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Jang HY, Kim MJ, Jeong JY, Hwang IM, Lee JH. Exploring the influence of garlic on microbial diversity and metabolite dynamics during kimchi fermentation. Heliyon 2024; 10:e24919. [PMID: 38312694 PMCID: PMC10835354 DOI: 10.1016/j.heliyon.2024.e24919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 01/14/2024] [Accepted: 01/17/2024] [Indexed: 02/06/2024] Open
Abstract
Garlic (Allium sativum) is a key ingredient in Korean cuisine, particularly in the preparation of kimchi, contributing to its flavor and taste. Garlic has been a potential resource for lactic acid bacteria (LAB) in kimchi. However, the mechanism by which it influences microbial diversity and metabolite production is unclear. This study investigated the effect of garlic on the bacterial composition of and metabolite changes in kimchi. To achieve this, four separate batches of kimchi were prepared with varying garlic concentrations (w/w): 0 %, 1 %, 2 %, and 4 %, and the bacterial communities and metabolite production were monitored. In the early stages of fermentation, the count of LAB, operational taxonomic units (OTUs), and Shannon index increased linearly with the increase in garlic content. This indicated that garlic is a rich resource and contributes to the diversity of LAB during kimchi fermentation. Compared with the kimchi samples with a lower garlic content, those with a high garlic content (≥2 %) exhibited increased abundance of Lactobacillus and Leuconostoc as well as noticeable differences in functional diversity, including carbohydrate, amino acid, and energy metabolisms. Correlation analysis between sugars, organic acids, and predominant LAB in the garlic-containing kimchi samples suggested that in kimchi samples with high garlic content, LAB played a significant role in the fermentation process by metabolizing sugars and producing organic acids. Overall, this study demonstrated that the addition of garlic has a positive impact on the bacterial diversity and metabolite production during kimchi fermentation, potentially affecting the fermentation process and flavor profile of kimchi.
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Affiliation(s)
- Ha-Young Jang
- Fermentation Regulation Research Group, Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Min Ji Kim
- Fermentation Regulation Research Group, Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
- Division of Food and Nutrition, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Ji Young Jeong
- Fermentation Regulation Research Group, Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - In Min Hwang
- Fermentation Regulation Research Group, Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Jong-Hee Lee
- Fermentation Regulation Research Group, Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
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Abdelrazik M, Elkotaby HH, Yousef A, El-Sayed AF, Khedr M. Green synthesis of silver nanoparticles derived from lemon and pomegranate peel extracts to combat multidrug-resistant bacterial isolates. J Genet Eng Biotechnol 2023; 21:97. [PMID: 37815647 PMCID: PMC10564695 DOI: 10.1186/s43141-023-00547-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Accepted: 09/20/2023] [Indexed: 10/11/2023]
Abstract
BACKGROUND Multidrug-resistant (MDR) bacteria are acknowledged as one of the main factors contributing to chronic illnesses and fatalities globally. Numerous diseases, including bloodstream infections, pneumonia, urinary tract infections, and surgical site infections, can be brought on by MDR bacteria. Therefore, a crucial topic of continuing research is the development of a novel and different treatment for MDR microbial pathogens. This work is introduce an alternative method for elimination of MDR bacterial isolates which are causative agents of urinary tract infection among people in Egypt. In our study, we need a novel strategy to combat MDR bacteria by green-synthesized metal nanoparticles (MNPs). That is due to the ability of MNPs to penetrate the cell wall and the cell membrane of gram-positive and gram-negative bacteria. METHODS Clinical isolates of MDR bacteria had their antibiotic susceptibility assessed before being molecularly identified using 16 s rRNA, sequencing, and phylogenetic analysis. Also, genetic profiles of isolated strains were performed using ISSR and SDS-PAGE. Finally, characterized plant-mediated silver nanoparticles derived from lemon and pomegranate peel extracts were evaluated