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( Woan-sub Kim ) 한국유가공학회(구 한국유가공기술과학회) 2019 Journal of Dairy Science and Biotechnology (JMSB) Vol.37 No.2
This study investigated the effects of heat-treated and non-heat-treated bovine lactoferrin on the growth of Lactococcus lactis subsp. cremoris JCM 20076. The addition of heattreated and non-heat-treated bovine lactoferrin in adjusted MRS medium stimulated the growth of Lc. cremoris JCM 20076. Heat-treated bovine lactoferrin had a greater impact on the growth of Lc. cremoris JCM 20076 compared to that with non-heat-treated bovine lactoferrin. Bovine lactoferrin heated at 65°C for 30 min stimulated the growth of the bacteria more than that heated at 80°C for 5 min. Furthermore, the growth of Lc. cremoris JCM 20076 increased substantially with heat-treated bovine lactoferrin at a concentration of 1 mg/mL.
Kim, Woan-Sub Korean Society of Dairy Science and Biotechnology 2019 Journal of Dairy Science and Biotechnology (JMSB) Vol.37 No.2
This study investigated the effects of heat-treated and non-heat-treated bovine lactoferrin on the growth of Lactococcus lactis subsp. cremoris JCM 20076. The addition of heat-treated and non-heat-treated bovine lactoferrin in adjusted MRS medium stimulated the growth of Lc. cremoris JCM 20076. Heat-treated bovine lactoferrin had a greater impact on the growth of Lc. cremoris JCM 20076 compared to that with non-heat-treated bovine lactoferrin. Bovine lactoferrin heated at $65^{\circ}C$ for 30 min stimulated the growth of the bacteria more than that heated at $80^{\circ}C$ for 5 min. Furthermore, the growth of Lc. cremoris JCM 20076 increased substantially with heat-treated bovine lactoferrin at a concentration of 1 mg/mL.
Kim, Woan-Sub,Ohashi, Midori,Shimazaki, Kei-ichi Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.4
Lactoferrin is a glycoprotein with various biological effects, with antibacterial activity being one of the first effects reported. This glycoprotein suppresses bacterial growth through bacteriostatic or bactericidal action. It also stimulates the growth of certain kinds of bacteria such as lactic acid bacteria and bifidobacteria. In this study, Asn-Leu-Asn-Arg was selected and chemically synthesized based on the partial sequences of bovine lactoferrin tryptic fragments. Synthetic Asn-Leu-Asn-Arg suppressed the growth of Pseudomonas fluorescens, P. syringae and Escherichia coli. P. fluorescens is a major psychrotrophic bacteria found in raw and pasteurized milk, which decreases milk quality. P. syringae is a harmful infectious bacterium that damages plants. However, synthetic Asn-Leu-Asn-Arg did not inhibit the growth of Lactobacillus acidophilus. It is expected that this synthetic peptide would be the first peptide sequence from the bovine lactoferrin C-lobe that shows antibacterial activity.
Kim, Woan-Sub,Kim, Pyeung-Hyeun,Shimazaki, Kei-ichi Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.4
The antimicrobial activity of bovine lactoferrin hydrolysates (bLFH) was measured against Pseudomonas strains (P. syringae and P. fluorescens) in vitro. To compare susceptibility to bLFH, minimal inhibitory concentration (MIC) values were determined using chemiluminescence assays and paper disc plate assays. Antimicrobial effect against P. fluorescens was not observed by either assay, suggesting that bLFH did not exhibit antimicrobial activity against P. fluorescens. However, a significant inhibition of P. syringae growth was observed in the presence of bLFH. The addition of bLFH in liquid or solid medium inhibited growth of P. syringae in a dose-dependent manner. Furthermore, a bLFH peptide with antimicrobial activity toward P. syringae was isolated and identified. The N-terminal amino acid sequences of thus obtained antimicrobial bLFH peptides were analyzed by a protein sequencer and were found to be Leu-Arg-Ile-Pro-Ser-Lys-Val-Asp-Ser-Ala and Phe-Lys-Cys-Arg-Arg-Trp-Gln-Trp-Arg-Met. The latter peptide sequence is known to be characteristic of lactoferricin. Therefore, in the present study, we identified a new antimicrobial peptide against P. syringae, present within the N-terminus and possessing the amino acid sequence of Leu-Arg-Ile-Pro-Ser-Lys-Val-Asp-Ser-Ala.
Seon-Hyoung Kim,Young-Beom Gil,Dae-Yeon Kim,Hee-Tae Cheong,Jong-Young Choi,Seung-hyung Lee,Jong-Jae Lee,Chang-Six Ra,Woan-Sub Kim,Bae Dong Jung 한국예방수의학회 2020 예방수의학회지 Vol.44 No.1
To evaluate alterations in fecal bacterial compositions in weaning piglets after supplementation with Phellodendron Cortex extract (PCE), piglets were allowed freely to consume feed containing 10 ppm of PCE for 7 weeks. During the feeding period, fecal samples were collected from individual piglets. A total of 578 valid sequence reads were generated from 40 fecal samples of normal piglets before supplementation with PCE. Fifteen classes were identified. Approximately 90% of classifiable sequences belonged to Clostridia and Bacilli classes. The abundance of Clostridium spp. and Lactobacillus spp. was determined based on the results of the sequencing. The supplementation with 10 ppm PCE for 3 weeks increased the numbers of Clostridium spp. and Lactobacillus spp. whereas seven weeks of supplementation with PCE reduced their abundance. In vitro, PCE inhibited the growth of E. coli and Salmonella enteritidis in a dose-dependent manner.
