|
KMID : 0545120180280111846
|
|
Journal of Microbiology and Biotechnology
2018 Volume.28 No. 11 p.1846 ~ p.1849
|
|
|
Isolation and Characterization of Bifidobacterium longum subsp. longum BCBR-583 for Probiotic Applications in Fermented Foods
|
|
Yi Da-Hye
Kim You-Tae
Kim Chul-Hong
Shin Young-Sup
Lee Ju-Hoon
|
|
|
Abstract
|
|
|
|
Recent human gut microbiome studies have supported that the genus Bifidobacterium is one of the most beneficial bacteria for human intestinal health. To develop a new probiotic strain for functional food applications, fourteen fecal samples were collected from healthy Koreans and the strain BCBR-583 was newly selected and isolated from a 25-year-old Korean woman’s fecal sample using the selective medium for Bifidobacterium. Subsequent fructose-6-phosphate phosphoketolase (F6PPK) test and 16S rRNA gene sequencing analysis of the strain BCBR-583 confirmed that it belongs to B. longum subsp. longum. The stress resistance tests showed that it has oxygen and heat tolerance activities (5- and 3.9-fold increase for 24 h at 60 and 120 rpm, respectively; 78.61 ± 6.67% survival rate at 45°C for 24 h). In addition, gut environment adaptation tests revealed that this strain may be well-adapted in the gut habitat, with gastric acid/bile salt resistance (85.79 ± 1.53%, survival rate under 6 h treatments of gastric acid and bile salt) and mucin adhesion (73.72 ± 7.36%). Furthermore, additional tests including cholesterol lowering assay showed that it can reduce 86.31 ± 1.85% of cholesterol. Based on these results, B. longum BCBR-583 has various stress resistance for survival during food processing and environmental adaptation activities for dominant survival in the gut, suggesting that it could be a good candidate for fermented food applications as a new probiotic strain.
|
|
|
KEYWORD
|
|
|
Bifidobacteria, probiotics, bile salt resistance, mucin adhesion, cholesterol lowering
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
  
|