Potential probiotic properties of Lactococcus lactis NK34 isolated from jeotgal
DC Field | Value | Language |
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dc.contributor.author | Lee, Na-Kyoung | - |
dc.contributor.author | Noh, Ji Eun | - |
dc.contributor.author | Choi, Gui-Hun | - |
dc.contributor.author | Park, Eunju | - |
dc.contributor.author | Chang, Hyo-Ihl | - |
dc.contributor.author | Yun, Cheol-Won | - |
dc.contributor.author | Kim, Seung-Wook | - |
dc.contributor.author | Kang, Chang-Won | - |
dc.contributor.author | Yoon, Yoh-Chang | - |
dc.contributor.author | Paik, Hyun-Dong | - |
dc.date.accessioned | 2021-09-09T17:04:07Z | - |
dc.date.available | 2021-09-09T17:04:07Z | - |
dc.date.created | 2021-06-10 | - |
dc.date.issued | 2007-10 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/125694 | - |
dc.description.abstract | Strain NK34 was characterized for probiotic use. Strain NK34 was named Lactococcus lactis NK34 based on API 50 CHL kit results and 16S rDNA sequencing. L lactis NK34 was highly resistant to artificial gastric juice (pH 2.5) and artificial bile acid. Based on results from the API ZYM kit, 4 enzymes were produced. L. lactis NK34 was resistant to all antibiotics tested except for 10 mu g/mL roxithromycin and 10 mu g/mL erythromycin. The cholesterol-lowering effect of L lactis NK34 was about 46.9%. Concentrations of interleukin (IL)-1 alpha in the 20x concentrated supernatant of L. lactis NK34 was about 361 pg/mL. L lactis NK34 was also found to inhibit the growth of colon cancer cells due to MNNG-induced DNA damage. These results demonstrate the potential of L lactis NK34 as a health-promoting probiotic. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.subject | ACID BACTERIA | - |
dc.subject | SUSCEPTIBILITY | - |
dc.title | Potential probiotic properties of Lactococcus lactis NK34 isolated from jeotgal | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Chang, Hyo-Ihl | - |
dc.identifier.scopusid | 2-s2.0-49749121910 | - |
dc.identifier.wosid | 000250772600027 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.16, no.5, pp.843 - 847 | - |
dc.relation.isPartOf | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 16 | - |
dc.citation.number | 5 | - |
dc.citation.startPage | 843 | - |
dc.citation.endPage | 847 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART001216632 | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | ACID BACTERIA | - |
dc.subject.keywordPlus | SUSCEPTIBILITY | - |
dc.subject.keywordAuthor | Lactococcus lactis | - |
dc.subject.keywordAuthor | jeotgal | - |
dc.subject.keywordAuthor | probiotics | - |
dc.subject.keywordAuthor | cholesterol-lowering activity | - |
dc.subject.keywordAuthor | immunolstimulating activity | - |
dc.subject.keywordAuthor | DNA damage | - |
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