The Antioxidant, Anti-Diabetic, and Anti-Adipogenesis Potential and Probiotic Properties of Lactic Acid Bacteria Isolated from Human and Fermented Foods
In this study, lactic acid bacteria (LAB) strains derived from human and fermented food sources were examined to identify their properties related to obesity, as well as establish their safety and stability as probiotics. LAB (<i>Lacticaseibacillus rhamnosus</i> MG4502, <i>Lactobac...
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| Format: | Article |
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MDPI AG
2021-07-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/7/3/123 |
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| author | Yulah Jeong Hyemin Kim Ji Yeon Lee GaYeong Won Soo-Im Choi Gun-Hee Kim Chang-Ho Kang |
| author_facet | Yulah Jeong Hyemin Kim Ji Yeon Lee GaYeong Won Soo-Im Choi Gun-Hee Kim Chang-Ho Kang |
| author_sort | Yulah Jeong |
| collection | DOAJ |
| description | In this study, lactic acid bacteria (LAB) strains derived from human and fermented food sources were examined to identify their properties related to obesity, as well as establish their safety and stability as probiotics. LAB (<i>Lacticaseibacillus rhamnosus</i> MG4502, <i>Lactobacillus gasseri</i> MG4524, <i>Limosilactobacillus reuteri</i> MG5149, and <i>Weissella cibaria</i> MG5285) exhibited antioxidant activity through DPPH (>26.1%) and ABTS (>40.1%) radical scavenging assays and α-glucosidase inhibitory activities (>60.3%), respectively. The LAB strains promoted anti-adipogenesis by reducing lipid accumulation in 3T3-L1 cells by Oil Red O staining (>70.3%). In addition, we found that these LAB strains were resistant to simulated gastric and intestinal fluids (pH 3, 4, 7, and 8) and showed potential for health promotion, based on hemolysis, cell adhesion, antibiotic susceptibility, and enzyme production. Thus, LAB may be used as probiotic ingredients with beneficial effects. |
| first_indexed | 2024-03-10T07:41:48Z |
| format | Article |
| id | doaj.art-a5367f6a82944977897db460dded4a7e |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-10T07:41:48Z |
| publishDate | 2021-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-a5367f6a82944977897db460dded4a7e2023-11-22T12:59:28ZengMDPI AGFermentation2311-56372021-07-017312310.3390/fermentation7030123The Antioxidant, Anti-Diabetic, and Anti-Adipogenesis Potential and Probiotic Properties of Lactic Acid Bacteria Isolated from Human and Fermented FoodsYulah Jeong0Hyemin Kim1Ji Yeon Lee2GaYeong Won3Soo-Im Choi4Gun-Hee Kim5Chang-Ho Kang6MEDIOGEN, Co., Ltd., Biovalley 1-ro, Jecheon-si 27159, KoreaMEDIOGEN, Co., Ltd., Biovalley 1-ro, Jecheon-si 27159, KoreaMEDIOGEN, Co., Ltd., Biovalley 1-ro, Jecheon-si 27159, KoreaDepartment of Health Functional Materials, Duksung Women’s University, Seoul 01369, KoreaDepartment of Health Functional Materials, Duksung Women’s University, Seoul 01369, KoreaDepartment of Health Functional Materials, Duksung Women’s University, Seoul 01369, KoreaMEDIOGEN, Co., Ltd., Biovalley 1-ro, Jecheon-si 27159, KoreaIn this study, lactic acid bacteria (LAB) strains derived from human and fermented food sources were examined to identify their properties related to obesity, as well as establish their safety and stability as probiotics. LAB (<i>Lacticaseibacillus rhamnosus</i> MG4502, <i>Lactobacillus gasseri</i> MG4524, <i>Limosilactobacillus reuteri</i> MG5149, and <i>Weissella cibaria</i> MG5285) exhibited antioxidant activity through DPPH (>26.1%) and ABTS (>40.1%) radical scavenging assays and α-glucosidase inhibitory activities (>60.3%), respectively. The LAB strains promoted anti-adipogenesis by reducing lipid accumulation in 3T3-L1 cells by Oil Red O staining (>70.3%). In addition, we found that these LAB strains were resistant to simulated gastric and intestinal fluids (pH 3, 4, 7, and 8) and showed potential for health promotion, based on hemolysis, cell adhesion, antibiotic susceptibility, and enzyme production. Thus, LAB may be used as probiotic ingredients with beneficial effects.https://www.mdpi.com/2311-5637/7/3/123antioxidantα-glucosidaseadipogenesisprobiotics<i>Lactobacillus</i><i>Weissella</i> |
| spellingShingle | Yulah Jeong Hyemin Kim Ji Yeon Lee GaYeong Won Soo-Im Choi Gun-Hee Kim Chang-Ho Kang The Antioxidant, Anti-Diabetic, and Anti-Adipogenesis Potential and Probiotic Properties of Lactic Acid Bacteria Isolated from Human and Fermented Foods Fermentation antioxidant α-glucosidase adipogenesis probiotics <i>Lactobacillus</i> <i>Weissella</i> |
| title | The Antioxidant, Anti-Diabetic, and Anti-Adipogenesis Potential and Probiotic Properties of Lactic Acid Bacteria Isolated from Human and Fermented Foods |
| title_full | The Antioxidant, Anti-Diabetic, and Anti-Adipogenesis Potential and Probiotic Properties of Lactic Acid Bacteria Isolated from Human and Fermented Foods |
| title_fullStr | The Antioxidant, Anti-Diabetic, and Anti-Adipogenesis Potential and Probiotic Properties of Lactic Acid Bacteria Isolated from Human and Fermented Foods |
| title_full_unstemmed | The Antioxidant, Anti-Diabetic, and Anti-Adipogenesis Potential and Probiotic Properties of Lactic Acid Bacteria Isolated from Human and Fermented Foods |
| title_short | The Antioxidant, Anti-Diabetic, and Anti-Adipogenesis Potential and Probiotic Properties of Lactic Acid Bacteria Isolated from Human and Fermented Foods |
| title_sort | antioxidant anti diabetic and anti adipogenesis potential and probiotic properties of lactic acid bacteria isolated from human and fermented foods |
| topic | antioxidant α-glucosidase adipogenesis probiotics <i>Lactobacillus</i> <i>Weissella</i> |
| url | https://www.mdpi.com/2311-5637/7/3/123 |
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