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Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(2): 491-499
Antioxidant and immune-enhancing effects of probiotic Lactobacillus plantarum 200655 isolated from kimchi
Seo-Jin Yang1, Ji-Eun Lee1, Sung-Min Lim1, Yu-Jin Kim2, Na-Kyoung Lee1, Hyun-Dong Paik1
1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea, 2Korean Culture Center of Microorganisms, Seoul 03641, Republic of Korea
ABSTRACT
Probiotic properties including antioxidant and immune-enhancing effects of Lactobacillus plantarum 200655 isolated from kimchi were evaluated. The tolerance of three strains (L. plantarum 200655, L. plantarum KCTC 3108, and L. rhamnosus GG to bile salts (0.3% oxgall, 24 h) was similar, and L. plantarum 200655 showed the highest tolerance to gastric juice (0.3% pepsin, 3 h). All strains presented similar autoaggregation ability. L. plantarum 200655 showed higher cell surface hydrophobicity and adhesion ability on HT-29 cells. L. plantarum 200655 did not produce β-glucuronidase and was sensitive to ampicillin, tetracycline, chloramphenicol, and doxycycline. Additionally, L. plantarum 200655 showed the highest antioxidant effects in DPPH and ABTS radical scavenging, and β-carotene bleaching assays. RAW 264.7 cells treated with L. plantarum 200655 produced more nitric oxide, induced nitric oxide synthase, and cytokine related to immune-enhancing effects such as interleukin-1β and interleukin-6. Therefore, L. plantarum 200655 could be useful as a probiotic strain for older people.
KEYWORD
Probiotics, Lactobacillus plantarum, Kimchi, Antioxidant activity, Immune-enhancing effect
Food Science and Biotechnology 2019 ; 28(2): 491-499
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