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KMID : 1007520180270061747
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Food Science and Biotechnology
2018 Volume.27 No. 6 p.1747 ~ p.1754
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Characterization of Lactobacillus plantarum strains isolated from black raspberry and their effect on BALB/c mice gut microbiota
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Choi Hye-Ran
Chung Yi-Hyung
Yuk Hyun-Gyun
Lee Hyun-Ki
Jang Han-Su
Kim Yo-Sum
Shin Dae-Keun
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Abstract
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The objective of this study was to evaluate probiotic effects of two Lactobacillus plantarum strains (GBL16 and 17) isolated from black raspberry. Results revealed that the number of GBL16 was gradually decreased as bile salt concentration was increased from 0.3 to 1%. However, GBL17 did not show any difference when GBL17 was applied to 1% bile salt, and it indicates that GBL17 is more tolerant to bile salt than GBL16. GBL17 exhibited higher heat resistance and adhesion ability to Caco-2 cells than GBL16. Regarding gut microbiome, no significant change in the number of total bacteria in intestines of mice after treatment with GBLs was determined. However, the combination of GBL16 and GBL17 significantly increased the number of total bacteria in intestines of mice after they were orally administered. Therefore, the results suggest that both GBL16 and 17 strains could be one of major probiotics that can improve human gut health.
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KEYWORD
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Black raspberry, Lactobacillus plantarum, Bile salt, Gut, Probiotic
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