Regulatory Effect of Spray-Dried Lactiplantibacillus plantarum K79 on the Activation of Vasodilatory Factors and Inflammatory Responses

김기환,황용진,강석성 한국축산식품학회 2024 한국축산식품학회지 Vol.44 No.1

The reduction of nitric oxide (NO) bioavailability in the endothelium induces endothelial dysfunction, contributing to the development of hypertension. Although Lactobacillus consumption decreases blood pressure, intracellular signaling pathways related to hypertension have not been well elucidated. Thus, this study examined the effect of spray-dried Lactiplantibacillus plantarum K79 (LpK79) on NO production, intracellular signaling pathways, and inflammatory responses related to vascular function and hypertension. NO production was assessed in human umbilical vein endothelial cells (HUVECs) treated with LpK79. Endothelial NO synthase (eNOS) and intracellular signaling molecules were determined using Western blot analysis. LpK79 dose-dependently increased NO production and activated eNOS via the phosphoinositide 3-kinase/Akt signaling pathway HUVECs. Moreover, LpK79 mitigated the activation of crucial factors pivotal for vascular contraction in smooth muscle cells, such as phospholipase Cγ, myosin phosphatase target subunit 1, and Rho-associated kinase 2. When HUVECs were treated with LpL79 in the presence of Escherichia coli lipopolysaccharide (LPS), LpK79 effectively suppressed mRNA and protein expression of pro-inflammatory mediators induced by E. coli LPS. These results suggest that LpK79 provided a beneficial effect on the regulation of vascular endothelial function.

Inhibitory Effect of Genomic DNA Extracted from Pediococcus acidilactici on Porphyromonas gingivalis Lipopolysaccharide-Induced Inflammatory Responses

최영현,김봉선,강석성 한국축산식품학회 2023 한국축산식품학회지 Vol.43 No.1

This study aimed to assess whether genomic DNA (gDNA) extracted from Pediococcus acidilactici inhibits Porphyromonas gingivalis lipopolysaccharide (LPS)- induced inflammatory responses in RAW 264.7 cells. Pretreatment with gDNA of P. acidilactici K10 or P. acidilactici HW01 for 15 h effectively inhibited P. gingivalis LPSinduced mRNA expression of interleukin (IL)-1β, IL-6, and monocyte chemoattractant protein (MCP)-1. Although both gDNAs did not dose-dependently inhibit P. gingivalis LPS-induced mRNA expression of IL-6 and MCP-1, they inhibited IL-1β mRNA expression in a dose-dependent manner. Moreover, pretreatment with both gDNAs inhibited the secretion of IL-1β, IL-6, and MCP-1. When RAW 264.7 cells were stimulated with P. gingivalis LPS alone, the phosphorylation of mitogen-activated protein kinases (MAPKs) was increased. However, the phosphorylation of MAPKs was reduced in the presence of gDNAs. Furthermore, both gDNAs restored IκBα degradation induced by P. gingivalis LPS, indicating that both gDNAs suppressed the activation of nuclear factor-κB (NF-κB). In summary, P. acidilactici gDNA could inhibit P. gingivalis LPSinduced inflammatory responses through the suppression of MAPKs and NF-κB, suggesting that P. acidilactici gDNA could be effective in preventing periodontitis.

Genomic DNA Extracted from Lactiplantibacillus plantarum Attenuates Porphyromonas gingivalis Lipopolysaccharide (LPS)-Induced Inflammatory Responses via Suppression of Toll-Like Receptor (TLR)- Mediated Mitogen-Activated Protein Kinase (MAPK) and Nuclear

최영현,김봉선,강석성 한국축산식품학회 2023 한국축산식품학회지 Vol.43 No.5

In the present study, we aimed to examine the inhibition of genomic DNA from Lactiplantibacillus plantarum (LpDNA) on Porphyromonas gingivalis lipopolysaccharide (PgLPS)-induced inflammatory responses in RAW264.7 cells. Pretreatment with LpDNA for 15 h significantly inhibited PgLPS-induced mRNA expression and protein secretion of interleukin (IL)-1β, IL-6, and monocyte chemoattractant protein-1. LpDNA pretreatment also reduced the mRNA expression of Toll-like receptor (TLR)2 and TLR4. Furthermore, LpDNA inhibited the phosphorylation of mitogen-activated protein kinases (MAPKs) and the activation of nuclear factor-κB (NF-κB) induced by PgLPS. Taken together, these findings demonstrate that LpDNA attenuates PgLPS-induced inflammatory responses by regulating MAPKs and NF-κB signaling pathways through the suppression of TLR2 and TLR4 expression.

