Data_Sheet_1_Antagonistic Activities and Probiotic Potential of Lactic Acid Bacteria Derived From a Plant-Based Fermented Food.PDF

In this study, antagonistic activities and probiotic potential of lactic acid bacteria (LAB) derived from a plant-based fermented food, kimchi, were demonstrated. The cell free supernatants (CFS) from Lactobacillus curvatus KCCM 43119, Leuconostoc mesenteroides KCCM 43060, Weissella cibaria KCTC 3746, and W. koreensis KCCM 41517 completely inhibited the growth of foodborne pathogenic bacteria, while neutralized CFS (pH 6.5) partially inhibited the growth. The competition, exclusion, and displacement of foodborne pathogenic bacteria by the LAB strains from adhesion to HT-29 cells were investigated. The LAB strains were able to compete with, exclude, and displace the foodborne pathogenic bacteria. However, the degree of inhibition due to the adhesion was found to be a LAB strain-dependent phenomenon. The LAB strains showed high coaggregation with foodborne pathogenic bacteria, and they also exhibited high resistance to acidic condition. Except W. cibaria KCTC 3746, all LAB strains were capable of surviving in the presence of bile salts. Furthermore, while all LAB strains were resistant to chloramphenicol, kanamycin, streptomycin, gentamicin, and erythromycin, only W. cibaria KCTC 3746 and W. koreensis KCCM 41517 displayed resistance to vancomycin. These results suggest that the LAB strains derived from kimchi exerted antagonistic activities against foodborne pathogenic bacteria with probiotic potential.

本研究证实了源自植物发酵食品泡菜（kimchi）的乳酸菌（lactic acid bacteria, LAB）的拮抗活性与益生潜能。卷曲乳杆菌（Lactobacillus curvatus）KCCM 43119、肠膜明串珠菌（Leuconostoc mesenteroides）KCCM 43060、食窦魏斯氏菌（Weissella cibaria）KCTC 3746以及韩国魏斯氏菌（Weissella koreensis）KCCM 41517的无细胞上清液（cell free supernatants, CFS）可完全抑制食源性致病菌的生长，而pH调至6.5的中和型CFS则仅能部分抑制其生长。本研究进一步考察了上述LAB菌株在HT-29细胞黏附过程中对食源性致病菌的竞争、排他与置换作用，结果显示受试LAB菌株均可实现对致病菌的竞争黏附、排他黏附及置换黏附，但黏附介导的抑菌效果呈现显著的菌株依赖性。受试LAB菌株与食源性致病菌可发生较强的共聚集反应，且对酸性环境具备高耐受性；除食窦魏斯氏菌KCTC 3746外，其余LAB菌株均可在胆汁盐环境中存活。此外，所有受试LAB菌株均对氯霉素、卡那霉素、链霉素、庆大霉素及红霉素具有耐药性，但仅食窦魏斯氏菌KCTC 3746与韩国魏斯氏菌KCCM 41517对万古霉素表现出耐药性。上述结果表明，源自泡菜的LAB菌株可通过拮抗活性对抗食源性致病菌，且具备益生潜能。