Kimchi. Cell free supernatant (CFS) of L. mesenteroides HJ69 exhibited significant (P < 0.05) antibacterial effect as diameters of inhibition zones (14.34 ± 0.31 – 18.21 ± 0.23 mm) against the tested foodborne pathogenic bacteria with minimum inhibitory concentration and minimum bactericidal concentration values found in the range of 250–2,000 and 500–2,000 μg/mL, respectively. Further, CFS of L. mesenteroides HJ69 revealed its mode of action on membrane integrity as confirmed by the increased release of potassium ions (800 and 750 mM/L), loss of 260‐nm absorbing materials (3.85 and 3.77 OD), and increase in relative electrical conductivity (8.6 and 8.2%) against two selected bacteria L. monocytogenes KCTC‐3569 (Gram‐positive) and Escherichia coli O157:H7 (Gram‐negative), respectively. The above findings hypothesize that L. mesenteroides HJ69 compromised its mode of action on membrane integrity, suggesting its enormous potential in the food industry. Practical Applications Asian countries have enormous use of fermented food products enriched with large populations of health‐beneficial lactic acid bacteria (LAB). This study describes the isolation of a LAB strain Leuconostoc mesenteroides HJ69 from traditional Korean fermented food Kimchi along with its biochemical and molecular characterization. The cell free supernatant of L. mesenteroides HJ69 displayed remarkable antibacterial effect against various foodborne pathogenic bacteria with a hypothesized mode of action in several assays. These findings suggest that L. mesenteroides HJ69 could be an effective candidate for its practical application in food industry to control the proliferation of foodborne pathogenic bacteria as a natural antimicrobial agent.

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Lactobacillus kimchicus sp. nov., a β-glucosidase-producing bacterium isolated from kimchi

Abstract: Lactobacillus kimchicus sp. nov., a b-glucosidaseproducing bacterium isolated from kimchi

Cited by 28 publications

References 22 publications

Postprandial glucose-lowering effects of fermented red ginseng in subjects with impaired fasting glucose or type 2 diabetes: a randomized, double-blind, placebo-controlled clinical trial

Postprandial glucose-lowering effects of fermented red ginseng in subjects with impaired fasting glucose or type 2 diabetes: a randomized, double-blind, placebo-controlled clinical trial

Isolation and Characterization of Lactic Acid Bacteria from Kimchi, Korean Traditional Fermented Food to Apply into Fermented Dairy Products

Characterization and Antibacterial Mode of Action of Lactic Acid BacteriumLeuconostoc mesenteroidesHJ69 from Kimchi

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