从泡菜中分离出的益生菌200655的抗氧化和免疫增强作用。
Antioxidant and immune-enhancing effects of probiotic 200655 isolated from kimchi.
作者信息
Yang Seo-Jin, Lee Ji-Eun, Lim Sung-Min, Kim Yu-Jin, Lee Na-Kyoung, Paik Hyun-Dong
机构信息
1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Republic of Korea.
Korean Culture Center of Microorganisms, Seoul, 03641 Republic of Korea.
出版信息
Food Sci Biotechnol. 2018 Sep 27;28(2):491-499. doi: 10.1007/s10068-018-0473-3. eCollection 2019 Apr.
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.
摘要
对从泡菜中分离出的200655的益生菌特性（包括抗氧化和免疫增强作用）进行了评估。三株菌株（200655、KCTC 3108和GG）对胆盐（0.3%牛胆盐，24小时）的耐受性相似，且200655对胃液（0.3%胃蛋白酶，3小时）的耐受性最高。所有菌株均表现出相似的自聚集能力。200655在HT-29细胞上表现出更高的细胞表面疏水性和黏附能力。200655不产生β-葡萄糖醛酸酶，且对氨苄青霉素、四环素、氯霉素和强力霉素敏感。此外，200655在DPPH和ABTS自由基清除以及β-胡萝卜素漂白试验中表现出最高的抗氧化作用。用200655处理的RAW 264.7细胞产生了更多的一氧化氮、诱导型一氧化氮合酶以及与免疫增强作用相关的细胞因子，如白细胞介素-1β和白细胞介素-6。因此，200655可作为老年人的益生菌菌株。
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