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Probiotics can effectively modulate host immune responses and prevent gastrointestinal diseases. The objective of this study was to investigate the probiotic characteristics of Lactobacillus brevis KU15152 isolated from kimchi and its protective potential against intestinal inflammation induced by Staphylococcus aureus lipoteichoic acid (aLTA). L. brevis KU15152 exhibited a high survival rate in artificial gastric and bile environments. Additionally, the adhesion capability of the strain to HT-29 cells was higher than that of L. rhamnosus GG. L. brevis KU15152 did not produce harmful enzymes, such as β-glucuronidase, indicating that it could be used as a potential probiotic. The anti-inflammatory potential of L. brevis KU15152 was determined in HT-29 cells. Treatment with L. brevis KU15152 suppressed the production of interleukin-8 without inducing significant cytotoxicity. The downregulatory effects of L. brevis KU15152 were involved in the suppression of nuclear factor-kappa B activation mediated by the extracellular signal-regulated kinase and Akt signaling pathways. Collectively, these data suggest that L. brevis KU15152 can be used in developing therapeutic and prophylactic products to manage and treat aLTA-induced intestinal damage.

Radiographic factors estimate the state of the static knee joint, and it is questionable how well these parameters reflect the dynamic knee condition. The external knee adduction moment (KAM) during gait is known to be a kinetic variable contributing to osteoarthritis progression. This study aims to investigate the effects of static radiographic parameters on the dynamic KAM during gait.Overall, 123 patients (mean age, 65.7 years; standard deviation, 8.1 years; 34 men and 89 women) were included. Seven radiographic parameters including the mechanical tibiofemoral angle (mTFA), Kellgren-Lawrence grade, and ankle joint line orientation (AJLO) were measured on radiographs, and the maximum KAM and KAM-time integral in the stance phase were obtained using three-dimensional gait analysis. The correlation and multiple regression analyses were performed for identifying significant radiographic measurements associated with the KAM.Most of the radiographic measurements correlated with the maximum KAM and KAM-time integral. As a result of multiple regression analysis, the mTFA (p 0.001) and AJLO (p = 0.003) were identified as significant factors associated with the KAM-time integral (RThe mTFA and AJLO were significantly associated with the KAM. However, to be used as a surgical indication for corrective osteotomy, a longitudinal study is needed to validate whether the mTFA and AJLO values directly cause osteoarthritis progression as we have suggested.III.

Although knee joint line orientation (KJLO) after total knee arthroplasty (TKA) has been emphasized as an important factor that can affect postoperative knee kinematics, the effect of foot position on KJLO has not been fully understood. This study aimed to (1) identify the anatomical and positional factors that determine KJLO after TKA, and (2) determine the effect of foot position on KJLO after TKA. The hypothesis of this study was that the post-TKA KJLO would change depending on the distance between the feet, as well as the coronal implant positions. A total of 92 radiographs from 46 patients who underwent TKA were retrospectively reviewed. Two postoperative standing full-limb anteroposterior radiographs taken with the feet in different positions (with both feet in contact with each other or shoulder width apart) from each patient were evaluated. The correlation between KJLO after TKA and possible anatomical and positional factors, including leg length, lateral distal femoral angle (LDFA), medial proximal tibial angle (MPTA), ankle joint line orientation (AJLO), mechanical tibiofemoral angle (mTFA), and distance between the feet, were analyzed, and the KJLO equation was computed using multiple linear regression. KJLO was also compared among different combinations of valgus or varus alignment of the femoral and tibial components. LDFA, MPTA, AJLO, and distance between the feet were identified as determinants of KJLO after TKA, and the distance between the feet was strongly correlated with KJLO. Based on the KJLO equation (KJLO [°] = 107.548 − 0.441 × LDFA [°] − 0.832 × MPTA [°] + 0.093 × AJLO [°] + 0.037 × ITD [mm]), KJLO changes by 3.7° per 100 mm of distance between the feet. The KJLO of patients with valgus femoral and varus tibial components was more parallel to the ground than those with other combinations. KJLO after TKA was strongly affected by the distance between the feet when taking full-limb radiography, and the KJLO changed by 3.7° per 100 mm of distance between the feet. To assess the KJLO after TKA reproducibly, standardization of the distance between the feet is necessary. IV.

Coronavirus disease 2019 (COVID-19), caused by the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), is mainly transmitted through respiratory droplets. The symptoms include dry cough, fever, and fatigue; however, high propagation, mutation, and fatality rates have been reported for SARS-CoV-2. This review investigates the structure of SARS-CoV-2, antiviral mechanisms, preventive strategies, and remedies against it. Effective vaccines have been developed by Pfizer (95% effective), AstraZeneca (90% effective), Moderna (94.5% effective) vaccine, among others. However, herd immunity is also required. Probiotics play a major role in the gut health, and some are known to have therapeutic potential against viral infections. Their modes of antiviral activities include direct interaction with targeted viruses, production of antiviral metabolites, and immunomodulatory effects on the host. Hence, probiotics can be a useful prophylactic against COVID-19, and more studies are required on the effects of probiotics against other viral infections that may occur in future.

The aim of this study was to determine the production of folate, short chain fatty acids (SCFAs), and antimicrobial activity exhibited by Lactobacillus plantarum G72 for potential dietary application in pregnant women. L. plantarum G72 has been reported to possess characteristic activities and functionality including β-galactosidase activity and antioxidant activities. L. plantarum G72 showed antibacterial activity against pathogenic bacteria (Listeria monocytogenes ATCC 15313, Salmonella typhimurium P99, Escherichia coli ATCC 25922, and Staphylococcus aureus KCCM 11335) using a modified method, and formation of the largest inhibition zone was observed against S. aureus KCCM 11335 (12.0-17.0 mm). The adherence of four food-borne pathogenic bacteria to HT-29 cells was inhibited by L. plantarum G72 (0.13 to 0.92 log CFU/ml). The most considerable inhibition of adherence to HT-29 cells was observed by using L. plantarum G72 against S. typhimurim P99. Additionally, folate production by L. plantarum G72 was 50.1 ng/ml, and L. plantarum G72 produced relatively more lactic acid (11,176.73 mg/kg) than acetic, propionic, or butyric acids. Therefore, the results of this study suggest that L. plantarum G72 may serve as a multifunctional food additive in the health industry.

