본 연구는 Lactobacillus acidophilus KCTC 3164 균주에 의해 발효된 깻잎 발효 추출물 (5%, 10%, 15%, 및 20% w/v)을 기능성 첨가제로 사용하여 깻잎 발효물이 첨가된 아이스크림을 제조 함이 목적이다. 깻잎 발효물이 첨가된 아이스크림의 물리·화학적 특성(색상, 점도, pH, 총 산도, 녹는 속 도, 오버런) 및 항산화 활성을 평가하였다. 깻잎 발효물 첨가량이 증가할수록 아이스크림의 색상에 영향 을 주었으며, 아이스크림의 녹는 속도도 증가하였다. 이에 반해 점도는 점차적으로 감소하는 경향을 나 타내었다. 깻잎 발효물 첨가량이 높을수록 오버런은 점진적으로 증가하였고, pH는 유의하게 감소하였으 며, 총 산도는 증가하였다. 깻잎 발효물이 첨가된 아이스크림의 DPPH 라디컬 소거능과 총 폴리페놀 함 량은 깻잎 발효물 첨가량이 많아질수록 유의적으로 증가하는 것으로 나타났다. 본 연구결과 10% 깻잎 발효추출물을 함유한 아이스크림 실험군이 높은 오버런, 낮은 녹는 속도, 원하는 점도, 높은 DPPH 라디 컬 소거능과 총 폴리페놀 함량을 보여 기능성 아이스크림으로의 잠재력이 있는 것을 알 수 있었다.

A novel L. harbinensis VF was isolated from fermented vinegar and identified through biochemical characteristics and 16S rRNA sequencing analysis. Characteristics of probiotics were studied for acid and bile salt tolerances, hemolytic activity, antibiotic resistance, antimicrobial activity, cell surface hydrophobicity, and aggregation. The survival rates of the isolate were maintained at 68.9% and 95.6% after 3 h incubation at pH 2.0 and 2.5 and were over 74% at bile salt concentrations of 0.3% and 0.5%. The hemolytic activity was confirmed to be -hemolysis. The isolate showed broad antibiotics-resistance in over 12 antibiotics except for trimethoprim/sulfamethoxazole, compared to L. plantarum (KCTC 3108), used as control, and previously reported L. harbinensis. Antimicrobial activity was confirmed against pathogens, B. cereus, E. coli O157:H7, L. monocytogenes, and S. typhimurium, except S. aureus, and it was attributed to produced organic acids (low pH). The hydrophobicity for xylene and chloroform were 16.7% and 20.4%, respectively, lower than those of L. plantarum (41.2% & 49.9%). The auto-aggregation and coaggregation with pathogens were 83.8% and 49.2-87.6% at 24 h incubation, respectively, higher than those of L. plantarum. From this study, L. harbinensis VF is likely to be used as a probiotic strain and is a strong candidate for commercial application.

Biofilms are complexly structured communities of microorganisms composed of surface-attached microorganisms, where their effects on the host have been controversial. In this study, we investigated the potential biofilm-forming capacity of Lacticaseibacillus rhamnosus LRH020 (DSM25568) by detecting genes known to promote biofilm formation. It was shown that the aggregation substance gene (asa 1) was presented in the LRH020 strain. Therefore, we investigated the phenotypic activities of the gene asa1 via two methods: biofilm formation and autoaggregation activity. It was shown that the strain LRH020 had significantly less ability to form biofilm compared to the positive control strain Enterococcus faecalis ATCC 19433. Furthermore, LRH020 exhibited biofilm-forming activity comparable to Lacticaseibacillus rhamnosus GG (LGG), widely used probiotics. The auto-aggregation activity of LRH020 was also within the safe range similar to that of LGG. In conclusion, this study shows that both biofilmforming and auto-aggregation activities of the LRH020 are comparable to one of the most studied probiotics strains, LGG.