Kang, Seong-Ho,Jin, Bo-Ra,Kim, Hyeon-Jin,Seo, Goo-Young,Jang, Young-Saeng,Kim, Sun-Jin,An, Sun-Jin,Park, Seok-Rae,Kim, Woan-Sub,Kim, Pyeung-Hyeun The Korean Association of Immunobiologists 2015 Immune Network Vol.15 No.1
It is well established that TGF-${\beta}1$ and retinoic acid (RA) cause IgA isotype switching in mice. We recently found that lactoferrin (LF) also has an activity of IgA isotype switching in spleen B cells. The present study explored the effect of LF on the Ig production by mouse peritoneal B cells. LF, like TGF-${\beta}1$, substantially increased IgA production in peritoneal B1 cells but little in peritoneal B2 cells. In contrast, LF increased IgG2b production in peritoneal B2 cells much more strongly than in peritoneal B1 cells. LF in combination with RA further enhanced the IgA production and, interestingly, this enhancement was restricted to IgA isotype and B1 cells. Similarly, the combination of the two molecules also led to expression of gut homing molecules ${\alpha}4{\beta}7$ and CCR9 on peritoneal B1 cells, but not on peritoneal B2 cells. Thus, these results indicate that LF and RA can contribute to gut IgA response through stimulating IgA isotype switching and expression of gut-homing molecules in peritoneal B1 cells.
Retinoic acid enhances lactoferrin-induced IgA responses by increasing betaglycan expression
Lee, Jeong-Min,Jang, Young-Saeng,Jin, Bo-Ra,Kim, Sun-Jin,Kim, Hyeon-Jin,Kwon, Bo-Eun,Ko, Hyun-Jeong,Yoon, Sung-il,Lee, Geun-Shik,Kim, Woan-Sub,Seo, Goo-Young,Kim, Pyeung-Hyeun CHINESE SOCIETY OF IMMUNOLOGY 2016 CELLULAR AND MOLECULAR IMMUNOLOGY Vol.13 No.6
<P>Lactoferrin (LF) and retinoic acid (RA) are enriched in colostrum, milk, and mucosal tissues. We recently showed that LF-induced IgA class switching through binding to betaglycan (transforming growth factor-beta receptor III, T beta RIII) and activation of canonical TGF-beta signaling. We investigated the combined effect of LF and RA on the overall IgA response. An increase in IgA production by LF was further augmented by RA. This combination effect was also evident in Ig germ-line alpha (GL alpha) transcription and GLa promoter activity, indicating that LF in cooperation with RA increased IgA isotype switching. We subsequently found that RA enhanced T beta RIII expression and that this increase contributed to LF-stimulated IgA production. In addition to the IgA response, LF and RA in combination also enhanced the expression of the gut-homing molecules C-C chemokine receptor 9 (CCR9) and alpha 4 beta 7 on B cells. Finally, peroral administration of LF and RA enhanced the frequency of CCR9(+)IgA(+) plasma cells in the lamina propria. Taken together, these results suggest that LF in cooperation with RA can contribute to the establishment of gut IgA responses.</P>
Lactococcus lactis subsp. cremoris FC에 대한 Lactoferrin과 Transferrin의 생장촉진효과
김완섭,Kim, Woan-Sub 한국유가공학회 2017 Journal of Dairy Science and Biotechnology (JMSB) Vol.35 No.3
Lactococcus lactis subsp. cremoris FC는 카스피해 요구르트의 명칭으로 강한 점성을 가지는 것을 특징으로 하는 코카커스 지방 유래의 발효유로부터 분리된 균주로 있다. 본 연구는 Lc. lactis subsp. cremoris FC의 생장에 대한 lactoferrin group(native-lactoferrin, apo-lactoferrin, 그리고 holo-lactoferrin)과 transferrin (apo-transferrin과 holo-transferrin)의 첨가가 생장에 미치는 영향을 알아보기 위하여 수행하였다. Lc. lactis subsp. cremoris FC의 생장에 lactoferrin과 transferrin의 첨가효과는 0.5 또는 1 mg/mL의 농도로 첨가하는 것이 생장 촉진에 좋은 효과를 나타내는 것으로 조사되었다. Recent studies have reported that certain lactic acid bacteria and their metabolites, such as exopolysaccharides (EPSs), have immunological effects and can modulate the immune system following oral administration. Lactococcus lactis subsp. cremoris FC is a lactic acid bacteria isolated from fermented milk from Caucasians and has been shown to produce EPSs. In this study, the effects of lactoferrins (apo-lactoferrin, holo-lactoferrin, and native-lactoferrin) and transferrins (apo-transferrin and holo-lactoferrin) on the growth of L. lactis subsp. cremoris FC were examined. The addition of lactoferrins and transferrins to L. lactis subsp. cremoris FC cultures was found to be effective at concentrations of 0.5 or 1 mg/mL.