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Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(3): 851-855
Antagonistic and antioxidant effect of probiotic Weissella cibaria JW15
Hyung-Seok Yu1, Na-Kyoung Lee1, Ae-Jin Choi2, Jeong-Sook Choe2, Chun Ho Bae3, Hyun-Dong Paik1
1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea 2Functional Food and Nutrition Division, Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration, Jeonju, Jeollabuk-do 55365, Republic of Korea 3Aram Co., Ltd., Gwangju, Gyeonggi-do 12735, Republic of Korea
ABSTRACT
The objective of this study was to evaluate the functional properties of Weissella cibaria JW15 (JW15) by investigating its antagonistic and antioxidant activities. Lactobacillus rhamnosus GG (LGG) was used for comparison as a reference strain. JW15 inhibited the growth of pathogenic bacteria (Listeria monocytogenes, Salmonella Typhimurium, S. Enteritidis, and Escherichia coli). Compared to LGG, JW15 showed rapid organic acid production, with the amounts of lactic and acetic acids being lower and higher, respectively. In addition, JW15 significantly inhibited intestinal epithelial adherence in the tested pathogens. JW15 exhibited antioxidant effects by scavenging radicals including DPPH, ABTS, and hydroxyl radicals, and inhibiting lipid peroxidation. JW15 exhibited significant antagonistic and antioxidant activities compared to LGG in the tested assay (p<0.05). The results suggested that JW15 might possess a potential for amelioration of disorders induced by pathogenic bacteria or oxidative stress.
KEYWORD
Weissella cibaria JW15, Probiotic, Antagonistic, Antioxidant
Food Science and Biotechnology 2019 ; 28(3): 851-855
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