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RISS 인기검색어
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- 저자 : ( Haryung Park ) (검색결과 2 건)
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Evaluation of functional properties of lactobacilli isolated from Korean white kimchi
Park, Soyoung,Ji, Yosep,Park, Hyunjoon,Lee, Kyuyeon,Park, Haryung,Beck, Bo Ram,Shin, Heuynkil,Holzapfel, Wilhelm H. Elsevier 2016 Food control Vol.69 No.-
<P>Kimchi, probably Korea's most famous traditional fermented food, is well known for its beneficial properties. Among several hundred different types of kimchi in Korea, white (baek) kimchi is prepared without chilli and is widely appreciated also by non-Koreans because of its unique mild flavour. In an approach to identify the bacteriological basis for proposed health benefits, we isolated 11 Lactobacillus strains from six samples of white kimchi, and investigated their safety and functional features. These strains represented the species Lactobacillus brevis, Lactobacillus plantarum and Lactobacillus sakei that dominated the populations within a range of 3 x 10(6) to 4 x 10(8) CFU/mL. Following safety assessment based on antibiotic resistance and biogenic amine production, 7 different strains were selected for further studies including evaluation of their adaptation to cabbage juice and resistance to phenol. Growth in and adaptation to the cabbage juice was favourably influenced by addition of 2% salt. Final selection was based on in vitro passage of simulated stomach duodenum conditions (SSDP model). The strains L. plantarum HAC01 and L sakei HAC10 were administered to a diet-induced obese (DIO) mouse model receiving a high-fat (HF) diet to assess their functionality in-vivo. Animal groups receiving the viable strains showed significantly lower body weight and total weight gain during 8 weeks compared to the high-fat control group. This study provides preliminary information on the use of in-vitro and in-vivo features for safety and functionality evaluation of Lactobacillus strains from white kimchi. These 'first level' criteria for strain selection may serve as model, thereby facilitating potentially new probiotic developments. (C) 2016 Elsevier Ltd. All rights reserved.</P>
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Improving the Viability of Freeze-dried Probiotics Using a Lysine-based Rehydration Mixture
( Karina Arellano ),( Haryung Park ),( Bobae Kim ),( Subin Yeo ),( Hyunjoo Jo ),( Jin-hak Kim ),( Yosep Ji ),( Wilhelm H. Holzapfel ) 한국미생물생명공학회(구 한국산업미생물학회) 2021 한국미생물·생명공학회지 Vol.49 No.2
The probiotic market is constantly continuing to grow, concomitantly with a widening in the range and diversity of probiotic products. Probiotics are defined as live microorganisms that provide a benefit to the host when consumed at a proper dose; the viability of a probiotic is therefore of crucial importance for its efficacy. Many products undergo lyophilization for maintaining their shelf-life. Unfortunately, this procedure may damage the integrity of the cells due to stress conditions during both the freezing and (vacuum-) drying process, thereby impacting their functionality. We propose a lysine-based mixture for rehydration of freeze-dried probiotics for improving their viability during in vitro simulated gastric and duodenum stress conditions. Measurement of the zeta potential served as an indicator of cell integrity and efficacy of this mixture, while functionality was estimated by adhesion to a human enterocyte-like Caco-2 cell-line. The freeze-dried bacteria exhibited a significantly different zeta potential compared to fresh cultures; however, this condition could be restored by rehydration with the lysine mixture. Recovery of the surface charge was found to influence adhesion ability to the Caco-2 cell-line. The optimum lysine concentration of the formulation, designated “Zeta-bio”, was found to be 0.03 M for improving the viability of Lactiplantibacillus plantarum Lp-115 by up to 13.86% and a 7-strain mixture (400B) to 41.99% compared to the control rehydrated with distilled water. In addition, the lysine Zeta-bio formulation notably increased the adherence ability of lyophilized Lp-115 to the Caco-2 cell-line after subjected to the in vitro stress conditions of the simulated gastrointestinal tract passage.
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