Detailed Information

Cited 0 time in webofscience Cited 0 time in scopus
Metadata Downloads

Probiotic Properties of Lactobacillus Plantarum LRCC5193, a Plant-Origin Lactic Acid Bacterium Isolated from Kimchi and Its Use in Chocolates

Authors
Lim, Jung-hoonYoon, Seok-minTan, Pei-LeiYang, SiyoungKim, Sae-hunPark, Hyun-jin
Issue Date
11월-2018
Publisher
WILEY
Keywords
artificial digestive juice; chocolate; Lactobacillus plantarum; probiotics; probiotics stability
Citation
JOURNAL OF FOOD SCIENCE, v.83, no.11, pp.2802 - 2811
Indexed
SCIE
SCOPUS
Journal Title
JOURNAL OF FOOD SCIENCE
Volume
83
Number
11
Start Page
2802
End Page
2811
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/71925
DOI
10.1111/1750-3841.14364
ISSN
0022-1147
Abstract
This study involves an investigation of the probiotic properties of lactic acid bacteria isolated from Kimchi, and their potential applications in chocolate. Lactobacillus plantarum-LRCC5193 (LP-LRCC5193) demonstrated a significantly higher degree of heat, acid, and bile acid tolerance compared to other Kimchi isolates. The intestinal adhesion assay also revealed that 84.2 log percentage of LP-LRCC5193 adhered to the Caco-2 cells after 2 h of incubation. Furthermore, the lyophilized LP-LRCC5193 maintained 92.9 log percentage and 97.2 log percentage survival rate within artificial stomach juice (pH 2.5, pepsin 0.04%) and artificial intestinal juice (oxgall 0.5%, trypsin 0.04%, and pancreatin 0.04%), respectively. Meanwhile, we also found that lyophilized LP-LRCC5193 incorporated in chocolate exhibited significantly higher survivability than lyophilized LP-LRCC5193 in both artificial gastric and intestinal juice under 1 to 3 hr incubation, where the survivability was within the range of 96.3 to 98.5 log percentage, and 98.8 to 98.9 log percentage, respectively. A 6-month storage test further revealed that LP-LRCC5193 demonstrated higher stability than the lyophilized LP-LRCC5103 in 3 different temperature ranges, where the final survival rates were 97.2 log percentage (20 degrees C), 89.2 log percentage (33 degrees C), and 94.4 log percentage (15 to 30 degrees C/wk). Altogether, our data suggest that chocolate can be used as a tasty delivery vehicle for delivering putative probiotic strain, LP-LRCC5193 to the gastrointestinal tract.
Files in This Item
There are no files associated with this item.
Appears in
Collections
Graduate School > Department of Biotechnology > 1. Journal Articles

qrcode

Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.

Related Researcher

Researcher Kim, Sae Hun photo

Kim, Sae Hun
융합생명공학과
Read more

Altmetrics

Total Views & Downloads

BROWSE