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KMID : 1007520160250041129
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Food Science and Biotechnology
2016 Volume.25 No. 4 p.1129 ~ p.1133
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Characterization of Lactobacillus plantarum Lb41, an isolate from kimchi and its application as a probiotic in cottage cheese
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Jeon Eun-Bi
Son Sung-Ho
Jeewanthi Renda Kankanamge Chaturika
Lee Na-Kyoung
Paik Hyun-Dong
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Abstract
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Lactobacillus plantarum Lb41 was determined probiotic properties and applied to cottage cheese. L. plantarum Lb41 showed high viability (>80%) in artificial gastric (pH 2.5, 0.3% pepsin for 3 h) and bile (0.3% oxgall for 24 h) acids, and adhered strongly to HT-29 cells (7.5% adhesion). It did not produce β-glucuronidase and was resistant to several antibiotics. L. plantarum Lb41 did not inhibit proliferation of normal MRC-5 cells, but showed antiproliferative effects on AGS, HT-29, and LoVo cells, based on 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assays. In addition, L. plantarum Lb41 reduced nitric oxide production by macrophages. Cottage cheese containing this strain did not show significant differences in physicochemical properties, but the number of lactic acid bacteria was maintained longer than that in control cheese. These results indicate that L. plantarum Lb41 could potentially be used as a probiotic in foods.
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KEYWORD
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probiotics, Lactobacillus plantarum, probiotic carrier, cottage cheese
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