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

Abstract

Lactic acid bacteria (LAB) isolated from kimchi (a traditional Korean dish typically made of fermented cabbage) can provide various health benefits, including anti-obesity, antioxidant, anti-inflammatory, anticancer, and antimicrobial effects. In this study, we examined the antimicrobial and immunomodulatory effects of Lactiplantibacillus plantarum WiKim0125 cultured in de Man, Rogosa, and Sharpe (MRS) medium containing vegetable waste. Live bacterial cells were eliminated via supernatant filtration or heat treatment. The cell-free supernatant (CFS) obtained from culture broth containing kimchi cabbage waste (KCW), cabbage waste (CW), or onion waste (OW) showed significantly higher antimicrobial activity against skin pathogens ( Propionibacterium acnes and Staphylococcus aureus ) and foodborne pathogens ( Escherichia coli and Salmonella typhimurium ), with inhibition zones ranging between 4.4 and 8.5 mm, compared to that in conventional MRS medium (4.0–7.3 mm). In lipopolysaccharide-stimulated RAW264.7 cells, both supernatant and heat-inactivated Lb. plantarum WiKim0125 from culture media containing KCW and CW suppressed the production of inflammatory cytokines (72.8% and 49.6%, respectively) and nitric oxide (62.2% and 66.7%, respectively) without affecting cell viability. These results indicate that vegetable waste can potentially increase the antimicrobial and immunoregulatory potency of LAB while presenting a molecular basis for applying postbiotics to health products.

Current Knowledge on the Preparation and Benefits of Cruciferous Vegetables as Relates to In Vitro, In Vivo, and Clinical Models of Inflammatory Bowel Disease

“…Broccoli has been widely studied for its anti-inflammatory and antioxidant properties against in vitro IBD models ( Table 1 [ [110] , [111] , [112] , [113] , [116] , [117] , [118] , [119] , [120] , [121] , [122] , [123] , [124] , [125] ] and Figure 1 ). One study showed that broccoli-derived nanoparticles (BDN), made of broccoli juice and lipids, prevented dendritic cell (DC) activation by upregulating AMPK anti-inflammatory pathways, thereby reducing chemoattractant molecules like chemokine (C-C) receptors (CCR), chemokine (CXC) ligand (CXCL), and CCLs in the DCs and monocytes [ 116 ].…”

“… IL10 activation of STAT3 Anti-inflammatory Bone marrow-derived macrophages [ 118 ] Broccoli SFN, lipids Edible nanoparticles N.R., mean diameter of 32.4 nm 2 and 3 h CCRs, CXCLs, and CCLs Anti-inflammatory DCs and monocytes [ 116 ] Glucoraphanin, Glucobrassicin, Neoglucobrassicin Nano-vesicles 5 and 22 μg/mL 24 h Hydrogen peroxide Antioxidative Caco-2 and NCI-H441 cells [ 117 ] SFN N.R. 100, 50, 20,10 and 1 μmol 24 h COX-2 and iNOS, IL10 and CD36 Anti-inflammatory Immortalized human blood monocytes [ 119 ] Glucoraphanin, Glucoerucin, Quercetin-3-glucoside Cold-pressed seed 0.1% (vol:vol) 0, 2, 4, 5, and 6 h time point Bacteroidota/Bacillota ratio; ORAC, HOSC, and ABTS scavenging activities; COX-2 and IL1β cytokines Antioxidant, Prebiotic, Anti-inflammatory J774A.1 macrophages [ 110 ] Green cabbage and kimchi Polyphenols Freeze-dried 0.2, 0.5, 1 and 2 mg/mL 24 h MCP-1, IL1β and TNFɑ, E. coli, S. aureus Probiotic (kimchi), Anti-inflammatory LPS- macrophages [ 120 ] Cauliflower Polyphenols, Flavonoids Ethanolic, hot and cold-water extract 1% and 50% (w/w) 24 h DPPH, Lactobacilli Antioxidant, Prebiotic Lactobacilli strains [...…”

“…Culture media containing cabbage juice exhibited in vitro anti-inflammatory and prebiotic properties associated with indole-3-carbinol, a metabolite of glucobrassicin [ 115 , 120 ]. LPS RAW264.7 cells (macrophage-like, Abelson leukemia virus-transformed cell line derived from BALB/c mice) were cocultured with vegetable waste from green and kimchi cabbage.…”

“…However, both types of cabbage had similar inhibitory effects against LPS-induced nitric oxide inflammation. Furthermore, kimchi decreased E. coli significantly, whereas green cabbage had more effect against S. aureus [ 120 ].…”

Anti-Inflammatory Effects of Paraprobiotic Lactiplantibacillus plantarum KU15122 in LPS-Induced RAW 264.7 Cells

“…Major cellular receptors, such as Toll-like receptors and CD14, regulate and modulate iNOS activity in macrophages [ 23 ]. Cell-free supernatant of L. plantarum WiKim0125 isolated from kimchi was decreased NO production and inflammatory cytokines, IL-1β, IL-6, and MCP-1 [ 24 ].…”