Oxidative stress plays an important role in exacerbating neurodegenerative diseases, such as Alzheimer's disease, Parkinson's disease, and Huntington's disease. In a previous study, Lactobacillus plantarum 200655 was shown to possess probiotic and antioxidant potential. The current study aimed to evaluate the neuroprotective effects of heat-killed L. plantarum 200655. We incubated intestinal cells (HT-29) with heat-killed L. plantarum 200655 in a conditioned medium (CM) and found that the brain-derived neurotrophic factor (BDNF) mRNA level was elevated in the HT-29 cells and the CM contained high concentrations of BDNF. The CM protected neuroblastoma cells (SH-SY5Y) from hydrogen peroxide (H2O2)-induced toxicity. Moreover, the CM increased BDNF and tyrosine hydroxylase (TH) mRNA expression and significantly reduced the apoptosis-related Bax/Bcl-2 ratio in H2O2-treated SH-SY5Y cells. At the protein level, the CM resulted in downregulation of caspase-3. These results indicate that L. plantarum 200655 might be used as a prophylactic functional ingredient to prevent neurodegenerative disease.

Staphylococcus aureus is one of the most common microorganisms and causes foodborne diseases. In particular, biofilm-forming S. aureus is more resistant to antimicrobial agents and sanitizing treatments than planktonic cells. Therefore, this study aimed to investigate the anti-biofilm effects of cell-free supernatant (CFS) of Saccharomyces cerevisiae isolated from cucumber jangajji compared to grapefruit seed extract (GSE). CFS and GSE inhibited and degraded S. aureus biofilms. The adhesion ability, auto-aggregation, and exopolysaccharide production of CFS-treated S. aureus, compared to those of the control, were significantly decreased. Moreover, biofilm-related gene expression was altered upon CFS treatment. Scanning electron microscopy images confirmed that CFS exerted anti-biofilm effects against S. aureus. Therefore, these results suggest that S. cerevisiae CFS has anti-biofilm potential against S. aureus strains.

AIMS This study aimed synergistic effects of three herbs in Salmonella via increased membrane permeability and apoptosis. METHODS AND RESULTS Using high-performance liquid chromatography, four types of phenylethyl glycosides and a lignan were detected in the herb mixture (Brassica juncea, Forsythia suspensa, and Inula britannica). During treatment with the herb mixture (1×, 2×, or 4× the MIC), viable cells decreased to 1·87 log CFU per ml (Salmonella Gallinarum) and 2·33 log CFU per ml (Salmonella Enteritidis) after 12 h of incubation according to inhibition of tricarboxylic acid cycle (P

This study aimed to determine the immune-stimulating effects of heat-killed Lactobacillus plantarum Ln1 (HK-Ln1) through the production of nitric oxide (NO) and pro-inflammatory cytokine achieved by inducing NF-κB and mitogen-activated protein kinase (MAPK)-signaling pathways in macrophages. HK-Ln1 showed higher NO and cytokine production compared t°Control (nonstimulated lipopolysaccharide); in addition, the expression of inducible nitric oxide synthase (iNOS) was induced through HK-Ln1treatment. The phosphorylation of IκB-α and p65 increased following treatment by HK-Ln1, which implicates IκB-α degradation and the translocation of p65 to nucleus. In addition, the phosphorylation of MAPKs, ERK 1/2, JNK, and p38 was induced following HK-Ln1 treatment.

Lactobacillus plantarum KU15149 was demonstrated to have probiotic behavior and functions, including antioxidant and anti-inflammatory activity. L. plantarum KU15149 obtained from homemade diced-radish kimchi has a high survival rate under artificial gastric acid (pH 2.5, 0.3% pepsin) and bile salt (0.3% oxgall) conditions. However, L. plantarum KU15149 did not produce β-glucuronidase, which is known to be a carcinogenic enzyme with resistance to several antibiotics, such as gentamycin, kanamycin, streptomycin, tetracycline, and ciprofloxacin. L. plantarum KU15149 strongly adhered to HT-29 cells and had high antioxidant activity in terms of 2,2-diphenyl- 1-picrylhydrazyl (DPPH) free radical-scavenging and β-carotene bleaching assays. L. plantarum KU15149 also exhibited a pronounced inhibition of nitric oxide (NO) production, along with expression of nitric oxide synthase (iNOS) and cyclooxygenase -2 (COX-2) as well as proinflammatory cytokines, such as TNF-α, IL-1β, and IL-6, when RAW 264.7 cells were stimulated with LPS. Therefore, L. plantarum KU15149 exhibited pharmaceutical functionality as a potential probiotic.

Study design This was a cross-sectional cohort study. Objective The objective of this study was to identify the prevalence of sleep disturbance in patients with symptomatic lumbar spinal stenosis (LSS) and to establish the relationship between sleep disturbance and both functional disability and health-related quality of life in patients with symptomatic LSS. Summary of background data Despite the possible association between LSS and poor sleep quality, there has been no study regarding the relationship between LSS and sleep disturbance. Materials and methods A total of 148 patients with LSS were divided into the poor sleeper and nonpoor sleeper groups according to Global Pittsburgh Sleep Quality Index (PSQI) score. Demographic data, Visual Analog Scale (VAS) score for back and leg pain, Oswestry Disability Index (ODI), and EuroQol 5-dimension questionnaire (EQ-5D) were compared between both groups. Multiple regression analysis was performed with ODI or ODI without sleep component as the dependent variable and age, sex, PSQI, VAS for back pain, VAS for leg pain as independent variables. Results Of the 148 patients who participated in this study, 54 (36.5%) and 94 (63.5%) patients were classified into nonpoor sleeper and poor sleeper groups. Although there were no differences in demographic data or VAS for back or leg pain between the nonpoor sleeper and poor sleeper groups, poor sleepers demonstrated significantly higher ODI scores, and lower EQ-5D than nonpoor sleepers (P=0.003 and 0.004, respectively). There were significant correlations between the global PSQI score and both the ODI score and EQ-5D. Although the surgical treatment group showed significantly higher VAS for back pain, VAS for leg pain, ODI scores, and lower EQ-5D than the conservative treatment group, the ratio of poor to nonpoor sleepers was not different between both groups (P=0.733). In the surgical treatment group, the percent of poor sleeper decreased from 65.1% to 47.6% 6 months after surgery (P Conclusions The present study demonstrated that 'poor sleep quality' is a prevalent condition (63.5%) in patients with symptomatic LSS. Poor sleep quality has an adverse effect on functional disability and health-related quality of life in symptomatic LSS patients.

