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KMID : 1007520210300020257
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Food Science and Biotechnology
2021 Volume.30 No. 2 p.257 ~ p.265
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Probiotic properties of novel probiotic Levilactobacillus brevis KU15147 isolated from radish kimchi and its antioxidant and immune-enhancing activities
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Kim Kee-Tae
Yang Seo-Jin
Paik Hyun-Dong
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Abstract
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This study was conducted to evaluate the probiotic properties and antioxidant activities of lactic acid bacteria strains including Levilactobacillus brevis KU15147 isolated from kimchi to determine their potential as a probiotic. The tolerance of all strains to gastric acid and bile salts was more than 90%. The strains did not produce a β-glucuronidase and survived following treatment with gentamicin, kanamycin, streptomycin, and ciprofloxacin. L. brevis KU15147 showed greater adhesion activity to HT-29 cells (6.38%) and its antioxidant activities were higher than those of other tested strains, showing values of 38.56%, 22%, and 23.82% in DPPH, ABTS, and β-carotene bleaching assays, respectively. Additionally, the relative expression intensities of induced nitric oxide synthase and tumor necrosis factor-α of L. brevis KU15147 were greater than those of other strains, suggesting that this strain can be applied in the health food or pharmaceutical industry as a novel probiotic strain.
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KEYWORD
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Antioxidant activity, Levilactobacillus brevis, Immune-enhancing activity, Lactic acid bacteria, Probiotics
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