김치로부터 Helicobacter pylori억제 유산균의 분리와 특성 규명

Abstract

LAB isolated from Kimchi were screened for inhibition activity against H. pylori. Among 55 isolates, three rod-shaped and one coccus-shaped LAB showed strong inhibition activity against H. pylori. Inhibition activity were examined by using a paper disk diffusion method. Culture supernatants of 4 strains of Lactobacilli showed a strong inhibitory activity on the urease activity of H. pylori KCCM 41756. The four selected strains were identified and designated as Lactobacillus sakei ML5, Lactobacillus sakei CL1, Pediococcus pentosaceus MD1, Lactobacillus sakei CH2 based on the biolog test and 16S rRNA gene sequencing. Acid and bile tolerance of these LAB strains were evaluated. Resistance of the four LAB under artificial gastric juice and bile acid showed high viability(108～109CFU/ml) in 0.05M sodium phosphate buffer(pH 3.0), artificial gastric juice and 0.3% oxgall and 0.5% oxgall solution. Hemolysis test did not show clear zones on the blood agar plate surrounding test LAB colonies.