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KMID : 1024420220260040284
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Food Engineering Progress
2022 Volume.26 No. 4 p.284 ~ p.294
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Antioxidant and Anti-Inflammatory Effects of Heat-Killed Lactic Acid Bacteria Isolated from Kimchi by Heat Treatment Condition
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Lee Eun-Soo
You Cheong-Bin
Lee Min-Kyeong
Hwang Un-Sik
Park Hoon
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Abstract
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This study aimed to investigate the effects of antioxidant and anti-inflammatory activities of heat-killed lactic acid bacteria (LAB) produced under different temperature conditions. Regarding probiotic properties, Limosilactobacillus fermentum SMF743 and Lactiplantibacillus plantarum SMF796 isolated from kimchi showed strong acid and bile salt resistance, adhesion activity onto HT-29 cells, and antimicrobial activity against pathogenic bacteria. Based on the results of thermal death time and temperature, heat-killed LAB cells (1 mg/mL) were prepared by heating at 70o C (180 min), 80o C (120 min), 100o C (30 min), and 121o C (15 min). The heat-killed SMF743 and SMF796 showed significantly higher DPPH and ABTS radical scavenging activities than live cells (p<0.05). The heat-killed SMF743 and SMF796 at 70o C or 121o C revealed stronger DPPH and ABTS radical scavenging activities and inhibition of nitric oxide production than those at 80o C or 100o C. Furthermore, heat-killed SMF743 and SMF796 at 121o C significantly reduced the gene expression levels of tumor necrosis factor-?, inducible nitric oxide synthase, and cyclooxygenase-2 up to 53.33%, 58.67%, and 83.67%, respectively, in lipopolysaccharide (LPS)-induced RAW264.7 cells (p<0.05). These results suggest that heat-killed L. fermentum SMF743 and L. plantarum SMF796 can be used as natural antioxidants and anti-inflammatory agents.
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KEYWORD
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heat-killed probiotics, paraprobiotics, heat treatment, antioxidant, anti-inflammatory
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