새우 양식장 및 가자미식해 유래 Lactococcus lactis subsp. lactis, Weissella cibaria의 프로바이오틱스 특성 및 항산화 효과

• Published in: 한국식품과학회지, 57(1) pp. 110 - 117
• Main Authors: 홍영민, 윤혜경, 진무현, 김영삼, 김영옥, 공희정, 김동균, 이민경
• Format: Journal Article
• Language: Korean
• Published: 한국식품과학회 01.02.2025
• Subjects: 식품과학
• ISSN: 0367-6293
• DOI: 10.9721/KJFST.2025.57.1.110

The potential probiotic and antioxidant properties of Latococcus lactis subsp. lactis NIFS-LGHNH isolated from sediment of shrimp farm and Weissella cibaria NIFS-LGHNH from Korean fermented food, gajami-sikhae, were studied. For L. lactis subsp. lactis NIFS-LGHNH, DPPH radical scavenging activity and SOD inhibition were 69.36 and 80.26%, respectively. For W. cibaria NIFS-LGHNH, DPPH radical scavenging activity and superoxide dismutase activity inhibition were 64.31 and 80.93% respectively. In pH 3.0, L. lactis subsp. lactis NIFS-LGHNH showed 40.76% survival and W. cibaria NIFS-LGHNH showed 0% survival. For bile resistance, L. lactis subsp. lactis NIFS-LGHNH exhibited 85.90% survival at 1% oxgall, and W. cibaria NIFS-LGHNH showed survival rates of 63.13% at 1% oxgall. Adhesion assays on HT-29 intestinal epithelial cells revealed high adhesion rates of 82.63% for L. lactis subsp. lactis NIFS-LGHNH and 90.10% for W. cibaria NIFS-LGHNH. These findings suggest both strains exhibit promising probiotic and antioxidant properties. KCI Citation Count: 0