Campylobacter species are known as biofilm-forming bacteria in food systems. The aim of this study was to evaluate the antimicrobial and antibiofilm effects of cinnamaldehyde against Campylobacter jejuni and Campylobacter coli isolated from chicken meat. The biofilm-forming C. jejuni and C. coli strains from chicken meat were investigated using minimum inhibitory concentration (MIC) and Campylobacter spp. characteristics. The MIC value was 31.25 µg/mL for the Campylobacter strains tested. Cinnamaldehyde had an inhibition and degradation effect on Campylobacter biofilms at concentrations > 15.63 µg/mL. Campylobacter strains treated with 15.63 µg/mL CA exhibited significantly decreased autoaggregation, motility, exopolysaccharide production, and soluble protein. In addition, Campylobacter biofilms formed on stainless steel were degraded following cinnamaldehyde treatment, as determined by scanning electron microscopy. Taken together, these results suggest that cinnamaldehyde constitutes a potential natural preservative against Campylobacter and a nontoxic biofilm remover that could be applied to control food poisoning in the poultry manufacturing-related food industry. PRACTICAL APPLICATION: Cinnamaldehyde was able to effectively remove the biofilm of Campylobacter in the small crack of stainless steel. Cinnamaldehyde has a potential to replace the synthetic antimicrobial and/or antibiofilm agent as well as has a positive influence on consumer concern for the food safety issues of the poultry industries.

The aim of this study was to analyze the β-glucan contents, physicochemical features, and microbial communities in milk kefir prepared using Saccharomyces cerevisiae KU200284 isolated from cucumber jangajji, a fermented vegetable commonly eaten in Korean. Three types of milk kefir were manufactured, with (1) activated kefir grain, (2) activated kefir grain with commercial S. cerevisiae BOF, and (3) activated kefir grain with S. cerevisiae KU200284. β-Glucan contents of milk kefir using kefir grain and kefir grain with S. cerevisiae strains BOF and KU200284 were 8.29, 8.59, and 8.57%, respectively. The pH, titratable acidity, viscosity, Brix level, and alcohol contents of milk kefir using kefir grain with S. cerevisiae strains were acceptable compared with milk kefir using only kefir grain. In milk kefir produced using kefir grains and S. cerevisiae strains, 16S rRNA reads showed representative strains of Lactobacillus kefiranofaciens (>72% relative abundance) and Acetobacter fabarum (>16% relative abundance). In particular, milk kefir using kefir grain with S. cerevisiae KU200284 had the highest relative abundance of L. kefiranofaciens. In addition, the internal transcribed sequence (ITS) rRNA reads in tested milk kefir showed representative strains of Kluyveromyces marxianus (>52% relative abundance) and Saccharomyces cerevisiae (>16% relative abundance). In contrast, milk kefir using S. cerevisiae strains had higher relative abundance of S. cerevisiae (>37%). The β-glucan production, physicochemical properties, and microbial community profiling indicate that S. cerevisiae KU200284 could be used in functional dairy products as a starter culture.

The present study evaluates the immunomodulatory effect of Bifidobacterium longum KACC 91563 in murine primary splenocytes and macrophages. B. longum KACC 91563 regulated Tand B-cell proliferation and inhibited the Th1 (IL-2, IFN-γ)/Th2 (IL-4, IL-10) cytokine imbalance and immune cytokine production. Moreover, immunoglobulin E (IgE) levels were significantly lower after treatment with B. longum KACC 91563. These findings suggest that B. longum KACC 91563 could modulate the systemic immune system toward both IgE production and regulation of the Th1/Th2 balance.

A mixed natural preservative, including grapefruit seed extract (GSE), cinnamaldehyde (CA), and nisin, was investigated for the reduction of Listeria monocytogenes growth on lettuce and raw pork loin. The MIC of each natural preservative was investigated for L. monocytogenes strains tested. Following central composite design, lettuce and pork loin were inoculated with a cocktail of three strains of L. monocytogenes (ATCC 15313, H7962, and NADC 2045 [Scott A]) and treated with the mixed natural preservative that included GSE (0.64 to 7.36 ppm), CA (1.6 to 18.4 ppm), and nisin (0.48 to 5.5 ppm). The MIC of GSE was 31.25 ppm in tested L. monocytogenes strains, and of CA was 500 and 1,000 ppm in L. monocytogenes ATCC 15313 and the other L. monocytogenes strains, respectively. The MIC of nisin was 250 ppm. The R2 value of this model was more than 0.9, and the lack of fit was not significant. The mixed natural preservative showed a synergistic antimicrobial effect and reduced the growth of L. monocytogenes by 4 to 5 log CFU/g on lettuce. In addition, the reduction of L. monocytogenes on pork loin was 3 log CFU/g. The mixed natural preservative, which consisted of GSE (6 to 8 ppm), CA (15 to 20 ppm), and nisin (5 to 6 ppm), increased the antibacterial effect against L. monocytogenes. These results suggest that the use of the mixed natural preservative could reduce the economic cost of food preparation, and response surface methodology is considered effective when measuring synergy among antimicrobials.

