Department of Foodservice Management and Nutrition, Sangmyung University, Seoul 03016, Republic of Korea.
Department of Food and Nutrition, Dongduk Women's University, Seoul 02748, Republic of Korea.
J Microbiol Biotechnol. 2024 Sep 28;34(9):1803-1809. doi: 10.4014/jmb.2405.05025. Epub 2024 Aug 5.
DMLL10 is a microorganism specific to kimchi fermentation. In this study, we sought to evaluate the toxicity of this strain, which was newly isolated from kimchi, to determine its safety as a food ingredient. Bacterial reverse mutation assay, chromosomal aberration assay, and mammalian cell in vitro micronucleus assay were performed to assess the genetic toxicity of DMLL10. The strain did not induce mutagenicity in TA98, TA100, TA1535, TA1537, or WP2uvrA, with or without metabolic activation of S9 mixture. The oral administration of DMLL10 also did not significantly increase the number of micronucleated polychromatic erythrocytes, or the mean ratio of polychromatic to total erythrocytes. Additionally, DMLL10 did not cause a significant chromosomal aberration in CHU/IL cells in the presence or absence of S9 activation. Therefore, DMLL10 can be suggested as a functional food ingredient with reliability and safety.
DMLL10 是一种专属于泡菜发酵的微生物。在这项研究中，我们旨在评估这种新从泡菜中分离出来的菌株的毒性，以确定其作为食品成分的安全性。采用细菌回复突变试验、染色体畸变试验和哺乳动物细胞体外微核试验来评估 DMLL10 的遗传毒性。该菌株在加入或不加入 S9 混合物代谢激活的情况下，对 TA98、TA100、TA1535、TA1537 和 WP2uvrA 均无致突变性。DMLL10 的口服给药也没有显著增加多染红细胞的微核数或多染红细胞与总红细胞的平均比值。此外，DMLL10 无论是否存在 S9 激活，均不会导致 CHU/IL 细胞发生染色体畸变。因此，DMLL10 可以被认为是一种具有可靠性和安全性的功能性食品成分。
