Probiotic Properties of Pediococcus pentosaceus JBCC 106 and Its Lactic Acid Fermentation on Broccoli Juice

To understand the biological roles of Pediococcus pentosaceus strains as probiotics isolated from the traditional Korean fermented food, Jangajji, Pediococcus pentosaceus was selected based on its high cinnamoyl esterase (CE) and antioxidant activities. The acid and bile stability, intestinal adhesi...

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Bibliographic Details
Published in:Microorganisms (Basel) 2023-07, Vol.11 (8), p.1920
Main Authors: Park, Sang-Kyu, Jin, Hao, Song, Nho-Eul, Baik, Sang-Ho
Format: Article
Language:English
Subjects:
Acids
Antibiotics
Antimicrobial agents
Antioxidants
Assimilation
Bacteria
Bile
Broccoli
broccoli fermentation
Cancer
Cell culture
Cholesterol
Chromatography
cinnamoyl esterase
Culture
Cytotoxicity
Drug resistance
Fermentation
Fermented food
Functional foods & nutraceuticals
Immune system
Immunomodulation
immunomodulatory
Inflammation
Interleukin 6
Jangajji
Lactic acid
lactic acid bacteria
Macrophages
Nitric oxide
Pathogens
Pediococcus pentosaceus
probiotic
Probiotics
Stimulants
Strains (organisms)
Sulforaphane
Tumor necrosis factor-α
Vegetables
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Summary:To understand the biological roles of Pediococcus pentosaceus strains as probiotics isolated from the traditional Korean fermented food, Jangajji, Pediococcus pentosaceus was selected based on its high cinnamoyl esterase (CE) and antioxidant activities. The acid and bile stability, intestinal adhesion, antagonistic activity against human pathogens, cholesterol-lowering effects, and immune system stimulation without inflammatory effects were evaluated. Nitric oxide (NO) levels were measured in co-culture with various bacterial stimulants. Fermentation ability was measured by using a broccoli matrix and the sulforaphane levels were measured. Resistance to acidic and bilious conditions and 8% adherence to Caco-2 cells were observed. Cholesterol levels were lowered by 51% by assimilation. Moreover, these strains exhibited immunomodulatory properties with induction of macrophage TNF-α and IL-6 and had microstatic effects on various pathogens. Co-culture with various bacterial stimulants resulted in increased NO production. Fermentation activity was increased with the strains, and higher sulforaphane levels were observed. Therefore, in the future, the applicability of the selected strain to broccoli matrix-based fermented functional foods should be confirmed.
ISSN:2076-2607
2076-2607
DOI:10.3390/microorganisms11081920