| 김치 유래 lactic acid bacteria의 heat-killed cell 항산화능 평가 |
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조영재1, 이자복2, 강상모3 |
1건국대학교 대학원 생물공학과
2(주)엘파운더
3건국대학교 생물공학과 |
| Evaluation of Antioxidant Activity of Heat-Killed Lactic Acid Bacteria Isolated from Kimchi |
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Young-jae Cho1, Ja-bok Lee2, Sang-mo Kang3 |
1Dept. of Biological Engineering, Graduate School, Konkuk University
2L.FOUNDER INC.
3Dept. of Biological Engineering, Konkuk University |
Correspondence:
Sang-mo Kang, Tel: 82-2-450-3524,
Email: kangsm@konkuk.ac.kr
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Received: 27 August 2020 • Revised: 27 October 2020 • Accepted: 15 January 2021 |
| Abstract |
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To use kimchi lactic acid bacteria as a cosmetic ingredient, screening was performed. The antioxidant activity of the heat-killed lactic acid bacteria isolated from kimchi was measured. Of the 134 strains of lactic acid bacteria derived from kimchi, 26 strains were selected based on the culture suitability such as growth rate and acid resistance. DPPH assay, ABTS assay, FRAP assay, nitrite radical scavenging activity assay, and total phenolic contents were measured for 26 strains, and with Lactobacillus rhamnosus KCTC 5033 as a reference, 5 strains were selected through DPPH assay, 2 strains through ABTS assay, 13 strains through FRAP assay, 5 strains through nitrite radical scavenging activity assay, and 10 strains through total phenolic contents measurement. Among them, Lactobacillus sp. 7-2, which showed excellent antioxidant potential in all experimental methods was isolated, and as a result of identification through 16s rRNA, it was found as Lactobacillus paracasei. This strain showed 1.09-1.90 times superior antioxidant potential than L. rhamnosus KCTC 5033, which is widely used for research purposes according to the method of measuring antioxidant potential. Thus, from kimchi, it was possible to isolate lactic acid bacteria which can be used as antioxidants in cosmetics. |
| Key Words:
Antioxidant, Kimchi, Lactic acid bacteria, Paraprobiotics |
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