Antimutagenic Activities of Cell Wall and Cytosol Fractions of Lactic Acid Bacteria Isolated from Kmichi

Park, Kun Young,Son, Tae Jin,Kim, So Hee 부산대학교 김치연구소 1999 김치의 과학과 기술 Vol.5 No.-

Cell wall(lactic acid bacteria-sonicated precipitate: LAB-SP) and cytosol (lactic acid bacteria-sonicated supernatant: LAB-SS) fractions were prepared from kimchi fermenting lactic acid bacteria such as Leuconastoc mesenteroides, Lactobacillus brevis, Lactobacillus fermentnm, Lactobacillus plantarum and Pediococcus acidilactici, with Lactobacillus acidophillus isolated from yogurt. Using the Ames mutagenicity test and SOS chromotest system, the antimutagenic activity of those cell fractions was studied. One hundred eighty lil of LAB-SP from lactic acid bacteria isolated from kimchi, excepting Pediococcus acidilactici, supressed the mutagenicity of 4-nitroquinoline-1oxide (4-NQO) in Ames mutagenicity test and SOS chromotest system, by above 90% and 60%, respectively. LAB-SP from lactic acid bacteria exhibited the antimutagenic activity aganist 2-amino-3, 4-dimethyl-imidazo (4, 5-f) quinoline (MeIQ) in Ames mutagenicity test, depending on the concentration. Especially, Lactobacillus plantarum which were isolated from kimchi had the strongest antimutagenicity on MeIQ. LAB-SP from lactic acid bacteria also inhibited the mutagenicity mediated by 3-amino-l-methyl-5H-pyrido [4,3-blindole (Trp-P-2). Lactobacillus fermentum, Lactobacillus plantarum, and Lactobacillus acidphillus had higher antimutagenicity against Trp-P-2 than the other lactic acid bacteria. However, LAB-SS of lactic acid bacteria did not show any mutagenic activity against 4-NQO in Ames mutagenicity test and SOS chromotest systems. On the mutagenicity of MeIQ and Trp-P2, LAB-SS of lactic acid bacteria from kimchi or dairy products exhibited a weaker inhibitory effect than LAB-SP of those bacteria. These results represent that, whether the lactic acid bacteria from kimchi are viable or nonviable, antimutagenic activity was still effective. We suggest that the strong, antimutaganic activity of lactic acid bacteria might be found in the cell wall fraction, rather than in the cytosol fraction.

Antimutagenic Activities of Cell Wall and Cytosol Fractions of Lactic Acid Bacteria Isolated from Kimchi

Park, Kun-Young,Kim, So-Hee,Son, Tae-Jin The Korean Society of Food Science and Nutrition 1998 Preventive Nutrition and Food Science Vol.3 No.4

Cell wall (lactic acid bacteria-sonicated precipitate ; LAB-SP) and cytosoll(lactic acid bacteria-sonicated supernatant ; LAB-SS) fractions were prepared from kimchi fermenting lactic acid bacteria such as Leuconostoc mesenteroides, Lactobacillus brevis, Lactobacillus fermentum , Lactobacillus plantarum and Pediococcus acidilactici, with Lactobacillus acidophillus isolated from yogurt. Using the Ames mutagenicity test and SOS chormotest system, the antimutagenic acitivity of those cell fractions was studied . One hundered eighty $\mu$l of LAB-SP from lactic acid bacteria isolated from kimchi, excepting Pediococcus acidilactici, supressed the mutagenicity of 4-nitroquinoline-1-oxide(4-NQO) in Ames mutagenicity test and SOS chromotes system , by above 90% and 60% , respectively. LAB-SP from lactic acid bacteria also inhibited the mutagenicity mediated by 3-amino-1-methyl-5H-pyrido [4,3-b]indole (Trp-P-2). Lactobacillus fermentum, Lactobacillus plantarum, and Lactobacillus acidphillus had higher antimutagenicity against Trp-P-2). Lactobacillus fermentum , Lactobacillus plantarum , and Lactobacillus acidphillus had higher antimutagenicity against Trp-P-2 than the other lactic acid bacteria. However, LAB-SS of lactic acid bacteria did not show any mutagenic activity against 4-NQO in Ames mutagenicity test and SOS chromotest systems. On the mutagenicity of MEIQ and Trp-P-2 , LAB-SS of lactic acid bacteria from kimchi or dairy products exhibited a weaker inhibitory effect than LAB-SP of those bacteria. These results represent that, whether the lactic acid bacteria from kimchi are viable or nonviable, antimutagenic acitivity was still effective. We suggest that the strong, antimutaganic activity of lactic acid bacteria might be found in the cell wall fraction , rather than in the cytosol fraction.

