Advertisement

Antagonistic and antioxidant effect of probiotic Weissella cibaria JW15

  • Hyung-Seok Yu
  • Na-Kyoung Lee
  • Ae-Jin Choi
  • Jeong-Sook Choe
  • Chun Ho Bae
  • Hyun-Dong PaikEmail author
Article
  • 21 Downloads

Abstract

The objective of this study was to evaluate the functional properties of Weissella cibaria JW15 (JW15) by investigating its antagonistic and antioxidant activities. Lactobacillus rhamnosus GG (LGG) was used for comparison as a reference strain. JW15 inhibited the growth of pathogenic bacteria (Listeria monocytogenes, Salmonella Typhimurium, S. Enteritidis, and Escherichia coli). Compared to LGG, JW15 showed rapid organic acid production, with the amounts of lactic and acetic acids being lower and higher, respectively. In addition, JW15 significantly inhibited intestinal epithelial adherence in the tested pathogens. JW15 exhibited antioxidant effects by scavenging radicals including DPPH, ABTS, and hydroxyl radicals, and inhibiting lipid peroxidation. JW15 exhibited significant antagonistic and antioxidant activities compared to LGG in the tested assay (p < 0.05). The results suggested that JW15 might possess a potential for amelioration of disorders induced by pathogenic bacteria or oxidative stress.

Keywords

Weissella cibaria JW15 Probiotic Antagonistic Antioxidant 

Notes

Acknowledgements

This research was conducted with the financial support of the Cooperative Research Program for Agriculture Science and Technology Development, Rural Development Administration, Republic of Korea (Project No. PJ01254102).

Compliance with ethical standards

Conflict of interest

The authors have declared no conflict of interest.

References

  1. Ahn SB, Park HE, Lee SM, Kim SY, Shon MY, Lee WK. Characteristics and immuno-modulatory effects of Weissella cibaria JW15 isolated from kimchi, Korea traditional fermented food, for probiotic use. J. Biomed. Res. 14: 206–211 (2013)CrossRefGoogle Scholar
  2. Bernet MF, Brassart D, Neeser JR, Servin AL. Lactobacillus acidophilus LA1 binds to cultured human intestinal cell lines and inhibits cell attachment and cell invasion by enterovirulent bacteria. Gut 35: 483–489 (1994)CrossRefGoogle Scholar
  3. De Keersmaecker SC, Verhoeven TL, Desair J, Marchal K, Vanderleyden J, Nagy I. Strong antimicrobial activity of Lactobacillus rhamnosus GG against Salmonella typhimurium is due to accumulation of lactic acid. FEMS Microbiol. Lett. 259: 89–96 (2006)CrossRefGoogle Scholar
  4. De Vuyst L, Leroy F. Bacteriocins from lactic acid bacteria: production, purification and food applications. J. Mol. Microbiol. Biotechnol. 13: 194–199 (2007)CrossRefGoogle Scholar
  5. Fang YZ, Yang S, Wu GY. Free radicals, antioxidants, and nutrition. Nutrition 18: 872–879 (2002)CrossRefGoogle Scholar
  6. Fusco V, Quero GM, Cho GS, Kabisch J, Meske D, Neve H, Bockelmann W, Franz CM. The genus Weissella: taxonomy, ecology and biotechnological potential. Front. Microbiol. 6: 155 (2015)CrossRefGoogle Scholar
  7. Lebeer S, Vanerleyden J, Keersmaecker SCJ. Anti-inflammatory potential of probiotics: lipoteichoic acid makes a difference. Trends Microbiol. 20: 5–10 (2012)CrossRefGoogle Scholar
  8. Lee NK, Han KJ, Son SH, Eom SJ, Lee SK, Paik HD. Multifunctional effect of probiotic Lactococcus lactis KC24 isolated from kimchi. LWT-Food Sci. Technol. 64: 1039–1041 (2015)CrossRefGoogle Scholar
  9. Lee YJ, Lee A, Yoo HJ, Kim M, Noh GM, Lee JH. Supplementation with probiotic strain Weissella cibaria JW15 enhances natural killer cell activity in nondiabetic subjects. J. Funct. Foods 48: 153–158 (2018)CrossRefGoogle Scholar
  10. Li S, Zhao Y, Zhang L, Zhang X, Huang L, Li D, Niu C, Yang Z, Wang Q. Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods. Food Chem. 135: 1914–1919 (2012)CrossRefGoogle Scholar
  11. Makras L, De Vuyst L. The in vitro inhibition of Gram-negative pathogenic bacteria by bifidobacteria is caused by the production of organic acids. Int. Dairy J. 16: 1049–1057 (2006)CrossRefGoogle Scholar
  12. Medzhitov R. Recognition of microorganisms and activation of the immune response. Nature 449: 819–826 (2007)CrossRefGoogle Scholar
  13. Mukai T, Asasaka T, Sato E, Mori K, Matsumoto M, Ohori H. Inhibition of binding of Helicobacter pylori to the glycolipid receptors by probiotic Lactobacillus reuteri. FEMS Immunol. Med. Microbiol. 32: 105–110 (2002)CrossRefGoogle Scholar
  14. Peláze AML, Cataño CAS, Yepes EAQ, Villarroela RRG, De Antoni GLD, Giannuzzi L. Inhibitory activity of lactic and acetic acid on Aspergillus flavus growth for food preservation. Food Control 24: 177–183 (2012)CrossRefGoogle Scholar
  15. Siddhuraju P, Becker K. The antioxidant and free radical scavenging activities of processed cowpea (Vigna unguiculata (L.) Walp.) seed extracts. Food Chem. 101: 10–19 (2007)CrossRefGoogle Scholar
  16. Shi P, Jia S, Zhang XX, Zhanng T, Cheng S, Li A. Metagenomic insights into chlorination effects on microbial antibiotic resistance in drinking water. Water Res. 47: 111–120 (2013)CrossRefGoogle Scholar
  17. Son SH, Jeon HL, Jeon EB, Lee NK, Park YS, Kang DK, Paik HD. Potential probiotic Lactobacillus plantarum Ln4 from kimchi: evaluation of β-galactosidase and antioxidant activities. LWT-Food Sci. Technol. 77: 181–186 (2017)CrossRefGoogle Scholar
  18. Tang W, Xing Z, Li C, Wang J, Wang Y. Molecular mechanisms and in vitro antioxidant effects of Lactobacillus plantarum MA2. Food Chem. 221: 1642–1649 (2017)CrossRefGoogle Scholar
  19. Tejero-Sariñena S, Barlow J, Costabile A, Gibson GR, Rowland I. In vitro evaluation of the antimicrobial activity of a range of probiotics against pathogens: evidence for the effects of organic acids. Anaerobe 18: 530–538 (2012)CrossRefGoogle Scholar

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.Functional Food and Nutrition Division, Department of Agrofood Resources, National Academy of Agricultural ScienceRural Development AdministrationJeonjuRepublic of Korea
  3. 3.Aram Co., Ltd.GwangjuRepublic of Korea

Personalised recommendations