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Characterization of Selected Lactobacillus Strains for Use as Probiotics
Minyu Song,Bohyun Yun,Jae Hak Moon,Dong June Park,Kwangsei Lim,Sejong Oh 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.4
The aim of this study was to evaluate the functional properties of lactic acid bacteria from various sources and to identify strains for use as probiotics. Ten Lactobacillus strains were selected and their properties such as bile tolerance, acid resistance, cholesterol assimilation activity, and adherence to HT-29 cells were assessed to determine their potential as probiotics. Lactobacillus sp. JNU 8829, L. casei MB3, L. sakei MA9, L. sakei CH8, and L. acidophilus M23 were found to show full tolerance to the 0.3% bile acid. All strains without L. acidophilus M23 were the most acid-tolerant strains. After incubating the strains at pH 2.5 for 2 h, their viability decreased by 3 Log cells. Some strains survived at pH 2.5 in the presence of pepsin and 0.3% bile acid. Lactobacillus sp. JNU 8829, L. acidophilus KU41, L. acidophilus M23, L. fermentum NS2, L. plantarum M13, and L. plantarum NS3 were found to reduce cholesterol levels by >50% in vitro. In the adhesion assay, Lactobacillus sp. JNU 8829, L. casei MB3, L. sakei MA9, and L. sakei CH8 showed higher adhesion activities after 2 h of co-incubation with the intestinal cells. The results of this comprehensive analysis shows that this new probiotic strain named, Lactobacillus sp. JNU 8829 could be a promising candidate for dairy products.
Characterization of Selected Lactobacillus Strains for Use as Probiotics
Song, Minyu,Yun, Bohyun,Moon, Jae-Hak,Park, Dong-June,Lim, Kwangsei,Oh, Sejong Korean Society for Food Science of Animal Resource 2015 한국축산식품학회지 Vol.35 No.4
The aim of this study was to evaluate the functional properties of lactic acid bacteria from various sources and to identify strains for use as probiotics. Ten Lactobacillus strains were selected and their properties such as bile tolerance, acid resistance, cholesterol assimilation activity, and adherence to HT-29 cells were assessed to determine their potential as probiotics. Lactobacillus sp. JNU 8829, L. casei MB3, L. sakei MA9, L. sakei CH8, and L. acidophilus M23 were found to show full tolerance to the 0.3% bile acid. All strains without L. acidophilus M23 were the most acid-tolerant strains. After incubating the strains at pH 2.5 for 2 h, their viability decreased by 3 Log cells. Some strains survived at pH 2.5 in the presence of pepsin and 0.3% bile acid. Lactobacillus sp. JNU 8829, L. acidophilus KU41, L. acidophilus M23, L. fermentum NS2, L. plantarum M13, and L. plantarum NS3 were found to reduce cholesterol levels by >50% in vitro. In the adhesion assay, Lactobacillus sp. JNU 8829, L. casei MB3, L. sakei MA9, and L. sakei CH8 showed higher adhesion activities after 2 h of co-incubation with the intestinal cells. The results of this comprehensive analysis shows that this new probiotic strain named, Lactobacillus sp. JNU 8829 could be a promising candidate for dairy products.
Song, Minyu,Kim, Hyaekang,Kwak, Woori,Park, Won Seo,Yoo, Jayeon,Kang, Han Byul,Kim, Jin-Hyoung,Kang, Sun-Moon,Van Ba, Hoa,Kim, Bu-Min,Oh, Mi-Hwa,Kim, Heebal,Ham, Jun-Sang Korean Society for Food Science of Animal Resource 2019 한국축산식품학회지 Vol.39 No.4
Bifidobacterium longum KACC 91563 secretes family 5 extracellular solute-binding protein via extracellular vesicle. In our previous work, it was demonstrated that the protein effectively alleviated food allergy symptoms via mast cell specific apoptosis, and it has revealed a therapeutic potential of this protein in allergy treatment. In the present study, we cloned the gene encoding extracellular solute-binding protein of the strain into the histidine-tagged pET-28a(+) vector and transformed the resulting plasmid into the Escherichia coli strain BL21 (DE3). The histidine-tagged extracellular solute-binding protein expressed in the transformed cells was purified using Ni-NTA affinity column. To enhance the efficiency of the protein purification, three parameters were optimized; the host bacterial strain, the culturing and induction temperature, and the purification protocol. After the process, two liters of transformed culture produced 7.15 mg of the recombinant proteins. This is the first study describing the production of extracellular solute-binding protein of probiotic bacteria. Establishment of large-scale production strategy for the protein will further contribute to the development of functional foods and potential alternative treatments for allergies.
Characteristics of Kwark Cheese Supplemented with Bifidobacterium longum KACC 91563
Minyu Song,Won Seo Park,Jayeon Yoo,Gi-Sung Han,Bu-Min Kim,Pil-Nam Seong,Mi-Hwa Oh,Kyung-Woon Kim,Jun-Sang Ham 한국축산식품학회 2017 한국축산식품학회지 Vol.37 No.5
The effect of addition of the probiotic Bifidobacterium longum KACC 91563 on the chemical and sensory properties of Kwark cheese produced using CHN-11 as a cheese starter were investigated. The addition of B. longum KACC 91563 to Kwark cheese did not change the composition or pH value of the cheese, compared with control. B. longum KACC 91563 survived at a level of 7.58 Log CFU/g and did not have any negative effect on survival of the cheese starter. A sensory panel commented that the addition of B. longum KACC 91563 made Kwark cheese more desirable to consumers, and that the probiotic supplementation had no effect on perceived taste. Thus, B. longum KACC 91563 can be used for inclusion of probiotic bacteria in cheese.
