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KMID : 1134820140430071009
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 7 p.1009 ~ p.1016
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Characterization of Probiotic and Functional Properties of Lactobacillus curvatus ML17, a Mukeunji Starter
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Kim Hyo-Ju
Sung Hea-Mi
Shin Hyun-Kyung
Kim Ki-Myong
Yang Eun-Ju
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Abstract
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This study investigated the probiotic and functional characteristics of Mukeunji starter, Lactobacillus curvatus ML17, isolated from Mukeunji. Lb. curvatus ML17 was confirmed as a safe microorganism due to its non-hemolytic activity and non-production of harmful β-glucuronidase and β-glucosidase. Tolerance to artificial gastric and bile juice of Lb. curvatus ML17 was investigated. After incubation in artificial gastric and bile juice, the number of surviving cells was 1.38×108 CFU/mL. According to the results of adhesion assay, this strain also exhibited good adhesion to Caco-2 cells. Lb. curvatus ML17 showed good antimicrobial activity against food borne pathogens, especially Micrococcus luteus, Bacillus cereus, Salmonella enterica subsp. enterica, and Pseudomonas aeruginosa. Cell-free extract of Lb. curvatus ML17 exhibited high levels of DPPH scavenging capacity and inhibitory effects on growth of AGS human gastric adenocarcinoma cells and HT-29 human colon carcinoma cells. These results suggest that Lb. curvatus ML17 has potential for application in functional foods.
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KEYWORD
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Mukeunji, Lactobacillus curvatus, adhesion to Caco-2, antimicrobial activity, anticancer activity
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