ε-Polylysine (ε-PL) is a safe food additive that is used in the food industry globally. This study evaluated the antimicrobial and antibiofilm activity of antibacterial peptides (ε-PL) against food poisoning pathogens detected in chicken (Salmonella Enteritidis, Listeria monocytogenes, and Escherichia coli). The results showed that minimum inhibitory concentrations (MICs) ranged between 0.031–1.0 mg/mL, although most bacterial groups (75%) showed MICs of 1.0 mg/mL. The reduction in the cell viability of pathogens due to ε-PL depended on the time and concentration, and 1/2 × MIC of ε-PL killed 99.99% of pathogens after 10 h of incubation. To confirm biofilm inhibition and degradation effects, crystal violet assay and confocal laser scanning microscopy (CLSM) were used. The biofilm formation rates of four bacterial groups (Salmonella, Listeria, E. coli, and multi-species bacteria) were 10.36%, 9.10%, 17.44%, and 21.37% at 1/2 × MIC of ε-PL, respectively. Additionally, when observed under a CLSM, ε-PL was found to induce biofilm destruction and bacterial cytotoxicity. These results demonstrated that ε-PL has the potential to be used as an antibiotic and antibiofilm material for chicken meat processing.

In this study, we investigated the probiotic properties and anti-obesity effects of bacterial strains isolated from homemade kimchi. Lactiplantibacillus plantarum KU15117 was isolated using lactobacilli selective medium. L. plantarum KU15117 did not produce β-glucuronidase and showed high tolerance to artificial gastric juice and bile salt, acceptable resistance to antibiotics, and high adhesion ability to HT-29 cells. The anti-adipogenic activity of L. plantarum KU15117 at 109 CFU/well was confirmed by the reduction of oil red O staining and intracellular triglyceride level. Additionally, the expression levels of fatty acid synthase, CCAAT/enhance-binding protein-α, and peroxisome proliferator-activated receptor-γ, which are associated with the early stage of adipocyte differentiation, were significantly lower in the probiotic-treated group than in the control group. These results suggest that L. plantarum KU15117 has probiotic properties and anti-obesity effects and could be used as a prophylactic probiotics.

This study aimed to evaluate the potential of Weissella cibaria D30 as an adjunct culture in cottage cheese, including an assessment of antioxidant, antilisterial, and compositional parameters. Cottage cheese samples were manufactured using a commercial starter culture and probiotic strains Lactobacillus rhamnosus GG (GG) or W. cibaria D30 (W) and without probiotic (control). Samples were stored at 4 ± 1°C for 28 d. Bacterial cell counts (log cfu/g) of control, GG, and W samples were counted at 0, 7, 14, 21, and 28 d. Counts of W. cibaria D30 in the W samples remained at 6.85 log cfu/g after 28 d. Total solids, fat, protein, ash, and pH were measured and no significant differences were observed in compositional parameters or pH after 28 d of storage in all cheeses except those inoculated to Listeria monocytogenes. To measure the antilisterial effect, Listeria monocytogenes was inoculated into the cottage cheese samples and bacterial cell counts were obtained at 0, 6, 12, 24, 48, 72, 96, 120, and 144 h. Listeria monocytogenes counts were less than the analytical limit of detection (

Lactobacillus brevis KU15153 was isolated from kimchi and probiotic characterization was performed including analysis of its antimicrobial and antioxidant effects. Lactobacillus rhamnosus GG (LGG) was used as a probiotic control. L. brevis KU15153 survived under artificial gastric conditions and was non-hemolytic, showed antibiotic susceptibility, and did not produce carcinogenic β-glucuronidase. L. brevis KU15153 adhered strongly to HT-29 cells in the direct adherent assay and showed high cell surface hydrophobicity. Particularly, L. brevis KU15153 showed antimicrobial activity against the food-borne pathogens Escherichia coli ATCC 25922, Listeria monocytogenes ATCC 15313, Salmonella Typhimurium P99, and Staphylococcus aureus KCCM 11335. Antioxidant activity was assessed using the DPPH radical scavenging assay and β-carotene and linoleic acid inhibition assay. L. brevis KU15153 showed higher antioxidant activity than LGG. These results suggest that L. brevis KU15153 has potential for use as a probiotic organism.

Saccharomyces cerevisiae strains (KU200278 and KU200281) were isolated from cucumber jangajji and their probiotic properties and production of β-glucan, glutathione, and glutathione derivatives were investigated as compared with that of the commercial strain. S. cerevisiae strains were highly resistant to artificial gastric and bile juice and S. cerevisiae KU200281 showed higher adhesion ability. The assay of enzymatic activities revealed that all strains tested did not produce carcinogenic enzyme, β-glucuronidase. The antibiotic tolerance of the yeast strains was assessed against eight antibiotics (ampicillin, chloramphenicol, ciprofloxacin, doxycycline, gentamycin, kanamycin, streptomycin, and tetracycline), and all strains were resistant according to the CLSI performance standards. All strains showed DNA protection capacity against reactive oxygen species. β-Glucan, glutathione, and l -ornithine contents of S. cerevisiae KU200281 was higher in tested S. cerevisiae. In summary, our results reveled that S. cerevisiae KU200281 demonstrated probiotic potential and could be used as a probiotic substance for the production of functional products.

Background: Ginsenosides, which are bioactive components in ginseng, can be converted to smaller compounds for improvement of their pharmacological activities. The conversion methods include heating; acid, alkali, and enzymatic treatment; and microbial conversion. The aim of this study was to determine the bioconversion of ginsenosides in fermented red ginseng extract (FRGE). Methods: Red ginseng extract (RGE) was fermented using Lactobacillus plantarum KCCM 11613P. This study investigated the ginsenosides and their antioxidant capacity in FRGE using diverse methods. Results: Properties of RGE were changed upon fermentation. Fermentation reduced the pH value, but increased the titratable acidity and viable cell counts of lactic acid bacteria. L. plantarum KCCM 11613P converted ginsenosides Rb2 and Rb3 to ginsenoside Rd in RGE. Fermentation also enhanced the antioxidant effects of RGE. FRGE reduced 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power; however, it improved the inhibition of β-carotene and linoleic acid oxidation and the lipid peroxidation. This suggested that the fermentation of RGE is effective for producing ginsenoside Rd as precursor of ginsenoside compound K and inhibition of lipid oxidation. Conclusion: This study showed that RGE fermented by L. plantarum KCCM 11613P may contribute to the development of functional food materials. Keywords: antioxidant effect, bioconversion, ginsenoside, Lactobacillus plantarum KCCM 11613P, red ginseng extract

The objective of this study was to evaluate the composition, pH, titratable activity, microbial properties, and antioxidant effect of yogurt using ginseng extract powder (GEP), Lactobacillus plantarum NK181, and Streptococcus thermophilus as the starter culture. Different concentration of GEP (0%, 0.5%, 1%, 1.5%, and 2% (w/v)) were used in the yogurt. During yogurt fermentation, pH was decreased; however, titratable acidity and viable cell counts were increased. The addition of GEP to yogurt led to a decrease in moisture content and an increase in the fat, ash, and total solids content. The antioxidant effect using 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging, β-carotene bleaching, and ferric reducing antioxidant power (FRAP) assay gradually increased with added GEP. Overall, yogurt fermented with 1% GEP was acceptable in terms of cell viability and antioxidant effect. These results might provide information regarding development of ginseng dairy products with enhanced antioxidant activities and probiotic properties.

