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KMID : 0364820210570040255
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Korean Journal of Microbiology
2021 Volume.57 No. 4 p.255 ~ p.264
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Evaluation of probiotic characteristics of Lactobacillus pentosus SRCM103472 isolated from traditional fermented food using Caenorhabditis elegans in vivo model
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Shin Su-Jin
Ha Gwang-Su
Jeong Su-Ji
Ryu Myeong-Seon
Yang Hee-Jong
Kim Young-Hoon
Oh Sang-Nam
Jeong Do-Youn
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Abstract
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The present study was conducted to investigate the probiotic characteristics of the Lactobacillus species and their enhancement of longevity using the nematode Caenorhabditis elegans as a simple in vivo animal model. A total of 200 strains of the Lactobacillus sp. were isolated from Korean fermented foods.
They were assessed firstly for their antimicrobial activity against six foodborne pathogens and five candidates showed antimicrobial activity against six foodborne pathogens. Five selected strains were examined antioxidant, acid resistance, bile tolerance, and intestinal adhesion ability using the C. elegans as a surrogate in vivo model. Especially, the SRCM103472 strain showed that the superior probiotic properties including antioxidant activity (33.23%), acid resistance, bile tolerance, and intestinal adhesion ability (2.54 log CFU/worm) than other isolates. Based on these results, the SRCM103472 strain with the superior probiotic properties was finally selected for further experiments. The SRCM103472 strain was identified as Lactobacillus pentosus by 16S rRNA gene sequencing analysis.
Anti-aging effect was estimated visually by measuring the expression level of pmk-1::GFP in the C. elegans model, and it was significantly increased by the SRCM103472 than LGG.
Lifespan test results suggest that the SRCM103472 prolongs significantly the fraction alive of C. elegans at 16 days than LGG (0.02) and OP50 (0.01), respectively. Obviously, the SRCM103472 (0.03) was showed the significantly superior longevity three times than OP50 (0.01). Taken together, our findings suggest that the L. pentosus SRCM103472 could be applied as a health-promoting probiotics in various research field of food industry such as functional foods and supplements.
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KEYWORD
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Caenorhabditis elegans, anti-aging, lactic acid bacteria, lifespan, probiotics
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