→ 한국식품과학회지2017 ; 49(04): 377-382
Isolation and characterization of cholesterol-lowering lactic acid bacteria from kimchi
김치에서 분리된 콜레스테롤 감소능을 가진 젖산세균의 특성
Hong-Yeop Park, Seul-Ki Park, Bo-Geum Kim, Dae-Gyu Ryu, Eun-Seo Lim1, and Young-Mog Kim*
Department of Food Science and Technology, Pukyong National University 1Department of Food Science and Nutrition, Tongmyong University
부경대학교 식품공학과·1동명대학교 식품영양학과
The objective of this study was to isolate and characterize lactic acid bacteria (LAB) exhibiting cholesterol-lowering activity from the Korean traditional fermented food, kimchi. The previously isolated LAB strains were assessed for cholesterol-lowering efficacy in the presence of 0.1% cholesterol. All LAB strains tested in this study were able to assimilate cholesterol at varying levels, ranging from 35.0 to 99.4%. Among them, the Lactobacillus plantarum FMB 31 strain exhibited the highest cholesterol-lowering effect with 99.4% cholesterol removal efficiency. The strain was stable in the presence of acid, bile, and salt stress, and showed high adherence on HT-29 cells, a human colon line. In addition, the LAB strain showed no pathogenic properties such as the production of hemolysin and biogenic amines. Thus, this study suggests that the L. plantarum FMB 31 strain isolated from kimchi can be a potential source of probiotic products with strong cholesterol-lowering effect.
cholesterol-lowering activity, Lactic acid bacteria, Lactobacillus plantarum, kimchi
한국식품과학회지 2017 Aug; 49(04): 377 - 382