Antioxidant effects of live and heat-killed probiotic Lactobacillus plantarum Ln1 isolated from kimchi

Antioxidant effects of live and heat-killed probiotic Lactobacillus plantarum Ln1 isolated from... J Food Sci Technol https://doi.org/10.1007/s13197-018-3245-4 ORIGINAL ARTICLE Antioxidant effects of live and heat-killed probiotic Lactobacillus plantarum Ln1 isolated from kimchi 1 1 1 1 • • • Hye Ji Jang Myung Wook Song Na-Kyoung Lee Hyun-Dong Paik Revised: 19 April 2018 / Accepted: 21 May 2018 Association of Food Scientists & Technologists (India) 2018 Abstract The aim of this study was to evaluate the pro- Introduction biotic properties of Lactobacillus plantarum Ln1 isolated from kimchi and the antioxidant activities of live and heat- The term ‘‘probiotic’’ is defined as live microorganisms killed cells. L. plantarum KCTC 3108, which has been that, when administered at an adequate dose, confer a used as a commercial probiotic strain, was used as a con- health benefits to the host (Basholli-Salihu et al. 2014). trol. L. plantarum strains (Ln1 and KCTC 3108) can sur- Probiotics have been reported to have several positive and vive under artificial gastric conditions (pH 2.5 in 0.3% long-lasting beneficial effects on human health (Cuello- pepsin for 3 h and 0.3% oxgall for 24 h), and adhere Garcia et al. 2015; Park and Bae 2015). Previous studies strongly to HT-29 cells. In addition, L. plantarum Ln1 did have reported that http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science and Technology Springer Journals

Antioxidant effects of live and heat-killed probiotic Lactobacillus plantarum Ln1 isolated from kimchi

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Publisher
Springer India
Copyright
Copyright © 2018 by Association of Food Scientists & Technologists (India)
Subject
Chemistry; Food Science; Nutrition; Chemistry/Food Science, general
ISSN
0022-1155
eISSN
0975-8402
D.O.I.
10.1007/s13197-018-3245-4
Publisher site
See Article on Publisher Site

Abstract

J Food Sci Technol https://doi.org/10.1007/s13197-018-3245-4 ORIGINAL ARTICLE Antioxidant effects of live and heat-killed probiotic Lactobacillus plantarum Ln1 isolated from kimchi 1 1 1 1 • • • Hye Ji Jang Myung Wook Song Na-Kyoung Lee Hyun-Dong Paik Revised: 19 April 2018 / Accepted: 21 May 2018 Association of Food Scientists & Technologists (India) 2018 Abstract The aim of this study was to evaluate the pro- Introduction biotic properties of Lactobacillus plantarum Ln1 isolated from kimchi and the antioxidant activities of live and heat- The term ‘‘probiotic’’ is defined as live microorganisms killed cells. L. plantarum KCTC 3108, which has been that, when administered at an adequate dose, confer a used as a commercial probiotic strain, was used as a con- health benefits to the host (Basholli-Salihu et al. 2014). trol. L. plantarum strains (Ln1 and KCTC 3108) can sur- Probiotics have been reported to have several positive and vive under artificial gastric conditions (pH 2.5 in 0.3% long-lasting beneficial effects on human health (Cuello- pepsin for 3 h and 0.3% oxgall for 24 h), and adhere Garcia et al. 2015; Park and Bae 2015). Previous studies strongly to HT-29 cells. In addition, L. plantarum Ln1 did have reported that

Journal

Journal of Food Science and TechnologySpringer Journals

Published: Jun 1, 2018

References

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