against isolated multidrug-resistant bacterial stains. RESULTS In our present trial, one-hundred urine samples were collected from 71 females and 29 males complaining of UTI (urinary tract infection) symptoms. One-hundred microbial isolates were isolated, including 88-g negative and only 8-g positive bacteria in addition to four yeast isolates (Candida species). A total of 72% of the isolated bacteria showed MDR activity. The most prevalent MDR bacterial isolates (Escherichia coli, Pseudomonas aeruginosa, Acinetobacter baumannii, Enterococcus faecalis, and Klebsiella pneumoniae) were identified through 16S rDNA PCR sequencing as with accession numbers OP741103, OP741104, OP741105, OP741106, and OP741107, respectively. Lemon and pomegranate-mediated silver nanoparticles [Ag-NPs] were characterized by UV spectroscopy, FTIR, XRD, and TEM with average size 32 and 28 nm, respectively. Lemon and pomegranate-mediated silver nanoparticles [Ag-NPs] showed an inhibitory effect on the selected five MDR isolates at MIC 50 and 30 µg/mL, respectively. These common bacterial isolates were also genetically examined using ISSR PCR, and their total protein level was evaluated using SDS-PAGE, showing the presence of distinct genetic and protein bands for each bacterial species and emphasizing their general and protein composition as a crucial and essential tool in understanding and overcoming MDR behavior in UTI patients. CONCLUSIONS Lemon and pomegranate-mediated silver nanoparticles [Ag-NPs] were found to have an inhibitory effect on MDR isolates. Therefore, the study suggests that [Ag-NPs] could be a potential treatment for MDR UTI infections caused by the identified bacterial species.
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Affiliation(s)
- Mohamad Abdelrazik
- Botany and Microbiology Department, Faculty of Science, Suez Canal University, Ismailia, Egypt
| | - Hassan H Elkotaby
- Botany and Microbiology Department, Faculty of Science, Suez Canal University, Ismailia, Egypt
| | - Abdullah Yousef
- Department of Botany and Microbiology, Faculty of Science, Al-Azhar University, Nasr, Cairo, 11884, Egypt
| | - Ahmed F El-Sayed
- Microbial Genetics, Biotechnology Research Institute, National Research Centre, Giza, Egypt
- Egypt Center for Research and Regenerative Medicine (ECRRM), Cairo, Egypt
| | - Mohamed Khedr
- Department of Botany and Microbiology, Faculty of Science, Al-Azhar University, Nasr, Cairo, 11884, Egypt.
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Lee MA, Choi YJ, Kim YS, Jeon SY, Chung YB, Park SH, Yun YR, Min S, Yang HC, Seo HY. Effects of salt type on the metabolites and microbial community in kimchi fermentation. Heliyon 2022; 8:e11360. [DOI: 10.1016/j.heliyon.2022.e11360] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 09/14/2022] [Accepted: 10/27/2022] [Indexed: 11/09/2022] Open
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Kim E, Yang SM, Kim HY. Analysis of Cultivable Microbial Community during Kimchi Fermentation Using MALDI-TOF MS. Foods 2021; 10:foods10051068. [PMID: 34066045 PMCID: PMC8151656 DOI: 10.3390/foods10051068] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2021] [Revised: 04/28/2021] [Accepted: 05/08/2021] [Indexed: 12/31/2022] Open
Abstract
Kimchi, a traditional Korean fermented vegetable, has received considerable attention for its health-promoting effects. This study analyzes the cultivable microbial community in kimchi fermented at different temperatures using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) to comprehensively understand the factors affecting the quality of kimchi. Of the 5204 strains isolated from kimchi, aligned with the in-house database, 4467 (85.8%) were correctly identified at the species level. The fermentation temperature affected the microbial community by varying the pH and acidity, which was mainly caused by temperature-dependent competition between the different lactic acid bacteria (LAB) species in kimchi. LAB, such as Levilactobacillus (Lb.) brevis and Lactiplantibacillus (Lpb.) plantarum associated with rancidity and tissue softening, proliferated faster at higher temperatures than at low temperature. In addition, LAB, such as Latilactobacillus (Lat.) sakei and Leuconostoc (Leu.) mesenteroides, which produce beneficial substances and flavor, were mainly distributed in kimchi fermented at 4 °C. This study shows as a novelty that MALDI-TOF MS is a robust and economically affordable method for investigating viable microbial communities in kimchi.
