We selected lactic acid bacteria to reduce cholesterol levels in vitro and in vivo. Among the 140 strains tested, a strain ID9201 was shown to reduce cholesterol in the spent medium over 30% and to increase cholesterol in cell pellet. A strain ID9201 isolated from breast milk-fed Korean infant feces was identified as Enterococcus faecium on the basis of morphological analysis, biochemical analysis (API kit), and 16S rDNA sequence analysis. A freeze-dried powder of the strain was fed to Sprague-Dawley(SD) rats with high cholesterol diet for 6 wk. In the control group fed cholesterol enriched diet without probiotics, the serum cholesterol increased by 1.9 times in comparison with the initial value. Among the test group, ID9201 group showed the lowest cholesterol increase, 1.5 times of initial serum cholesterol, as in the blank group fed normal diet without probiotics. Based on these data, we assumed that ID9201 inhibited intestinal absorption of dietary cholesterol.

Probiotics are defined as live microorganisms that, when administered in adequate amounts, conferred a health benefits on the host by FAO/WHO. Probiotics can help to maintain the balance of microflora in the digestive tracts and these beneficial activities provide prevention from diseases to the host. Bifidobacteria and Lactobacilli strains are most commonly used as probiotics. In many categories, probiotics are applied to different types of products like foods, dietary supplements, functional foods, and even drugs. Fermented dairy products are the most popular and efficient vehicle for administration. Probiotics are part of the much larger functional food and beverage market and one of the prime beneficiaries of the latest growth trend of fortified and functional foods. Until 2011, Japan, U.S, and Western Europe were the largest markets for probiotics, both in terms of consumption as well as growth. Since 2011 however, Asia Pacific, Eastern Europe and Brazil have had a tremendous rise in revenue from probiotics and are expected to remain in the product growth stage over the next five years. The primary reasons for the success of probiotics fortified foods in these markets are the increasing awareness about their potency and efficacy and the willingness of customers to pay extra for something healthy. The global probiotics market revenue was 27.9 billion US dollars in 2011 and is expected to reach 44.9 billion US dollars in 2018 with 6.8% annual growth rate. Growing consumption of fermented milks and increasing concerns over digestive and gut health are major driving forces and these demands has translated into increased R&D spending and new product developments over the last three years.

Recently, the prevalence of diabetes and metabolic syndrome is increasing and has become a social problem. Considering the fact that many Koreans consumed fermented milk, this study was performed to determine the positive effect of fermented milk with indigestible dextrin formulation (Dr. Insue) for patients impaired glucose tolerance or potentially metabolic syndrome, diabetic. Long-term drinking of fermented milk, Dr. Insue did not cause the rise in blood glucose after a meal and has no side effects such as discomfort digestive-organ in spite of intake 12 wk. Also, It confirmed that there is no adverse effect about hematological and biochemical tests, including glycosylated hemoglobin. It is suggested that fermented milk, Dr.Insue is suitable beverage for potentially diabetic patients with metabolic syndrome of impaired glucose tolerance. Additionally, it should be considered to be a means to investigate the changes of cardiovascular risk of ingestion of the fermented milk and research through the increases the amount indigestible dextrin formulation or extending the period of intake. Keywords: fermented

Oligosaccharides have 2nd effects such as improvement of mineral absorption, immune system, atopy, skin health, and others, based on prebiotic effect. Because of outstanding physiological functions of oligosaccharides, the demand of prebiotics is dramatically increased together with probiotics in the world. Because oligosaccharides are distributed not only as general foods but as health functional foods, the demand of oligosaccharides especially in Korea can be expected to increase continuously. However, because each oligosaccharide has different stability in various temperature and pH conditions, it is very important to choose proper oligosaccharide considering heat and pH treatment in the processes, pH in finished products and storage temperatures, and pH condition. Meantime, because daily dosage of each oligosaccharide is different, it’s also important to choose ideal oligosaccharide considering types of foods and intake quantities.

This study was to investigate whether the bioactivity of L. plantarum L67 can be enhanced by treatment with Zanthoxylum piperitum DC (ZPDC) glycoprotein or compounds of similar molecular weights (24 kDa). When L. plantarum L67 was treated with ZPDC glycoprotein of various concentrations, the intensities of a few SDS-PAGE bands were slightly changed. The amount of a 23-kDa protein was increased upon treatment with increasing concentrations of ZPDC glycoprotein. The activities of antioxidant enzymes (SOD, GPx, and CAT), growth rate, and β-galactosidase activity were more increased at treatment with ZPDC glycoprotein than at treatment of L. plantarum L67 only, whereas the ATPase activity was decreased. Interestingly, it did not affect scavenging activity for the DPPH. The founding result suggest that, one of beneficial strategies for increase the bioactivity of L. plantarum L67 might be to take ZPDC.

We isolated 105 strains of lactic acid bacteria (LAB) from home-made kimchi and breast milk-fed Korean infant feces on the basis of morphological analysis. This study aimed to compare the probiotic characteristics of selected strains of LAB including bile and acid tolerances, cholesterol assimilation and adhesion activity. Among the isolates of LAB, 54 isolates were identified as Lactobacillus plantarum (14 strains), L. brevis (12 strains), L. sakei (9 strains), L. acidophilus (3 strains), L. casei (1 strain), and L. fermentum (1 strain). Acid tolerances under artificial gastric juice, pH 2.5 for 2 h at 37°C, were significantly different among the Lactobacillus species. Lactobacillus acidophilus and L. plantarum strains exhibited high tolerance in acid and bile. Lactobacillus acidophilus strains exhibited high cholesterol assimilation activity and showed a significantly higher tolerance to 0.3% bile acid than other Lactobacillus strains (p<0.05). Based on these results, we selected the best strain, named NS1 (L. acidophilus) as a potential probiotics that can be utilized in the manufacturing of dairy foods and dietary supplements.

We isolated 105 strains of lactic acid bacteria (LAB) from home-made kimchi and breast milk-fed Korean infant feces on the basis of morphological analysis. This study aimed to compare the probiotic characteristics of selected strains of LAB including bile and acid tolerances, cholesterol assimilation and adhesion activity. Among the isolates of LAB, 54 isolates were identified as Lactobacillus plantarum (14 strains), L. brevis (12 strains), L. sakei (9 strains), L. acidophilus (3 strains), L. casei (1 strain), and L. fermentum (1 strain). Acid tolerances under artificial gastric juice, pH 2.5 for 2 h at 37°C, were significantly different among the Lactobacillus species. Lactobacillus acidophilus and L. plantarum strains exhibited high tolerance in acid and bile. Lactobacillus acidophilus strains exhibited high cholesterol assimilation activity and showed a significantly higher tolerance to 0.3% bile acid than other Lactobacillus strains (p<0.05). Based on these results, we selected the best strain, named NS1 (L. acidophilus) as a potential probiotics that can be utilized in the manufacturing of dairy foods and dietary supplements.