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Abstract Title:

Antioxidant and immune-enhancing effects of probiotic200655 isolated from kimchi.

Abstract Source:

Food Sci Biotechnol. 2019 Apr ;28(2):491-499. Epub 2018 Sep 27. PMID: 30956861

Abstract Author(s):

Seo-Jin Yang, Ji-Eun Lee, Sung-Min Lim, Yu-Jin Kim, Na-Kyoung Lee, Hyun-Dong Paik

Article Affiliation:

Seo-Jin Yang

Abstract:

Probiotic properties including antioxidant and immune-enhancing effects of200655 isolated from kimchi were evaluated. The tolerance of three strains (200655,KCTC 3108, andGG to bile salts (0.3% oxgall, 24 h) was similar, and200655 showed the highest tolerance to gastric juice (0.3% pepsin, 3 h). All strains presented similar autoaggregation ability.200655 showed higher cell surface hydrophobicity and adhesion ability on HT-29 cells.200655 did not produceβ-glucuronidase and was sensitive to ampicillin, tetracycline, chloramphenicol, and doxycycline. Additionally,200655 showed the highest antioxidant effects in DPPH and ABTS radical scavenging, andβ-carotene bleaching assays. RAW 264.7 cells treated with200655 produced more nitric oxide, induced nitric oxide synthase, and cytokine related to immune-enhancing effects such as interleukin-1β and interleukin-6. Therefore,200655 could be useful as a probiotic strain for older people.

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