• Title, Summary, Keyword: Lactobacillus sakei

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Isolation of Leuconostoc and Weissella Species Inhibiting the Growth of Lactobacillus sakei from Kimchi (김치로부터 Lactobacillus sakei 생육저해 Leuconostoc 및 Weissella 속 균주의 분리)

  • Lee, Kwang-Hee;Lee, Jong-Hoon
    • Microbiology and Biotechnology Letters
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    • v.39 no.2
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    • pp.175-181
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    • 2011
  • Kimchi is a group of traditional fermented vegetable foods in Korea and known to be the product of a natural mixed-fermentation process carried out principally by lactic acid bacteria (LAB). According to microbial results based on conventional identification, Leuconostoc mesenteroides and Lactobacillus plantarum were considered to be responsible for the good taste and over-ripening of kimchi, respectively. However, with the application of phylogenetic identification, based on 16S ribosomal RNA gene similarities, a variety of Leuconostoc and Lactobacillus species not detected in the previous studies have been isolated, together with a species in the genus Weissella. Additionally, Lactobacillus sakei has been accepted as the most populous LAB in over-ripened kimchi. In this study, Leuconostoc and Weissella species inhibiting the growth of Lb. sakei were isolated from kimchi for future applications to do with kimchi fermentation. From 25 kimchi samples, 378 strains in the genera Leuconostoc and Weissella were isolated and 68 strains identified as Lc. mesenteroides, Lc. citreum, Lc. lactis, W. cibaria, W. confusa, and W. paramesenteroides exhibited growth inhibition against Lb. sakei. Most of the strains also had antagonistic activities against Lb. brevis, Lb. curvatus, Lb. paraplantarum, Lb. pentosus, and Lb. plantarum. Their antagonistic activities against Lb. sakei were more remarkable at lower temperatures of incubation.

${\gamma}$-Aminobutyric Acid Production and Glutamate Decarboxylase Activity of Lactobacillus sakei OPK2-59 Isolated from Kimchi (김치유래 Lactobacillus sakei OPK2-59의 ${\gamma}$-Aminobutyric Acid 생성 및 Glutamate Decarboxylase 활성)

  • Yu, Jin-Ju;Oh, Suk-Heung
    • Korean Journal of Microbiology
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    • v.47 no.4
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    • pp.316-322
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    • 2011
  • Lactobacillus sakei OPK2-59 isolated from kimchi was found to have ${\gamma}$-aminobutyric acid (GABA) producing ability and glutamate decarboxylase (GAD) activity. When the Lactobacillus sakei OPK2-59 was cultured in MRS broth with 59.13 mM and 177.40 mM monosodium glutamate (MSG), the optimum temperature range and pH for growth were $25-37^{\circ}C$ and pH 6.5, respectively. GABA conversion rates in MRS broth with 59.13 mM and 177.40 mM MSG were 99.58% and 31.00%, respectively at $25^{\circ}C$ and 48 h of cultivation. By using the cell free extract of Lactobacillus sakei OPK2-59, MSG was converted to GABA and the conversion rate was 78.51% at $30^{\circ}C$, pH 5. Conversion of MSG to GABA was enhanced by adding salts such as $CaCl_2$, $FeCl_3$, $MgCl_2$. These data suggest that the ability of Lactobacillus sakei OPK2-59 to produce GABA results from the activity of GAD in the cells and GABA conversion by the cell extract containing GAD can be enhanced by $CaCl_2$, $FeCl_3$, $MgCl_2$.

Characteristics of immunomodulation by a Lactobacillus sakei proBio65 isolated from Kimchi (김치에서 분리한 Lactobacillus sakei proBio65의 면역 조절 특성)

  • Lim, Jeong-Heui;Seo, Byoung-Joo;Kim, Jung-Eun;Chae, Chang-Suk;Im, Sin-Hyeog;Hahn, Youn-Soo;Park, Yong-Ha
    • Microbiology and Biotechnology Letters
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    • v.39 no.3
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    • pp.313-316
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    • 2011
  • We isolated and identified a novel probiotic strain, Lactobacillus sakei proBio65 from Kimchi. To determine whether L. sakei proBio65 has an immunomodulatory effect, we investigated cells via an in vitro screening system which co-cultured freshly isolated mesenteric lymphocyte with probiotics. A significant increase of $Foxp3^+$ transcription regulatory factor expression was observed, followed by an increase in anti-inflammatory cytokines transcription regulatory factor. L. sakei proBio65 exhibited high levels of the IL-10/IL-12 production ratio and enhanced Foxp3 expression in vitro. L. sakei proBio65 may thus be therapeutically useful for the modulation of inflammatory immune disorders.