Bacillus subtilis P229 was isolated from cheonggukjang, a Korean soybean fermented food, and its probiotic properties and utility in starter cultures for soybean fermentation were investigated. B. subtilis P229 spores were stable when exposed to simulated gastric and bile conditions. B. subtilis P229 vegetative cells did not produce β-glucuronidase, were sufficiently susceptible to antibiotics, and adhered strongly to human intestinal epithelial cells. Moreover, this strain did not induce hemolysis or carry enterotoxin genes. B. subtilis P229 showed high levels of autoaggregation, and its coaggregation with pathogens depended on the species involved. It did not produce hazardous biogenic amines from histidine and ornithine. B. subtilis P229-fermented soybean extracts were prepared using 70% ethanol. Fermented-soybean extracts demonstrated greater antioxidant effects and total phenolic content than unfermented soybean extracts. These results suggest that B. subtilis P229 isolated from cheonggukjang shows potential as a probiotic and as a component of starter cultures for fermented soybean foods.

The probiotic properties and anti-pathogenic effects of Lactobacillus plantarum KU200656 (KU200656) isolated from Korean fermented kimchi against Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Salmonella Typhimurium were investigated. KU200656 showed high tolerance to artificial gastric acid (99.48%) and bile salts (102.40%) and this strain was safe according to antibiotic sensitivity test; it could not produce harmful enzymes, including β-glucuronidase. KU200656 exhibited high adhesion (4.45%) to intestinal cells, HT-29 cells, with high cell surface hydrophobicity (87.31% for xylene and 81.11% for toluene). Moreover, KU200656 co-aggregated with pathogenic bacteria and exhibited antibacterial activity and anti-adhesion properties against pathogens. The cell-free supernatant (CFS) of KU200656 inhibited biofilm formation by pathogenic bacteria. In addition, half of the minimum inhibitory concentration of the KU200656 CFS downregulated the expression of biofilm-related genes, as determined by quantitative real-time PCR. Therefore, KU200656 was demonstrated to possess anti-pathogenic effects and have potential for use as probiotics in the food industry.

The present study was an investigation of the neuroprotective effects of probiotic bacteria in SH-SY5Y neuroblastoma cells experiencing oxidative stress. The bacterial strains were: commercial Lactobacillus rhamnosus GG; two isolated bacterial strains (Lactobacillus delbrueckii KU200170 and Lactobacillus plantarum KU200661); and probiotic Lactococcus lactis KC24. To evaluate the neuroprotective effects of the bacteria, a conditioned medium (CM) was prepared using HT-29 cells cultured with the heat-killed probiotic strains. Of the bacterial strains tested, the oxidatively stressed SH-SY5Y cells were most viable when cultured with L. lactis KC24-CM. L. lactis KC24-CM promoted the expression of brain-derived neurotropic factor (BDNF) in the HT-29 cells. It also significantly increased BDNF expression and reduced the apoptosis-related Bax/Bcl-2 ratio in the oxidatively stressed SH-SY5Y cells. Therefore, L. lactis KC24 is a potential psychobiotic for use in the functional food industry.

Leuconostoc mesenteroides H40 (H40) was isolated from kimchi, and its probiotic properties and neuroprotective effect was evaluated in oxidatively stressed SH-SY5Y cells. H40 was stable in artificial gastric conditions and can be attached in HT-29 cells. In addition, H40 did not produce β-glucuronidase and showed resistant to several antibiotics. The conditioned medium (CM) was made using HT-29 cells refined with heat-killed probiotics (Probiotics-CM) and heated yogurts (Y-CM) to investigate the neuroprotective effect. Treatment with H40-CM not only increased cell viability but also significantly improved brain derived neurotropic factor (BDNF) expression and reduced the Bax/Bcl-2 ratio in oxidatively stress-induced SH-SY5Y cells. Besides, probiotic Y-CM significantly increased BDNF mRNA expression and decreased Bax/Bcl-2 ratio. The physicochemical properties of probiotic yogurt with H40 was not significantly different from the control yogurt. The viable cell counts of lactic acid bacteria in control and probiotic yogurt with H40 was 8.66 Log CFU/mL and 8.96 Log CFU/mL, respectively. Therefore, these results indicate that H40 can be used as prophylactic functional dairy food having neuroprotective effects.

This study aimed to develop an active packaging (AP) system for beef storage using vacuum skin packaging (VSP) applied with mixed natural preservatives (MNPs) consisting of grapefruit seed extract (GSE), cinnamaldehyde (CA), and nisin; and to assess its effect on the physicochemical, microbial, and antibacterial properties against food-borne pathogens in beef compared with using wrapped packaging (WP) and VSP. The pH of the AP was a medium level of WP and VSP. AP was effective in preserving beef surface color including lightness and redness. AP delayed lipid oxidation and protein deterioration of beef by 14 days and 7 days as compared to that in WP and VSP, respectively. It also slowed low microbial counts of psychrotrophic and anaerobic bacteria about 1–2 Log CFU/g and inhibited the growth of experimented food-borne pathogens compared to initial inoculated counts. Our results indicated that MNPs applied to AP could be used to extend the shelf life of beef and prevent related food poisoning.

