Antioxidant Activity and Other Characteristics of Lactic Acid Bacteria Isolated from Korean Traditional Sweet Potato Stalk Kimchi.

IF 4.7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Foods Pub Date : 2024-10-13 DOI:10.3390/foods13203261

Jung-Min Park, Ji-Woon Moon, Bo-Zheng Zhang, Byoung-Ki An

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Abstract

The aim of this study was to examine the biological activity and probiotic properties of lactic acid bacteria (LAB) isolated from sweet potato stalk kimchi (SPK). Various LAB and Bacillus spp. are active in the early stages of the fermentation of kimchi made from sweet potato stalk. Four strains of LAB were identified, including SPK2 (Levilactobacillus brevis ATCC 14869), SPK3 (Latilactobacillus sakei NBRC 15893), SPK8 and SPK9 (Leuconostoc mesenteroides subsp. dextranicum NCFB 529). SPK2, SPK3, SPK8, and SPK9 showed 64.64-94.23% bile acid resistance and 78.66-82.61% pH resistance. We identified over 10⁶ CFU/mL after heat treatment at 75 °C. Four strains showed high antimicrobial activity to Escherichia coli and Salmonella Typhimurium with a clear zone of >11 mm. SPK2 had the highest antioxidative potentials, higher than the other three bacteria, with 44.96 μg of gallic acid equivalent/mg and 63.57% DPPH scavenging activity. These results demonstrate that the four strains isolated from sweet potato kimchi stalk show potential as probiotics with excellent antibacterial effects and may be useful in developing health-promoting products.

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从韩国传统地瓜梗泡菜中分离出的乳酸菌的抗氧化活性及其他特征

本研究的目的是检测从甘薯茎秆泡菜（SPK）中分离出来的乳酸菌（LAB）的生物活性和益生特性。在红薯梗泡菜发酵的早期阶段，各种 LAB 和芽孢杆菌都很活跃。已鉴定出四株 LAB，包括 SPK2（Levilactobacillus brevis ATCC 14869）、SPK3（Latilactobacillus sakei NBRC 15893）、SPK8 和 SPK9（Leuconostoc mesenteroides subsp.）SPK2、SPK3、SPK8和SPK9对胆酸的耐受性为64.64-94.23%，对pH的耐受性为78.66-82.61%。在 75 °C的热处理后，我们发现了超过 106 CFU/mL的菌株。四株菌株对大肠杆菌和鼠伤寒沙门氏菌具有很高的抗菌活性，抗菌区大于 11 毫米。SPK2 的抗氧化潜力最高，高于其他三种细菌，其没食子酸当量为 44.96 微克/毫克，DPPH 清除活性为 63.57%。这些结果表明，从红薯泡菜梗中分离出的四种菌株具有作为益生菌的潜力，具有出色的抗菌效果，可用于开发促进健康的产品。

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来源期刊

Foods Immunology and Microbiology-Microbiology

CiteScore

7.40

自引率

15.40%

发文量

3516

审稿时长

15.83 days

期刊介绍： Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: manuscripts regarding research proposals and research ideas will be particularly welcomed electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds