Physiological characteristics and angiotensin converting enzyme inhibitory activity of Lactobacillus brevis HLJ59 Isolated from salted shrimp = 국내 새우젓에서 분리한 Lactobacillus brevis HLJ59의 angiotensin converting enzyme 저해활성 및 생리적 특성

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Title
Physiological characteristics and angiotensin converting enzyme inhibitory activity of Lactobacillus brevis HLJ59 Isolated from salted shrimp = 국내 새우젓에서 분리한 Lactobacillus brevis HLJ59의 angiotensin converting enzyme 저해활성 및 생리적 특성
Author(s)
C P Jeon; Y H Kim; J B Lee; M S Jo; Kee Sun Shin; C S Choi; G S Kwon
Bibliographic Citation
Korean Journal of Microbiology, vol. 46, no. 1, pp. 9-14
Publication Year
2010
Abstract
In this study, lactic acid bacteria with high angiotensin converting enzyme inhibitor activity were isolated from Korean fermented food, such as kimchi and salted seafood. The strain HLJ59, isolated from salted shrimp showed the highest angiotensin converting enzyme inhibitor activity in DeMan Rogosa Sharpe broth. Optimum growth temperature of Lactobacillus brevis HLJ59 was at 34°C. Acid treatment at pH 3.0 for 1.5 h decreased cell viability from 9.9×108 CFU/ml to 3.11×108 CFSSU/ml. The bile extract concentration of 0.3%, 0.5%, and 1.0% in MRS broth did not inhibit the growth of HLJ59. Isolated strain HLJ59 showed more sensibility to amikacin, gentamycin, neomycin, streptomycin, kanamycin, cefmetazole, cephalothin, ampicillin, ticarcillin, sulbactam+ampicillin, amoxicillin+clavulanic acid (AMC), tetracycline, and sulfamethoxazole+trime thoprim (SXT) as compare to other 7 different antibiotics. However, it showed more resistance to cefoxatin, ceftnaxone, penicillin, ciprofloxacin, nalidixic acid, lincomycin, and chloramphenicol.
Keyword
ACE inhibitory activityAntibioticsFermented foodLactic acid bacteria
ISSN
0440-2413
Publisher
Korea Soc-Assoc-Inst
Type
Article
Appears in Collections:
1. Journal Articles > Journal Articles
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