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Affiliation(s)
| | | | - Hae-Yeong Kim
- Correspondence: ; Tel.: +82-31-201-2600; Fax: +82-31-204-8116
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5
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Qiu Z, Zheng Z, Zhang B, Sun-Waterhouse D, Qiao X. Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans. Compr Rev Food Sci Food Saf 2020; 19:801-834. [PMID: 33325167 DOI: 10.1111/1541-4337.12529] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 11/28/2019] [Accepted: 12/11/2019] [Indexed: 12/30/2022]
Abstract
Black garlic (BG) is essentially a processed food and obtained through the transformation of fresh garlic (FG) (Allium sativum L.) via a range of chemical reactions (including the Maillard reaction) and microbial fermentation. This review provides the up-to-date knowledge of the dynamic and complicated changes in major components during the conversion of FG to BG, including moisture, lipids, carbohydrates (such as sugars), proteins, organic acids, organic sulfur compounds, alkaloids, polyphenols, melanoidins, 5-hydroxymethylfurfural, vitamins, minerals, enzymes, and garlic endophytes. The obtained evidence confirms that BG has several advantages over FG in certain product attributes and biological properties (especially antioxidant activity), and the factors affecting the quality of BG include the type and characteristics of FG and processing technologies and methods (especially pretreatments, and processing temperature and humidity). The interactions among garlic components, and between garlic nutrients and microbes, as well as the interplay between pretreatment and main manufacturing process, all determine the sensory and nutritional qualities of BG. Before BG is marketed as a novel snack or functional food, more research is required to fill the knowledge gaps related to quantitative monitoring of the changes in metabolites (especially those taste-active and/or biological-active substances) during BG manufacturing to maximize BG's antioxidant, anticancer, antiobesity, anti-inflammatory, immunostimulatory, anti-allergic, hepatoprotective, cardioprotective and oxidative stress-/hangover syndrome-reducing functions, and beneficial effects on memory/nervous systems. Assessments of the quality, efficacy, and safety of BG should be performed considering the impacts of BG production conditions, postproduction handling, and intake methods.
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Affiliation(s)
- Zhichang Qiu
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, The College of Food Science and Engineering, Shandong Agricultural University, Shandong, P. R. China
| | - Zhenjia Zheng
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, The College of Food Science and Engineering, Shandong Agricultural University, Shandong, P. R. China
| | - Bin Zhang
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, The College of Food Science and Engineering, Shandong Agricultural University, Shandong, P. R. China
| | - Dongxiao Sun-Waterhouse
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, The College of Food Science and Engineering, Shandong Agricultural University, Shandong, P. R. China.,The School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Xuguang Qiao
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, The College of Food Science and Engineering, Shandong Agricultural University, Shandong, P. R. China
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6
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Lee M, Song JH, Park JM, Chang JY. Bacterial diversity in Korean temple kimchi fermentation. Food Res Int 2019; 126:108592. [DOI: 10.1016/j.foodres.2019.108592] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2019] [Revised: 07/23/2019] [Accepted: 07/26/2019] [Indexed: 01/02/2023]
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7
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Lee N, Lee CH. Antioxidative and Sensory Properties of Allium hookeri Fermented by Leuconostoc mesenteroides in Pork Patties. Food Sci Anim Resour 2019; 39:943-952. [PMID: 31950110 PMCID: PMC6949523 DOI: 10.5851/kosfa.2019.e84] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Revised: 10/30/2019] [Accepted: 11/05/2019] [Indexed: 12/02/2022] Open
Abstract
This study was performed to investigate the antioxidative and sensory properties of Allium hookeri fermented by Leuconostoc mesenteroides in pork patties. The patties were divided into three groups: CON, with no Allium hookeri powder; AH, containing 1% Allium hookeri powder; and FAH, containing 1% fermented Allium hookeri powder. Allium hookeri fermented by L. mesenteroides significantly increased the radical scavenging activities of 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) compared to that in normal Allium hookeri (p<0.05). The cooking loss and expressible drip for FAH were significantly lower than the corresponding values of other groups (p<0.05). The pH and 2-thiobarbituric acid reactive substances value of the FAH were significantly lower than that of CON on the day 3 and 7 (p<0.05). In the texture analysis (TPA), FAH showed significantly decreased hardness and chewiness grades compared to the CON and AH (p<0.05). FAH had significantly higher color, flavor, tenderness, juiciness, and overall acceptability scores than the CON and AH (p<0.05). This study suggests that the adding fermented Allium hookeri effectively improved the quality characteristic of the food.
