Abstract
Black gamju is Korean traditional beverage fermented with molds. The aim of this study was to assess the probiotic properties and antioxidant activities of novel Pediococcus pentosaceus SC28 and Levilactobacillus brevis KU15151 to develop black gamju with bioactive properties for health. Tolerance against artificial gastric juice and bile salts, adhesion ability on HT-29 cells of strains, and antibiotics susceptibility were evaluated as probiotics, and various enzyme productions were detected. The 2,2-diphenyl-1-picrylhydrazyl assay, 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonate, and β-carotene bleaching assay were used for antioxidant activity of samples. The tolerance of both strains to artificial gastric juice and bile salts (Oxgall) was more than 90%. Additionally, both strains did not produce β-glucuronidase and were resistant to gentamicin, kanamycin, streptomycin, and ciprofloxacin. After fermentation of black gamju with each strain, the number of viable lactic acid bacteria increased to 8.25–8.95 log colony forming unit/mL, but the pH value of fermented samples decreased more (to pH 3.33–3.41) than that of control (pH 4.37). L. brevis KU15151 showed higher adhesion activity to HT-29 cells and antioxidant effects than P. pentosaceus SC28 in three antioxidant assays.
Highlights
Nowadays, consumers are increasingly demanding functional foods that are rich in probiotic bacteria [1,2]
The data showed that the survival rates of L. rhamnosus GG and P. pentosaceus SC28 against bile salts were 101.83% and 100.05%, respectively, whereas L. brevis KU15151 showed a tolerance of 97.96%
P. pentosaceus SC28 and L. brevis KU15151 isolated from Korean traditional foods showed higher gastric acid and bile salts tolerances and adhesion abilities on HT-29 cells
Summary
Consumers are increasingly demanding functional foods that are rich in probiotic bacteria [1,2]. Probiotics are defined as live microorganisms that, when administered in adequate amounts, confer a health benefit on the host such as immunomodulatory, antimicrobial, anticancer, and hypolipidemi effects [3]. They have been known to have antioxidant effects due to exopolysaccharides on cell wall; their antioxidant enzymes such as catalase, glutathione peroxidase, superoxide dismutase (SOD), catalase; various antioxidant compounds such as glutathione, tocopherol, and ascorbic acid [4]. Most lactic acid bacteria (LAB) and some Bacillus strains [5] have been used as probiotics and are generally recognized as safe [6]. Lactic acid fermentation should increase the nutritional value and prolong shelf life of food products [10]
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