The purpose of this study was to evaluate the probiotic characteristics and neuroprotective effects of bacteria isolated from Korean fermented foods. Three bacterial strains (Lactobacillus fermentum KU200060, Lactobacillus delbrueckii KU200171, and Lactobacillus buchneri KU200793) showed potential probiotic properties, such as high tolerance against artificial gastric juice and bile salts, sensitivity to antibiotics, nonproduction of carcinogenic enzymes, and high adhesion to intestinal cells. Heat-killed L. fermentum KU200060 and L. buchneri KU200793 showed higher antioxidant activity than heat-killed L. delbrueckii KU200171. The conditioned medium (CM) was used to evaluate the reaction between HT-29 cells and each heat-killed strain. All CMs protected SH-SY5Y cells from 1-methyl-4-phenylpyridinium (MPP+)-induced toxicity. The expression of brain-derived neurotropic factor (BDNF) mRNA in HT-29 cells treated with CM containing heat-killed L. buchneri KU200793 was the highest. The CM significantly reduced the Bax/Bcl-2 ratio and increased BDNF mRNA expression in SH-SY5Y cells treated with MPP+. These results indicate that L. buchneri KU200793 can be used as a prophylactic functional food, having probiotic potential and neuroprotective effects.

Probiotic properties including antioxidant and immune-enhancing effects of Lactobacillus plantarum 200655 isolated from kimchi were evaluated. The tolerance of three strains (L. plantarum 200655, L. plantarum KCTC 3108, and L. rhamnosus GG to bile salts (0.3% oxgall, 24 h) was similar, and L. plantarum 200655 showed the highest tolerance to gastric juice (0.3% pepsin, 3 h). All strains presented similar autoaggregation ability. L. plantarum 200655 showed higher cell surface hydrophobicity and adhesion ability on HT-29 cells. L. plantarum 200655 did not produce β-glucuronidase and was sensitive to ampicillin, tetracycline, chloramphenicol, and doxycycline. Additionally, L. plantarum 200655 showed the highest antioxidant effects in DPPH and ABTS radical scavenging, and β-carotene bleaching assays. RAW 264.7 cells treated with L. plantarum 200655 produced more nitric oxide, induced nitric oxide synthase, and cytokine related to immune-enhancing effects such as interleukin-1β and interleukin-6. Therefore, L. plantarum 200655 could be useful as a probiotic strain for older people.

The aim of this study was to evaluate the probiotic properties of Lactobacillus plantarum Ln1 isolated from kimchi and the antioxidant activities of live and heat-killed cells. L. plantarum KCTC 3108, which has been used as a commercial probiotic strain, was used as a control. L. plantarum strains (Ln1 and KCTC 3108) can survive under artificial gastric conditions (pH 2.5 in 0.3% pepsin for 3 h and 0.3% oxgall for 24 h), and adhere strongly to HT-29 cells. In addition, L. plantarum Ln1 did not produce carcinogenic β-glucuronidase, whereas it showed a higher β-galactosidase production of 3067.42 mU/mL. The antioxidant activity of L. plantarum Ln1 was assessed using the 2,2-diphenyl-1-picryl-hydrazyl (DPPH) and 2,2′-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging, β-carotene and linoleic acid inhibition, and reducing power assays. In all these methods, live L. plantarum Ln1 showed a higher antioxidant activity than the control strain. In heat-killed cells of L. plantarum Ln1, β-carotene bleaching inhibitory activity and reducing power was higher than DPPH and ABTS radical scavenging activity. These results suggested that live or heat-killed L. plantarum Ln1 isolated from kimchi might be useful as an antioxidant probiotic.

This study aimed at evaluating the functional and probiotic properties of three lactic acid bacterial (LAB) strains isolated from kimchi. The selected LAB strains, which had potential probiotic functions, were identified by 16S rRNA sequence analysis as Lactobacillus brevis G1, L. brevis KU15006, and Lactobacillus curvatus KCCM 200173. All LAB strains were able to tolerate incubation at pH 2.5 with 0.3% pepsin for 3 h and with 0.3% Oxgall for 24 h and showed similar enzyme production levels, antimicrobial activities, and antibiotic susceptibilities. L. brevis G1 and KU15006 presented higher adhesion ability, auto-aggregation, and cell surface hydrophobicity than Lactobacillus rhamnosus KCTC 12202BP, a commercial strain used as positive control. All LAB strains showed 50–60% co-aggregation activity with selected foodborne pathogens. L. brevis KU15006 showed anti-adhesion activity against Escherichia coli and Salmonella Typhimurium. In addition, cell-free supernatant and cell-free extract from L. brevis KU15006 displayed the highest inhibitory activities against α-glucosidase. These results indicate that L. brevis KU15006 has the best properties, with pathogen antagonistic and antidiabetic activity, for use in probiotic products.

This study was conducted to evaluate the probiotic properties, including β-galactosidase and antioxidant activities, of lactic acid bacteria isolated from kimchi. Two isolates with a probiotic potential were isolated and identified by 16S rRNA sequence analysis. For comparison, a commercial probiotic strain, Lactobacillus rhamnosus KCTC 12202BP, was used. The isolates, Lactobacillus plantarum Ln4 and G72, and L. rhamnosus KCTC 12202BP, were able to survive under artificial gastric conditions (pH 2.5 in the presence of 0.3% pepsin and 0.3% oxgall). The safety of the LAB strains was tested in terms of antibiotic resistance and production of harmful enzymes. Antibiotic resistance was assessed according to Clinical and Laboratory Standards Institute guidelines. Assessment with the API ZYM kit showed that none of the strains produced harmful enzymes, such as β-glucuronidase. Among the tested strains, L. plantarum Ln4 showed the strongest adhesion to HT-29 cells and the highest β-galactosidase activity (3320.99 Miller Units). L. plantarum Ln4 was found to have higher 1-diphenyl-2-picrylhydrazyl radical-scavenging (40.97%) and β-carotene oxidation-inhibitory activities (38.42%) than did L. rhamnosus KCTC 12202BP. These results suggest that L. plantarum Ln4 isolated from kimchi may have a probiotic potential and could be used in functional foods.

