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other·preclinical research, food science, nutrition, micronutrients, antioxidants·PMC10456906

Probiotic Properties of Pediococcus pentosaceus JBCC 106 and Its Lactic Acid Fermentation on Broccoli Juice

Microorganisms · 4 authors, 1 centre

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TL;DR

The fermented broccoli juice showed increased antioxidant activity and sulforaphane content compared to unfermented juice.

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The fermented broccoli juice showed increased antioxidant activity and sulforaphane content compared to unfermented juice.

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other

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preclinical research

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100% · A

ORIGINAL PAPER

PMC10456906

Probiotic Properties of Pediococcus pentosaceus JBCC 106 and Its Lactic Acid Fermentation on Broccoli Juice

Microorganisms

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ABSTRACT

Abstract To understand the biological roles of Pediococcus pentosaceus strains as probiotics isolated from the traditional Korean fermented food, Jangajji , Pediococcus pentosaceus was selected based on its high cinnamoyl esterase (CE) and antioxidant activities. The acid and bile stability, intestinal adhesion, antagonistic activity against human pathogens, cholesterol-lowering effects, and immune system stimulation without inflammatory effects were evaluated. Nitric oxide (NO) levels were measured in co-culture with various bacterial stimulants. Fermentation ability was measured by using a broccoli matrix and the sulforaphane levels were measured. Resistance to acidic and bilious conditions and 8% adherence to Caco-2 cells were observed. Cholesterol levels were lowered by 51% by assimilation. Moreover, these strains exhibited immunomodulatory properties with induction of macrophage TNF-α and IL-6 and had microstatic effects on various pathogens. Co-culture with various bacterial stimulants resulted in increased NO production. Fermentation activity was increased with the strains, and higher sulforaphane levels were observed. Therefore, in the future, the applicability of the selected strain to broccoli matrix-based fermented functional foods should be confirmed. Keywords: Jangajji , lactic acid bacteria, cinnamoyl esterase, probiotic, immunomodulatory, broccoli fermentation

CITATION EXPORT

Sang-Kyu Park, Hao Jin, Nho-Eul Song et al.. Probiotic Properties of Pediococcus pentosaceus JBCC 106 and Its Lactic Acid Fermentation on Broccoli Juice. Microorganisms. (2023). https://doi.org/10.3390/microorganisms11081920

AUTHORS

4 · 1 CENTRES

Sang-Kyu Park, Hao Jin, Nho-Eul Song, Sang-Ho Baik

1Department of Food Science and Human Nutrition, Jeonbuk National University, Jeonju 54896, Republic of Korea; [email protected] (S.-K.P.); [email protected] (H.J.); [email protected] (N.-E.S.)