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Probiotic properties of Lactobacillus plantarum NK181 isolated from Jeotgal, a Korean fermented food
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Lee, NK | - |
| dc.contributor.author | Kim, HW | - |
| dc.contributor.author | Chang, HI | - |
| dc.contributor.author | Yun, CW | - |
| dc.contributor.author | Kim, SW | - |
| dc.contributor.author | Kang, CW | - |
| dc.contributor.author | Paik, HD | - |
| dc.date.accessioned | 2021-09-09T12:16:14Z | - |
| dc.date.available | 2021-09-09T12:16:14Z | - |
| dc.date.created | 2021-06-18 | - |
| dc.date.issued | 2006-04 | - |
| dc.identifier.issn | 1226-7708 | - |
| dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/124299 | - |
| dc.description.abstract | Strain NK181 was isolated for probiotic use from jeotkal and based on results of API 50 CHL kit and 16S rDNA sequencing was tentatively named Lactobacillus plantarum NK181. L. plantarum NK181 was highly resistant to artificial gastric juice (pH 2.5) and bile acid and demonstrated strong adherence to Caco-2 cells. In test using API ZYM kit, eight enzymes; were produced. Supernatant of L. plantarum NK181 exhibited about 30% 1,1-diphenyl-2-picyryl hedrazyl (DPPH) radical-scavenging activity and reduced cholesterol by 70%. These results demonstrate potential use of L. plantarum NK181 as health-promoting probiotic. | - |
| dc.language | English | - |
| dc.language.iso | en | - |
| dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
| dc.subject | IDENTIFICATION | - |
| dc.subject | FECES | - |
| dc.title | Probiotic properties of Lactobacillus plantarum NK181 isolated from Jeotgal, a Korean fermented food | - |
| dc.type | Article | - |
| dc.contributor.affiliatedAuthor | Chang, HI | - |
| dc.identifier.wosid | 000237363700012 | - |
| dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.15, no.2, pp.227 - 231 | - |
| dc.relation.isPartOf | FOOD SCIENCE AND BIOTECHNOLOGY | - |
| dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
| dc.citation.volume | 15 | - |
| dc.citation.number | 2 | - |
| dc.citation.startPage | 227 | - |
| dc.citation.endPage | 231 | - |
| dc.type.rims | ART | - |
| dc.type.docType | Article | - |
| dc.identifier.kciid | ART001019694 | - |
| dc.description.journalClass | 1 | - |
| dc.description.journalRegisteredClass | scie | - |
| dc.description.journalRegisteredClass | kci | - |
| dc.relation.journalResearchArea | Food Science & Technology | - |
| dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
| dc.subject.keywordPlus | IDENTIFICATION | - |
| dc.subject.keywordPlus | FECES | - |
| dc.subject.keywordAuthor | probiotics | - |
| dc.subject.keywordAuthor | jeotgal | - |
| dc.subject.keywordAuthor | Lactobacillus plantarum | - |
| dc.subject.keywordAuthor | identification | - |
| dc.subject.keywordAuthor | Caco-2 cell | - |
| dc.subject.keywordAuthor | antioxidative activity | - |
| dc.subject.keywordAuthor | cholesterol-lowering activity | - |
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