Probiotic properties of lactic acid bacteria isolated from Korean rice wine Makgeolli

Yeo Ul Park; Myo Deok Kim; Dong Hyun Jung; Dong Ho Seo; Jong Hyun Jung; Jae Gwang Park; Sung Youl Hong; Jae Youl Cho; Sun Young Park; Jong Wook Park; Woo Chang Shin; Cheon Seok Park

doi:10.1007/s10068-015-0229-2

Probiotic properties of lactic acid bacteria isolated from Korean rice wine Makgeolli

Yeo Ul Park
, Myo Deok Kim
, Dong Hyun Jung
, Dong Ho Seo
, Jong Hyun Jung
, Jae Gwang Park
, Sung Youl Hong
, Jae Youl Cho
, Sun Young Park
, Jong Wook Park
, Woo Chang Shin
, Cheon Seok Park

Department of Integrative Biotechnology

Research output: Contribution to journal › Article › peer-review

23 Scopus citations

Abstract

Makgeolli, a traditional Korean alcoholic beverage, includes many kinds of lactic acid bacteria (LAB). In this study, 17 different LAB strains were isolated from makgeolli and their functional effects were examined. The 17 LAB were identified as eight Pediococcus acidilactici strains, six P. pentosaceus strains, two Lactobacillus curvatus strains, and one L. curstorum strain. Evaluation of nitric oxide (NO) production showed that all of the LAB strains except P. acidilactici 4 (PA4) produced higher amounts of NO than L. rhamnosus GG, indicating that they may have immunomodulatory effects. In addition, P. acidilactici 5 (PA5), P. pentosaceus 5 (PP5), L. curvatus 1, and L. curstorum 1 exhibited high acid tolerance properties. PA5 and PP5 also exhibited good bile acid tolerance. Lastly, Caco-2 cell adhesion experiments revealed that PA5 had a high cell adhesion rate of 19-43%. In conclusion, PA5 may be useful as a probiotic for further food industry applications.

Original language	English
Pages (from-to)	1761-1766
Number of pages	6
Journal	Food Science and Biotechnology
Volume	24
Issue number	5
DOIs	https://doi.org/10.1007/s10068-015-0229-2
State	Published - 1 Oct 2015

Keywords

acid tolerance
bile tolerance
makgeolli
nitric oxide
probiotics

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title = "Probiotic properties of lactic acid bacteria isolated from Korean rice wine Makgeolli",

abstract = "Makgeolli, a traditional Korean alcoholic beverage, includes many kinds of lactic acid bacteria (LAB). In this study, 17 different LAB strains were isolated from makgeolli and their functional effects were examined. The 17 LAB were identified as eight Pediococcus acidilactici strains, six P. pentosaceus strains, two Lactobacillus curvatus strains, and one L. curstorum strain. Evaluation of nitric oxide (NO) production showed that all of the LAB strains except P. acidilactici 4 (PA4) produced higher amounts of NO than L. rhamnosus GG, indicating that they may have immunomodulatory effects. In addition, P. acidilactici 5 (PA5), P. pentosaceus 5 (PP5), L. curvatus 1, and L. curstorum 1 exhibited high acid tolerance properties. PA5 and PP5 also exhibited good bile acid tolerance. Lastly, Caco-2 cell adhesion experiments revealed that PA5 had a high cell adhesion rate of 19-43\%. In conclusion, PA5 may be useful as a probiotic for further food industry applications.",

keywords = "acid tolerance, bile tolerance, makgeolli, nitric oxide, probiotics",

author = "Park, \{Yeo Ul\} and Kim, \{Myo Deok\} and Jung, \{Dong Hyun\} and Seo, \{Dong Ho\} and Jung, \{Jong Hyun\} and Park, \{Jae Gwang\} and Hong, \{Sung Youl\} and Cho, \{Jae Youl\} and Park, \{Sun Young\} and Park, \{Jong Wook\} and Shin, \{Woo Chang\} and Park, \{Cheon Seok\}",

note = "Publisher Copyright: {\textcopyright} 2015, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.",

year = "2015",

month = oct,

day = "1",

doi = "10.1007/s10068-015-0229-2",

language = "English",

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publisher = "The Korean Society of Food Science and Technology",

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TY - JOUR

T1 - Probiotic properties of lactic acid bacteria isolated from Korean rice wine Makgeolli

AU - Park, Yeo Ul

AU - Kim, Myo Deok

AU - Jung, Dong Hyun

AU - Seo, Dong Ho

AU - Jung, Jong Hyun

AU - Park, Jae Gwang

AU - Hong, Sung Youl

AU - Cho, Jae Youl

AU - Park, Sun Young

AU - Park, Jong Wook

AU - Shin, Woo Chang

AU - Park, Cheon Seok

PY - 2015/10/1

Y1 - 2015/10/1

N2 - Makgeolli, a traditional Korean alcoholic beverage, includes many kinds of lactic acid bacteria (LAB). In this study, 17 different LAB strains were isolated from makgeolli and their functional effects were examined. The 17 LAB were identified as eight Pediococcus acidilactici strains, six P. pentosaceus strains, two Lactobacillus curvatus strains, and one L. curstorum strain. Evaluation of nitric oxide (NO) production showed that all of the LAB strains except P. acidilactici 4 (PA4) produced higher amounts of NO than L. rhamnosus GG, indicating that they may have immunomodulatory effects. In addition, P. acidilactici 5 (PA5), P. pentosaceus 5 (PP5), L. curvatus 1, and L. curstorum 1 exhibited high acid tolerance properties. PA5 and PP5 also exhibited good bile acid tolerance. Lastly, Caco-2 cell adhesion experiments revealed that PA5 had a high cell adhesion rate of 19-43%. In conclusion, PA5 may be useful as a probiotic for further food industry applications.

AB - Makgeolli, a traditional Korean alcoholic beverage, includes many kinds of lactic acid bacteria (LAB). In this study, 17 different LAB strains were isolated from makgeolli and their functional effects were examined. The 17 LAB were identified as eight Pediococcus acidilactici strains, six P. pentosaceus strains, two Lactobacillus curvatus strains, and one L. curstorum strain. Evaluation of nitric oxide (NO) production showed that all of the LAB strains except P. acidilactici 4 (PA4) produced higher amounts of NO than L. rhamnosus GG, indicating that they may have immunomodulatory effects. In addition, P. acidilactici 5 (PA5), P. pentosaceus 5 (PP5), L. curvatus 1, and L. curstorum 1 exhibited high acid tolerance properties. PA5 and PP5 also exhibited good bile acid tolerance. Lastly, Caco-2 cell adhesion experiments revealed that PA5 had a high cell adhesion rate of 19-43%. In conclusion, PA5 may be useful as a probiotic for further food industry applications.

KW - acid tolerance

KW - bile tolerance

KW - makgeolli

KW - nitric oxide

KW - probiotics

UR - https://www.scopus.com/pages/publications/84942856936

U2 - 10.1007/s10068-015-0229-2

DO - 10.1007/s10068-015-0229-2

M3 - Article

AN - SCOPUS:84942856936

SN - 1226-7708

VL - 24

SP - 1761

EP - 1766

JO - Food Science and Biotechnology

JF - Food Science and Biotechnology

IS - 5

ER -

Probiotic properties of lactic acid bacteria isolated from Korean rice wine Makgeolli

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