유산균에서 Bacteriophage의 중요성

이영덕,박종현 한국유산균·프로바이오틱스학회 2013 Current Topic in Lactic Acid Bacteria and Probioti Vol.1 No.1

Lactic acid bacteria as probiotics contribute to various food and medicine industry. Recently, many groups reported effects of lactic acid bacteria are the results of in vitro and clinical experiments. To apply lactic acid bacteria in food and medicine industry, the genome based research might be need for understand physiological and metabolic capabilities of lactic acid bacteria in the future. Also, study of bacteriophages for stable fermentation of lactic acid bacteria have to be performed the bacteriophage molecular characterization, relation of lactic acid bacteria, bacteriophage resistant lactic acid bacteria. Therefore, these studies would provide the various functional aspects of lactic acid bacteria to improve food quality and safety in the food industry.

쪽파로부터 분리된 유산균의 병원성균에 대한 항균활성

김길하,김완섭,Gil-Ha Kim,Natsag Lkhagvasuren,Batchimeg Namshir,Woan Sub Kim 한국낙농식품응용생물학회 2023 Journal of Dairy Science and Biotechnology (JMSB) Vol.41 No.3

In this study, we isolated lactic acid bacteria from Allium wakegi and examined the usability of culture supernatants obtained from these lactic acid bacteria. The antibacterial activity of the culture supernatant obtained from the isolated lactic acid bacteria against the pathogens Escherichia and Salmonella spp. was measured. The obtained lactic acid bacteria culture medium showed significant antibacterial activity against pathogenic bacteria in a dose-dependent manner. The effects of pH and heat denaturation on the observed anti-pathogenic bacterial activity was also investigated. Adjusting the culture supernatant to pH 7 resulted in loss of all antibacterial activity against pathogenic bacteria, suggesting that the antibacterial activity of the obtained culture supernatant against pathogenic bacteria is influenced by organic acids. Assessment of the heat stability of the anti-pathogenic bacterial activity revealed that heat treatment did not diminish activity. The obtained lactic acid bacteria culture medium is thus stable against heat.

오디와 엘더베리로부터 분리된 유산균에 의한 오디 농축액의 발효특성

류은혜,채규서,권지웅 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.6

Purpose: This study assessed the feasibility of fermented beverage production using concentrated mulberry juice and five lactic acid bacteria that were newly isolated from mulberry and elderberry. Methods: For fermentation, mulberry concentrate was diluted and new strains were inoculated and fermented for 24 hr. The pH, acidity, sugar content, and viable cell count of the fermentation broth were measured, and the organic acid and free sugar levels were analyzed. The antioxidant activity of the fermentation broth was analyzed based on the DPPH and ABTS radical scavenging activities. Results: In the diluted mulberry juice, the pH decreased from 4.33±0.13-4.40±0.08 to 3.51±0.06-3.77±0.12 after fermentation and the total acidity increased from 0.47±0.03-0.51±0.08% to 0.93±0.10-1.31±0.23% after fermentation. In addition, the sugar content slightly decreased slightly with fermentation at 9.8°Brix. The number of viable cells rapidly increased rapidly from 8.09±0.18-8.27±0.15 to 11.14±0.42-13.61±0.79 log CFU/mL after 24 hr fermentation. During diluted mulberry juice fermentation, a large amount of lactic acid was produced by the inoculated bacteria. Leuconostoc mesenteroides GBL48 showed the highest lactic acid production ability with fermented mulberry juice having a lactic acid concentration of 10.06±0.09 mg/mL, whereas Leuconostoc mesenteroides GBL14 showed the lowest lactic acid production ability. On the other hand, the latter strain had excellent acetic acid production ability and a higher glucose and fructose utilization rate than that of the other bacteria. The total polyphenol, total flavonoid, and total anthocyanin contents decreased with fermentation, and the DPPH and ABTS radical-scavenging activity also decreased slightly. Conclusion: These results suggest that the five strains isolated from berries can successfully produce lactic acid to induce fermentation but their antioxidant activity did not increase. Therefore, it is necessary to explore methods to improve the antioxidant activity of the bacterial strains by modifying the fermentation conditions and their characteristics to examine the potential of their application as a functional beverage.

