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Antioxidant effects of live and heat-killed probiotic Lactobacillus plantarum Ln1 isolated from kimchi

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Abstract

The aim of this study was to evaluate the probiotic properties of Lactobacillus plantarum Ln1 isolated from kimchi and the antioxidant activities of live and heat-killed cells. L. plantarum KCTC 3108, which has been used as a commercial probiotic strain, was used as a control. L. plantarum strains (Ln1 and KCTC 3108) can survive under artificial gastric conditions (pH 2.5 in 0.3% pepsin for 3 h and 0.3% oxgall for 24 h), and adhere strongly to HT-29 cells. In addition, L. plantarum Ln1 did not produce carcinogenic β-glucuronidase, whereas it showed a higher β-galactosidase production of 3067.42 mU/mL. The antioxidant activity of L. plantarum Ln1 was assessed using the 2,2-diphenyl-1-picryl-hydrazyl (DPPH) and 2,2′-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging, β-carotene and linoleic acid inhibition, and reducing power assays. In all these methods, live L. plantarum Ln1 showed a higher antioxidant activity than the control strain. In heat-killed cells of L. plantarum Ln1, β-carotene bleaching inhibitory activity and reducing power was higher than DPPH and ABTS radical scavenging activity. These results suggested that live or heat-killed L. plantarum Ln1 isolated from kimchi might be useful as an antioxidant probiotic.

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Acknowledgements

This research was supported by the Export Promotion Technology Development Program (#116119-03) and Agri-Bio Industry Technology Development Program (#117001-02) of the Korean Ministry of Agriculture, Food and Rural Affairs.

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Authors and Affiliations

  1. Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029, Korea

    Hye Ji Jang, Myung Wook Song, Na-Kyoung Lee & Hyun-Dong Paik

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  1. Hye Ji Jang
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  2. Myung Wook Song
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Correspondence to Hyun-Dong Paik.

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Jang, H.J., Song, M.W., Lee, NK. et al. Antioxidant effects of live and heat-killed probiotic Lactobacillus plantarum Ln1 isolated from kimchi. J Food Sci Technol 55, 3174–3180 (2018). https://doi.org/10.1007/s13197-018-3245-4

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  • DOI: https://doi.org/10.1007/s13197-018-3245-4

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