Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Potential Probiotic Properties of Laetoeoeeus laetis NK34 Isolated from Jeotgal

  • Lee, Na-Kyoung (Division of Animal Life Science, Konkuk University) ;
  • Noh, Ji-Eun (Division of Animal Life Science, Konkuk University) ;
  • Choi, Gui-Hun (Division of Animal Life Science, Konkuk University) ;
  • Park, Eun-Ju (Department of Food and Nutrition, Kyungnam University) ;
  • Chang, Hyo-Ihl (School of Life Sciences and Biotechnology, Korea University) ;
  • Yun, Cheol-Won (School of Life Sciences and Biotechnology, Korea University) ;
  • Kim, Seung-Wook (Department of Chemical and Biological Engineering, Korea University) ;
  • Kang, Chang-Won (Division of Animal Life Science, Konkuk University) ;
  • Yoon, Yoh-Chang (Division of Animal Life Science, Konkuk University) ;
  • Paik, Hyun-Dong (Division of Animal Life Science, Konkuk University)
  • Published : 2007.10.31
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Abstract

Strain NK34 was characterized for probiotic use. Strain NK34 was named Lactococcus lactis NK34 based on API 50 CHL kit results and 16S rDNA sequencing. L. lactis NK34 was highly resistant to artificial gastric juice (pH 2.5) and artificial bile acid. Based on results from the API ZYM kit, 4 enzymes were produced. L. lactis NK34 was resistant to all antibiotics tested except for $10\;{\mu}g/mL$ roxithromycin and $10\;{\mu}g/mL$ erythromycin. The cholesterol-lowering effect of L. lactis NK34 was about 46.9%. Concentrations of interleukin $(IL)-1{\alpha}$ in the $20{\times}$ concentrated supernatant of L. lactis NK34 was about 361 pg/mL. L. lactis NK34 was also found to inhibit the growth of colon cancer cells due to MNNG-induced DNA damage. These results demonstrate the potential of L. lactis NK34 as a health-promoting probiotic.

Keywords

References

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