• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.111-115
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• 2004

Reuterin production efficiency of Lactobacillus reuteri, which converts glycerol into reuterin (antimicrobial substance) under anaerobic condition, was examined. When compared at $32,\;37,\;and\;42^{\circ}C$, production rate and total amount produced increased with increasing incubation temperature. Reuterin production terminated earlier at $42^{\circ}C$ than at $32\;and\;37^{\circ}C$. Presence of various amino acids in the reaction mixture generally decreased reuterin production, whereas proline did not inhibit reuterin production. A continuous-type reactor in which glycerol was passed through the chamber containing L. reuteri cells produced greater amount of reuterin than when batch-type process was used.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.318-320
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• 2005

Lactobacillus reuteri residing in human and animal intestines converts glycerol into reuterin (antimicrobial substance) in anaerobic condition. Attempt was made to increase production efficiency of L. reuteri by employing immobilized cells. L. reuteri was immobilized in agarose beads, which were then reacted with 250 mM glycerol solution. Batch-type production of reuterin with immobilized cells (0.5% agarose beads) lasted for about 36 h, although reuterin production decreased with passage of time. In continuous-type production, period of reuterin production with immobilized cells was extended about twofold and production ratio increased 1.5-fold (502 mM) compared with suspended cells (315 mM). Maximum concentration of reuterin reached 47 mM at 80 min after reaction with glycerol solution. Results of this study indicate that immobilization of Lactobacillus reuteri in agarose beads increased reuterin production.

• Journal of Food Hygiene and Safety
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• v.16 no.4
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• pp.264-273
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• 2001

Antimicrobial activities of ave different probiotics (Lactobacillus reuteri, L. acidophillus, L. bulgaricus, L. casei and Bifidobacterium longum) against 8 bacterial pathogens were determined on the Mueller Hinton Agar containing supernatant of probiotics obtained from 3 different growth conditions (MRS without glycerol, MRS with 0.5 M glycerol or 0.25 M glycerol solution). Though antimicrobial activity of L. reuteri in the first two conditions was not better than the others', the activity was significantly higher than that of others in 0.25 M glycerol solution. This prominent effect might be attributable to reuterin, produced by L. reuteri using glycerol. We could detect the presence of reuterin in the supernatant of 0.25 M glycerol solution with 500 MHz Nuclear Magnetic Resonance (NMR). The result of minimum bactericidal concentration (dilution fold) has revealed that reuterin showed pan-bactericidal effects against 8 major food-borne pathogens. To examine any changes of antimicrobial activities of the probiotics, the probiotics were treated with different pH conditions, pepsin or trypsin digestion. Antimicrobial activity of reuterin was not entirely affected by any of these treatments, while the activities of the other probiotics were significantly decreased.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.778-782
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• 2007

This study assessed the effects of the antimicrobial substances sulforaphane, grapefruit seed extracts (GSE), and reuterin on the expression of Salmonella HilA and InvF virulence gene using a LacZY assay (${\beta}$-galactosidase assay) with hilA:lacZY and invF:lacZY fusion strains of Salmonella typhimurium SL1344. Salmonella was grown for 8 hr at $37^{\circ}C$ in the presence of diluted antimicrobial substances ($2\;{\mu}g/mL$ sulforaphane, $20\{\mu}g/mL$ GSE, and 0.26 mM reuterin) at concentrations that did not inhibit the cellular growth of Salmonella. Sulforaphane inhibited the expression of HilA and InvF by 50-90 and 20-80%, respectively. GSE also inhibited the expression of both genes, but to a lesser degree. Among the 3 antimicrobial substances, reuterin showed the least inhibition, which was abolished after 3-4 hr. None of the antimicrobial substances inhibited the ${\beta}$-galactosidase enzyme activity of S. typhimurium. The assay used in this study represents a very sensitive method for screening bioactive substances that inhibit the expression of virulence genes in Salmonella.

• Journal of Life Science
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• v.30 no.12
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• pp.1128-1139
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• 2020

Over recent years, it has become evident that food and agricultural products are easily contaminated by fungi of Aspergillus, Fusarium, and Penicillium due to rapid climate change, which is not only a global food quality concern but also a serious health concern. Owing to consumers' interest in health, resistance to preservatives such as propionic acid and sorbic acid (which have been used in the past) is increasing, so it is necessary to develop a substitute from natural materials. In this review, the role of lactic acid bacteria as a biological method for controlling the growth and toxin production of fungi was examined. According to recent studies, lactic acid bacteria effectively inhibit the growth of fungi through various metabolites such as organic acids with low molecular weight, reuterin, proteinaceous compounds, hydroxy fatty acids, and phenol compounds. Lactic acid bacteria effectively reduced mycotoxin production by fungi via adsorption of mycotoxin with lactic acid bacteria cell surface components, degradation of fungal mycotoxin, and inhibition of mycotoxin production. Lactic acid bacteria could be regarded as a potential anti-fungal and anti-mycotoxigenic material in the prevention of fungal contamination of food and agricultural products because lactic acid bacteria produce various kinds of potent metabolic compounds with anti-fungal activities.

• Food Science and Biotechnology
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• v.17 no.3
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• pp.679-682
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• 2008

A lactic acid bacterium producing an antimicrobial substance against Escherichia coli O157:H7 was isolated from raw milk and identified as Lactobacillus amylovorus ME-1. In addition to E. coli O157 :H7, the antimicrobial substance also inhibited the growth of Bacillus cereus, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella typhimurium, Staphylococcus aureus, Streptococcus agalactiae, Streptococcus pyrogenes, and Yersinia enterocolitica. The antimicrobial substance was stable at pH 2-12 and $121^{\circ}C$ for 15 min and insensitive to proteinase K, protease, amylase, and catalase. Purification of the antimicrobial substance was conducted through methanol and acetonitrile/ethylacetate extraction, ultrafiltration with a 500 Da cutoff, thin layer chromatography (TLC) with silicagel 60, and high performance liquid chromatography (HPLC) with a $C_{18}$ reverse phase column. The ${\lambda}_{max}$ of the purified antimicrobial substance was determined as 192 nm by ultra violet (UV) scanning, while the molecular weight was estimated as 453 Da based on the mass spectrum. Accordingly, the current results suggest that the antimicrobial substance from the L. amylovorus ME-1 was not a bacteriocin, but rather a new non-proteinaceous substance distinct from acidophilin, acidolin, diacetyl, and reuterin.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 2004.06a
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• pp.127-132
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• 2004