Potential probiotic Lactobacillus plantarum Ln4 from kimchi: Evaluation of β-galactosidase and antioxidant activities

Son, Sung-Ho; Jeon, Hyelin; Jeon, Eun Bi; Lee, Na‐Kyoung; Park, Young-Seo; Kang, Dae‐Kyung; Paik, Hyun‐Dong

doi:10.1016/j.lwt.2017.07.018

Cited by 79 publications

(64 citation statements)

References 35 publications

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“…plantarum G72 (87.63%), isolated from kimchi, exhibited higher adherence when compared with for L . rhamnosus (60.12%) (Son et al, ). Meanwhile, Oh and Jung () reported the adhesion abilities of seven isolated LAB strains ( P .…”

Section: Resultsmentioning

confidence: 99%

“…According to a recent study, two L . plantarum strains showed DPPH + activity between 21.08% and 40.97% and β ‐carotene activity of 31.92%–38.42% (Son et al, ). Regarding ABTS •+ , P .…”

Section: Resultsmentioning

confidence: 99%

“…plantarum strains showed 1,300–3,300 MU, whereas six strains of P . pentosaceus had values of 114–5,990 MU (Son et al, ; Vidhyasagar & Jeevaratnam, ). In particular, among LAB strains, the β ‐galactosidase activity of lactobacilli including Lactobacillus reuteri , Lactobacillus fermentum , Lactobacillus crispatus , and L .…”

Section: Resultsmentioning

confidence: 99%

“…In particular, among LAB strains, the β ‐galactosidase activity of lactobacilli including Lactobacillus reuteri , Lactobacillus fermentum , Lactobacillus crispatus , and L . plantarum has been characterized (Kim & Rajagopal, ; Liu, Kong, et al, ; Son et al, ; Splechtna et al, ). The basic function of the starter culture is to convert the milk sugar lactose into an acid product and contribute to the preservation, digestibility, texture, and flavor of the fermented product (Hébert, Raya, Tailliez, & Giori, ; Husain, ).…”

Section: Resultsmentioning

confidence: 99%

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Multifunctional properties of Lactobacillus plantarum strains WiKim83 and WiKim87 as a starter culture for fermented food

Jung¹,

Kim²,

Lee³

et al. 2019

Food Science & Nutrition

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This study aimed to evaluate the safety (hemolysis and enzyme activity), probiotic properties (gastrointestinal tract tolerance, adhesion, hydrophobicity, and auto‐aggregation), and functional characteristics (antimicrobial, antioxidant, and β ‐galactosidase activities) of lactic acid bacteria (LAB), isolated from kimchi, in order to select a multifunctional LAB strain for starter culture in fermented food. The five isolated strains included Lactobacillus plantarum WiKim83, L . plantarum WiKim84, Pediococcus pentosaceus WiKim85, P . pentosaceus WiKim86, and L . plantarum WiKim87, as identified by 16S rRNA gene sequence analysis; they were confirmed to be nonhemolytic and not able to produce β ‐glucuronidase, a carcinogenic enzyme. Probiotic properties of the five LAB strains were evaluated relative to those of commercial Lactobacillus rhamnosus GG, and results revealed probiotic potential of three strains ( L . plantarum WiKim83, L . plantarum WiKim84, and L . plantarum WiKim87) to be superior. L . plantarum WiKim84 showed high antimicrobial activity against pathogens, and L . plantarum WiKim83 exhibited the highest antioxidant and β ‐galactosidase activities. Based on the probiotic and functional properties, the main characteristics of each strain were highlighted and two of them, L . plantarum WiKim83 and L . plantarum WiKim87, were selected as the most potent by principal component analysis. These strains showed antimicrobial, β ‐galactosidase, and antioxidant activities, which recommend their suitability as starter culture in various fermented foods.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Multifunctional properties of Lactobacillus plantarum strains WiKim83 and WiKim87 as a starter culture for fermented food

Jung¹,

Kim²,

Lee³

et al. 2019

Food Science & Nutrition

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show abstract

“…The microorganisms most used in commercialized probiotic foods belong to genera Lactobacillus (Lactobacillus plantarum, Lactobacillus acidophilus, and Lactobacillus rhamnosus) [51,52] and Bifidobacterium (Bifidobacterium bifidum, Bifidobacterium longum) [53,54], which belong to the group of lactic acid bacteria. Infrequently, other bacteria (Enterococcus faecium, Lactococcus lactis) [55,56] and yeasts (Saccharomyces boulardii) [57] may also be used as probiotic strains (Table 3).…”

Section: Probiotics As Bioactive Ingredient For Functional Foodsmentioning

confidence: 99%

Functional Dehydrated Foods for Health Preservation

Morais

Dammak

et al. 2018

Journal of Food Quality

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The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics. Different technologies to dry bioproducts for producing functional foods or ingredients are presented. New drying techniques for the preservation of bioactive compounds are proposed, focusing more specifically on dielectric drying. A discussion on the techniques that can be used to optimize drying processes is performed. An overview on dehydrated plant based foods with probiotics is provided. The microorganisms used, impregnation procedures, drying methods, and evaluated parameters are presented and discussed. The principal bioactive compounds responsible for nutritional and health benefits of plant derived dried food products—fruits and vegetables, fruits and vegetables by-products, grains, nuts, and algae—are presented. Phytochemical losses occurring during pretreatments and/or drying processes are also discussed.

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Are spontaneously fermented plant‐based foods potential sources of transferable antibiotic resistance genes?

Jasiak

Amund

2021

Food Frontiers

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Spontaneously fermented plant-based foods are highly valued for their unique organoleptic characteristics and presumed health benefits. However, because natural (spontaneous) fermentation does not involve the employment of starter cultures, the safety of spontaneously fermented plant-based products is not easily controlled. This review examines the presence of antibiotic resistance determinants in lactic acid bacteria (LAB) from plant-based, naturally fermented foods. Phenotypic resistance to clinically relevant antibiotics has been widely observed in LAB from a variety of food types.The larger proportion of the resistance traits reported in this review can be considered intrinsic to LAB. However, some of the identified traits, especially resistance genes to tetracycline and erythromycin, have the potential for horizontal spread. Further molecular characterization is required to determine the genetic basis of detected resistance traits that have only been assessed using phenotypic methods. The implementation of novel safety measures in the production of spontaneously fermented plant-based foods should be considered in the future.

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Potential probiotic Lactobacillus plantarum Ln4 from kimchi: Evaluation of β-galactosidase and antioxidant activities

Cited by 79 publications

References 35 publications

Multifunctional properties of Lactobacillus plantarum strains WiKim83 and WiKim87 as a starter culture for fermented food

Multifunctional properties of Lactobacillus plantarum strains WiKim83 and WiKim87 as a starter culture for fermented food

Functional Dehydrated Foods for Health Preservation

Are spontaneously fermented plant‐based foods potential sources of transferable antibiotic resistance genes?

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