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Antioxidant and immune-enhancing effects of probiotic Lactobacillus plantarum 200655 isolated from kimchi

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Abstract

Probiotic properties including antioxidant and immune-enhancing effects of Lactobacillus plantarum 200655 isolated from kimchi were evaluated. The tolerance of three strains (L. plantarum 200655, L. plantarum KCTC 3108, and L. rhamnosus GG to bile salts (0.3% oxgall, 24 h) was similar, and L. plantarum 200655 showed the highest tolerance to gastric juice (0.3% pepsin, 3 h). All strains presented similar autoaggregation ability. L. plantarum 200655 showed higher cell surface hydrophobicity and adhesion ability on HT-29 cells. L. plantarum 200655 did not produce β-glucuronidase and was sensitive to ampicillin, tetracycline, chloramphenicol, and doxycycline. Additionally, L. plantarum 200655 showed the highest antioxidant effects in DPPH and ABTS radical scavenging, and β-carotene bleaching assays. RAW 264.7 cells treated with L. plantarum 200655 produced more nitric oxide, induced nitric oxide synthase, and cytokine related to immune-enhancing effects such as interleukin-1β and interleukin-6. Therefore, L. plantarum 200655 could be useful as a probiotic strain for older people.

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Acknowledgements

This research was supported by the “Leaders in INdustry-university Cooperation +” Project of the Ministry of Education and National Research Foundation of Korea (Grant Number G2017A0030055) and the High Value-added Food Technology Development Program of the Ministry of Agriculture, Food, and Rural Affairs (Grant Number 314073-03).

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Authors and Affiliations

  1. Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029, Republic of Korea

    Seo-Jin Yang, Ji-Eun Lee, Sung-Min Lim, Na-Kyoung Lee & Hyun-Dong Paik

  2. Korean Culture Center of Microorganisms, Seoul, 03641, Republic of Korea

    Yu-Jin Kim

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Correspondence to Hyun-Dong Paik.

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Yang, SJ., Lee, JE., Lim, SM. et al. Antioxidant and immune-enhancing effects of probiotic Lactobacillus plantarum 200655 isolated from kimchi. Food Sci Biotechnol 28, 491–499 (2019). https://doi.org/10.1007/s10068-018-0473-3

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  • DOI: https://doi.org/10.1007/s10068-018-0473-3

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