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Affiliation(s)
- Nayeon Lee
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University,
Seoul 05029, Korea
| | - Chi-Ho Lee
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University,
Seoul 05029, Korea
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8
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Lee HJ, Yoon DK, Lee NY, Lee CH. Effect of Aged and Fermented Garlic Extracts as Natural Antioxidants on Lipid Oxidation in Pork Patties. Food Sci Anim Resour 2019; 39:610-622. [PMID: 31508591 PMCID: PMC6728816 DOI: 10.5851/kosfa.2019.e51] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Revised: 07/03/2019] [Accepted: 07/04/2019] [Indexed: 11/06/2022] Open
Abstract
The aim of this study was to investigate the natural antioxidant activity of raw
garlic (RG), aged black garlic (AG), and garlic fermented with Bacillus
subtilis (FG) extracts on pork patty lipid oxidation throughout
refrigerated storage. The total polyphenol, total flavonoid content,
1,1-diphenyl-2-picrylhydrazyl (DPPH) and
2,2’-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical
scavenging activity of three different types of garlic extracts were measured.
The total phenolic and flavonoid content of AG was significantly higher than
that of FG and RG; FG also showed a significantly higher total phenolic content
than that of RG (p<0.05). The DPPH and ABTS radical scavenging activity
of AG and FG was significantly higher than that of RG and that of AG was
significantly higher than that of FG (p<0.05). To investigate the effect
of processed garlic extracts on pork patty lipid oxidation, freeze-dried
extracts of RG, FG, and AG were added to the patties at levels of 0.5%
(w/w). Patties containing 0.01% (w/w) ascorbic acid (AA) and patties
without treatment (CON) were compared with patties containing garlic extracts.
The pH value, 2-thiobarbituric acid reactive substances value, and volatile
basic nitrogen value of pork patties containing AG and FG extracts were
significantly decreased compared to the other groups (CON, AA, and RG;
p<0.05). Taken together, these results suggest that AG and FG extracts
possess strong antioxidative activity and can serve as natural antioxidative
additives to prevent pork patty lipid oxidation.
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Affiliation(s)
- Hyun-Jin Lee
- Department of Food Science and Biotechnology of Animal Resources, College of Animal Bioscience and Technology, Konkuk University, Seoul 05029, Korea
| | - Dong-Kyu Yoon
- Department of Food Science and Biotechnology of Animal Resources, College of Animal Bioscience and Technology, Konkuk University, Seoul 05029, Korea
| | - Na-Yeon Lee
- Department of Food Science and Biotechnology of Animal Resources, College of Animal Bioscience and Technology, Konkuk University, Seoul 05029, Korea
| | - Chi-Ho Lee
- Department of Food Science and Biotechnology of Animal Resources, College of Animal Bioscience and Technology, Konkuk University, Seoul 05029, Korea
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Torres-Corral Y, Santos Y. Identification and typing of Vagococcus salmoninarum using genomic and proteomic techniques. JOURNAL OF FISH DISEASES 2019; 42:597-612. [PMID: 30742322 DOI: 10.1111/jfd.12967] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/14/2018] [Revised: 12/26/2018] [Accepted: 12/27/2018] [Indexed: 06/09/2023]
Abstract
This study reports on the characterization of Vagococcus salmoninarum using phenotypic, serological, antigenic, genetic and proteomic methods. All strains of V. salmoninarum were resistant to most of the antimicrobials tested, and only 10% of strains were sensitive to florfenicol. Serological analysis demonstrated a high antigenic homogeneity within the species. No cross-reaction was detected with other fish pathogenic species causing streptococcosis (Lactococcus garvieae, Streptococcus parauberis, Streptococcus iniae, Streptococcus agalactiae, Carnobacterium maltaromaticum) using serum against V. salmoninarum CECT 5810. Electrophoretic analysis of cell surface proteins and immunoblot supported the antigenic homogeneity within V. salmoninarum strains. Moreover, limited diversity was detected using genomic (RAPD, ERIC-PCR and REP-PCR) and MALDI-TOF-MS analyses. The phenotypic, genomic and proteomic methods tested allowed the rapid differentiation of V. salmoninarum from the other species causing streptococcosis. However, MALDI-TOF-MS is the most promising method for typing and characterization of V. salmoninarum.
