Isolation of acid tolerant lactic acid bacteria and evaluation of α-glucosidase inhibitory activity

• Published in: Food science and biotechnology Vol. 29; no. 8; pp. 1125 - 1130
• Main Authors: Kwun, Se Young, Bae, Young Woo, Yoon, Jeong Ah, Park, Eun Hee, Kim, Myoung Dong
• Format: Journal Article
• Language: English
• Published: Singapore Springer Singapore 01.08.2020; Springer Nature B.V; 한국식품과학회
• Subjects: Acarbose; acid tolerance; Ampicillin; Antiinfectives and antibacterials; Antimicrobial activity; Antimicrobial agents; antimicrobial properties; Bacillus cereus; Bacteria; Bile; biotechnology; Chemistry; Chemistry and Materials Science; Erythromycin; Fermented food; fermented foods; Food Science; Glucosidase; In vitro methods and tests; Lactic acid; Lactic acid bacteria; Lactobacillus sakei; Nutrition; Penicillin; Probiotics; Strains (organisms); Survival; Traditional foods; 식품과학; Lactic acid bacteria; Acid tolerance; α-Glucosidase inhibitory activity; Fermented food
• ISSN: 1226-7708; 2092-6456; 2092-6456
• DOI: 10.1007/s10068-020-00760-4

In this study, lactic acid bacteria strains (LABs) were isolated from Korean traditional fermented food and examined as potential probiotics using in vitro methods. Ten LAB strains survived in de Man, Rogosa and Sharpe broth adjusted to pH 2.5 were tested for resistance to acidic conditions and bile, antimicrobial activity, and α-glucosidase inhibitory activity. Among them, strain MBEL1397 showed antimicrobial activity against Bacillus cereus and exhibited survival rates of over 97% in acidic and bile conditions. The α-glucosidase inhibitory activity was 3.91 ± 0.25%, corresponding to approximately 2.3 times higher than that of acarbose. MBEL1397 was susceptible to ampicillin, erythromycin, and penicillin G and identified as Lactobacillus sakei. It was deposited to Korean Collection for Type Culture (KCTC) as KCTC14037BP. In conclusion, these results demonstrate that L. sakei MBEL1397 might be prominent probiotics with potential hypoglycemic effects.