Cultural characterization of probiotic Lactobacillus sakei BK19

  • Yang , Byung Gyoo;Song , Choon Bok;Yeo , In Kyu;Lee , Kyoung Jun;Park , Geun Tae;Lee, Sang Hyeon;Son, Hong Joo;Heo, Moon Soo
    • Journal of fish pathology
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    • v.16 no.2
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    • pp.119-123
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    • 2003
  • We have selected an valuable pmbiotic strain; Lactobacillus sakei BK19 which has wide antagonic spectrum against fish pathogens . Present study investigated cultural characterization of L. sakei BK19 including pH tolerance , susceptibility of antibacterial agents and growth pattern with different environment such as nutritions, temperature and salinity. L. sakei BK19 showed Significantly higher resistance at low pH(around pH 4) environment and relative high antibiotic tolerance . In the study of optimal culture condition, maltose and saccharose provided the optimal nutritional culture condition while lactose and mannitol were unable to supply its carbon source for the fermentation of L. sakei BK19. Moreover. L. sakei BK19 showed good growth at the temperature range of 15 to $45^{o}C$ und the NaCl concentration of 0 to 7%. Hence, this particular probiotic strain may be benificial both in seawater and fresh weter conditions.

Functional Characterization of Lactobacillus sakei JK-17 Isolated from Long-term Fermented Kimchi, Muk Eun Ji (장기간 발효 김치인 묵은지에서 분리한 Lactobacillus sakei JK-17의 기능성 조사)

  • Kim, Dong-Seon;Cho, Hyeong-Woo;Kim, Dae-Han;Oh, Kye-Heon
    • KSBB Journal
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    • v.28 no.1
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    • pp.18-23
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    • 2013
  • The purpose of this work was to investigate the several functional characteristics of Lactobacillus sakei JK-17 isolated from long-term fermented kimchi, Muk Eun Ji. Initially, phylogenetic analysis using 16S rRNA sequencing was performed to identify the isolate JK-17, and the strain could be assigned to Lactobacillus sakei and designated as L. sakei JK-17. The strain was registered in GenBank as [JX841311]. The changes of bacterial growth and residual organic acids were monitored and HPLC was used to measure quantitatively two organic acids, lactic acid and acetic acid, produced in the culture during 84 hours of incubation. During the incubation period, several functional characteristics of L. sakei JK-17 were examined. L. sakei JK-17 culture depleted nitrite concentration 94.75%. Antioxidant activity of cultural supernatants of L. sakei JK-17 was approx. 53.8%, and ${\beta}$-galactosidase activities were 0.243 units/mL at pH 7.0 and 0.387 units/mL at pH 4.1, respectively. The antibacterial activities against food-poisoning causing bacteria were examined with 20-fold concentrated culture supernatants from L. sakei JK-17 and the antibacterial effects were clearly observed against all bacteria tested in this work.

Characteristics of Soycurd-forming Lactic Acid Bacteria that Produce Gammaaminobutyric Acid (GABA) from Kimchi (김치로부터 GABA를 생산하는 커드 형성 젖산균의 특성)

  • Kim, Eun-Ah;Mann, So-Yon;Kim, Su-In;Lee, Ga-Young;Lee, Byong-Won;Kim, Dong-Seob
    • Journal of Life Science
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    • v.24 no.1
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    • pp.46-53
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    • 2014
  • Lactobacillus sakei 383, which showed the highest GABA content in fermented soycurd, survived in artificial gastric fluid (pH 3.0) up to 3 h, and the survival rate was 88%. L. sakei 383 was tolerant to bile juice during incubation in MRS broth with 0.3% oxgall, and the survival rate was 99%. The survival ratio of L. sakei 383 was high in media containing less than 6% NaCl. L. sakei 383 produced an antibacterial substance against various pathogens, including Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Escherichia coli, and Salmonella typhi. The quality characteristics of soycurd fermented with L. sakei 383 were measured during the fermentation period. The viable cell number reached a peak ($10^{11}CFU/ml$) 36 h after fermentation and then slowly decreased. According to the fermentation time of L. sakei 383, the acidity of soycurd increased and the pH decreased until 12 h, and they were maintained thereafter. The moisture, crude ash, crude protein, crude fat, and crude fiber content was 94.88, 0.22, 2.38, 1.16, and 0.03%, respectively. The content of total and reducing sugar was comparatively higher in the soycurd fermented with L. sakei 383 than in nonfermented soycurd. The essential and nonessential amino acid content was 11.2 and 38.65 mg/100 g.

Characterization of the Bacteriocin Produced by a Leuconostoc mesenteroides Strain Inhibiting the Growth of Lactobacillus sakei (Lactobacillus sakei 생육저해활성 보유 Leuconostoc mesenteroides가 생산하는 Bacteriocin의 특성)

  • Lee, Kwang-Hee;Lee, Jong-Hoon
    • Microbiology and Biotechnology Letters
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    • v.39 no.4
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    • pp.390-396
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    • 2011
  • Lactobacillus sakei is known to be the most populous lactic acid bacteria in over-ripened kimchi. Twenty three strains of Leuconostoc species inhibiting the growth of Lb. sakei were isolated from kimchi and amongst these the Leuconostoc mesenteroides strain CK0122 exhibited the highest antagonistic activity against Lb. sakei. The culture supernatant of the strain CK0122 was fractionated by a molecular weight cutter and lyophilized. The fraction with a molecular weight of less than 3,000 Da showed antagonistic activity against Lb. sakei. The antibacterial activity of the active fraction was sensitive to proteinase K treatment, confirming its proteinaceous nature (bacteriocin). The crude bacteriocin was active in the pH range of 4 to 7 and extremely stable after 15 min of heat treatment at $121^{\circ}C$. The crude bacteriocin inhibited the growth of Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Alcaligenes xylosoxydans, Flavobacterium sp., and Salmonella typhimurium.