Probiotics are live microorganisms that confer health benefits onto the host when administered at adequate doses. Most widely used probiotics, such as lactobacilli and bifidobacteria, are known to be elements of healthy gut microflora and hence are not considered a threat to the host. However, probiotics may pose a risk in certain populations with compromised immune systems or defects in gut barrier functions. Herein, we evaluated the safety of Bifidobacterium breve BB077, according to the safety evaluation guidelines for probiotics produced by the National Institute of Food and Drug Safety Evaluation (NIFDS). The results show that B. breve BB077 is both non-hemolytic and non-cytolytic. In contrast, B. breve BB077 exhibited higher streptomycin and tetracycline resistance than the suggested NIFDS standard cut-off values. Hence, a genetic analysis of the streptomycin and tetracycline resistance genes was performed to determine the origin of antimicrobial resistance. Streptomycin and tetracycline resistance was shown have arisen from chromosomal mutations and considered intrinsic to the taxonomic group. In conclusion, the B. breve BB077 strain might be safe for human consumption.

This research aimed to investigate the effects of the inoculation method and diverse ingredients on the quality properties and probiotics viability of pudding with milk and/or soymilk. The probiotic strain (Lactobacillus acidophilus, LA-5) was inoculated into the yogurt base and fermented until the pH is 5.10 ± 0.05. The fermented yogurt was added into pudding base (yogurt inoculation), or LA-5 was directly inoculated (direct inoculation). During the storage of the puddings at 4±1oC for 4 wks, the quality characteristics (pH, acidity, texture) and the probiotics viability of pudding were measured and compared. As a result, the puddings with yogurt inoculation showed significantly lower pH and higher acidity than those with direct inoculation. In texture properties, including hardness, chewiness, and gumminess, the addition of rice powder increased those in milk pudding more but the addition of inulin in the milk-soymilk pudding more. The addition of rice powder increased probiotics viability more than inulin in milk and milk-soymilk puddings. Therefore, adding rice and/or inulin can potentially improve the probiotics viability and quality characteristics of pudding.

본 연구의 목적은 출산 전 필라테스 운동과 프로바이오틱스 섭취가 출산 후 여성의 장내미생물, 신체구성, 혈중지질, 비만호르몬, 염증성 사이토카인에 미치는 영향을 알아보는데 있다. 총 15명의 임산부를 운동+프로바이오틱스섭취군(PEX, n=5), 운동군(EX, n=5), 대조군(CON, n=5)으로 구분하였다. PEX 집단과 EX 집단은 8주 동안 주 2회 필라테스 운동에 참여하였고 준비운동 10분, 본 운동 30분, 정리운동 10분으로 실시하였으며, PEX 집단은 매일 공복에 프로바이오틱스 1 캡슐을 섭취하였다. 그 결과 출산 후 PEX 집단의 체지방 및 WHR 수치가 감소하였다. 장내미생물의 변화는 비피도박테리움, 락토바실러스, 클로스트리디움, 퍼미큐테스, 박테리오데스의 구성 수준에서 집단 간 유의한 차이가 나타나지 않았다. 비만 호르몬과 염증성 사이토카인의 변화는 PEX 집단에서 사후 렙틴, IL-6, TNF-a 수치가 감소하는 것으로 나타났고, 혈중 지질 수준에서는 차이가 없었다. 결론적으로 출산 전 필라테스와 프로바이오틱스 병행 처치는 출산 후 여성의 복부지방 감소에 효과적이며 염증 및 비만 관련 호르몬에 긍정적인 영향을 주어 산후 빠른 회복에 도움이 될 것이다.

In this study, a safety evaluation was conducted to confirm if the Enterococcus faecium CKDB003 strain obtained by selection from a mixed fermentation of fruit and milk is suitable for use as a probiotic. The MIC value for the 10 antibiotics specified in the EFSA guidance was below the acceptable cut-off value. The antibiotic resistance genes aac(6')-li, eatAv, and msr(C) exist by whole genome sequencing, but are in the chromosome and not in the plasmid, thus confirming that there is no possibility of transmission to other microorganisms. It was confirmed that cytolysin (cylA, cylB, cylI, cylL-l, cylL-s, cylM, cylR1, cylR2), aggregation substance (asa1, asp1), collagen adhesion (ace), enterococcal surface protein (esp), endocarditis antigen (efaA), hyaluronidase (hyl) and gelatinase (gelE) were not present in the genome by examining the genes of factors related to virulence. Also, the biochemical analysis showed no toxic enzyme activities, and no virulence genes were detected by the PCR method. Thus, the E. faecium CKDB003 strain can be safely used as a health functional food probiotic, based on the results of the safety assessment.

