Probiotic potential of Lactobacillus strains with anti-allergic effects from kimchi for yogurt starters

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• 作者：Na-Kyoung Lee ; So-Yeon Kim ; Kyoung Jun Han ; Su Jin Eom ; Hyun-Dong Paik ; ^{hdpaik@konkuk.ac.kr" class="auth_mail} ; ^{hdpaik@nate.com" class="auth_mail}
• 关键词：Kimchi ; Lactobacillus plantarum ; Anti-allergic effects ; Probiotic
• 刊名：Lebensmittel-Wissenschaft und -Technologie
• 出版年：September, 2014
• 年：2014
• 卷：58
• 期：1
• 页码：130-134
• 全文大小：419 K

文摘

Lactobacillus strains were isolated from kimchi and investigated for their potential use for probiotic yogurt starters. Two of the isolated strains have over 90% survival rate to artificial gastric acid (pH 2.5, 1% pepsin) and artificial bile acid (0.3% oxgall). These strains were identified as Lactobacillus plantarum by 16S rRNA sequencing, and named as L.聽plantarum SY11 and L.聽plantarum SY12. The known carcinogenic enzyme, 尾-glucuronidase was not produced by L.聽plantarum SY11 and L.聽plantarum SY12. These 2 strains were found to be resistant to several antibiotics and strongly adhered to intestinal cells. Antiallergic effect of L.聽plantarum SY11 and L.聽plantarum SY12 was demonstrated using nitric oxide (NO) and cytokine production. L.聽plantarum SY11 and L.聽plantarum SY12 were capable of significantly decreasing NO production, and reduced T helper 2-associated cytokines, cyclooxygenase-2, tumor necrosis factor-伪, and inducible nitric oxide synthase compared to control. Yogurt samples produced using L.聽plantarum SY11 and L.聽plantarum SY12 did not show significant differences in microbiological, physicochemical, and sensory properties compared with yogurt sample produced using commercial strain. Therefore, these two strains could be used as probiotic yogurt starters with antiallergic effects.