Probiotics, such as Lactobacillus spp. and Bifidobacterium spp. are reported to have the multiple potential health benefits including blocking gastroenteric pathogens, reduce gut permeability, enhancing immune response and anti-viral effects. In this study, we explored whether LR211 and BL205, 206 exert on MCP-1 and IL-8 chemokines responses in rotavirus infected vero cells. And we investigated anti-rotaviral activity of Lactobacillus spp. and Bifidobacterium spp. isolated against rotavirus by plaque assay. As a results, all of them were not toxic to vero cells. Three probiotics, BL205, 206 and LR211, increased release of MCP-1 and IL-8 in Wa rotavirus infected vero cells compared to control. This anti-viral effects of LR211 and BL205, 206 can be explained that they modulate immune response by inducing MCP-1 and IL-8 chemokines.

The purpose of this study was to investigate probiotic characteristics and immune enhancing effects of Bifidobacterium (B.) longum KBB1-26 and BIF-4, B. breve KBB5-22 isolated from human intestine for probiotic use in humans and animals. We measured acid, bile and heat tolerance, antimicrobial activity against pathogenic bacteria, Escherichia (E.) coli, Salmonella (S.) Enteritidis, Staphylococcus (S.) aureus, and Listeria (L.) monocytogenes. Immune enhancing effects of B. longum and B. breve were investigated by measuring nitric oxide (NO), nuclear factor (NF–κb), interleukin-1ß (IL-1ß), interleukin-6 (IL-6), interleukin-12 (IL-12) and tumor necrosis factor- α (TNF- α) in RAW 264.7 cells or RAW BLUE cells. B. longum KBB1-26 was survived at pH 2.0. B. longum KBB1-26 and BIF-4, B. breve KBB5-22 also showed tolerance to 0.3% of oxgall bile salt. B. longum KBB1-26 was able to survive at 70 ℃ and 80 ℃ for 20 min. KBB1-26 showed the antimicrobial inhibition zone to pathogenic bacteria such as E. coli (12 mm), S. Enteritidis (14 mm), S. aureus (14 mm) and L. monocytogenes (41 mm). The production of NO (4.5 ± 0.00μM/mL) and IL-1β (39.7 ± 0.55pg/mL) of KBB1-26 significantly higher than BIF-4 and KBB5-22, respectively. In addition, KBB1-26 and KBB5-22 induce the production of high level of TNF-α and IL-6 in macrophages. Collectively, B. longum KBB1-26 have acid, bile, heat tolerance, antimicrobial activity and immune enhancing effects. These results suggest that KBB1-26 can be used as probiotics for humans and animals.

상업적 복합균주와 효모를 sourdough starter로 사용하여V5가지의 시료를 다음과 같이 준비하였다. 제빵용 효모만을V사용한 control군, 상업용 복합균주를 사용한 LAB 1군, 상업용 복합균주와 효모로 각각 발효한 후 합친 LAB 2군, 상업용 복합균주와 효모를 함께 사용하여 발효한 LAB 3군, 상업용 복합균주와 효모를 사용하여 각각 발효하여 합친 후 다시 10시간 발효한 LAB 4군을 사용하여 제조한 발효식빵의 제빵특성은 다음과