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Macrophage activation properties of probiotic lactic acid bacteria isolated from kimchi
Author(s) -
Kim Wooki
Publication year - 2015
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.29.1_supplement.lb229
Subject(s) - probiotic , lactobacillus paracasei , weissella , lactic acid , lactobacillus sakei , microbiology and biotechnology , biology , immune system , lactobacillus plantarum , bacteria , food science , population , fermentation , lactobacillaceae , lactobacillus , leuconostoc , immunology , medicine , genetics , environmental health
Kimchi, including long‐term ripened mukeunji, was studied for pleiotropic bio‐functionalities in various health promoting effects. During fermentation of mukeunji, lactic acid bacteria (LAB) comprises the majority of bacterial population. In this study, the probiotic abilities of LAB isolated from commercially availablemukeunji were sought. For this purpose, acid‐ and bile‐tolerance of the LAB isolates were tested followed by the assessment of their immunoboosting effects on murine macrophage RAW264.7 cell‐line. In order to investigate the role of dead LAB during digestion on the immune systems, heat‐killed LAB were also tested for their contribution to the cytokine production. Selected LAB were further characterized by comparison of whole‐cell protein patterns and sequencing of 16S rRNA gene, and identified as Lactobacillus (Lb) paracasei, Lb. brevis, Lb. plantarum, Lb. sakei, Weissella cibaria, Pediococcus damnosus, and P. parvulus . These data provide the basic mechanistic explanation of immune‐boosting of mukeunji, which is highly consumed in Korea, though detailed epidemiological and feeding studies are needed.