In the present work we investigated the effects of lactic acid bacteria (LAB) isolated from kimchi on prolifera-tion and apoptosis of cancer cells. The cell-free supernatant concentrate of Lactobacillus brevis OPK-3 significantly retar-ded the proliferation of human acute promyelocytic (HL60), human histiocytic (U937), and mouse lymphocytic (L1210)leukemia cell lines in vitro at concentrations over 2.25-9.0 mg/mL. The treatments of the concentrate leaded to the increasedapoptosis and decreased mitochondrial transmembrane potential in cultured U937 leukemia cell lines. In addition, the treat-ments of the concentrate showed the increased expression of p53 gene in cultured U937 and HL60 leukemia cell lines. Onthe other hand, the cell-free supernatant concentrate of control L. brevis strain (KCCM 41028) showed a relatively littleeffect on the cancer cell proliferation, apoptosis, and mitochondrial transmembrane potential at the similar concentrationranges compared with the L. brevis OPK-3 samples. These results suggest that the consumption of L. brevis OPK-3 could bebeneficial for the inhibitory action on leukemia cell proliferation and for the stimulatory action on the cancer cell apoptosis.

Obesity, most often defined as a body mass index (BMI) of ≥30 kg/m2 caused by an imbalance between energyintake and expenditure. It is widely recognized as the largest and fastest growing public health problem in the developed anddeveloping world. Obesity results by an increase in adipose tissue mass, resulting from the multiplication of fat cells fol-lowed by adipogenesis and increased deposition of intracellular cytoplasmic triglycerides. In this study, we investigated theanti-adipogenic properties of the extracts (KEs) obtained from Kimchi (Korean traditional fermented vegetable) fermentedusing Kimchi refrigerator under different storage conditions. The intracellular lipid droplets in the differentiated adipocyteswere also measured. We observed that the KEs significantly lower the contents of cellular triglyceride and formation ofintracellular lipid droplets. These results suggested that KEs have anti-adipogenic effects and may contribute to food indus-tries in developing functional.

HACCP (Hazard Analysis Critical Control Point) has been receiving a worldwide recognition as a scientific andsystemic sanitary management technology in the food safety. At present, mandatory HACCP for dairy products is appliedin dairy processing plants and milk collection stage, while it is not applied in dairy farm and transportation. Therefore, it isrequired to establish HACCP application in all dairy industrial areas. The purpose of this study is to suggest an effectiveapproach to implement HACCP chain system in domestic dairy products. Most lactic acid bacteria has been useful toimprove gastrointestinal disorders such as diarrhea, constipation and reduce colon cancer risk and hydrocholesterol inKorea. The Ministry of Food and Drug Safety has increasingly applied the HACCP-chain system to secure the safety oflivestock products. Therefore, we suggest for the introduction of HACCP chain system in the dairy industry as follows.First, the system needs political support to activate. Second, the enterprise needs to recognize that it is essential system inan era of a consumer. Third, it should be utilized as an effective tool to enhance a brand value in the market. If there areobstacles in the implementation process for dairy products, governments, academia and relevant institutions should resolvea dispute together, which might enhance the level of livestock processing industry and hygiene safety management.

The Maillard reaction is a complex reaction that occurs between carbonyl and amine groups during food pro-cessing and storage. In addition, it produces a large number of Maillard reaction products (MRPs), which have an importantrole in determining food characteristics including aroma, color, flavor, and texture. Importantly, recent studies have beenconducted that the Maillard reaction products and their ferments with lactic acid bacteria (LAB) induced specific biologicalcharacteristics including antimicrobial, antioxidative, and antihypertensive activities as well as improved their physiologicalfeatures such as the heat stability and emulsifying properties. Therefore, we described on new insights for enhanced physi-ologic and biologic functions of MRPs through LAB fermentation.

Intestinal lactic acid bacteria (LAB) for humans are closely associated to the host’s health because the presenceof LAB is an important bio-defense factor in preventing colonization and subsequent proliferation of pathogenic bacteria inthe intestine. Some probiotics such as Lactobacillus species can intoxication of carcinogens including chemical mutagens.The purpose of this study was to compare the ability of antimutagenesity among 24 strains of LAB isolated from infantfeces, yogurt and kimchi etc. The antimutagenic effects of protein fractions extracted from the cells of 24 LAB strains wereinvestigated using mutagens as 4-nitroquinoline-N'-oxide in Ames test (Salmonella Typhimurium TA 100). In the Amestest, dose-dependent activity was exhibited significantly against 4NQO. Three strains of Lactobacillus showed the highestanti-4NQO activitiy (62.1%) among the tested strains of LAB.

he quantitative analytical method for Lactic Acid Bacteria (LAB) in Korea Food Standard was reviewed in caseof measurement for some market yoghurts. Contents of LAB in fermented yoghurt in Korea food market were investigated.BCP plate count agar, PCA with BCP, and MRS were tested for the measurement of LAB. The measured count for LAB inthe product were determined as following order; BCP plate count agar > MRS agar > PCA with BCP. The measured LABrange in the product using BCP plate count agar was between 116×107 and 180×107 CFU/mL, that using MRS agar wasbetween 18.6×107 and 23.2×107 CFU/mL, and that using PCA with BCP was 3×105 and 22×105 CFU/mL. As the results,use of proper medium for the accurate LAB measurement including coccus as well as bacillus would be recommended.