This study analyzed consumers’ recognition and demand for probiotic products and dietary and living habits according to their probiotics ingestion experience to provide information on the development of probiotic products and marketing strategies in the health functional food-related industry. A total of 280 consumers living in Seoul, Incheon and Kyeonggi-do area were enrolled in this study. The consumers expected mostly intestinal health (80.4%) after ingesting probiotics. The appropriate price level for purchasing probiotics was between 20,000-50,000 won (58.2%), preferring a price range of 50,000 won or less (77.1%). There was a significant difference in the dietary habits depending on the experience of probiotics ingestion, but there was no difference in the living habit. Consumers took Vitamin C, red Ginseng and Ginseng the most instead of probiotics as health functional foods. Based on the results, a marketing strategy could be established to meet the consumer’s needs, such as focusing on the effects of probiotics, building up various price policies and the development of new products mixing with other commonly consumed health supplements.

본 연구는 2017년 국내에서 유통되는 유산균을 함유한 건강기능식품과 가공식품 120건에 대하여 프로바이오틱스 함량, pH와 산도를 분석하였다. 또한, 건강기능식품 중 프로바이오틱스 5개 제품에 대한 보존방법에 따른 변화를 조사하였다. 프로바이오틱스 제품 85건 중 2건이 표시량 이하였고, 가공식품 35건은 모두 적합이었다. 프로바이오틱스 제품의 프로바이오틱스수, pH, 산도 평균은 각각 1.2 × 1010 CFU/g (표시량: 3.4 × 109 CFU/g), 5.35, 1.29%이었으며, 가공식품 중 유산균 함유량 표시 식품 17건의 유산균수 평균은 5.8 × 108 CFU/g이었다. 프로바이오틱스 5제품의 보존온도(−20℃, 4℃, 20℃, 40℃)와 보존기간(1, 3, 6개월) 경과에 따른 프로바이오틱스 함량 변화를 관찰한 결과, 보존기간 1개월에서 6개월 후 프로바이오틱스수 감소율은 평균 59%이었고, 4℃에서 가장 낮은 감소율과 40℃에서 가장 높은 감소율을 나타내었다. 또한, 5개 제품 중 3제품에서 보존기간 1개월에서 3개월 경과 후 40℃에서 70%이상 급격한 균수 감소를 관찰할 수 있었다. 따라서 프로바이오틱스 제품의 보존온도와 보관기간에 따른 변화를 고려할 때 프로바이오틱스 제품은 냉장보관을 권장하며 구입 후 되도록 단기간에 섭취하는 것이 바람직한 것으로 판단된다.

Probiotics may be defined as microbial agents that can benefit humans and have been used primarily by mankind in fermented foods. A representative of probiotics is lactic acid bacteria (LAB), which has received attention recently due to its perceived health benefits. We reviewed research papers about Bifidobacerium and Lactobacillus, which are two of the most known of the LAB. Bifidobacerium alleviates diarrhea from various causes by improving intestinal microflora, and it has been reported that it reduces Helicobacter pylori bacteria known as the cause of gastric ulcer and stomach cancer. Bifidobacerium has also reported to be effective on immunization and allergy, reduce blood cholesterol, cancer, lactose intolerance. Lactobacillus alleviates diarrhea but has not fully demonstrated its effectiveness relative to other health issues. Several lactic acid bacteria and yeast are expected to act as probiotics, so, in the future, more research on the health benefits of lactic acid bacteria is needed.

프로바이오틱스는 인체 내에서 정상 균총의 역할을 하며 건강에 도움을 주는 미생물을 의미하며, 식품이나 미생물총에서 유래한 비교적 안전한 균주이다. 프로바이오틱스로 많이 사용되는 젖산균은 소화를 돕고 장내환경을 보호해줄 뿐 아니라 면역조절기능 또한 가지고 있다. 대표적으로 Th1 반응을 유도하여 Th1/Th2 균형을 이루게 하는 것을 중심으로, 알레르겐에 반응하는 IgE 및 침윤된 비만세포와 호산구를 감소시키고 면역 억제 기능이 있는 Treg을 유도함으로 알레르기 반응을 완화시킨다고 알려져 있다. 하지만 프로바이오틱스를 이용한 알레르기 질환에 대한 치료 및 예방 효과는 질병 별로 다르게 나타났다. 아토피 피부염에 대해서는 예방 및 치료 효과가 검증되고 있고 알레르기 비염과 음식물 알레르기에서는 예방 효과는 미미했지만 치료효과에서 긍정적이었다. 기관지 천식의 경우 프로바이오틱스의 예방 및 치료 효과를 거의 볼 수 없었지만, 최근에는 특정 균주가 기관지 천식 환자에서 임상 증상을 향상시킨다는 보고가 있다. 균주의 장내생존율을 높이고 재조합 유산균을 만드는 백신 기술과 함께 프로바이오틱스는 미래의 안전한 알레르기 예방 및 치료제로서 기대할 수 있을 것이며 지속적인 시장의 확대를 통해 차세대 건강기능식품으로 떠오를 것이다.

