PMID:
J Microbiol Biotechnol. 2019 Sep 30. Epub 2019 Sep 30. PMID: 31581386
Abstract Title:
Probiotic and antioxidant properties of nobleKCCM 12203P isolated from kimchi and evaluation of immune-stimulating activities of its heat-killed cells in RAW 264.7 cells.
Abstract:
The purpose of this study was to determine the probiotic properties ofKCCM 12203P isolated from the Korean traditional food kimchi and to evaluate the antioxidative activity and immune-stimulating potential of its heat-killed cells to improve their bio-functional activities.GG, which is a representative commercial probiotic, was used as a comparative sample. Regarding probiotic properties,KCCM 12203P was resistant to 0.3% pepsin with a pH of 2.5 for 3 h and 0.3% oxgall solution for 24 h, having approximately a 99% survival rate. It also showed strong adhesion activity (6.84%) onto HT-29 cells and did not produceβ-glucuronidase but produced high quantities of leucine arylamidase, valine arylamidase, β-galactosidase, and-acetyl-β-glucosaminidase. For antioxidant activity, it appeared that viable cells had higher radical scavenging activity in the 2,2-diphenyl-1-picryl-hydrazyl (DPPH) assay, while in the 2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay, heat-killed cells had higher antioxidant activity. Additionally,KCCM 12203P showed higher lipid oxidation inhibition ability thanGG; however, there was no significant difference (
Health Time 