Laboratory of Products, Korea Ginseng Corporation, Daejeon 34128, Republic of Korea.
Laboratory of Efficacy Research, Korea Ginseng Corporation, Daejeon 34128, Republic of Korea.
J Microbiol Biotechnol. 2023 Apr 28;33(4):519-526. doi: 10.4014/jmb.2211.11029. Epub 2023 Jan 31.
is one of the most important herbal medicinal plants consumed as health functional food and can be fermented to achieve better efficacy. , one of the representative genera among lactic acid bacteria (LAB), has also been used as a probiotic material for health functional foods due to its beneficial effects on the human body. To achieve a synergistic effect by using these excellent dietary supplement ingredients together, a novel LAB strain was isolated from the root of 6-year-old ginseng. Through similarity analysis of 16S rRNAs and whole-genome sequences, the strain was confirmed as belonging to the genus and was named KGC1201. KGC1201 not only met all safety standards as food, but also showed excellent probiotic properties such as acid resistance, bile salt resistance, and intestinal adhesion. In particular, KGC1201 exhibited superior acid resistance through morphological observation identifying that the cell surface damage of KGC1201 was less than that of the type strain KCTC3109. Gene expression studies were conducted to elucidate the molecular mechanisms of KGC1201's acid resistance, and the expression of the glycosyltransferase gene was found to be significantly elevated under acidic conditions. Exopolysaccharides (EPSs) biosynthesized by glycosyltransferase were also increased in KGC1201 compared to KCTC3109, which may contribute to better protection of KGC1201 cells from strong acidity. Therefore, KGC1201, with its increased acid resistance through molecular mechanisms and excellent probiotic properties, can be used in health functional foods to provide greater benefit to overall human health and well-being.
是一种重要的草药药用植物，被用作健康功能性食品，可以通过发酵来提高其疗效。 属于乳酸菌（LAB）的代表性属之一，由于对人体有益，也被用作健康功能性食品的益生菌材料。为了通过共同使用这些优秀的膳食补充成分实现协同作用，从 6 年生人参根部分离出一种新型 LAB 菌株。通过 16S rRNA 和全基因组序列的相似性分析，该菌株被确认为 属，并命名为 KGC1201。KGC1201 不仅符合食品安全的所有标准，而且还表现出良好的益生菌特性，如耐酸性、耐胆盐性和肠道黏附性。特别是，通过形态观察发现 KGC1201 的细胞表面损伤小于 KCTC3109 型菌株，因此 KGC1201 具有更好的耐酸性。通过基因表达研究阐明了 KGC1201 耐酸性的分子机制，发现酸性条件下糖基转移酶基因的表达显著升高。与 KCTC3109 相比，KGC1201 中合成的胞外多糖（EPS）也增加了，这可能有助于更好地保护 KGC1201 细胞免受强酸的侵害。因此，KGC1201 通过分子机制提高了耐酸性和优良的益生菌特性，可用于健康功能性食品，为整体人类健康和福祉带来更大的益处。
