Probiotic and Antioxidant Properties of Novel Lactobacillus brevis KCCM 12203P Isolated from Kimchi and Evaluation of Immune-Stimulating Activities of Its Heat-Killed Cells in RAW 264.7 Cells

Abstract

The purpose of this study was to determine the probiotic properties of Lactobacillus brevis KCCM 12203P isolated from the Korean traditional food kimchi and to evaluate the antioxidative activity and immune-stimulating potential of its heat-killed cells to improve their bio-functional activities. Lactobacillus rhamnosus GG, which is a representative commercial probiotic, was used as a comparative sample. Regarding probiotic properties, L. brevis KCCM 12203P was resistant to 0.3% pepsin with a pH of 2.5 for 3 h and 0.3% oxgall solution for 24 h, having approximately a 99% survival rate. It also showed strong adhesion activity (6.84%) onto HT-29 cells and did not produce β-glucuronidase but produced high quantities of leucine arylamidase, valine arylamidase, β-galactosidase, and N-acetyl-βglucosaminidase. For antioxidant activity, it appeared that viable cells had higher radical scavenging activity in the 2,2-diphenyl-1-picryl-hydrazyl (DPPH) assay, while in the 2azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay, heat-killed cells had higher antioxidant activity. Additionally, L. brevis KCCM 12203P showed higher lipid oxidation inhibition ability than L. rhamnosus GG; however, there was no significant difference (p < 0.05) between heat-killed cells and control cells. Furthermore, heat-killed L. brevis KCCM 12203P activated RAW 264.7 macrophage cells without cytotoxicity at a concentration lower than 10 8 CFU/ml and promoted higher gene expression levels of inducible nitric oxide synthase, interleukin-1β, and interleukin-6 than L. rhamnosus GG. These results suggest that novel L. brevis KCCM 12203P could be used as a probiotic or applied to functional food processing and pharmaceutical fields for immunocompromised people.

Heat-Killed Lactobacillus brevis Enhances Phagocytic Activity and Generates Immune-Stimulatory Effects through Activating the TAK1 Pathway

“…*p < 0.05, **p < 0.01, significant difference between LBB treated group and the vehicle-only treated control group (n = 3). a previous study where L. brevis KCCM 12203P showed relatively lower TNF-α secretion levels compared to that of LGG [52]. We also observed that LBB can enhance phagocytosis of E. coli particles in macrophages.…”

Antioxidant and Anti-Inflammatory Effect of Probiotic Lactobacillus plantarum KU15149 Derived from Korean Homemade Diced-Radish Kimchi

“…L. rhamnosus GG had the greatest adhesion ability (6.37%), followed by L. plantarum KU15149 (2.39%) and L. brevis KU15176 (2.61%). Song et al [31] previously showed that L. brevis KCCM 12203P (6.84%) has a slightly higher adhesion ability to intestinal epithelial cells compared to that of L. rhamnosus GG (6.21%). Zhang et al [32] showed that L. plantarum C32, C42, and C62 (< 2%) have diminished adhesion ability to intestinal epithelial cells compared to that of L. rhamnosus GG (4.30%).…”

Isolation of Bile Salt Hydrolase and Uricase Producing Lactobacillus brevis SF121 from Pak Sian Dong (Fermented Spider Plant) for using as Probiotics

“…This bacteria can be applied to use in industrial and food technology and normally defined as GRAS (Generally Recognized As Safe) 32 . Some strain of L. brevis presented probiotic properties, e.g., antioxidant properties 33 , anti-caries activity 34 , immunomodulating activity 35 and synergistic with prebiotic for antimicrobial activity 36 .…”