Evaluation of functional properties of lactobacilli isolated from Korean white kimchi. (November 2016)

• Record Type: Journal Article
• Authors: Park, Soyoung; Ji, Yosep; Park, Hyunjoon; Lee, Kyuyeon; Park, Haryung; Beck, Bo Ram; Shin, Heuynkil; Holzapfel, Wilhelm H.
• Is Part Of: Food control. Volume 69(2016:Nov.)
• Page Start: 5
• Page End: 12
• Publication Date: 2016-11
• Subjects: White kimchi -- Lactic acid bacteria -- Lactobacillus -- L. sakei -- L. plantarum -- Safety -- Functionality; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2016.04.037
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: Kimchi, probably Korea's most famous traditional fermented food, is well known for its beneficial properties. Among several hundred different types of kimchi in Korea, white ( baek ) kimchi is prepared without chilli and is widely appreciated also by non-Koreans because of its unique mild flavour. In an approach to identify the bacteriological basis for proposed health benefits, we isolated 11 Lactobacillus strains from six samples of white kimchi, and investigated their safety and functional features. These strains represented the species Lactobacillus brevis, Lactobacillus plantarum and Lactobacillus sakei that dominated the populations within a range of 3 × 10 6 to 4 × 10 8 CFU/mL. Following safety assessment based on antibiotic resistance and biogenic amine production, 7 different strains were selected for further studies including evaluation of their adaptation to cabbage juice and resistance to phenol. Growth in and adaptation to the cabbage juice was favourably influenced by addition of 2% salt. Final selection was based on in vitro passage of simulated stomach duodenum conditions (SSDP model). The strains L. plantarum HAC01 and L. sakei HAC10 were administered to a diet-induced obese (DIO) mouse model receiving a high-fat (HF) diet to assess their functionality in-vivo . Animal groups receiving the viable strains showed significantly lower body weight and total weight gain during 8 weeks compared to the high-fat control group. This study provides preliminary information on the use of in-vitro and in-vivo features for safety and functionality evaluation of Lactobacillus strains from white kimchi. These "first-level" criteria for strain selection may serve as model, thereby facilitating potentially new probiotic developments. Highlights: Strains of Lactobacillus sakei. Lactobacillus brevis and Lactobacillus plantarum dominated in fermented white kimchi. By in vitro tests, strains L. plantarum HAC01 and L. sakei HAC10 were selected. These strains significantly reduced body and total weight gain of DIO mice, compared to the control. Dominating LAB strains may determine functionality of kimchi.