Characterization of Probiotic and Functional Properties of Lactobacillus curvatus ML17, a Mukeunji Starter
2014
Kim, H.J., Jeonnam Institute for Food-Bioindustry, Jeonnam, Republic of Korea | Sung, H.M., Jeonnam Institute for Food-Bioindustry, Jeonnam, Republic of Korea | Shin, H.K., Jeonnam Institute for Food-Bioindustry, Jeonnam, Republic of Korea | Kim, K.M., Honam University, Gwangju, Republic of Korea | Yang, E.J., Jeonnam Institute for Food-Bioindustry, Jeonnam, Republic of Korea
This study investigated the probiotic and functional characteristics of Mukeunji starter, Lactobacillus curvatus ML17, isolated from Mukeunji. Lb. curvatus ML17 was confirmed as a safe microorganism due to its non-hemolytic activity and non-production of harmful ¥�-glucuronidase and ¥�-glucosidase. Tolerance to artificial gastric and bile juice of Lb. curvatus ML17 was investigated. After incubation in artificial gastric and bile juice, the number of surviving cells was 1.38¡¿108 CFU/mL. According to the results of adhesion assay, this strain also exhibited good adhesion to Caco-2 cells. Lb. curvatus ML17 showed good antimicrobial activity against food borne pathogens, especially Micrococcus luteus, Bacillus cereus, Salmonella enterica subsp. enterica, and Pseudomonas aeruginosa. Cell-free extract of Lb. curvatus ML17 exhibited high levels of DPPH scavenging capacity and inhibitory effects on growth of AGS human gastric adenocarcinoma cells and HT-29 human colon carcinoma cells. These results suggest that Lb.curvatus ML17 has potential for application in functional foods.
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