In vitro evaluation of the fermentative, antioxidant, and anti-inflammation properties of Lactococcus lactis subsp. lactis BF3 and Leuconostoc mesenteroides subsp. mesenteroides BF7 isolated from Oncorhynchus keta intestines in Rausu, Japan

Takashi Kuda; Yoko Noguchi; Masako Ono; Hajime Takahashi; Bon Kimura; Ritsuka Kamita; Tadashi Eto; Michiko Kato; Miho Kawahara

Journal of Functional Foods (Nov 2014)

In vitro evaluation of the fermentative, antioxidant, and anti-inflammation properties of Lactococcus lactis subsp. lactis BF3 and Leuconostoc mesenteroides subsp. mesenteroides BF7 isolated from Oncorhynchus keta intestines in Rausu, Japan

Takashi Kuda,
Yoko Noguchi,
Masako Ono,
Hajime Takahashi,
Bon Kimura,
Ritsuka Kamita,
Tadashi Eto,
Michiko Kato,
Miho Kawahara

Affiliations

Takashi Kuda: Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo 108-8477, Japan; Corresponding author. Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo 108-8477, Japan. Tel.: +81 3 5463 0602; fax: +81 3 5463 0602.
Yoko Noguchi: Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo 108-8477, Japan
Masako Ono: Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo 108-8477, Japan
Hajime Takahashi: Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo 108-8477, Japan
Bon Kimura: Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo 108-8477, Japan
Ritsuka Kamita: Nippon Barrier Free Co., Ltd., 1-41, Kandajimbo-cho, Chiyoda, Tokyo 101-0051, Japan
Tadashi Eto: Nippon Barrier Free Co., Ltd., 1-41, Kandajimbo-cho, Chiyoda, Tokyo 101-0051, Japan
Michiko Kato: Nippon Barrier Free Co., Ltd., 1-41, Kandajimbo-cho, Chiyoda, Tokyo 101-0051, Japan
Miho Kawahara: Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo 108-8477, Japan

Journal volume & issue: Vol. 11
pp. 269 – 277

Abstract

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To identify new starter cultures and functional foods, we isolated lactic acid bacteria (LAB) possessing resistance to acid, bile, and salt from the intestines of chum salmon. A total of eight LAB were isolated, including three Lactococcus lactis (BF1–3), two Leuconostoc mesenteroides (BF6, 7), and three Vagococcus fluvialis (BF4, 8, 9). Compared with type strains, the three Lc. lactis strains showed tolerance to acid, bile, and salt. Lc. lactis BF3 and Ln. mesenteroides BF7 could ferment skimmed milk and soy milk. The superoxide anion radical (O2⋅−)-scavenging capacity of skimmed milk was found to increase after fermentation. The scavenging capacity of radish juice increased only slightly by the Lc. lactis BF3 activity. Heat-killed Lc. lactis BF3 and Ln. mesenteroides BF7 cells exerted a protective effect against 3 mM H2O2 toxicity in Saccharomyces cerevisiae. Inhibitory effect on LPS-stimulated NO secretion from murine macrophage like RAW264.7 cells (anti-inflammation activity) was shown in only BF3.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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