The aim of this study was to evaluate the probiotic properties of lactic acid bacteria (LAB) isolated from kimchi and antioxidant and anti-inflammatory activities of heat-killed LAB strains. Regarding probiotic properties, Lactiplantibacillus plantarum SMF398 and L. plantarum SMF470 isolated from kimchi can survive under artificial gastric condition and adhere strongly to HT-29 cells. The SMF398 and SMF470 strains showed strong antimicrobial activity and co-aggregation against pathogenic bacteria. The heat-killed cells of LAB (1 mg/mL) were prepared by heating at 121℃ for 15 min. MTT assay revealed that the heat-killed cells (1 mg/mL) of SMF398 and SMF470 were not toxic to HT-29 cells. The heat-killed SMF398 and SMF470 showed significantly higher DPPH and ABTS radical scavenging activities as well as β- carotene bleaching inhibitory activity than the heat-killed L. plantarum ATCC14917, a control probiotic strain (p<0.05). In lipopolysaccharide-induced RAW264.7 cells, the heat-killed SMF398 and SMF470 significantly reduced the nitric oxide production by 30.92% and 22.81%, respectively (p<0.05). Furthermore, the heat-killed SMF398 and SMF470 significantly decreased the gene expression levels of tumor necrosis factor-α, interleukin-6, inducible nitric oxide synthase, cyclooxygenase-2 up to 58.02%, 67.70%, 53.44%, 45.90%, respectively (p<0.05). These results suggest that the heat-killed L. plantarum SMF398 and L. plantarum SMF470 might be useful as antioxidant and anti-inflammatory agents.

Abstract
서 론
재료 및 방법
결과 및 고찰
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감사의 글
References

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