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Affiliation(s)
- Yolanda Torres-Corral
- Departamento de Microbiología y Parasitología, Edificio CIBUS Facultad de Biología and Instituto de Investigación y Análisis Alimentario, Universidad de Santiago de Compostela, Santiago de Compostela, Spain
| | - Ysabel Santos
- Departamento de Microbiología y Parasitología, Edificio CIBUS Facultad de Biología and Instituto de Investigación y Análisis Alimentario, Universidad de Santiago de Compostela, Santiago de Compostela, Spain
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10
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Qiu Z, Li N, Lu X, Zheng Z, Zhang M, Qiao X. Characterization of microbial community structure and metabolic potential using Illumina MiSeq platform during the black garlic processing. Food Res Int 2018; 106:428-438. [PMID: 29579944 DOI: 10.1016/j.foodres.2017.12.081] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2017] [Revised: 12/27/2017] [Accepted: 12/31/2017] [Indexed: 12/26/2022]
Abstract
Black garlic is a distinctive garlic deep-processed product made from fresh garlic at high temperature and controlled humidity. To explore microbial community structure, diversity and metabolic potential during the 12days of the black garlic processing, Illumina MiSeq sequencing technology was performed to sequence the 16S rRNA V3-V4 hypervariable region of bacteria. A total of 677,917 high quality reads were yielded with an average read length of 416bp. Operational taxonomic units (OTU) clustering analysis showed that the number of species OTUs ranged from 148 to 1974, with alpha diversity increasing remarkably, indicating the high microbial community abundance and diversity. Taxonomic analysis indicated that bacterial community was classified into 45 phyla and 1125 distinct genera, and the microbiome of black garlic samples based on phylogenetic analysis was dominated by distinct populations of four genera: Thermus, Corynebacterium, Streptococcus and Brevundimonas. The metabolic pathways were predicted for 16S rRNA marker gene sequences based on Kyoto Encyclopedia of Genes and Genomes (KEGG), indicating that amino acid metabolism, carbohydrate metabolism and membrane transport were important for the black garlic fermentation process. Overall, the study was the first to reveal microbial community structure and speculate the composition of functional genes in black garlic samples. The results contributed to further analysis of the interaction between microbial community and black garlic components at different stages, which was of great significance to study the formation mechanism and quality improvement of black garlic in the future.
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Affiliation(s)
- Zhichang Qiu
- College of Food Science and Engineering, Shandong Agricultural University, No. 61, Daizong Road, Tai'an, Shandong Province 271018, PR China
| | - Ningyang Li
- College of Food Science and Engineering, Shandong Agricultural University, No. 61, Daizong Road, Tai'an, Shandong Province 271018, PR China
| | - Xiaoming Lu
- College of Food Science and Engineering, Shandong Agricultural University, No. 61, Daizong Road, Tai'an, Shandong Province 271018, PR China
| | - Zhenjia Zheng
- College of Food Science and Engineering, Shandong Agricultural University, No. 61, Daizong Road, Tai'an, Shandong Province 271018, PR China
| | - Mingjie Zhang
- College of Food Science and Engineering, Shandong Agricultural University, No. 61, Daizong Road, Tai'an, Shandong Province 271018, PR China
| | - Xuguang Qiao
- College of Food Science and Engineering, Shandong Agricultural University, No. 61, Daizong Road, Tai'an, Shandong Province 271018, PR China.
