摘要
A total of sixteen bacterial strains were isolated and identified from the fourteen types of Korean fermented foods that were evaluated for their in vitro probiotic potentials. The results showed the highest survivability for Bacillus sp. compared to Lactobacillus sp. in simulated gastric pH, and it was found to be maximum for B. inaquosorum KNUAS016 (8.25 ± 0.08 log10 CFU/mL) and minimum for L. sakei KNUAS019 (0.8 ± 0.02 log10 CFU/mL) at 3 h of incubation. Furthermore, B. inaquosorum KNUAS016 and L. brevis KNUAS017 also had the highest survival rates of 6.86 ± 0.02 and 5.37 ± 0.01 log10 CFU/mL, respectively, in a simulated intestinal fluid condition at 4 h of incubation. The percentage of autoaggregation at 6 h for L. sakei KNUAS019 (66.55 ± 0.33%), B. tequilensis KNUAS015 (64.56 ± 0.14%), and B. inaquosorum KNUAS016 (61.63 ± 0.19%) was >60%, whereas it was lower for L. brevis KNUAS017 (29.98 ± 0.09%). Additionally, B. subtilis KNUAS003 showed higher coaggregation at 63.84 ± 0.19% while B. proteolyticus KNUAS001 found at 30.02 ± 0.33%. Among them, Lactobacillus sp. showed the best non-hemolytic activity. The highest DPPH and ABTS radical scavenging activity was observed in L. sakei KNUAS019 (58.25% and 71.88%). The cell-free supernatant of Lactobacillus sp. considerably inhibited pathogenic growth, while the cell-free supernatant of Bacillus sp. was moderately inhibited when incubated for 24 h. However, the overall results found that B. subtilis KNUAS003, B. proteolyticus KNUAS012, L. brevis KNUAS017, L. graminis KNUAS018, and L. sakei KNUAS019 were recognized as potential probiotics through different functional and toxicity assessments.
摘要译文
从十四种类型的韩国发酵食品中分离出了16种细菌菌株，并从其体外益生菌的评估中进行了评估。结果显示芽孢杆菌的生存能力最高。与乳杆菌相比。在模拟的胃pH中，发现B. inaquosorum knuas016（8.25±0.08 log10 cfu/ml）和最小乳清乳杆菌KNUAS019（0.8±0.02 log10 cfu/ml）的最大值。此外，在模拟的肠道流体条件下，分别在4 h孵育的肠道条件下，分别为6.86±0.02和5.37±0.01 log10 cfu/mL的inaquosorum knuas016和Brevis Knuas017分别为6.86±0.02和5.37±0.01 log10 cfu/ml。 L. Sakei Knuas019（66.55±0.33％），龙舌兰芽孢杆菌KNUAS015（64.56±0.14％）和B. inquosorum knuas016（61.63±0.19％）在6小时（66.55±0.33％），B。Tequilensisknuas015（64.56±0.14％）（61.63±0.19％），较低，当时是较低，当时是较低，当时是较低，当时是较低的，对于Brevis Knuas017（29.98±0.09％）。此外，枯草芽孢杆菌KNUAS003在63.84±0.19％时显示出较高的凝聚，而B. proteyticus knuas001的凝聚为30.02±0.33％。其中，乳杆菌sp。显示出最佳的非溶血活性。在Sakei Knuas019（58.25％和71.88％）中观察到最高的DPPH和ABTS根本清除活性。乳酸杆菌的无细胞上清液。大大抑制致病性生长，而杆菌的无细胞上清液。在孵育24小时时被适度抑制。然而，总体结果发现，枯草芽孢杆菌KNUAS003，B。proteyticusknuas012，L。Brevisknuas017，L。graminis knuas018和L. sakei knuas019通过不同的功能和毒性评估被认为是潜在的益生菌。
Anbazhagan Sathiyaseelan;Kandasamy Saravanakumar;Kiseok Han;Kumar Vishven Naveen;Myeong-Hyeon Wang. Antioxidant and Antibacterial Effects of Potential Probiotics Isolated from Korean Fermented Foods[J]. International Journal of Molecular Sciences, 2022,23(17): 10062