Development of a Novel D-Lactic Acid Production Platform Based on Lactobacillus saerimneri TBRC 5746

Sansatchanon Kitisak,Sudying Pipat,Promdonkoy Peerada,Kingcha Yutthana,Visessanguan Wonnop,Tanapongpipat Sutipa,Runguphan Weerawat,Kocharin Kanokarn 한국미생물학회 2023 The journal of microbiology Vol.61 No.9

D-Lactic acid is a chiral, three-carbon organic acid, that bolsters the thermostability of polylactic acid. In this study, we developed a microbial production platform for the high-titer production of D-lactic acid. We screened 600 isolates of lactic acid bacteria (LAB) and identified twelve strains that exclusively produced D-lactic acid in high titers. Of these strains, Lactobacillus saerimneri TBRC 5746 was selected for further development because of its homofermentative metabolism. We investigated the effects of high temperature and the use of cheap, renewable carbon sources on lactic acid production and observed a titer of 99.4 g/L and a yield of 0.90 g/g glucose (90% of the theoretical yield). However, we also observed L-lactic acid production, which reduced the product’s optical purity. We then used CRISPR/dCas9-assisted transcriptional repression to repress the two Lldh genes in the genome of L. saerimneri TBRC 5746, resulting in a 38% increase in D-lactic acid production and an improvement in optical purity. This is the first demonstration of CRISPR/dCas9-assisted transcriptional repression in this microbial host and represents progress toward efficient microbial production of D-lactic acid.

빵의 품질에 미치는 유산균의 영향

장준형,안재범 한국식품영양학회 1996 韓國食品營養學會誌 Vol.9 No.4

Sour liquid 발효가 식빵의 제조조건과 품질에 미치는 영향을 알아 보았다. Lactobacillus brevis와 Lactobacillus plamtarum을 혼합배양하면 sour dough bread 사용 유산균중 산생성력이 가장 높았고 pH도 낮았다. Sour liquid 발효 제조시 제빵의 제조조건에 가장 적합한 배양조건, 배양온도, 시간 및 배지의 조성에 대해 실험하였다. L. brevis와 L. plantarum의 배양은 30℃에서 24시간 하였다. 배지조성중 글루코오스를 2% 첨가하고 영양원으로서 yeast extract 0.4%를 첨가한 것의 결과가 가장 좋았다. Sour liquid ferments를 제빵제조시 중종 (sponge dough)에 넣었을 때 반죽의 pH를 4.64까지 낮추어 주어 발효력을 증가시켰고, total titratable acidity (TTA)도 보통 식빵의 0.46%보다 높은 0.54%를 나타내었다. 품질평가에 있어서, sour dough liquid를 이용한 식빵의 경우가 보통식빵보다 비용적(specific volume)이 좋았다. 맛과 외형 특히 관능적인 품질(향취)이 증가되었다. 이는 유산균이 생성한 초산, 젖산 및 아미노산 등이 영향을 미치기 때문으로 보인다. 제품을 25℃에서 6일동안 저장하면서 노화도를 측정한 결과 보통식빵 보다 노화지연에 훨씬 효과적으로 나타났고 Sour liquid ferments는 유산균 등이 생성한 유기산들이 곰팡이의 생육을 억제하여 제품의 저장기간이 연장되었다. The effects of sour liquid ferments with lactic acid bacteria on the baking properties and qualities of White Pan Bread were studied. The mixed culture of Lactobacillus brevis and Lactobacillus plantarum had higher acid equivalents and lower pH-values than single or mixed culture of other lactic acid bacteria which had been used for traditional sour dough bread. Optimum conditions of the incubation of lactic acid bacteria, which are incubation temperature, time and culture medium compositions for lactic fermentation, were also investigated to find out optimum activity for good bread making. The mixed culture of L. brevis and L. plantarum incubated for 24 hours at 30℃ had the most optimum activity for bread manufacturing process and the qualities of the products. The addition of sour liquid ferments to the sponge dough effected on fermentation activity of the sponge dough to lower the level of pH to 4.64 and to produce more total titratable acidity(TTA) of 0.54%, whereas conventional sponge dough bread had 0.46% of TTA. On comparison with control bread, the bread made with sour liquid ferments was found to have better specific volume, taste, symmetry, especially, organoleptic characteristics due to lactic acid, acetic acid and amino acid produced by lactic acid bacteria. Sour dough bread with liquid ferment was considered to be more effective to the inhibition of staling during storage for 6 days at 25℃ and to have longer shelf-life than control.