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Kim JH, Li J, Han SK, Qin P, Kim J, Park Y, Lee SY, Hong Y, Kim W, Kim HY. Characterization of macrophage-activating lactic acid bacteria isolated from Mukeunji. Food Sci Biotechnol 2016; 25:595-599. [PMID: 30263311 DOI: 10.1007/s10068-016-0083-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2015] [Revised: 11/30/2015] [Accepted: 11/30/2015] [Indexed: 11/27/2022] Open
Abstract
Lactic acid bacteria (LAB) were reported to comprise the majority of the bacterial population in mukeunji, a long-fermented kimchi. This current study investigated the probiotic abilities of LAB isolated from mukeunji. Forty bacterial strains from mukeunji were identified by SDS-PAGE gel patterns, which were further tested for acid and bile tolerance. An assessment of the immuneboosting effects of these strains in RAW264.7 cells was also carried out by measurement of secreted proinflammatory cytokines. Heat-killed LAB were also tested for their contribution to cytokine production because certain LAB are not durable in the digestive tract. Immune-boosting strains were further characterized by SDS-PAGE of whole-cell protein and 16S rRNA gene sequencing, resulting in the identification of Lactobacillus plantarum, L. sakei, Weissella cibaria, and Pediococcus parvulus. These data and the fact that mukeunji is highly consumed in Korea, together, highlight the need of detailed epidemiological and animal feeding studies.
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Affiliation(s)
- Jae-Hwan Kim
- Institute of Life Sciences & Resources and Department of Food Sciences & Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 17104 Korea
| | - Jingmei Li
- Institute of Life Sciences & Resources and Department of Food Sciences & Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 17104 Korea
| | - Seon-Kyeong Han
- Institute of Life Sciences & Resources and Department of Food Sciences & Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 17104 Korea
| | - Pei Qin
- Institute of Life Sciences & Resources and Department of Food Sciences & Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 17104 Korea
| | - Jushin Kim
- Institute of Life Sciences & Resources and Department of Food Sciences & Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 17104 Korea
| | - Yeseul Park
- Institute of Life Sciences & Resources and Department of Food Sciences & Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 17104 Korea
| | - Shin-Young Lee
- Institute of Life Sciences & Resources and Department of Food Sciences & Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 17104 Korea
| | - Yeun Hong
- Institute of Life Sciences & Resources and Department of Food Sciences & Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 17104 Korea
| | - Wooki Kim
- Institute of Life Sciences & Resources and Department of Food Sciences & Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 17104 Korea
| | - Hae-Yeong Kim
- Institute of Life Sciences & Resources and Department of Food Sciences & Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 17104 Korea
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Säde E, Lassila E, Björkroth J. Lactic acid bacteria in dried vegetables and spices. Food Microbiol 2016; 53:110-4. [DOI: 10.1016/j.fm.2015.09.005] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2015] [Revised: 08/28/2015] [Accepted: 09/03/2015] [Indexed: 11/28/2022]
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13
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Hong Y, Jung HJ, Han SK, Kim HY. Potentiality of Bacillus amyloliquefaciens
KFCC11574P isolated from Korean traditional doenjang
as a starter in the production of functional soya bean paste. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12973] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yeun Hong
- Department of Food Science & Biotechnology; Institute of Life Sciences & Resources; Kyung Hee University; Yongin 446-701 Korea
| | - Hyun-Ji Jung
- Department of Food Science & Biotechnology; Institute of Life Sciences & Resources; Kyung Hee University; Yongin 446-701 Korea
| | - Seon-Kyeong Han
- Department of Food Science & Biotechnology; Institute of Life Sciences & Resources; Kyung Hee University; Yongin 446-701 Korea
| | - Hae-Yeong Kim
- Department of Food Science & Biotechnology; Institute of Life Sciences & Resources; Kyung Hee University; Yongin 446-701 Korea
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14