송민유 ( Minyu Song ),박원서 ( Won Seo Park ),유자연 ( Jayeon Yoo ),함준상 ( Jun-sang Ham ) 한국유가공기술과학회 2017 Journal of Dairy Science and Biotechnology (JMSB) Vol.35 No.2
The intestinal microbiota has increasingly been shown to have a vital role in various aspects of human health. Among the vast gut bacterial community, Bifidobacterium is a genus which dominates the intestine of healthy breast-fed infants whereas in adulthood the levels are lower but relatively stable. Evidence is increasingly accumulating which shows beneficial effects of supplementation with Bifidobacteria for the improvement of human health conditions ranging from protection against infection to various positive effects. However, Bifidobacterium has not been actively studied while consumption of probiotics has greatly been increased as functional foods in Korea. The aim of this article is to introduce various studies and excellent reviews on the role of Bifidobacteria for human health.
송민유 ( Minyu Song ),박원서 ( Won Seo Park ),유자연 ( Jayeon Yoo ),함준상 ( Jun-sang Ham ) 한국유가공기술과학회 2018 Journal of Dairy Science and Biotechnology (JMSB) Vol.36 No.3
Breastfeeding is highly recommended due to its benefits for both the infant and mother; however, most mothers predominantly use formula feed. Breastfeeding affords protection against a wide variety of medical conditions that may emerge at different time points over the lifespan, including hospital admissions for respiratory infections and neonatal fever, offspring childhood obesity, and cancer as well as cardiovascular disease, hyperlipidemia, hypertension, and diabetes. Moreover, breastfeeding is expected to decrease the risk of adolescent depression and other psychopathologies. It is also important for the development of the gut, gut-brain axis, and immune system, and night-time breast milk is likely to have higher antioxidant, anti-inflammatory, and immune regulatory effects due to the impact of breast milk melatonin on the infant's developing microbiome and gut permeability. Melatonin can be added to a night-time-specific formula feed; however, it is not included in the Korean Food Additive Codex.
송민유 ( Minyu Song ),서동균 ( Dong-kyun Suh ),천동원 ( Dong-won Cheon ),손지용 ( Jiyong Son ),박원서 ( Won Seo Park ),유자연 ( Jayeon Yoo ),함준상 ( Jun-sang Ham ) 한국유가공기술과학회 2017 Journal of Dairy Science and Biotechnology (JMSB) Vol.35 No.1
To gain insight on cheese consumption and develop strategies for the cheese industry, we conducted a survey of 742 women (age 25 or older) who were responsible for purchasing food for their families. Of them, 49.5% consumed cheese more than once a week and 25.1% expected that the cheese consumption of their families would increase, whereas only 7.1% expected a decrease in consumption. The most important considerations for purchasing cheese were taste and price. Of the respondents, 40.6% purchased domestic cheese, whereas 49.1% were unconcerned about the country of origin. Of them, 20.6% had experience of purchasing farm-made cheese, and 62.7% of them were satisfied with the cheese. These results suggest that cheese consumption will increase in the future, and that with attention to quality improvement and advertising, domestic farm-made cheese consumption could increase accordingly.
Beneficial Effect of Bifidobacterium longum ATCC
Bohyun Yun,Minyu Song,Dong-June Park,Sejong Oh 한국축산식품학회 2017 한국축산식품학회지 Vol.37 No.3
Clostridium difficile infection (CDI) is the main cause of hospital-acquired diarrhea that can cause colitis or even death. The medical-treatment cost and deaths caused by CDI are increasing annually worldwide. New approaches for prevention and treatment of these infections are needed, such as the use of probiotics. Probiotics, including Bifidobacterium spp. and Lactobacillus, are microorganisms that confer a health benefit to the host when administered in adequate amounts. The effect of Bifidobacterium longum ATCC 15707 on infectious disease caused by C. difficile 027 was investigated in a mouse model. The survival rates for mice given the pathogen alone, and with live cells, or dead cells of B. longum were 40, 70, and 60%, respectively. In addition, the intestinal tissues of the B. longum-treated group maintained structural integrity with some degree of damage. These findings suggested that B. longum ATCC 15707 has a function in repressing the infectious disease caused by C. difficile 027.
A Comparison of Quality Characteristics in Dairy Products Made from Jersey and Holstein Milk
Jayeon Yoo,Minyu Song,Wonseo Park,Sangnam Oh,Jun-sang Ham,Seok-geun Jeong,Younghoon Kim 한국축산식품학회 2019 한국축산식품학회지 Vol.39 No.2
This study aimed to examine the quality characteristics of fermented milk, Mozzarella cheese, and Gouda cheese from Jersey and Holstein milk. The fermented milk, Mozzarella cheese, and Gouda cheese made from the Jersey breed exhibited higher fat, calcium, and phosphorous contents than those from the Holstein breed. The proportion of saturated fatty acids such as palmitic acid and stearic acid was higher in dairy products made from Jersey than those made from Holstein, as was the component ratio of unsaturated fatty acids containing oleic acid and linoleic acid. In the sensory evaluations of fermented milk and Mozzarella cheese, the preference scores of products from Jersey were lower in color, flavor, texture, taste, and general preference than those from Holstein. In terms of sensory preference, it is considered that Jersey milk may be more appropriate for ripened cheese than fermented milk and fresh cheese. Therefore, Jersey milk is expected to contribute to the diversification of dairy products and to provide consumers with high quality nutrition.