A total of 225 lactic acid bacteria were isolated from 11 types of kimchi in South Korea and subjected to 16S rRNA gene sequence analysis. They were assigned as members of Lactobacillus sakei, Lactobacillus plantarum and Leuconostoc pseudomesenteroides. The strains belonging to the same species were analyzed by RAPD-PCR, and only one among strains showing the same band pattern were selected. Finally, 15 strains were selected as representatives for further study. Lipid accumulation inhibitory effects were observed in the strains tested. Lactobacillus sakei ADM14 reduced significantly intracellular triglyceride content on 3T3-L1 adipocytes and decreased the expression of five adipogenic marker genes, PPARγ, C/EBPα, aP2, FAS and CD36. L. sakei ADM14 was able to survive a strong acidity of pH 2 to 3 and 1.0% bile salts and showed better adhesion to Caco-2 cells than two reference strains. As an additional feature, resistances of strain ADM14 to some antibiotics were assessed in accordance with two guidelines, and it was confirmed using API ZYM kit that strain ADM14 does not produce harmful enzymes. These results showed that L. sakei ADM14 isolated from kimchi has the ability to inhibit adipogenesis in adipocytes and also has potential as a probiotic and alternative therapeutic supplement.

从韩国的11种泡菜中分离出总共225种乳酸菌，并对其进行16S rRNA基因序列分析。他们被指定为乳酸杆菌，植物乳酸杆菌和假肠球菌的成员。通过RAPD-PCR分析属于同一物种的菌株，并且在显示相同条带模式的菌株中仅选择一种。最后，选择了15个菌株作为进一步研究的代表。在测试的菌株中观察到脂质蓄积抑制作用。清酒乳杆菌ADM14显着降低了3T3-L1脂肪细胞中的细胞内甘油三酸酯含量，并降低了五个脂肪形成标记基因PPARγ，C /EBPα，aP2，FAS和CD36的表达。清酒乳杆菌ADM14能够在pH 2至3的强酸性和1.0％的胆汁盐中存活，并且比两个参考菌株对Caco-2细胞的粘附性更好。另外，根据两个指南评估了ADM14菌株对某些抗生素的抗性，并使用API​​ ZYM试剂盒证实了ADM14菌株不产生有害酶。这些结果表明，从泡菜中分离出的日本乳清干酪ADM14具有抑制脂肪细胞中脂肪形成的能力，并且还具有作为益生菌和替代治疗补充剂的潜力。