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Abstract Title:

Antioxidant effects of live and heat-killed probioticLn1 isolated from kimchi.

Abstract Source:

J Food Sci Technol. 2018 Aug ;55(8):3174-3180. Epub 2018 Jun 1. PMID: 30065428

Abstract Author(s):

Hye Ji Jang, Myung Wook Song, Na-Kyoung Lee, Hyun-Dong Paik

Article Affiliation:

Hye Ji Jang

Abstract:

The aim of this study was to evaluate the probiotic properties ofLn1 isolated from kimchi and the antioxidant activities of live and heat-killed cells.KCTC 3108, which has been used as a commercial probiotic strain, was used as a control.strains (Ln1 and KCTC 3108) can survive under artificial gastric conditions (pH 2.5 in 0.3% pepsin for 3 h and 0.3% oxgall for 24 h), and adhere strongly to HT-29 cells. In addition,Ln1 did not produce carcinogenicβ-glucuronidase, whereas it showed a higher β-galactosidase production of 3067.42 mU/mL. The antioxidant activity of.Ln1 was assessed using the 2,2-diphenyl-1-picryl-hydrazyl (DPPH) and 2,2'-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging,β-carotene and linoleic acid inhibition, and reducing power assays. In all these methods, live.Ln1 showed a higher antioxidant activity than the control strain. In heat-killed cells of.Ln1,β-carotene bleaching inhibitory activity and reducing power was higher than DPPH and ABTS radical scavenging activity. These results suggested that live or heat-killedLn1 isolated from kimchi might be useful as an antioxidant probiotic.

Study Type : In Vitro Study

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