Characterization of Lactobacillus plantarum Lb41, an isolate from kimchi and its application as a probiotic in cottage cheese

Eun Bi Jeon; Sung-Ho Son; Renda Kankanamge Chaturika Jeewanthi; Na-Kyoung Lee; Hyun-Dong Paik

doi:10.1007/s10068-016-0181-9

Characterization of Lactobacillus plantarum Lb41, an isolate from kimchi and its application as a probiotic in cottage cheese

Food Sci Biotechnol. 2016 Aug 31;25(4):1129-1133. doi: 10.1007/s10068-016-0181-9. eCollection 2016.

Authors

Eun Bi Jeon¹, Sung-Ho Son¹, Renda Kankanamge Chaturika Jeewanthi¹, Na-Kyoung Lee¹, Hyun-Dong Paik^{1

2}

Affiliations

¹ 1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea.
² 2Bio/Molecular Informatics Center, Konkuk University, Seoul, 05029 Korea.

Abstract

Lactobacillus plantarum Lb41 was determined probiotic properties and applied to cottage cheese. L. plantarum Lb41 showed high viability (>80%) in artificial gastric (pH 2.5, 0.3% pepsin for 3 h) and bile (0.3% oxgall for 24 h) acids, and adhered strongly to HT-29 cells (7.5% adhesion). It did not produce β-glucuronidase and was resistant to several antibiotics. L. plantarum Lb41 did not inhibit proliferation of normal MRC-5 cells, but showed antiproliferative effects on AGS, HT-29, and LoVo cells, based on 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assays. In addition, L. plantarum Lb41 reduced nitric oxide production by macrophages. Cottage cheese containing this strain did not show significant differences in physicochemical properties, but the number of lactic acid bacteria was maintained longer than that in control cheese. These results indicate that L. plantarum Lb41 could potentially be used as a probiotic in foods.

Keywords: Lactobacillus plantarum; cottage cheese; probiotic carrier; probiotics.