본 연구에서는 식물성 프로바이오틱스에 해조류인 미역을 첨가하여 프로바이오틱스의 체내 안정성 및 면역원성을 향상 시킬 수 있는 고농도 배양법을 개발하고자 하였다. 미역 첨가 배지를 생산 수준으로 유산균을 배양하였을 때 유산균수는 18시간째 1022, 24시간째 109으로 고농도 배양이 가능하였다. 미역첨가배지로 배양된 유산균의열 안정성, 위산 및 담즙 안정성의 효과도 기본배지와 비교 하여 유의적인 증가를 확인할 수 있었다. 미역첨가배지로 배양된 프로바이오틱스는 생균 및 사균 모두 면역증강효과를 나타내는 것을 알 수 있었다. 배양만으로 기능성이 향상된 프리바이오틱스를 개발함에 따라, 다양한 프로바이오틱스의 기능성 향상의 기반 기술로서 활용이 가능할 것으로 사료 된다.

The detection of the genome-based antibiotic resistance gene is an essential analysis process for the purpose of verifying the safety of probiotic strains, including lactic acid bacteria. In this study, 4 analysis platforms (AMRFinderPlus, staramr, rgi, ABRicate) were used for cross-comparison of 782 genomes corresponding to 19 kinds of probiotic species notified as functional foods. As a result of the analysis, the relatively fewest number of antibiotic resistance genes were detected in strains belonging to the order Lactobacillales, and antibiotic resistance genes were detected in 322 genomes used in the case of 2 types of Enterococcus genus. In addition, the presence and type of antibiotic resistance gene detection showed a lot of difference even for the same genome sequence depending on the database and analysis algorithm used by the analysis platform. These results can be confused in evaluating the potential for transmission of antibiotic resistance genes inherent in specific lactic acid bacteria and predicting potential risks that may occur in the future. Accordingly, it is judged that the antibiotic resistance gene-related analysis criteria need to be established more clearly and specifically in the safety evaluation of probiotic bacteria.

Probiotics have been shown to benefit human health through their role in improving the health of our body, especially gastrointestinal tracts. Probiotic bacteria are commonly incorporated into a variety of functional foods or drug formulations. Despite the extensive commercial exploitation of probiotic bacteria, there are still major knowledge gaps regarding the precise molecular composition and labeling of products. Several studies have reported issues concerning the accuracy of labeling of commercial probiotic products, including inaccurate taxonomy and cell counting. The study of microbiology and genomics has been accelerated by the invention of new technologies such as next generation sequencing (NGS) and flow cytometry (FACS). Recent many studies showed that NGS and FACS technology can be also applied for quality control of commercial probiotics. Here, we review advantages and limitations of current technologies for quality control of commercial probiotics. Principles and applications of new technologies are also introduced as alternative tools for the same purposes.

Lactobacillus pentosus A67 and L. planarum subsp. plantarum C2 was tested the probiotics characterization such as acid, bile acid and antibiotics resistance. Isolates were isolated from the traditional Korean food, collected from traditional markets and homes in Seoul and Gyeonggi Province, and were selected the isolates A67 and C2, which were the most antibacterial to E. coli. According to the analysis of 16S rRNA base sequences, the results showed that L. pentosus ATCC 8041 (similarity 100%), and L. plantarum subsp. plantarum ATCC 14917 (similarity 100%). L. pentosus A67 showed a survival rate of about 98.35% and the L. plantarum C2 showed a survival rate of about 95.62% at pH 2.5, respectively. L. pentosus A67 showed a survival rate of about 94.56% and the L. plantarum C2 showed a survival rate of about 88.81% on the 0.3% bile salt, respectively. L. pentosus A67 and L. plantarum C2 were survived by antibiotics such as the quinolone, aminoglycoside, macrolide, glycopeptide, tetracycline, cephalosporin and phenicillin families. On basis of these results, L. pentosus A67 and L. plantarum C2 are the candidates for useful probiotics.