유산균의 분류 및 보존관리

이정숙 한국유산균·프로바이오틱스학회 2013 Current Topic in Lactic Acid Bacteria and Probioti Vol.1 No.1

The lactic acid bacteria are Gram-positive, non spore-forming, catalase-negative, of nonaerobic habit but aerotolerant, fastioius, acid-tolerant, nonrespiring cocci or rods, which produce lactic acid as a major sole end product of the fermentation of sugar. They consist of more than 20 genera including Aerococcus, Alloiococcus, Carnobacterium, Dolosigranulum, Enterococcus, Globicatella, Lactobacillus, Lactococcus, Lactosphaera, Leuconostoc, Oenococcus, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus, Weissella, and etc. It is difficult to differentiate lactic acid bacteria based on physiological and biochemical characteristics because they grow on the same selection medium, MRS medium and have similar characteristics in traditional taxonomic test. Today, we have the means to examine macromolecules of the cell such as nucleic acids, believed to be more accurate in defining relationships and phylogenetic positions. Fortunately, nature has provided us with different kinds of nucleic acids for different types of taxonomic studies. Close relations (at species and subspecies level) can be determined with DNA-DNA homology studies. Based on analysis of 16S rRNA sequence for lactic acid bacteria, new genera have been reported and some species have transferred to other genera. With this technique, a clearer picture of the phylogeny of lactic acid bacteria is emerging. It is difficult to do long-term preservation of lactic acid bacteria because of their weak viability. We usually use the methods of lyophilization and cryopreservation with skim milk for long-term preservation of lactic acid bacteria.

RAW 264.7 대식세포에서의 유산균에 의한 Nitric Oxide와 TNF-α의 생성 증가 효과

박소희(So Hee Park),정명준(Myung Jun Chung),김수동(Soo Dong Kim),백대헌(Dae Heoun Baek),강병용(Nam Joo Ha),하남주( Nam Joo Ha) 大韓藥學會 2005 약학회지 Vol.49 No.6

The immune reinforcement of the probiotic lactic acid bacteria Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium bifidum was studied in RAW 264.7 cell line treated with diluted solution (dilution to 25) of the supernatnats of lactic acid bacteria. RAW 264.7 cell line was used as a macrophage model to assess the effects of lactic acid bacteria on the production of nitric oxide (NO) and cytokine tumor necrosis factor (TNF)-α and cell morphological changes. The production of NO and TNF-α were largely affected by lactic acid bacteria in dose-dependent manner in 24 or 48 hr cultures and cell morphological changes were also largely affected by lactic acid bacteria. Especially, Bifidobacterium bifidum differentially stimulated the production of NO and TNF-α. NO production was increased by Bifidobacterium bifidum 25㎕/㎖ more than LPS(20ng/㎖) control, and TNF-α by Bifidobacterium bifidum 6.25㎕/㎖ more than LPS (10ng/㎖) contorl. The in vito approaches employed here should be useful in further characterization of the effects of lactic acid bacteria on systemic immunity.

Effects of Isolated and Commercial Lactic Acid Bacteria on the Silage Quality, Digestibility, Voluntary Intake and Ruminal Fluid Characteristics

Ando, Sada,Ishida, M.,Oshio, S.,Tanaka, O. Asian Australasian Association of Animal Productio 2006 Animal Bioscience Vol.19 No.3

Silage is a major component of cattle rations, so the improvement of silage quality by the inoculation of lactic acid bacteria is of great interest. In this study, commercially distributed Lactobacillus plantram and Lactobacillus rhamnousas NGRI 0110 were used for ensilaging of guinea grass. The four treatments used were a control silage, a silage with cellulase addition, a silage with cellulose+L. plantram addition, and a silage with cellulose + NGRI 0110 addition. Silage quality, voluntary intake, nutrient digestibility, and the characteristics of ruminal fluid of wethers were investigated. Silage to which lactic acid bacteria were added showed low pH and acetic acid concentration and the highest lactic acid content. Dry matter and organic matter digestibility were significantly (p<0.05) increased by cellulase addition and significantly (p<0.05) higher values were observed in L. plantram- and NGRI 0110-added silage. Voluntary intake of NGRI 0110-added silage was the highest and that of control silage was the lowest. We concluded that the observed ability of NGRI 0110 to tolerate low pH and to continue lactic acid fermentation in high lactic acid concentration had also occurred in actual ensilaging. The results indicate that the addition of lactic acid bacteria might improve silage quality and increase digestibility and voluntary intake. The potential for improvement by NGRI 0110 was higher than that to be gained by the use of commercially available lactic acid bacteria.