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KMID : 0613820140240111231
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Journal of Life Science
2014 Volume.24 No. 11 p.1231 ~ p.1237
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Probiotic Properties of Lactobacillus strains Isolated from Kimchi
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Choi Hye-Jung
Lim Bo-Ram
Kim Dong-Wan
Kwon Gi-Seok
Joo Woo-Hong
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Abstract
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The objective of this study was to evaluate the safety and functional properties of four potential probiotic strains isolated from Kimchi, traditional Korean fermented vegetables. Based on being higher tolerance to bile salts and showing higher acid resistance or hydrophobic properties, one Lactobacillus arizonensis strain (BCNU 9032) and three L. brevis strains (BCNU 9037, BCNU 9098 and BCNU 9101) were selected in the screening experiment. All strains can survived up to 99% after 3h culture in pH 2.5 and resistant to 1% bile salts. These strains also showed good antimicrobial activities against a number of food borne pathogens, especially against Escherichia coli and Shigella sonnei. The ability to lower cholesterol levels of L. arizonensis BCNU 9032 and L. brevis 9037 were demonstrated by bile salt hydrolytic activity and cholesterol assimilation tests. Moreover, L. brevis BCNU 9098 and BCNU 9101 showed higher adherence to Caco-2 cells (12.76 and 11.86%, respectively) than Lactobacillus rhamnosus GG, a commercial probiotic strain used worldwide. The results suggest that these strains could be used as probiotics.
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KEYWORD
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Adhesion abilities, cholesterol assimilation, Lactobacillus strains, potential probiotics
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