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Characterization of Selected Lactobacillus Strains for Use as Probiotics
The aim of this study was to evaluate the functional properties of lactic acid bacteria from various sources and to identify strains for use as probiotics. Ten Lactobacillus strains were selected and their properties such as bile tolerance, acid resistance, cholesterol assimilation activity, and adh...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Korean Society for Food Science of Animal Resources
2015
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662139/ https://www.ncbi.nlm.nih.gov/pubmed/26761878 http://dx.doi.org/10.5851/kosfa.2015.35.4.551 |
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author | Song, Minyu Yun, Bohyun Moon, Jae-Hak Park, Dong-June Lim, Kwangsei Oh, Sejong |
author_facet | Song, Minyu Yun, Bohyun Moon, Jae-Hak Park, Dong-June Lim, Kwangsei Oh, Sejong |
author_sort | Song, Minyu |
collection | PubMed |
description | The aim of this study was to evaluate the functional properties of lactic acid bacteria from various sources and to identify strains for use as probiotics. Ten Lactobacillus strains were selected and their properties such as bile tolerance, acid resistance, cholesterol assimilation activity, and adherence to HT-29 cells were assessed to determine their potential as probiotics. Lactobacillus sp. JNU 8829, L. casei MB3, L. sakei MA9, L. sakei CH8, and L. acidophilus M23 were found to show full tolerance to the 0.3% bile acid. All strains without L. acidophilus M23 were the most acid-tolerant strains. After incubating the strains at pH 2.5 for 2 h, their viability decreased by 3 Log cells. Some strains survived at pH 2.5 in the presence of pepsin and 0.3% bile acid. Lactobacillus sp. JNU 8829, L. acidophilus KU41, L. acidophilus M23, L. fermentum NS2, L. plantarum M13, and L. plantarum NS3 were found to reduce cholesterol levels by >50% in vitro. In the adhesion assay, Lactobacillus sp. JNU 8829, L. casei MB3, L. sakei MA9, and L. sakei CH8 showed higher adhesion activities after 2 h of co-incubation with the intestinal cells. The results of this comprehensive analysis shows that this new probiotic strain named, Lactobacillus sp. JNU 8829 could be a promising candidate for dairy products. |
format | Online Article Text |
id | pubmed-4662139 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2015 |
publisher | Korean Society for Food Science of Animal Resources |
record_format | MEDLINE/PubMed |
spelling | pubmed-46621392016-01-04 Characterization of Selected Lactobacillus Strains for Use as Probiotics Song, Minyu Yun, Bohyun Moon, Jae-Hak Park, Dong-June Lim, Kwangsei Oh, Sejong Korean J Food Sci Anim Resour Article The aim of this study was to evaluate the functional properties of lactic acid bacteria from various sources and to identify strains for use as probiotics. Ten Lactobacillus strains were selected and their properties such as bile tolerance, acid resistance, cholesterol assimilation activity, and adherence to HT-29 cells were assessed to determine their potential as probiotics. Lactobacillus sp. JNU 8829, L. casei MB3, L. sakei MA9, L. sakei CH8, and L. acidophilus M23 were found to show full tolerance to the 0.3% bile acid. All strains without L. acidophilus M23 were the most acid-tolerant strains. After incubating the strains at pH 2.5 for 2 h, their viability decreased by 3 Log cells. Some strains survived at pH 2.5 in the presence of pepsin and 0.3% bile acid. Lactobacillus sp. JNU 8829, L. acidophilus KU41, L. acidophilus M23, L. fermentum NS2, L. plantarum M13, and L. plantarum NS3 were found to reduce cholesterol levels by >50% in vitro. In the adhesion assay, Lactobacillus sp. JNU 8829, L. casei MB3, L. sakei MA9, and L. sakei CH8 showed higher adhesion activities after 2 h of co-incubation with the intestinal cells. The results of this comprehensive analysis shows that this new probiotic strain named, Lactobacillus sp. JNU 8829 could be a promising candidate for dairy products. Korean Society for Food Science of Animal Resources 2015 2015-08-31 /pmc/articles/PMC4662139/ /pubmed/26761878 http://dx.doi.org/10.5851/kosfa.2015.35.4.551 Text en Copyright © 2015, Korean Society for Food Science of Animal Resources http://creativecommons.org/licences/by-nc/4.0 This is an open access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licences/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Article Song, Minyu Yun, Bohyun Moon, Jae-Hak Park, Dong-June Lim, Kwangsei Oh, Sejong Characterization of Selected Lactobacillus Strains for Use as Probiotics |
title | Characterization of Selected Lactobacillus Strains for Use as Probiotics |
title_full | Characterization of Selected Lactobacillus Strains for Use as Probiotics |
title_fullStr | Characterization of Selected Lactobacillus Strains for Use as Probiotics |
title_full_unstemmed | Characterization of Selected Lactobacillus Strains for Use as Probiotics |
title_short | Characterization of Selected Lactobacillus Strains for Use as Probiotics |
title_sort | characterization of selected lactobacillus strains for use as probiotics |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662139/ https://www.ncbi.nlm.nih.gov/pubmed/26761878 http://dx.doi.org/10.5851/kosfa.2015.35.4.551 |
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