14 Result(s)
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Article
Heat-Killed Lactococcus Lactis KC24 Ameliorates Scopolamine-Induced Memory Impairment in ICR Mice
Heat-killed Lactococcus lactis KC24 (H-KC24) has been examined for its neuroprotective effects in SH-SY5Y cells. We hypothesized that H-KC24 could alleviate memory impairment through the gut-brain axis. Scopolami...
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Article
Probiotic Pediococcus acidilactici Strains Exert Anti-inflammatory Effects by Regulating Intracellular Signaling Pathways in LPS-Induced RAW 264.7 Cells
This study investigated the anti-inflammatory effects of Pediococcus acidilactici strains isolated from fermented vegetables on lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages. In addition, the probioti...
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Article
Heat-Killed Lactilactobacillus sakei WB2305 and Lactiplantibacillus plantarum WB2324 Inhibited LPS-Induced Inflammation in Human Airway Epithelial Cells
Asthma is characterized by inflammation of the airways, including the inflammatory and airway structural cells. Probiotics, which have diverse effects, even within the same species, are being studied to preven...
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Article
Heat-Killed Latilactobacillus sakei CNSC001WB and Lactobacillus pentosus WB693 Have an Anti-inflammatory Effect on LPS-Stimulated RAW 264.7 Cells
Excessive inflammatory results, such as those seen in rheumatoid arthritis and cardiovascular diseases, are known to cause various complications. Therefore, we aimed to investigate whether heat-killed Latilactoba...
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Article
Effects of the Probiotic Lactiplantibacillus plantarum KU15120 Derived from Korean Homemade Diced-Radish Kimchi Against Oxidation and Adipogenesis
Intestinal microflora can influence abnormal adipocyte growth. Therefore, this study was aimed to investigate the probiotic properties and antioxidant and antiobesity effects of isolated strains from homemade ...
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Article
Immune-Enhancing Effect of Heat-Treated Levilactobacillus brevis KU15159 in RAW 264.7 Cells
Probiotics are alive microbes that present beneficial to the human’s health. They influence immune responses through stimulating antibody production, activating T cells, and altering cytokine expression. The p...
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Article
Soy yogurt using Lactobacillus plantarum 200655 and fructooligosaccharides: neuroprotective effects against oxidative stress
This study aimed to evaluate the effect of Lactobacillus plantarum 200655 and fructooligosaccharides (FOS) on soymilk fermentation and the neuroprotective effects of fermented soymilk (FS). The addition of FOS di...
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Article
Levilactobacillus brevis KU15151 Inhibits Staphylococcus aureus Lipoteichoic Acid–Induced Inflammation in RAW 264.7 Macrophages
Inflammation is a host defense response to harmful agents, such as pathogenic invasion, and is necessary for health. Excessive inflammation may result in the development of inflammatory disorders. Levilactobacill...
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Article
Anti-adipogenic Effects of the Probiotic Lactiplantibacillus plantarum KU15117 on 3T3-L1 Adipocytes
In this study, we investigated the probiotic properties and anti-obesity effects of bacterial strains isolated from homemade kimchi. Lactiplantibacillus plantarum KU15117 was isolated using lactobacilli selective...
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Article
Fermented dairy products as delivery vehicles of novel probiotic strains isolated from traditional fermented Asian foods
The screening of novel probiotic strains from various food sources including fruits, vegetables, herbs, and traditional fermented foods, have been of growing concern recently. Most of these potential probiotic...
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Article
Neuroprotective Effects of Heat-Killed Lactobacillus plantarum 200655 Isolated from Kimchi Against Oxidative Stress
Oxidative stress plays an important role in exacerbating neurodegenerative diseases, such as Alzheimer's disease, Parkinson’s disease, and Huntington’s disease. In a previous study, Lactobacillus plantarum 200655...
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Article
Antioxidant effects of live and heat-killed probiotic Lactobacillus plantarum Ln1 isolated from kimchi
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 ...
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Article
Comparative analysis of mozzarella cheeses fortified with whey protein hydrolysates, diverse in hydrolysis time and concentrations
The objective of the present study was to improve the quality of mozzarella cheese using whey protein concentrates (WPCs) hydrolyzed for varying lengths of time (1 and 3 h). Four types of cheeses were made inc...
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Comparative analysis of improved soy-mozzarella cheeses made of ultrafiltrated and partly skimmed soy blends with other mozzarella types
The objective of this study was to improve the physicochemical properties and functional qualities of soy based mozzarella cheeses by ultrafiltration (UF) of soy milk blends, adding skim milk instead of cow’s ...
