This study aimed to investigate the effects of antioxidant and anti-inflammatory activities of heat-killed lactic acid bacteria (LAB) produced under different temperature conditions. Regarding probiotic properties, Limosilactobacillus fermentum SMF743 and Lactiplantibacillus plantarum SMF796 isolated from kimchi showed strong acid and bile salt resistance, adhesion activity onto HT-29 cells, and antimicrobial activity against pathogenic bacteria. Based on the results of thermal death time and temperature, heat-killed LAB cells (1 mg/mL) were prepared by heating at 70oC (180 min), 80oC (120 min), 100oC (30 min), and 121oC (15 min). The heat-killed SMF743 and SMF796 showed significantly higher DPPH and ABTS radical scavenging activities than live cells (p<0.05). The heat-killed SMF743 and SMF796 at 70oC or 121oC revealed stronger DPPH and ABTS radical scavenging activities and inhibition of nitric oxide production than those at 80oC or 100oC. Furthermore, heat-killed SMF743 and SMF796 at 121oC significantly reduced the gene expression levels of tumor necrosis factor-, inducible nitric oxide synthase, and cyclooxygenase- 2 up to 53.33%, 58.67%, and 83.67%, respectively, in lipopolysaccharide (LPS)-induced RAW264.7 cells (p<0.05). These results suggest that heat-killed L. fermentum SMF743 and L. plantarum SMF796 can be used as natural antioxidants and anti-inflammatory agents.

Abstract
서 론
재료 및 방법
결과 및 고찰
요 약
References

• 이은수(선문대학교 식품과학과) | Eun-Su Lee (Department of Food Science, Sun Moon University)
• 유청빈(선문대학교 식품과학과) | Cheong-Bin You (Department of Food Science, Sun Moon University)
• 이민경(선문대학교 식품과학과) | Min-Kyeong Lee (Department of Food Science, Sun Moon University)
• 황운식(선문대학교 식품과학과) | Un-Sik Hwang (Department of Food Science, Sun Moon University)
• 박훈(선문대학교 식품과학과) | Hoon Park (Department of Food Science, Sun Moon University) Corresponding author