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Abstract Title:

Probiotic characterization ofKU15153 showing antimicrobial and antioxidant effect isolated from kimchi.

Abstract Source:

Food Sci Biotechnol. 2019 Oct ;28(5):1521-1528. Epub 2019 Mar 4. PMID: 31695951

Abstract Author(s):

Hye Ji Jang, Na-Kyoung Lee, Hyun-Dong Paik

Article Affiliation:

Hye Ji Jang

Abstract:

KU15153 was isolated from kimchi and probiotic characterization was performed including analysis of its antimicrobial and antioxidant effects.GG (LGG) was used as a probiotic control.KU15153 survived under artificial gastric conditions and was non-hemolytic, showed antibiotic susceptibility, and did not produce carcinogenicβ-glucuronidase.KU15153 adhered strongly to HT-29 cells in the direct adherent assay and showed high cell surface hydrophobicity. Particularly,KU15153 showed antimicrobial activity against the food-borne pathogensATCC 25922,ATCC 15313,Typhimurium P99, andKCCM 11335. Antioxidant activity was assessed using the DPPH radical scavenging assay andβ-carotene and linoleic acid inhibition assay.KU15153 showed higher antioxidant activity than LGG. These results suggest thatKU15153 has potential for use as a probiotic organism.

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Sayer Ji
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