국내 사찰 발효식품에서 분리한 유산균의 항균 특성 연구

임지은,장은영,김민영,송다현,강석성 한국유산균·프로바이오틱스학회 2020 Current Topic in Lactic Acid Bacteria and Probioti Vol.6 No.2

Validation of avenanthramide and other phenolic compounds in oats and sprouted oats and their antimicrobial properties against Escherichia coli O157:H7

임수지,윤충인,송다현,강석성,김영준 한국식품과학회 2022 Food Science and Biotechnology Vol.31 No.9

Oat contains a variety of phenolic compounds, including avenanthramides, which are found only in oats. This study was conducted to establish the quantitative analysis of seven phenolic compounds in oat powders and sprouted oat powders and validate an efficient high-performance liquid chromatography (HPLC) method. All calibration curves represented good linearity (R2 ≥ 0.9997) in the concentration range (0.5−50 mg/kg) with LOD and LOQ of 0.01−0.21 and 0.02−0.64 mg/kg, respectively. Intra-day accuracy (%) and precision (%RSD) were 90.7−103.8% and 1.5−4.9%, respectively. Inter-day accuracy (%) and precision (%RSD) were 90.4−107.9% and 2.2−4.8%, respectively. Moreover, relative expanded measurement uncertainty results complied with CODEX guideline. In addition, selected oat and sprouted oat powder extracts showed anti-microbial activities against Escherichia coli O157:H7. These results demonstrated that this HPLC method is suitable for the qualification and quantification of seven phenolic compounds in oat and sprouted oat.

유산균을 이용한 유청 바이오컨버전 산물의 병원성 세균 항생물막 효과

이진호,김민주,김동한,유창엽,김봉선,이지수,강석성 한국유산균·프로바이오틱스학회 2020 Current Topic in Lactic Acid Bacteria and Probioti Vol.6 No.1

섬쑥부쟁이 에탄올 추출물이 대식세포와 예쁜꼬마선충에서의 항염증 및 항산화 효과

서미경,추한나,이다빈,김행란,황인선,정용진,윤성란,강석성,장경아,강민숙 한국식품저장유통학회 2023 한국식품저장유통학회지 Vol.30 No.6

This study investigated the anti-oxidative and anti-inflammatory effects of Aster glehni (AG) extract in RAW 264.7 cells and Caenorhabditis elegans. The total polyphenol and flavonoid contents were higher in the ethanol extracts than in the hot water extracts. As a result of measuring the moisture contents (%) and extraction yields (%) of AG and drying A. glehni for processing (DAG), 70% ethanol, which has the highest percentage of extraction yield, was selected as the final solvent. DPPH radical scavenging activity showed higher antioxidant activity of ethanol extracts of DAG than AG. The cytotoxicity assay of the AG or DAG ethanol extracts was treated at different concentrations (25, 50, and 100 μg/mL), and cell viability rates were higher than 80% at all concentrations. The LPS-stimulated nitric oxide (NO) production in RAW 264.7 was significantly reduced at all concentrations of AG and DAG groups. As a result of measuring the gene expression of iNOS, which induces NO production, the AG or DAG group decreased by 33% and 32%, compared with the phosphate buffer saline (PBS) group. Under inflammatory stress conditions, the survival rate of C. elegans treated with AG or DAG ethanol extract with LPS showed concentration-dependent improvement in survival rate compared with the PBS group. Considering these results, AG could potentially be developed as an antioxidant and anti-inflammatory functional food material.

Effect of Food Sensitivity on Overweight Assessed Using Food-Specific Serum Immunoglobulin G Levels

이민형,길현민,Eugene Cheon,김소연,Jeahee Ryu,Hayoung Khil,강충원,박승일,강석성,금나나,권영은 한국바이오칩학회 2021 BioChip Journal Vol.15 No.3

Food sensitivity is considered to be implicated in obesity via chronic inflammation. Obesity has become a global epidemic, and overweight is a gateway to obesity. Hence, understanding the effect of food sensitivity on overweight is important for public health. To examine the association between food sensitivity and overweight, we compared the levels of diverse serological IgGs (total IgG, food-specific IgG [sIgG], and total food-sIgG [the sum of food-sIgG]) between overweight and lean Korean adults. A total of 164 Koreans aged 19–29 years participated in the study. We collected serum samples, information on frequency of food consumption, and height and weight measures to calculate body mass index (BMI). Immunoassays were performed using protein microarrays to determine total IgG, food-sIgG for each of the 68 food antigens, and the total food-sIgG. Participants were classified as overweight (BMI ≥ 25 kg/m 2 ) or lean (BMI < 25 kg/m 2 ). The Wilcoxon rank-sum test was used to compare the decile scores of IgG values between the groups. The total IgG ( P = 0.58) and total food-sIgG scores ( P = 0.27) did not differ significantly between the groups, precluding chronic inflammation as the cause of overweight. However, in the overweight group, food-sIgG scores against dairy products and seafood were significantly higher ( P < 0.05), whereas those against fruit and vegetables were significantly lower ( P < 0.05). In overweight individuals, food-sIgG scores against milk were not associated with the actual consumption ( P = 0.76), suggesting higher food-sIgG as an indicator of higher sensitivity than of higher consumption. Higher sensitivity to dairy foods and seafood and lower sensitivity to fruit and vegetables are likely associated with weight gain. Future studies are warranted to understand the heterogeneous associations between food-sIgGs and overweight.