This study evaluated the effects of probiotics on the quality properties of standard pork cutlet (SC) and oven cooking type pork cutlet with probiotics (OCP). Higher (p ＜0.0001) moisture and protein contents were observed in OCP compared to SC. Fat content of OCP was lower (p＜0.0001) than SC. There was no significant difference in CIE color values between SC and OCP. The pH and lipid oxidation values of OCP were lower (p＜0.0001 and p＜0.01, respectively) than SC counterpart. Based on instrumental texture profile analysis, there was no significant difference in the springiness and cohesiveness between SC and OCP. However, the hardness, gumminess, and chewiness of OCP were higher (p＜0.0001) than SC. Crispiness by sensory panel was higher (p＜0.0001) in OCP than SC. The results showed that the oven cooking type pork cutlet added probiotics could improve potential of pork cutlet physicochemical properties and give physiological functional ability.

In this study, we tried to screen the Bacillus strain having safety probability by isolation of strains from traditional fermented food, measurement of probiotic properties, and the fermentative characteristics of Cheonggukjang. We isolated 400 Bacillus-like isolates from traditional fermented foods. Selected strains examined on the prevalent characteristic such as extracellular enzyme and antibacterial activities, and their safety probability was confirmed by biogenic amine productivity, hemolytic, and harmful substances and enzyme productivity. We selected the 5 strains by analysis of biogenic amine, antibacterial and B. cereus toxic associated gene. Five selected strains were examined on cell surface hydrophobicity, and bile and acid tolerance, and we selected the SRCM100730 as the final strain. SRCM100730 was confirmed B. amyloliquefaciens by 16S rRNA sequencing, and named the B. amyloloquefaciens SRCM100730 (KCCM11966P). Finally, we manufactured Cheonggukjang using SRCM100730 for confirmation of fermentation properties. Manufactured Cheonggukjang did not contain B. cereus, and showed that γ-PGA and extracellular enzyme activities were superior to commercial Chunggukjang. Amino nitrogen content was 544.02 mg% and 26 free amino acid were detected, and the bitterness-related amino acid content was lower than commercial Cheonggukjang. Especially, the amount of GABA was 3 fold higher than commercial Cheonggukjang. These results suggest that SRCM100730 have high availability in commercial probiotics market and fermented food industry.

Background : Recently, ginseng (Panax ginseng C.A. Meyer.) berry has been used as a health-promoting supplements. Also, Mulberries (Morus alba L.) fruit have been used in traditional herbal medicine to treat and prevent diabetes. In this study, we measured the cytotoxicity after fermentation of the extracts in Panax Ginseng Berry and Mulberry Fruit. Methods and Results : The extracts were prepared by decoction for 3 hours in distilled water (100 g/L). The dried extract was then dissolved in phosphate-buffered saline (PBS) in preparation for use. Cell viability was examined by an MTT assay. RAW 264.7 cells were seeded at 1 × 104/mL densities in 96-well plates. Each grouping had a non-treated group as the control. The extracts were added to each well and incubated for 24 hours at 37°C and 5% CO2. The MTT solutions (5 mg/mL) were added to each well, and the cells were cultured for another 2 hours. The supernatant was then discarded, and 100 μL of dimethyl sulfoxide was added to each well. The optical density was read at 540 nm. Conclusion : Probiotics and prebiotics modulate the composition of human and domestic animal gut microbiota. The beneficial effects may result from suppression of harmful microorganisms or stimulation of organisms which contribute in a positive way to the nutrition and health of human and domestic animal. Recently, fermentation using microorganisms for the production of more effective compounds has been extensively studied. In particular, the novel pharmacological effects of a new compound generated by fermentation have been reported. Some previous studies have demonstrated that Fermented herbal medicine extract showed better bioactivity than normal herbal Plants extract when used at the same concentration.