김치 유래 Lactiplantibacillus plantarum 사균체의 항산화 및 항염 효과 = Antioxidant and Anti-Inflammatory Activities of Heat-Killed Lactiplantibacillus plantarum Isolated from Kimchi

다국어 초록 (Multilingual Abstract)

The aim of this study was to evaluate the probiotic properties of lactic acid bacteria (LAB) isolated from kimchi and antioxidant and anti-inflammatory activities of heat-killed LAB strains. Regarding probiotic properties, Lactiplantibacillus plantarum SMF398 and L. plantarum SMF470 isolated from kimchi can survive under artificial gastric condition and adhere strongly to HT-29 cells. The SMF398 and SMF470 strains showed strong antimicrobial activity and co-aggregation against pathogenic bacteria. The heat-killed cells of LAB (1 mg/mL) were prepared by heating at 121℃ for 15 min. MTT assay revealed that the heat-killed cells (1 mg/mL) of SMF398 and SMF470 were not toxic to HT-29 cells. The heat-killed SMF398 and SMF470 showed significantly higher DPPH and ABTS radical scavenging activities as well as β- carotene bleaching inhibitory activity than the heat-killed L. plantarum ATCC14917, a control probiotic strain (p<0.05). In lipopolysaccharide-induced RAW264.7 cells, the heat-killed SMF398 and SMF470 significantly reduced the nitric oxide production by 30.92% and 22.81%, respectively (p<0.05). Furthermore, the heat-killed SMF398 and SMF470 significantly decreased the gene expression levels of tumor necrosis factor-α, interleukin-6, inducible nitric oxide synthase, cyclooxygenase-2 up to 58.02%, 67.70%, 53.44%, 45.90%, respectively (p<0.05). These results suggest that the heat-killed L. plantarum SMF398 and L. plantarum SMF470 might be useful as antioxidant and anti-inflammatory agents.

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