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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

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Journal of the Korean Society of Food Science and Nutrition 2020; 49(1): 54-61

Published online January 31, 2020

Copyright © The Korean Society of Food Science and Nutrition.

Physiological Properties of Fermented-Soybean Manufactured with Selected Bacillus Probiotics

Hong-Jin Park1, Hyeon Hwa Oh1, Do Youn Jeong2, and Young-Soo Kim1

1Department of Food Science and Technology, Chonbuk National University; 2Microbial Institute for Fermentation Industry (MIFI)

Abstract

Bacillus subtilis strains that have probiotic properties, such as acid resistance, bile resistance, intestinal adhesion, and antimicrobial activity, were isolated from Korean traditional fermented soybean products. The in vitro anti-obesity and anti-cancer effects of extracts from fermented-soybeans produced with the selected strain (B. subtilis JBS17166) were investigated. B. subtilis JBS17166 had a high survival rate of 70.52% in acidic environments and 80.22% in bile environments. This strain had high adhesion rates for Caco-2 cells and mucin with 78.59% and 74.32%, respectively. The antimicrobial activity of this strain on Bacillus cereus KACC 13064 and Staphylococcus aureus KACC 1927 was also confirmed. The extract from fermented-soybean, which was developed using B. subtilis JBS17166, had a high anti-obesity effect (59.95%) on 3T3-L1 preadipocytes at 24 h. In addition, this extract had anti-cancer activity (IC50), showing 1.80 mg/mL and 1.09 mg/mL for HepG2 and HT-29 cells, respectively. Based on these results, it is expected that fermented-soybeans manufactured using B. subtilis JBS17166 as a probiotic could be beneficial as a synbiotic with anti-obesity and anti-cancer effects.

Keywords: Bacillus probiotics, fermented-soybean, anti-obesity, anticancer, synbiotic

Article

Article

Journal of the Korean Society of Food Science and Nutrition 2020; 49(1): 54-61

Published online January 31, 2020

Copyright © The Korean Society of Food Science and Nutrition.

바실러스 프로바이오틱스를 이용한 발효대두의 제조 및 생리활성

Physiological Properties of Fermented-Soybean Manufactured with Selected Bacillus Probiotics

Hong-Jin Park*1, Hyeon Hwa Oh*1, Do Youn Jeong*2, and Young-Soo Kim*1

*1Department of Food Science and Technology, Chonbuk National University; *2Microbial Institute for Fermentation Industry (MIFI)

Abstract

Bacillus subtilis strains that have probiotic properties, such as acid resistance, bile resistance, intestinal adhesion, and antimicrobial activity, were isolated from Korean traditional fermented soybean products. The in vitro anti-obesity and anti-cancer effects of extracts from fermented-soybeans produced with the selected strain (B. subtilis JBS17166) were investigated. B. subtilis JBS17166 had a high survival rate of 70.52% in acidic environments and 80.22% in bile environments. This strain had high adhesion rates for Caco-2 cells and mucin with 78.59% and 74.32%, respectively. The antimicrobial activity of this strain on Bacillus cereus KACC 13064 and Staphylococcus aureus KACC 1927 was also confirmed. The extract from fermented-soybean, which was developed using B. subtilis JBS17166, had a high anti-obesity effect (59.95%) on 3T3-L1 preadipocytes at 24 h. In addition, this extract had anti-cancer activity (IC50), showing 1.80 mg/mL and 1.09 mg/mL for HepG2 and HT-29 cells, respectively. Based on these results, it is expected that fermented-soybeans manufactured using B. subtilis JBS17166 as a probiotic could be beneficial as a synbiotic with anti-obesity and anti-cancer effects.

Keywords: Bacillus probiotics, fermented-soybean, anti-obesity, anticancer, synbiotic