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Abstract Title:

Antimicrobial and anti-biofilm effects of probioticKU200656 isolated from kimchi.

Abstract Source:

Food Sci Biotechnol. 2021 Jan ;30(1):97-106. Epub 2020 Nov 23. PMID: 33552621

Abstract Author(s):

Ji-Eun Lee, Na-Kyoung Lee, Hyun-Dong Paik

Article Affiliation:

Ji-Eun Lee

Abstract:

The probiotic properties and anti-pathogenic effects ofKU200656 (KU200656) isolated from Korean fermented kimchi against,,, andTyphimurium were investigated. KU200656 showed high tolerance to artificial gastric acid (99.48%) and bile salts (102.40%) and this strain was safe according to antibiotic sensitivity test; it could not produce harmful enzymes, includingβ-glucuronidase. KU200656 exhibited high adhesion (4.45%) to intestinal cells, HT-29 cells, with high cell surface hydrophobicity (87.31% for xylene and 81.11% for toluene). Moreover, KU200656 co-aggregated with pathogenic bacteria and exhibited antibacterial activity and anti-adhesion properties against pathogens. The cell-free supernatant (CFS) of KU200656 inhibited biofilm formation by pathogenic bacteria. In addition, half of the minimum inhibitory concentration of the KU200656 CFS downregulated the expression of biofilm-related genes, as determined by quantitative real-time PCR. Therefore, KU200656 was demonstrated to possess anti-pathogenic effects and have potential for use as probiotics in the food industry.

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