Isolation of acid tolerant lactic acid bacteria and evaluation of α-glucosidase inhibitory activity
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...
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| Published in | Food science and biotechnology Vol. 29; no. 8; pp. 1125 - 1130 |
|---|---|
| Main Authors | , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Singapore
Springer Singapore
01.08.2020
Springer Nature B.V 한국식품과학회 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 1226-7708 2092-6456 2092-6456 |
| DOI | 10.1007/s10068-020-00760-4 |
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| Abstract | 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. |
|---|---|
| AbstractList | 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. 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. In this study, lactic acid bacteria strains (LABs)were isolated from Korean traditional fermented food andexamined as potential probiotics using in vitro methods. Ten LAB strains survived in de Man, Rogosa and Sharpebroth adjusted to pH 2.5 were tested for resistance to acidicconditions and bile, antimicrobial activity, and a-glucosidaseinhibitory activity. Among them, strain MBEL1397showed antimicrobial activity against Bacillus cereus andexhibited survival rates of over 97% in acidic and bileconditions. The a-glucosidase inhibitory activity was3.91 ± 0.25%, corresponding to approximately 2.3 timeshigher than that of acarbose. MBEL1397 was susceptible toampicillin, erythromycin, and penicillin G and identified asLactobacillus sakei. It was deposited to Korean Collectionfor Type Culture (KCTC) as KCTC14037BP. In conclusion,these results demonstrate that L. sakei MBEL1397might be prominent probiotics with potential hypoglycemiceffects. KCI Citation Count: 11 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.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. |
| Author | Bae, Young Woo Kwun, Se Young Kim, Myoung Dong Yoon, Jeong Ah Park, Eun Hee |
| Author_xml | – sequence: 1 givenname: Se Young surname: Kwun fullname: Kwun, Se Young organization: Division of Food Biotechnology and Biosystems Engineering, Kangwon National University – sequence: 2 givenname: Young Woo surname: Bae fullname: Bae, Young Woo organization: Division of Food Biotechnology and Biosystems Engineering, Kangwon National University – sequence: 3 givenname: Jeong Ah surname: Yoon fullname: Yoon, Jeong Ah organization: Division of Food Biotechnology and Biosystems Engineering, Kangwon National University – sequence: 4 givenname: Eun Hee surname: Park fullname: Park, Eun Hee organization: Division of Food Biotechnology and Biosystems Engineering, Kangwon National University – sequence: 5 givenname: Myoung Dong orcidid: 0000-0003-3138-3481 surname: Kim fullname: Kim, Myoung Dong email: mdkim@kangwon.ac.kr organization: Division of Food Biotechnology and Biosystems Engineering, Kangwon National University |
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| Cites_doi | 10.1086/368080 10.4014/mbl.1602.02004 10.1186/s13568-018-0679-z 10.1111/1750-3841.12948 10.1016/j.jff.2015.11.030 10.1089/jmf.2007.0144 10.1038/ismej.2014.177 10.1186/s40199-016-0147-8 10.1016/j.jip.2005.08.002 10.1007/s12088-011-0079-4 10.4315/0362-028X.JFP-11-523 10.1016/j.fm.2012.10.005 10.1155/2019/7179514 10.1016/S0140-6736(02)08905-5 10.1016/j.jfda.2016.03.003 10.1016/j.foodcont.2019.01.028 10.1016/j.aoas.2016.03.001 10.1002/fsn3.762 10.1007/s12602-014-9169-z 10.1016/j.nutres.2015.12.001 10.2307/3001478 10.1093/gerona/57.2.M111 10.1016/S0168-1656(00)00375-8 10.1016/j.lwt.2019.05.127 10.1186/2191-0855-2-48 10.1016/j.foodcont.2013.06.027 10.1016/S0168-1605(03)00149-1 10.1016/j.lwt.2019.108464 10.1016/j.micpath.2019.04.032 10.1016/j.lwt.2019.108570 10.1016/j.fm.2013.09.006 10.1016/j.micpath.2017.09.053 |
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| SubjectTerms | 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 |
| Title | Isolation of acid tolerant lactic acid bacteria and evaluation of α-glucosidase inhibitory activity |
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