[논문]Physiological Characteristics and Anti-Diabetic Effect of Pediococcus pentosaceus KI62

Kim, Seulki; Hong, Sang-pil; Lim, Sang-Dong

doi:10.5851/kosfa.2020.e99

[국내논문] Physiological Characteristics and Anti-Diabetic Effect of Pediococcus pentosaceus KI62 원문보기

Food science of animal resources, v.41 no.2, 2021년, pp.274 - 287

Kim, Seulki (Korea Food Research Institute) , Hong, Sang-pil (Korea Food Research Institute) , Lim, Sang-Dong (Korea Food Research Institute)

Abstract ▼ AI-Helper

The purpose of this study is to examine the physiological characteristics and anti-diabetic effects of Pediococcus pentosaceus KI62. The α-amylase and α-glucosidase inhibitory activity of P. pentosaceus KI62 was 94.86±3.30% and 98.59±0.52%, respectively. In MRS broth containing 3% maltodextrin inoculated by P. pentosaceus KI62, the amounts of short chain fatty acids (SCFA) were propionic acid 18.05±1.85 mg/kg, acetic acid 1.12±0.07 g/100 mL, and butyric acid 2.19±0.061 g/kg, and those of medium chain fatty acids (MCFA) were C8 0.262±0.031 mg/kg, C10 0.279±0.021 mg/kg, and C12 0.203±0.009 mg/kg. Compared to sixteen antibiotics, P. pentosaceus KI62 had the highest sensitivity to penicillin-G and rifampicin, as well as the highest resistance to vancomycin and ampicillin. The strain also showed higher leucine arylamidase and valine arylamidase activities than other enzyme activities, but it did not produce β-glucuronidase which is carcinogenic enzymes. The survival rate of P. pentosaceus KI62 in 0.3% bile was 91.67%. Moreover, the strain showed a 98.63% survival rate in pH 2.0. P. pentosaceus KI62 exhibits resistance to Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus at rates of 29.41%, 38.10%, 51.72%, and 50.47%, respectively. P. pentosaceus (23.31%) showed a similar adhesion ability to L. rhamnosus GG, the positive control (24.49%). These results show that P. pentosaceus KI62 has possibility as a probiotic with anti-diabetic effects.

Keyword

표/그림 (11)

표 Table 1. Specification and operating condition of GC for propionic acid analysis
표 Table 2. Specification and operating condition of GC for butyric acid analysis
표 Table 3. Selected lactic acid bacteria having anti-diabetes (%)
그림 Fig. 1. Production of short chain fatty acid of Pediococcus pentosaceus KI62 in MRS broth and MRS broth with 3% maltodextrin. * p<0.05 between with maltodextrin and without maltodextrin (t-test).
그림 Fig. 2. Production of medium chain fatty acid of Pediococcus pentosaceus KI62 in MRS broth and MRS broth with 3% maltodextrin. ^NS Means that the values are not significantly different between with maltodextrin and without maltodextrin (t-test).
표 Table 4. Antibiotics susceptibility of Pediococcus pentosaceus KI62
표 Table 5. Enzyme patterns of Pediococcus pentosaceus KI62
그림 Fig. 3. Growth of Pediococcus pentosaceus KI62 in MRS broth containing 0.05% L-cysteine with/without 0.3% oxgall. Values are mean±SD of the three replicates; * p<0.05, ** p<0.01, and *** p<0.001 between with ox gall and without oxgall (t-test).
그림 Fig. 4. Survival of Pediococcus pentosaceus KI62 after 3 h in HCl solution. Values are mean±SD of the three replicates; * p<0.05 and ** p<0.01 compared with initial time (t-test).
그림 Fig. 5. Adhesion ability of Pediococcus pentosaceus KI62 to HT-29 cell. Values are mean±SD of the three replicates. ^NS Means that the values are not significantly different compared with Lactobacillus rhamnosus GG (t-test, p<0.05).
표 Table 6. Inhibition of pathogens by Pediococcus pentosaceus KI62 in MRS broth

AI 본문요약
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문제 정의

This study was conducted to investigate the anti-diabetic effects of P. pentosaceus KI62 selected from among LAB isolated from kimchi, and to study its physiological characteristics to confirm the potential of health functional food or fermented milk as a starter.

이론/모형

Each experiment was performed in triplicate, and the results were displayed as the mean±SD. Statistical analysis was performed using a XLSTAT (Addinsoft, Paris, France). All analysis was conducted on p<0.

성능/효과

monocytogenes, and S. aureus at rates of 29.41%, 38.10%, 51.72%, and 50.47%, respectively (Table 6). The pH value of pathogens after incubation for 6 h was around 5.
Typhimurium, L. monocytogenes, and S. aureus at rates of 29.
pentosaceus KI62 strain was observed to exhibit α-amylase and α-glucosidase inhibitory activity of 94.86±3.30% and 98.59±0.52%, respectively
pentosaceus KI62 were C8 0.262±0.031 mg/kg, C10 0.279±0.021 mg/kg, and C12 0.203±0.009 mg/kg
pentosaceus KI62 were propionic acid 8.78±1.12 mg/kg, acetic acid 1.34±0.07 g/100 mL, and butyric acid 0.876±0.003 g/kg
This study was conducted to investigate the anti-diabetic effects of P. pentosaceus KI62 selected from among LAB isolated from kimchi, and to study its physiological characteristics to confirm the potential of health functional food or fermented milk as a starter. On the basis of the nucleotide sequence of 16S rDNA gene, it was named P.
52%, respectively. The contents of SCFA in MRS broth containing 3% maltodextrin inoculated by P. pentosaceus KI62 were propionic acid 8.
003 g/kg. The contents of MCFAs in MRS broth containing 3% maltodextrin inoculated by P. pentosaceus KI62 were C8 0.
In a comparison of sixteen different antibiotics, P. pentosaceus KI62 showed higher sensitivity to penicillin-G, rifampicin, and clindamycin, as well as the highest resistance to vancomycin and ampicillin.
P. pentosaceus KI62 has the best bile and acid tolerance ability. It showed resistance to E.
pentosaceus KI62 has the best bile and acid tolerance ability. It showed resistance to E. coli, S.
47%, respectively. It exhibited 23.31% adherence to the epithelial surface. These results demonstrate that P.
31% adherence to the epithelial surface. These results demonstrate that P. pentosaceus KI62 has potential as a probiotic with anti-diabetic effects.
These results demonstrate that P. pentosaceus KI62 has potential as a probiotic with anti-diabetic effects.
P
This study was conducted to investigate the antidiabetic effect and physiological characteristics of P. pentosaceus KI62 to determine whether P. pentosaceus KI62 isolated from kimchi can be applied as a functional food or fermented milk.
Consequently, the survival rate of P. pentosaceus KI62 in MRS broth containing 0.3% bile was 91.67% (Fig. 3).
In other words, P. pentosaceus KI62 has the best acid and bile tolerance ability because a relatively high percentage of the strain survived in MRS broth adding 0.3% bile salt as well as under a highly acidic condition.

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