Antioxidant and Immune-enhancing Effects of Probiotic 200655 Isolated from Kimchi

Overview

Journal Food Sci Biotechnol

Specialty Biotechnology

Date 2019 Apr 9

PMID 30956861

Citations 55

Authors

Seo-Jin Yang

Ji-Eun Lee

Sung-Min Lim

Yu-Jin Kim

Na-Kyoung Lee

Hyun-Dong Paik

Affiliations

Soon will be listed here.

Abstract

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

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