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KMID : 1134820200490010054
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 1 p.54 ~ p.61
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Physiological Properties of Fermented-Soybean Manufactured with Selected Bacillus Probiotics
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Park Hong-Jin
Oh Hyun-Hha
Jeong Do-Youn
Kim Young-Soo
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Abstract
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Bacillus subtilis strains that have probiotic properties, such as acid resistance, bile resistance, intestinal adhesion, and antimicrobial activity, were isolated from Korean traditional fermented soybean products. The in vitro anti-obesity and anti-cancer effects of extracts from fermented-soybeans produced with the selected strain (B. subtilis JBS17166) were investigated. B. subtilis JBS17166 had a high survival rate of 70.52% in acidic environments and 80.22% in bile environments. This strain had high adhesion rates for Caco-2 cells and mucin with 78.59% and 74.32%, respectively. The antimicrobial activity of this strain on Bacillus cereus KACC 13064 and Staphylococcus aureus KACC 1927 was also confirmed. The extract from fermented-soybean, which was developed using B. subtilis JBS17166, had a high anti-obesity effect (59.95%) on 3T3-L1 preadipocytes at 24 h. In addition, this extract had anti-cancer activity (IC50), showing 1.80 mg/mL and 1.09 mg/mL for HepG2 and HT-29 cells, respectively. Based on these results, it is expected that fermented-soybeans manufactured using B. subtilis JBS17166 as a probiotic could be beneficial as a synbiotic with anti-obesity and anti-cancer effects.
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KEYWORD
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Bacillus probiotics, fermented-soybean, anti-obesity, anticancer, synbiotic
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