Identification of Potential Bacillus subtilis Probiotics from Korean Soybean Paste and Their Antimicrobial and Immune Activities

Journal of Food Science and Nutrition Pub Date : 2011-03-31 DOI:10.3746/JFN.2011.16.1.037

W. Seo, S. Nam, C. Lee, K. Cho

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引用次数: 9

Abstract

The potential probiotic of a total of 15 Bacillus species isolated from Korean soybean paste (doenjang) was evaluated. Among those tested, the CSY191 and CSY388 strains were selected as probiotic bacteria due to their acid and bile tolerance, respectively. These strains were classified as Bacillus subtilis based on morphological, physiological, and chemotaxonomic features as well as on phylogenetic analysis based on their 16S rDNA sequences. These strains CSY191 and CSY388 showed a significant survival with rate range of 30.0 to 58.3% and of 31.0% to 58.1%, respectively, under artificial gastric acidic conditions at pH 3.0. These CSY191 and CSY388 strains appeared to have high antimicrobial activity against Salmonella Typhimurium, Bacillus cereus and Listeria monocytogenes. Also, methanol extractions (surfactin-like compounds) of strain CSY191 and strain CSY388 activated RAW264.7 microphages and induced the production of nitric oxide (NO) in a concentration-dependent manner, respectively. Therefore, strain CSY191 and strain CSY388 can be used as potential probiotics.

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韩国大豆酱中潜在枯草芽孢杆菌益生菌的鉴定及其抗菌和免疫活性

对从韩国大酱中分离得到的15种芽孢杆菌进行了潜在益生菌的鉴定。其中，CSY191和CSY388菌株因其耐酸性和胆汁性分别被选为益生菌。根据形态学、生理学和化学分类特征以及基于16S rDNA序列的系统发育分析，这些菌株被归类为枯草芽孢杆菌。在pH 3.0的人工胃酸条件下，菌株CSY191和CSY388的存活率分别为30.0% ~ 58.3%和31.0% ~ 58.1%。CSY191和CSY388菌株对鼠伤寒沙门菌、蜡样芽孢杆菌和单核增生李斯特菌具有较高的抑菌活性。此外，CSY191和CSY388的甲醇提取物(表面素样化合物)分别激活了RAW264.7微噬细胞，并诱导了一氧化氮(NO)的产生，并呈浓度依赖性。因此，菌株CSY191和菌株CSY388可以作为潜在的益生菌。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Journal of Food Science and Nutrition

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