Ginseng and red ginseng are popular as functional foods in Asian countries such as Korea, Japan, and China. They possess various pharmacologic effects, including antioxidant, anti-inflammatory, anti-cancer, anti-obesity, and anti-viral activities. Ginsenosides are a class of pharmacologically active components in ginseng and red ginseng. Major ginsenosides are converted to minor ginsenosides, which have better bioavailability and cellular uptake, by microorganisms and enzymes. Studies have shown that ginseng and red ginseng can affect the physicochemical and sensory properties, ginsenosides content, and functional properties of dairy products. In addition, lactic acid bacteria in dairy products can convert into minor ginsenosides and ginseng and red ginseng improve functionality of products. This review will discuss the characteristics of ginseng and red ginseng, and their bioconversion, functionality, and application in dairy products.

Probiotic characteristics of Bacillus subtilis P223 isolated from kimchi were investigated in this study. Spore cells of B. subtilis P223 showed high tolerance to artificial gastric juice (pH 2.5, 0.3% pepsin, 3 h) and bile salts (0.3% oxgall, 24 h). Spore cells of B. subtilis P223 showed more adherence to intestinal cells (HT-29 cells) than vegetative cells. In addition, B. subtilis P223 showed high autoaggregation ability, similar to a commercial strain (Bacillus clausii ATCC 700160). Moreover, its coaggregation abilities with pathogens were strong. The adherence of three pathogens (Salmonella enteritidis ATCC 13076, Listeria monocytogenes ATCC 15313, and Escherichia coli ATCC 25922) to HT-29 cells was inhibited by B. subtilis P223. It was found that B. subtilis P223 could not produce β-glucuronidase, a carcinogenic enzyme. However, it had amylase and protease activities. Antibiotic susceptibility was measured using disk diffusion assay. It was revealed that B. subtilis P223 was only resistant to streptomycin among eight kinds of antibiotics. In addition, B. subtilis P223 showed no hemolysis activity. It did not have enterotoxin genes. Results of this study suggest that B. subtilis P223 isolated from kimchi has potential as a probiotic strain.

The objective of this study was to increase the bioavailability of Inula britannica (IB) through fermentation with probiotic Weissella cibaria D30, and to evaluate the chemical composition, viability, and anti-inflammatory effect of fermented I. britannica (FIB). IB was fermented with W. cibaria D30 at 37 °C for 24 h. FIB increased total phenolic content and decreased total flavonoid content of IB. 1-O-acetylbritannilactone and ergolide production, which are associated with the viability, increased from 1.38 to 4.13 μg/mg, and decreased from 5.24 to 0.94 μg/mg, in the control and FIB, respectively. In addition, the cell viability of RAW264.7 cells increased when pretreated with 400 μg/mL FIB. FIB inhibited the production of nitric oxide and proinflammatory cytokines by inhibiting NF-κB and MAPKs pathways. Therefore, FIB with W. cibaria D30 reduced the toxicity and increased the anti-inflammatory properties. These results indicate that FIB is a potential beneficial bioactive agent for functional foods.

Biofilm-forming Listeria monocytogenes can be highly infectious and difficult to eliminate in the food industry. This study evaluated the anti-biofilm effects of the cell-free supernatant (CFS) of Saccharomyces cerevisiae against L. monocytogenes. To investigate the anti-biofilm mechanism, cell surface properties (auto-aggregation and cell surface hydrophobicity), exopolysaccharides (EPS) production, expression of related genes, and morphological changes were examined. The CFS inhibited and eradicated the biofilm of L. monocytogenes. Auto-aggregation, cell surface hydrophobicity, and EPS production significantly decreased in all CFS-treated L. monocytogenes strains. Real-time polymerase chain reaction revealed significant downregulation of virulence factors (prfA and hlyA) and biofilm-related genes following CFS treatment. The anti-biofilm effects of CFS against L. monocytogenes were also confirmed through scanning electron microscopy and confocal laser scanning microscopy. Thus, it was demonstrated that the CFS of S. cerevisiae isolated from cucumber jangajji exerts anti-biofilm effects against L. monocytogenes.

This study was performed to develop a functional synbiotic yoghurt enriched with Lactobacillus brevis KU200019 and fructooligosaccharides (FOS). The yoghurts were manufactured using a commercial starter culture and labeled as C (a control without probiotics and FOS), P (L. brevis ATCC 14869), K (L. brevis KU200019), PS (L. brevis ATCC 14869 and FOS), and KS (L. brevis KU200019 and FOS). The yoghurts were stored at 4 °C for 21 days. The KS sample observed with high antioxidant, ACE-inhibitory (70.37 ± 1.19%), reactive oxygen species scavenging (2.52-fold), and immunomodulatory activities. Supplementation of probiotics or FOS did not have an adverse effect on sensory properties. These results confirmed that L. brevis KU200019 and FOS could be used in the dairy industry to improve the putative health benefits and quality of the dairy products.

This review discusses the status, antimicrobial mechanisms, application, and regulation of natural preservatives in livestock food systems. Conventional preservatives are synthetic chemical substances including nitrates/nitrites, sulfites, sodium benzoate, propyl gallate, and potassium sorbate. The use of artificial preservatives is being reconsidered because of concerns relating to headache, allergies, and cancer. As the demand for biopreservation in food systems has increased, new natural antimicrobial compounds of various origins are being developed, including plant-derived products (polyphenolics, essential oils, plant antimicrobial peptides (pAMPs)), animal-derived products (lysozymes, lactoperoxidase, lactoferrin, ovotransferrin, antimicrobial peptide (AMP), chitosan and others), and microbial metabolites (nisin, natamycin, pullulan, ε-polylysine, organic acid, and others). These natural preservatives act by inhibiting microbial cell walls/membranes, DNA/RNA replication and transcription, protein synthesis, and metabolism. Natural preservatives have been recognized for their safety; however, these substances can influence color, smell, and toxicity in large amounts while being effective as a food preservative. Therefore, to evaluate the safety and toxicity of natural preservatives, various trials including combinations of other substances or different food preservation systems, and capsulation have been performed. Natamycin and nisin are currently the only natural preservatives being regulated, and other natural preservatives will have to be legally regulated before their widespread use.