티베트 요거트에서 분리한 유산균의 병원성 세균 항균 효과 연구

고주영 ( Ju Young Gho ),이지연 ( Jiyeon Lee ),최한희 ( Hanhee Choi ),박선우 ( Sun Woo Park ),강석성 ( Seok-seong Kang ) 한국낙농식품응용생물학회 2021 Journal of Dairy Science and Biotechnology (JMSB) Vol.39 No.3

Yogurt is produced by bacterial fermentation of milk and contains lactic acid bacteria (LAB), which produce various metabolites such as organic acid, hydrogen peroxide, and bacteriocin. This study aimed to investigate cell-free supernatants (CFS) of LAB isolated from Tibetan yogurt. CFS (TY1, TY2, TY3, TY4, TY5, TY6, and TY7) from selected strains of LAB were co-incubated with four different foodborne pathogenic bacteria, namely E. coli O157:H7, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus. Inhibition of foodborne pathogenic bacterial growth was not affected in the presence of CFS (pH 6.5). In contrast, CFS without neutralization completely inhibited the growth of the bacteria. Furthermore, when the concentration of CFS (without neutralization) was changed to 1:4 and 1:8, a difference in inhibition was observed between Gram-positive and Gram-negative bacteria. CFS more effectively inhibited the growth of Gram-negative E. coli O157:H7 and S. Typhimurium than Gram-positive L. monocytogenes and S. aureus. These results suggest that organic acids in LAB may inhibit the growth of foodborne pathogenic bacteria, particularly Gram-negative bacteria.

박테리오신 생성 Pediococcus acidilactici 를 적용한 요거트 특성 및 항균성 연구

현인경 ( In Kyung Hyun ),김민영 ( Min Young Kim ),김서연 ( Seo-yeon Kim ),이지수 ( Jee-su Lee ),최아랑 ( Ah-rang Choi ),강석성 ( Seok-seong Kang ) 한국낙농식품응용생물학회(구 한국유가공학회) 2020 Journal of Dairy Science and Biotechnology (JMSB) Vol.38 No.3

본 연구에서는 박테리오신을 생성하는 P. acidilactici를 적용한 기능성 요거트를 제조하여 항균활성과 프로바이오틱스로서의 품질을 평가하였다. Yogurt starter로는 시판되는 요거트에서 분리한 혼합 균주 3종(S. thermophilus, Lb. bulgaricus, Lb. rhamnosus GG)을 사용하였으며, 혼합 균주와 P. acidilactici HW01, P. acidilactici JM01, P. acidilactici K10을 각각 혼합 접종하여 각각의 요거트를 제조한 다음 유산균의 생균수, pH, brix를 측정한 결과, 유산균의 생균수는 모두 8.0 Log CFU/mL 이상의 생균수가 검출되어 유산균 발효유로서 기준에 적합하였다. 또한 pH와 brix를 측정한 결과, 발효 후 시간이 지남에 따라 모두 감소하였다. 우유나 유제품의 오염에 있어서 유의해야 할 병원성 균인 L. monocytogenes를 통해 병원성 저해능을 측정하였으며 L. monocytogenes가 발효 후 3일째부터 모두 저해되는 것이 확인되었다. 본 연구 결과를 통해 박테리오신 생성 균주인 P. acidilactici HW01, P. acidilactici JM01, P. acidilactici K10이 발효유제품 제조에 있어서 요거트 제품의 변화 없이 프로바이오틱 효과를 지닌 균주로 기대되며, 식품안정성 및 새로운 프로바이오틱스 유제품 개발에 도움을 줄 것이라 예상된다. 그리고 L. monocytogenes 외의 다른 병원성 균의 저해효과에 대한 연구 및 요거트의 저장온도에 따른 병원성 저해효과 차이에 대한 연구도 기대된다. 따라서 박테리오신 생성 균주를 활용한 기능성 식품을 실제 식품산업에 적용한다면 안전성 및 신제품 개발에 대한 연구가 더 이루어져야 될 것으로 보인다. Physical and sensory characteristics of commercial yogurts are important aspects for consumer acceptability. In addition, beneficial functions of commercial yogurts are also emphasized for the probiotic dairy products. The aim of this study was to investigate the functional properties of yogurts with the combination of bacteriocin-producing Pediococcus acidilactici. Yogurts fermented with commercial starter culture (control yogurt) and control yogurt together with P. acidilactici HW01 (yogurt+HW01), P. acidilactici JM01 (yogurt+JM01), or P. acidilactici K10 (yogurt+K10) were prepared. During 28 days after fermentation, the viability of lactic acid bacteria, pH, and brix, in the yogurt samples were assessed with standard methods. Moreover, to investigate the antilisterial activity of the yogurt samples, Listeria monocytogenes was simultaneously inoculated when the yogurts were prepared with lactic acid bacteria, and the viability of L. monocytogenes was determined. Although yogurt+K10 did not completely remove L. monocytogenes, control yogurt, yogurt+HW01, and yogurt+JM01 eradicated L. monocytogenes at day 2 after fermentation. However, yogurt+K10 also removed L. monocytogenes at day 3 after fermentation. Taken together, these findings suggest that the combination of yogurt with P. acidilactici does not affect its quality and they may consequently aid in the development of new probiotic yogurt.