Jeong Chang-Hee, Sohn Hyejin, Hwang Hyelyeon, Lee Ho-Jae, Kim Tae-Woon, Kim Dong-Sub, Kim Chun-Sung, Han Sung-Gu, Hong Sung-Wook
Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Korea.
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Foods. 2021 Sep 8;10(9):2125. doi: 10.3390/foods10092125.
In the present study, the properties of the () WiKim0112 isolated from kimchi were evaluated by comparing its probiotic properties to those of WCFS1 and KACC 11451 isolated from different sources. In both pH 2 and 3, media containing pepsin, Wikim0112, and WCFS1 showed higher cell viability than KACC11451. Viability of all . strains in a medium containing pancreatin and bile salt oxgall was significantly decreased compared to the control. WCFS1 showed the highest thermotolerance, followed by Wikim0112 and KACC11451. Wikim0112 showed a similar level of antibacterial activity to WCFS1 and exhibited an overall higher antibacterial activity than KACC11451 against six pathogens. All strains showed high antioxidant activities in SOD, DPPH, and ABTS assays, especially Wikim0112 and WCFS1 exhibited a higher antioxidant activity than KACC11451. All . strains showed approximately 60-62% adhesion rates to Caco-2 cells. Moreover, in LPS-stimulated Caco-2 cells, all . strains significantly decreased the mRNA expression of pro-inflammatory cytokines (i.e., IL-1β, IL-6, and TNF-α); Wikim0112 significantly increased the mRNA expression of IL-4 and IFN-γ. Wikim0112 was resistant to streptomycin and vancomycin, whereas WCFS1 and KACC11451 were resistant to four (clindamycin, ciprofloxacin, tetracycline, and vancomycin) and three (ciprofloxacin, tetracycline, and vancomycin) antibiotics, respectively. These results, taken together, indicated that compared to . strains isolated from different sources, Wikim0112 showed desirable probiotic properties, suggesting its potential applications in the food and pharmaceutical industries.
在本研究中，通过将从泡菜中分离出的（）WiKim0112的益生菌特性与从不同来源分离出的WCFS1和KACC 11451的特性进行比较，对其特性进行了评估。在pH 2和pH 3的含有胃蛋白酶、Wikim0112和WCFS1的培养基中，细胞活力均高于KACC11451。与对照相比，在含有胰蛋白酶和牛磺胆酸钠的培养基中，所有菌株的活力均显著降低。WCFS1表现出最高的耐热性，其次是Wikim0112和KACC11451。Wikim0112表现出与WCFS1相似水平的抗菌活性，并且在针对六种病原体的抗菌活性方面总体上高于KACC11451。在超氧化物歧化酶（SOD）、二苯基苦味酰基自由基（DPPH）和2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸（ABTS）测定中，所有菌株均表现出高抗氧化活性，尤其是Wikim0112和WCFS1表现出比KACC11451更高的抗氧化活性。所有菌株对Caco-2细胞的黏附率约为60 - 62%。此外，在脂多糖（LPS）刺激的Caco-2细胞中，所有菌株均显著降低促炎细胞因子（即白细胞介素-1β（IL-1β）、白细胞介素-6（IL-6）和肿瘤坏死因子-α（TNF-α））的mRNA表达；Wikim0112显著增加白细胞介素-4（IL-4）和干扰素-γ（IFN-γ）的mRNA表达。Wikim0112对链霉素和万古霉素耐药，而WCFS1和KACC11451分别对四种（克林霉素、环丙沙星、四环素和万古霉素）和三种（环丙沙星、四环素和万古霉素）抗生素耐药。综合这些结果表明，与从不同来源分离出的菌株相比，Wikim0112表现出理想的益生菌特性，表明其在食品和制药行业的潜在应用价值。
