Journal of Microbial & Biochemical Technology

LB-9, plant-originated lactic acid bacteria having high stability in simulated gastro-intestinal conditions and improving colitis in DSS-induced mouse model

Joint Event on 4^th World Congress and Expo on Applied Microbiology & 2^nd International Conference on Food Microbiology

November 29-December 01, 2017 Madrid, Spain

Youngbae Noh, Seokmin Yoon, Sungkeum Seo, Miri Park, Sangjong Kim, Jung Min Chae, Wan Heo, Gyuhak Park, Gyeonghweon Lee, Young Jun Kim and Siyoung Yang

Lotte R&D Center, Republic of Korea
Korea University, Republic of Korea

Posters & Accepted Abstracts: J Microb Biochem Technol

Abstract:

The plant-originated probiotics are known as beneficial bacteria that lived in fruit or vegetable fermented food. They were also known that exhibits various biological effects and has higher stability in stressed conditions than probiotics derived from dairy products. In this study, many lactic acid bacteria that isolated from Kimchi were tested for their characterization including tolerance to acidic and bile acidic conditions, adhesion to intestinal cells. Finally, LB-9, two novel lactic acid bacteria, L. Plantarum LRCC5193 and LRCC5273 were selected for application to many food products such as biscuit, chocolate, wafers, and milk. Also, we report that both the LB-9 probiotics ameliorate DSS-induced colitis using a mouse model. Under our experimental condition, oral administration of probiotic LB-9 and milk product of LB-9 was performed twice in a day for 7 days and the mice were followed by DSS treatment in order to induce pathological colitis. We found that DSS-induced intestinal apoptotic death was reduced in the mice treated with LB-9 compared to control. In addition, reduction of the apoptotic death was correlated with inhibition of proinflammatory cytokine-induced apoptotic signaling pathways by LB-9 treatment. Especially, NF-kB-mediated activation of the apoptotic index is significantly down-regulated in the DSS-induced colitis mice with LB-9. The present study supports the rationale for treatment of LB-9 as an important strategy to improve IBD, particularly colitis. Recent Publications 1. Hyung Taek Cho, Jun Ho Kim, Jin Hyup Lee and Young Jun Kim. (2017) Effects of panax ginseng extracts prepared at different steaming times on thermogenesis in rats. Journal of Ginseng Research 41(3):347-352. 2. Jun Ho Kim, Su Hyun Yu, Yun Jeong Cho, Jeong Hoon Pan, Hyung Taek Cho, Jeong Ho Kim, Hyejin Bong, Yeojin Lee, Moon Han Chang, Ye Jin Jeong, Garam Choi and Young Jun Kim (2017) Preparation of S-allylcysteine-enriched black garlic juice and its antidiabetic effects in streptozotocin-induced insulin-deficient mice. Journal of Agricultural and Food Chemistry 65(2):358�??363. 3. Qaisra Naheed Choudhry, Mi Jeong Kim, Tae Gyun Kim, Jeong Hoon Pan, Jun Ho Kim, Sung Jin Park, Jin Hyup Lee and Young Jun Kim (2016) Saponin-Based nanoemulsification improves the antioxidant properties of vitamin A and E in AML-12 Cells. International Journal of Molecular Sciences 17(9),1406. 4. Jeong Hoon Pan, Ki Yong Lee, Jun Ho Kim, Hyeji Shin, Jin Hyup Lee and Young Jun Kim. (2016) Prunus mume sieb. et zucc. fruit ameliorates alcoholic liver injury in mice by inhibiting apoptosis and inflammation through oxidative stress. Journal of Functional Foods 25:135-148. 5. Jun Ho Kim, Jeong Hoon Pan, Hyung Taek Cho and Young Jun Kim (2016) Black ginseng extract counteracts streptozotocin-induced diabetes in mice. PLoS ONE 11(1): e0146843.

Biography :

Youngbae Noh has majored in Dairy Science at Gyeongsang National University and obtained another major the Dairy Microbiology in Graduate School of Gyeongsang National University. He was joined in Dairy Team at Lotte R&D Center in Korea in 2016. He is a senior researcher of Dairy Team and in charge of research about probiotic strain and developing yogurt and fermented food. His major topic is fermentation of lactic acid bacteria and he has developed many probiotic foods such as LB-9 (Lotte’s probiotics brand) yogurt.