Isolation of a Bacteriocin - Producing Lactobacillus sakei Strain from Kimchi (김치에서 박테리오신을 분비하는 Lactobacillus sakei균주의 분리)

  • 김한택;박재용;이강권;김정환
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.3
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    • pp.560-565
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    • 2004
  • Bacteriocin producing lactic acid bacteria (LAB) were isolated from Kimchi by using spot-on-the-lawn method. Listeria monocytogenes, Staphylococcus aureus, and Lactobacillus plantarum were used as indicators. One isolate (P3-l) produced a bacteriocin efficiently inhibiting the growth of Listeria monocytogenes. 16S rDNA sequence and sugar utilization test identified that P3-1 was a Lactobacillus sakei strain. Accordingly, the isolate was named as Lactobacillus sakei P3-1. L. sakei P3-1 produced a bacteriocin which efficiently inhibited the growth of Listeria monocytogenes but did not inhibit other Gram positive and negative organisms tested. The bacteriocin was stable against heat, organic solvent, and pH variation and it retained 50% of activity after 10 min heat treatment at 10$0^{\circ}C$. The molecular weight of Sakacin P3-1 was estimated to be 4 kDa by SDS-PAGE.

Lactobacillus sakei S1 Improves Colitis Induced by 2,4,6-Trinitrobenzene Sulfonic Acid by the Inhibition of NF-κB Signaling in Mice

  • Jang, Se-Eun;Min, Sung-Won
    • Journal of Microbiology and Biotechnology
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    • v.30 no.1
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    • pp.71-78
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    • 2020
  • Lactobacillus sakei S1 strongly inhibits the expression of interleukin (IL)-6 and IL-1β in lipopolysaccharide-induced peritoneal macrophages by a mechanism for which lactic acid bacteria from kimchi that inhibit tumor necrosis factor-alpha (TNF-α) were isolated. Therefore, we further evaluated the protective effect of this strain on the colitis mouse model induced by 2,4,6-trinitrobenzene sulfonic acid (TNBS). TNBS significantly elevated myeloperoxidase (MPO) expression, macroscopic scores, and colon shortening. Oral L. sakei S1 administration resulted in reduction of TNBS-induced loss in body weight, colon shortening, MPO activity, expression of cyclooxygenase (COX)-2, inducible nitric oxide synthase (iNOS) and nuclear factor-kappa B (NF-κB). L. sakei S1 inhibited the expression of inflammatory cytokines IL-1β, IL-6 and TNF-α, induced by TNBS, but enhanced IL-10 expression. L. sakei S1 showed resistance to artificial digestive juices and adherence to intestinal epithelial Caco-2 cells. Thus, L. sakei S1 may inhibit the NF-κB pathway and be used in functional food to treat colitis.

Different Immune Regulatory Potential of Lactobacillus plantarum and Lactobacillus sakei Isolated from Kimchi

  • Hong, Yi-Fan;Kim, Hangeun;Kim, Hye Rim;Gim, Min Geun;Chung, Dae Kyun
    • Journal of Microbiology and Biotechnology
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    • v.24 no.12
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    • pp.1629-1635
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    • 2014
  • It is known that lactic acid bacteria (LAB) have many beneficial health effects, including anti-oxidative activity and immune regulation. In this study, the immune regulatory effects of Lactobacillus sakei and Lactobacillus plantarum, which are found in different types of kimchi, were evaluated. L. sakei and its lipoteichoic acid (LTA) have greater immune stimulating potential in IL-12, IFN-${\gamma}$, and TNF-${\alpha}$ production as compared with L. plantarum in an in vitro condition. On the other hand, L. plantarum is assumed to repress the Th1 immune response in murine experiments. After being injected with LPS, L. plantarum-fed mice maintained a healthier state, and the level of TNF-${\alpha}$ in their blood was lower than in other bacterial strainfed mice and in the LPS-only control mice. Additionally, IL-12 production was significantly decreased and the production of IL-4 was greatly increased in the splenocytes from L. plantarum-fed mice. Further experiments revealed that the pre-injection of purified LTA from L. plantarum (pLTA), L. sakei (sLTA), and S. aureus (aLTA) decreased TNF-${\alpha}$ and IL-4 production in LPS-injected mice. Mouse IL-12, however, was significantly increased by aLTA pre-injection. In conclusion, the L. sakei and L. plantarum strains have immune regulation effects, but the effects differ in cytokine production and the regulatory effects of the Th1/Th2 immune response.