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KMID : 0380620170490040377
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 4 p.377 ~ p.382
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Isolation and characterization of cholesterol-lowering lactic acid bacteria from kimchi
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Park Hong-Yeop
Park Seul-Ki
Kim Bo-Geum
Ryu Dae-Gyu
Lim Eun-Seo
Kim Young-Mog
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Abstract
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The objective of this study was to isolate and characterize lactic acid bacteria (LAB) exhibiting cholesterol-lowering activity from the Korean traditional fermented food, kimchi. The previously isolated LAB strains were assessed for cholesterol-lowering efficacy in the presence of 0.1% cholesterol. All LAB strains tested in this study were able to assimilate cholesterol at varying levels, ranging from 35.0 to 99.4%. Among them, the Lactobacillus plantarum FMB 31 strain exhibited the highest cholesterol-lowering effect with 99.4% cholesterol removal efficiency. The strain was stable in the presence of acid, bile, and salt stress, and showed high adherence on HT-29 cells, a human colon line. In addition, the LAB strain showed no pathogenic properties such as the production of hemolysin and biogenic amines. Thus, this study suggests that the L. plantarum FMB 31 strain isolated from kimchi can be a potential source of probiotic products with strong cholesterol-lowering effect.
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KEYWORD
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cholesterol-lowering activity, Lactic acid bacteria, Lactobacillus plantarum, kimchi
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