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Lee SH, Jung JY, Jeon CO. Source Tracking and Succession of Kimchi Lactic Acid Bacteria during Fermentation. J Food Sci 2015; 80:M1871-7. [PMID: 26133985 DOI: 10.1111/1750-3841.12948] [Citation(s) in RCA: 66] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2015] [Accepted: 05/28/2015] [Indexed: 11/27/2022]
Abstract
This study aimed at evaluating raw materials as potential lactic acid bacteria (LAB) sources for kimchi fermentation and investigating LAB successions during fermentation. The bacterial abundances and communities of five different sets of raw materials were investigated using plate-counting and pyrosequencing. LAB were found to be highly abundant in all garlic samples, suggesting that garlic may be a major LAB source for kimchi fermentation. LAB were observed in three and two out of five ginger and leek samples, respectively, indicating that they can also be potential important LAB sources. LAB were identified in only one cabbage sample with low abundance, suggesting that cabbage may not be an important LAB source. Bacterial successions during fermentation in the five kimchi samples were investigated by community analysis using pyrosequencing. LAB communities in initial kimchi were similar to the combined LAB communities of individual raw materials, suggesting that kimchi LAB were derived from their raw materials. LAB community analyses showed that species in the genera Leuconostoc, Lactobacillus, and Weissella were key players in kimchi fermentation, but their successions during fermentation varied with the species, indicating that members of the key genera may have different acid tolerance or growth competitiveness depending on their respective species.
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Affiliation(s)
- Se Hee Lee
- Dept. of Life Science, Chung-Ang Univ, Seoul, 156-756, Republic of Korea
| | - Ji Young Jung
- Dept. of Life Science, Chung-Ang Univ, Seoul, 156-756, Republic of Korea
| | - Che Ok Jeon
- Dept. of Life Science, Chung-Ang Univ, Seoul, 156-756, Republic of Korea
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Predominant lactic acid bacteria in mukeunji, a long-term-aged kimchi, for different aging periods. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0071-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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Hong Y, Yang HS, Li J, Han SK, Chang HC, Kim HY. Identification of lactic acid bacteria in salted Chinese cabbage by SDS-PAGE and PCR-DGGE. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:296-300. [PMID: 23749756 DOI: 10.1002/jsfa.6257] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/01/2013] [Revised: 05/20/2013] [Accepted: 06/08/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Lactic acid bacteria (LAB) in salted Chinese cabbage, the main ingredient of kimchi, were analyzed by culture-dependent sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), followed by sequencing of the 16S rRNA gene and by culture-independent polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE), followed by sequencing of the V3 region of the 16S rRNA gene. The results were compared to those of LAB that had previously been found in kimchi. RESULTS The two identification methods produced distinct overall LAB profiles. The PCR-DGGE method detected a more diverse microflora, including non-LAB strains. The culture-dependent method uniquely detected Weissella sp. and was able to provide the quantitative distribution of LAB in samples. However, Leuconostoc mesenteroides, Lactobacillus curvatus and Leuconostoc carnosum, which had also been reported as the dominant LAB in kimchi in previous studies, were identified by both methods. CONCLUSION The two identification methods gave different bacterial profiles, while both methods were sufficient to identify the most prevalent LAB in salted Chinese cabbage samples. The quantitative feature of the culture-dependent identification method would make it preferable for studying and monitoring LAB viability in kimchi at each fermentation stage. The availability of the culture-independent identification method to identify a broader bacterial profile, including non-LAB, would make it a more effective tool for controlling contamination of undesirable bacteria during kimchi fermentation.
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Affiliation(s)
- Yeun Hong
- Department of Food Science and Biotechnology, and Institute of Life Sciences and Resources, Kyung Hee University, Yongin, 446-701, Korea
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