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从韩国发酵海鲜盐渍物中分离出的乳酸菌的安全性、拮抗活性及益生菌特性

Safety, Antagonistic Activity, and Probiotic Properties of Lactic Acid Bacteria Isolated from Jeotgal, Korean Fermented Seafoods.

作者信息

Baek Jihyeon, Kim Bong Sun, Kim Yeonju, Bai Jaewoo

机构信息

Department of Food Science and Technology, Seoul Women's University, Seoul 01797, Republic of Korea.

出版信息

J Microbiol Biotechnol. 2024 Dec 13;35:e2411055. doi: 10.4014/jmb.2411.11055.

DOI:10.4014/jmb.2411.11055
PMID:39663945
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11813347/
Abstract

Probiotics are in high demand in the health functional food market as they effectively inhibit pathogens and improve host health. Therefore, in order to develop novel probiotic strains, new strains were isolated from various type of jeotgal, traditional Korean fermented seafood products, and their safety and probiotic properties have been evaluated. Based on 16S rRNA gene sequence analysis, six strains (JRD1, ; JRD2, ; JRD6, ; CLJ21, ; CLJ24, ; CLJ28, subsp. ) were selected and subjected to further analysis. As a result, all six strains did not show hemolytic activity, antibiotics resistance, and cell cytotoxicity, confirming that they are safe for human use. Among them, JRD1, JRD6, and CLJ24 exhibited high survival rates under simulated gastrointestinal conditions. Additionally, these three strains demonstrated strong adhesion abilities on HT-29 cells, with values of 6.02, 5.77, and 5.86 log CFU/mL, respectively. Furthermore, JRD1, JRD6, and CLJ24 showed relatively high antagonistic activity against both Typhimurium and through competition, exclusion, and displacement of their adhesion. Interestingly, cell-free supernatants (CFS) from three strains effectively inhibited the growth of both . Typhimurium and . Furthermore, CFS of CLJ24, JRD1, and JRD6 demonstrated anti-inflammatory effects in intestinal epithelial cells. The results suggest that CLJ24, JRD1, and JRD6 have potential to be development as functional probiotic strains with both antibacterial and anti-inflammatory activities.

摘要

益生菌在健康功能性食品市场中需求旺盛,因为它们能有效抑制病原体并改善宿主健康。因此,为开发新型益生菌菌株,从各类韩国传统发酵海产品——腌制品中分离出了新菌株,并对其安全性和益生菌特性进行了评估。基于16S rRNA基因序列分析,挑选出6株菌株(JRD1、JRD2、JRD6、CLJ21、CLJ24、CLJ28,亚种)进行进一步分析。结果显示,所有6株菌株均未表现出溶血活性、抗生素抗性和细胞毒性,证实它们对人类使用是安全的。其中,JRD1、JRD6和CLJ24在模拟胃肠道条件下具有较高的存活率。此外,这三株菌株在HT - 29细胞上表现出较强的黏附能力,黏附值分别为6.02、5.77和5.86 log CFU/mL。此外,JRD1、JRD6和CLJ24通过竞争、排斥和取代它们的黏附,对鼠伤寒沙门氏菌和[此处原文缺失一种菌名]均表现出相对较高的拮抗活性。有趣的是,这三株菌株的无细胞上清液(CFS)有效抑制了鼠伤寒沙门氏菌和[此处原文缺失一种菌名]的生长。此外,CLJ24、JRD1和JRD6的CFS在肠上皮细胞中表现出抗炎作用。结果表明,CLJ24、JRD1和JRD6有潜力被开发为具有抗菌和抗炎活性的功能性益生菌菌株。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/fd32/11813347/7893a7fc0755/jmb-35-e2411055-f5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/fd32/11813347/a5ee421b37c8/jmb-35-e2411055-f1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/fd32/11813347/55ed63bfbe7a/jmb-35-e2411055-f2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/fd32/11813347/ce8acd1c8a10/jmb-35-e2411055-f3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/fd32/11813347/47429653df81/jmb-35-e2411055-f4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/fd32/11813347/7893a7fc0755/jmb-35-e2411055-f5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/fd32/11813347/a5ee421b37c8/jmb-35-e2411055-f1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/fd32/11813347/55ed63bfbe7a/jmb-35-e2411055-f2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/fd32/11813347/ce8acd1c8a10/jmb-35-e2411055-f3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/fd32/11813347/47429653df81/jmb-35-e2411055-f4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/fd32/11813347/7893a7fc0755/jmb-35-e2411055-f5.jpg

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Optimizing postbiotic production through solid-state fermentation with J and SN4 enhances antibacterial, antioxidant, and anti-inflammatory activities.通过与J和SN4进行固态发酵优化后生元生产可增强抗菌、抗氧化和抗炎活性。
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