Antimicrobial and anti-biofilm effects of probiotic Lactobacillus plantarum KU200656 isolated from kimchi
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Antimicrobial and anti-biofilm effects of probiotic Lactobacillus plantarum KU200656 isolated from kimchi Ji-Eun Lee1 • Na-Kyoung Lee1 • Hyun-Dong Paik1
Received: 6 August 2020 / Revised: 14 September 2020 / Accepted: 12 October 2020 Ó The Korean Society of Food Science and Technology 2020
Abstract The probiotic properties and anti-pathogenic effects of Lactobacillus plantarum KU200656 (KU200656) isolated from Korean fermented kimchi against Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Salmonella Typhimurium were investigated. KU200656 showed high tolerance to artificial gastric acid (99.48%) and bile salts (102.40%) and this strain was safe according to antibiotic sensitivity test; it could not produce harmful enzymes, including b-glucuronidase. KU200656 exhibited high adhesion (4.45%) to intestinal cells, HT-29 cells, with high cell surface hydrophobicity (87.31% for xylene and 81.11% for toluene). Moreover, KU200656 coaggregated with pathogenic bacteria and exhibited antibacterial activity and anti-adhesion properties against pathogens. The cell-free supernatant (CFS) of KU200656 inhibited biofilm formation by pathogenic bacteria. In addition, half of the minimum inhibitory concentration of the KU200656 CFS downregulated the expression of biofilm-related genes, as determined by quantitative real-time PCR. Therefore, KU200656 was demonstrated to possess anti-pathogenic effects and have potential for use as probiotics in the food industry. Keywords Probiotics Lactobacillus plantarum Foodborne illness Antimicrobial effect Anti-biofilm effect
& Hyun-Dong Paik [email protected] 1
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
Introduction Probiotics are defined as microorganisms that bestow various health benefits to the host when they are ingested in adequate amounts (FAO/WHO, 2002). Probiotics have particular characteristics, such as resistance to gastric acid and bile salts; they have the ability to adhere to intestinal epithelial cells to exert their probiotic potential and are safe for consumption (Jeon et al., 2017). The major effects of probiotics involve improved adhesion to intestinal cells, inhibition of pathogen adhesion, production of antimicrobial compounds, and modulation of the immune system (Lau and Chye, 2018). Moreover, some probiotics inhibit biofilm formation by pathogens (Merino et al., 2019). Therefore, the capability of probiotics to colonize the gastrointestinal (GI) tract is important to prevent the adhesion and growth of pathogens that can cause infection (Jang et al., 2019; Lau and Chye, 2018). Foodborne illnesses are caused by consuming contaminated foods, and an increase in the incidence of foodborne diseases is serious public health problem (Song et al., 2019). Pathogen infections are associated with various mechanisms, including biofilm formation and swarming motility, that allow for persistence and colonization of pathogens (Garcı´a-Heredia et al., 2016). Microbial biofilms are m
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