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Probiotic properties of novel probiotic Levilactobacillus brevis KU15147 isolated from radish kimchi and its antioxidant and immune-enhancing activities

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Abstract

This study was conducted to evaluate the probiotic properties and antioxidant activities of lactic acid bacteria strains including Levilactobacillus brevis KU15147 isolated from kimchi to determine their potential as a probiotic. The tolerance of all strains to gastric acid and bile salts was more than 90%. The strains did not produce a β-glucuronidase and survived following treatment with gentamicin, kanamycin, streptomycin, and ciprofloxacin. L. brevis KU15147 showed greater adhesion activity to HT-29 cells (6.38%) and its antioxidant activities were higher than those of other tested strains, showing values of 38.56%, 22%, and 23.82% in DPPH, ABTS, and β-carotene bleaching assays, respectively. Additionally, the relative expression intensities of induced nitric oxide synthase and tumor necrosis factor-α of L. brevis KU15147 were greater than those of other strains, suggesting that this strain can be applied in the health food or pharmaceutical industry as a novel probiotic strain.

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Acknowledgements

This research was funded by the High Value-added Food Technology Development Program of the Ministry of Agriculture, Food, and Rural Affairs, Grant Number 314073-03.

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  1. Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029, Republic of Korea

    Kee-Tae Kim, Seo Jin Yang & Hyun-Dong Paik

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  1. Kee-Tae Kim
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  2. Seo Jin Yang
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Correspondence to Hyun-Dong Paik.

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Kim, KT., Yang, S.J. & Paik, HD. Probiotic properties of novel probiotic Levilactobacillus brevis KU15147 isolated from radish kimchi and its antioxidant and immune-enhancing activities. Food Sci Biotechnol 30, 257–265 (2021). https://doi.org/10.1007/s10068-020-00853-0

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