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Food Science and Biotechnology

, Volume 28, Issue 2, pp 491–499 | Cite as

Antioxidant and immune-enhancing effects of probiotic Lactobacillus plantarum 200655 isolated from kimchi

  • Seo-Jin Yang
  • Ji-Eun Lee
  • Sung-Min Lim
  • Yu-Jin Kim
  • Na-Kyoung Lee
  • Hyun-Dong PaikEmail author
Article
  • 170 Downloads

Abstract

Probiotic properties including antioxidant and immune-enhancing effects of Lactobacillus plantarum 200655 isolated from kimchi were evaluated. The tolerance of three strains (L. plantarum 200655, L. plantarum KCTC 3108, and L. rhamnosus GG to bile salts (0.3% oxgall, 24 h) was similar, and L. plantarum 200655 showed the highest tolerance to gastric juice (0.3% pepsin, 3 h). All strains presented similar autoaggregation ability. L. plantarum 200655 showed higher cell surface hydrophobicity and adhesion ability on HT-29 cells. L. plantarum 200655 did not produce β-glucuronidase and was sensitive to ampicillin, tetracycline, chloramphenicol, and doxycycline. Additionally, L. plantarum 200655 showed the highest antioxidant effects in DPPH and ABTS radical scavenging, and β-carotene bleaching assays. RAW 264.7 cells treated with L. plantarum 200655 produced more nitric oxide, induced nitric oxide synthase, and cytokine related to immune-enhancing effects such as interleukin-1β and interleukin-6. Therefore, L. plantarum 200655 could be useful as a probiotic strain for older people.

Keywords

Probiotics Lactobacillus plantarum Kimchi Antioxidant activity Immune-enhancing effect 

Notes

Acknowledgements

This research was supported by the “Leaders in INdustry-university Cooperation +” Project of the Ministry of Education and National Research Foundation of Korea (Grant Number G2017A0030055) and the High Value-added Food Technology Development Program of the Ministry of Agriculture, Food, and Rural Affairs (Grant Number 314073-03).

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  1. 1.Department of Food Science and Biotechnology of Animal ResourcesKonkuk UniversitySeoulRepublic of Korea
  2. 2.Korean Culture Center of MicroorganismsSeoulRepublic of Korea

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