Food Microbiology

The plant-originated probiotics are known as beneficial bacteria that lived in fruit or vegetable fermented food. They were also known that exhibits various biological effects and has higher stability in stressed conditions than probiotics derived from dairy products. In this study, many lactic acid bacteria that isolated from Kimchi were tested for their characterization including tolerance to acidic and bile acidic conditions, adhesion to intestinal cells. Finally, LB-9, two novel lactic acid bacteria, L. Plantarum LRCC5193 and LRCC5273 were selected for application to many food products such as biscuit, chocolate, wafers, and milk. Also, we report that both the LB-9 probiotics ameliorate DSS-induced colitis using a mouse model. Under our experimental condition, oral administration of probiotic LB-9 and milk product of LB-9 was performed twice in a day for 7 days and the mice were followed by DSS treatment in order to induce pathological colitis. We found that DSS-induced intestinal apoptotic death was reduced in the mice treated with LB-9 compared to control. In addition, reduction of the apoptotic death was correlated with inhibition of proinflammatory cytokine-induced apoptotic signaling pathways by LB-9 treatment. Especially, NF-kB-mediated activation of the apoptotic index is significantly down-regulated in the DSS-induced colitis mice with LB-9. The present study supports the rationale for treatment of LB-9 as an important strategy to improve IBD, particularly colitis.