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Lactococcus lactis KR ‐050L inhibit IL ‐6/ STAT 3 activation
Author(s) -
Hwang J.T.,
Jang H.J.,
Kim J.H.,
Park C.S.,
Kim Y.,
Lim C.H.,
Lee S.W.,
Rho M.C.
Publication year - 2017
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/jam.13444
Subject(s) - lactococcus lactis , chemistry , bacteria , denaturing high performance liquid chromatography , lactic acid , biochemistry , microbiology and biotechnology , biology , polymerase chain reaction , gene , genetics
Aims The purpose of this study was to investigate IL ‐6/ STAT 3 inhibitory activity using lactic acid bacteria ( LAB s) isolated from Gajuknamu kimchi. Methods and Results Six LAB s were isolated from Gajuknamu kimchi and identified through 16S rRNA sequencing. Among them, the culture broth of Lactococcus lactis KR ‐050L inhibited IL ‐6‐induced STAT 3 luciferase activity. Fifteen compounds were isolated from the Et OA c extract of culture broth though column chromatography and preparative high‐performance liquid chromatography, and they were identified as 2,5‐diketopipperazine structures by spectroscopic analyses ( MS , 1 H‐ and 13 C‐ NMR ). They also showed inhibitory activities on IL ‐6‐induced STAT 3 activation, and showed the different in activity according to the presence of a phenylalanine residue, hydroxyl groups and isometric structure. Conclusions The six new LAB s isolated from Gajuknamu kimchi, and Lc. lactis KR ‐050L was selected as candidate IL ‐6/ STAT 3 inhibitors. The activity levels of 15 2,5‐ DKP s isolated from Lc. lactis KR ‐050L were verified. Significance and Impact of the Study This study constitutes the first attempt to isolate various LAB s from Gajuknamu kimchi and to discover IL ‐6/ STAT 3 inhibitors in the Et OA c extract of Lc. lactis KR ‐050L culture broth. Moreover, our data provide useful biochemical information regarding the commercialization of Lc. lactis isolated from Gajuknamu kimchi as an approach to use functional foods for the treatment of various diseases via IL ‐6/ STAT 3 activation.