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Lactic Acid Bacteria Strains Used as Starters for Kimchi Fermentation Protect the Disruption of Tight Junctions in the Caco-2 Cell Monolayer Model

In this study, we investigated the effect of lactic acid bacteria (LAB) strains used as starters for kimchi fermentation, namely Lactococcus lactis WiKim0124, Companilactobacillus allii WiKim39, Leuconostoc mesenteroides WiKim0121 Leuconostoc mesenteroides WiKim33, and Leuconostoc mesenteroides WiKi...

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Autores principales: Kang, Jin Yong, Lee, Moeun, Song, Jung Hee, Choi, Eun Ji, Kim, Da un, Lim, Seul Ki, Kim, Namhee, Chang, Ji Yoon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society for Microbiology and Biotechnology 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9843746/
https://www.ncbi.nlm.nih.gov/pubmed/36453076
http://dx.doi.org/10.4014/jmb.2209.09026
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author Kang, Jin Yong
Lee, Moeun
Song, Jung Hee
Choi, Eun Ji
Kim, Da un
Lim, Seul Ki
Kim, Namhee
Chang, Ji Yoon
author_facet Kang, Jin Yong
Lee, Moeun
Song, Jung Hee
Choi, Eun Ji
Kim, Da un
Lim, Seul Ki
Kim, Namhee
Chang, Ji Yoon
author_sort Kang, Jin Yong
collection PubMed
description In this study, we investigated the effect of lactic acid bacteria (LAB) strains used as starters for kimchi fermentation, namely Lactococcus lactis WiKim0124, Companilactobacillus allii WiKim39, Leuconostoc mesenteroides WiKim0121 Leuconostoc mesenteroides WiKim33, and Leuconostoc mesenteroides WiKim32, on the intestinal epithelial tight junctions (TJs). These LAB strains were not cytotoxic to Caco-2 cells at 500 μg/ml concentration. In addition, hydrogen peroxide (H(2)O(2)) decreased Caco-2 viability, but the LAB strains protected the cells against H(2)O(2)-induced cytotoxicity. We also found that lipopolysaccharide (LPS) promoted Caco-2 proliferation; however, no specific changes were observed upon treatment with LAB strains and LPS. Our evaluation of the permeability in the Caco-2 monolayer model confirmed its increase by both LPS and H(2)O(2). The LAB strains inhibited the increase in permeability by protecting TJs, which we evaluated by measuring TJ proteins such as zonula occludens-1 and occludin, and analyzing them by western blotting and immunofluorescence staining. Our findings show that LAB strains used for kimchi fermentation can suppress the increase in intestinal permeability due to LPS and H(2)O(2) by protecting TJs. Therefore, these results suggest the possibility of enhancing the functionality of kimchi through its fermentation using functional LAB strains.
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spelling pubmed-98437462023-01-31 Lactic Acid Bacteria Strains Used as Starters for Kimchi Fermentation Protect the Disruption of Tight Junctions in the Caco-2 Cell Monolayer Model Kang, Jin Yong Lee, Moeun Song, Jung Hee Choi, Eun Ji Kim, Da un Lim, Seul Ki Kim, Namhee Chang, Ji Yoon J Microbiol Biotechnol Research article In this study, we investigated the effect of lactic acid bacteria (LAB) strains used as starters for kimchi fermentation, namely Lactococcus lactis WiKim0124, Companilactobacillus allii WiKim39, Leuconostoc mesenteroides WiKim0121 Leuconostoc mesenteroides WiKim33, and Leuconostoc mesenteroides WiKim32, on the intestinal epithelial tight junctions (TJs). These LAB strains were not cytotoxic to Caco-2 cells at 500 μg/ml concentration. In addition, hydrogen peroxide (H(2)O(2)) decreased Caco-2 viability, but the LAB strains protected the cells against H(2)O(2)-induced cytotoxicity. We also found that lipopolysaccharide (LPS) promoted Caco-2 proliferation; however, no specific changes were observed upon treatment with LAB strains and LPS. Our evaluation of the permeability in the Caco-2 monolayer model confirmed its increase by both LPS and H(2)O(2). The LAB strains inhibited the increase in permeability by protecting TJs, which we evaluated by measuring TJ proteins such as zonula occludens-1 and occludin, and analyzing them by western blotting and immunofluorescence staining. Our findings show that LAB strains used for kimchi fermentation can suppress the increase in intestinal permeability due to LPS and H(2)O(2) by protecting TJs. Therefore, these results suggest the possibility of enhancing the functionality of kimchi through its fermentation using functional LAB strains. The Korean Society for Microbiology and Biotechnology 2022-12-28 2022-11-17 /pmc/articles/PMC9843746/ /pubmed/36453076 http://dx.doi.org/10.4014/jmb.2209.09026 Text en Copyright © 2022 by the authors. Licensee KMB. https://creativecommons.org/licenses/by/4.0/This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/) .
spellingShingle Research article
Kang, Jin Yong
Lee, Moeun
Song, Jung Hee
Choi, Eun Ji
Kim, Da un
Lim, Seul Ki
Kim, Namhee
Chang, Ji Yoon
Lactic Acid Bacteria Strains Used as Starters for Kimchi Fermentation Protect the Disruption of Tight Junctions in the Caco-2 Cell Monolayer Model
title Lactic Acid Bacteria Strains Used as Starters for Kimchi Fermentation Protect the Disruption of Tight Junctions in the Caco-2 Cell Monolayer Model
title_full Lactic Acid Bacteria Strains Used as Starters for Kimchi Fermentation Protect the Disruption of Tight Junctions in the Caco-2 Cell Monolayer Model
title_fullStr Lactic Acid Bacteria Strains Used as Starters for Kimchi Fermentation Protect the Disruption of Tight Junctions in the Caco-2 Cell Monolayer Model
title_full_unstemmed Lactic Acid Bacteria Strains Used as Starters for Kimchi Fermentation Protect the Disruption of Tight Junctions in the Caco-2 Cell Monolayer Model
title_short Lactic Acid Bacteria Strains Used as Starters for Kimchi Fermentation Protect the Disruption of Tight Junctions in the Caco-2 Cell Monolayer Model
title_sort lactic acid bacteria strains used as starters for kimchi fermentation protect the disruption of tight junctions in the caco-2 cell monolayer model
topic Research article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9843746/
https://www.ncbi.nlm.nih.gov/pubmed/36453076
http://dx.doi.org/10.4014/jmb.2209.09026
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