Lactobacillus plantarum Lb41 was determined probiotic properties and applied to cottage cheese. L. plantarum Lb41 showed high viability (>80%) in artificial gastric (pH 2.5, 0.3% pepsin for 3 h) and bile (0.3% oxgall for 24 h) acids, and adhered strongly to HT-29 cells (7.5% adhesion). It did not produce β-glucuronidase and was resistant to several antibiotics. L. plantarum Lb41 did not inhibit proliferation of normal MRC-5 cells, but showed antiproliferative effects on AGS, HT-29, and LoVo cells, based on 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assays. In addition, L. plantarum Lb41 reduced nitric oxide production by macrophages. Cottage cheese containing this strain did not show significant differences in physicochemical properties, but the number of lactic acid bacteria was maintained longer than that in control cheese. These results indicate that L. plantarum Lb41 could potentially be used as a probiotic in foods.

The objective of this study was to investigate characteristics and functionality of yogurt applied red ginseng extract. Yogurts added with red ginseng extract (0.5, 1, 1.5, and 2%) were produced using Lactobacillus acidophilus and Streptococcus thermophilus and stored at refrigerated temperature. During fermentation, pH was decreased whereas titratable aicidity and viable cell counts of L. acidophilus and S. thermophilus were increased. The composition of yogurt samples was measured on day 1, an increase of red ginseng extract content in yogurt resulted in an increase in lactose, protein, total solids, and ash content, whereas fat and moisture content decreased. The pH value and cell counts of L. acidophilus and S. thermophilus were declined, however titratable acidity was increased during storage period. The antioxidant capacity was measured as diverse methods. During refrigerated storage time, the value of antioxidant effect was decreased, however, yogurt fortified with red ginseng extract had higher capacity than plain yogurt. The antioxidant effect was improved in proportion to concentration of red ginseng extract. These data suggests that red ginseng extract could affect to reduce fermentation time of yogurt and enhance antioxidant capacity.

The antimicrobial effect of chestnut inner shell extract (CISE) characterized against Campylobacter jejuni strains by total polyphenol and flavonoid contents, minimum inhibitory concentrations (MIC), auto-aggregation, hydrophobicity, and application in laboratory medium and chicken meat. Total polyphenol and flavonoid contents of CISE were 532.96 ± 3.75 mg gallic acid equivalents/100 g and 12.28 ± 0.03 mg quercetin equivalents/100 g, respectively. The MIC of CISE was 1–5 mg/mL as C. jejuni strains. CISE reduced auto-aggregation and increased hydrophobicity against C. jejuni, and these characteristics showed the inhibition of adhesion to the intestine. In laboratory media, C. jejuni was completely inhibited at 3 and 5 log CFU/mL of inoculum at 4 and 42 °C in the addition of 1 and 2 mg/mL of CISE. In chicken meat, the addition of 1 and 2 mg/g of CISE decreased the number of 2–8 log CFU/g C. jejuni cells compared to without CISE at 42 °C. Moreover, C. jejuni was not detected at 1 mg/g CISE with 3 log CFU/g of inoculum after 4 days at 4 °C. Therefore, CISE could be used as a natural antimicrobial for the reduction of Campylobacter in the poultry meat supply.

The probiotic properties of Lactococcus lactis KC24 isolated from kimchi were studied. L. lactis KC24 retained activity in artificial gastric juice (pH 3.0, 0.1% pepsin for 2 h) and bile acid (0.1% oxgall for 24 h). This strain did not produce the carcinogenic enzyme, β-glucuronidase. L. lactis KC24 adhered strongly to Caco-2 cells (16.62% and 18.44% of cell adherence and high hydrophobicity, respectively). Antimicrobial effects of L. lactis KC24 were studied by the competition with other microorganisms to adhere to intestinal epithelial cells. L. lactis KC24 inhibited the adhesion of 6 pathogens (3 Listeria monocytogenes strains and 3 Staphylococcus aureus strains) to the mucus layer. The anti-inflammatory effect of L. lactis KC24 was demonstrated through the reduction of nitric oxide in the lipopolysaccharide-induced production. The antioxidant effect determined through ferric reducing antioxidant power (FRAP) and inhibition of β-carotene and linoleic acid oxidation was significant with a much higher FRAP value than that observed for ascorbic acid (1 mg/mL). The anticancer effect was observed against gastric carcinoma (AGS), colon carcinoma (HT-29 and LoVo), breast carcinoma (MCF-7), and lung carcinoma (SK-MES-1) cells (>50% cytotoxicity). These results indicate that L. lactis KC24 could potentially be used in the formulation of multifunctional probiotics products.

This study describes a model of the growth kinetics for S. aureus in raw beef under wrapped packaging (WP), modified atmosphere packaging (MAP), vacuum packaging (VP), and vacuum skin packaging (VSP). Beef samples were inoculated with S. aureus and stored at 10, 15, 20, and 25 °C. VP and VSP showed lower maximum bacteria counts and higher lag time than WP and MAP at all temperatures. At 10 °C, S. aureus in VP and VSP decreased to about 2.5 Log CFU/g. Two primary models (modified Gompertz model and reparameterized Gompertz survival model) were used in the study. The secondary models were described using a polynomial equation and the Davey model. The bias factor (Bf), accuracy factor (Af), and root mean square error (RMSE) of the secondary models were 0.91–1.09, 1.00–1.13, and 0.00–0.68, respectively. The predictive models for kinetics of S. aureus in various packaged raw beef could help to predict the fate of S. aureus more accurately.

Papain is a cysteine protease isolated from Carica papaya that has been used for various purpose in the food industry. The aim of this study was to investigate the effects of papain on Staphylococcus aureus (S. aureus) and Campylobacter jejuni (C. jejuni) biofilms. Papain did not affect the viability of cells, even at the highest tested concentration (5 μg/mL). However, biofilm formation by S. aureus 7, S. aureus 8, C. jejuni NCTC 11168, and C. jejuni Y23-5, as determined by crystal violet staining assays, was inhibited by 32.8%, 42.2%, 23.9%, and 22.2%, respectively, following treatment with 5 μg/mL papain. In addition, mature biofilms on stainless steel coupons were reduced by 2 Log CFU/coupons after treatment with 5 μg/mL papain, and the morphological changes in the biofilm were assessed by scanning electron microscopy. These results confirmed that although papain does not exert antibacterial effects, it has anti-biofilm effects against S. aureus and C. jejuni. This study suggests the potential of papain as an anti-biofilm agent in the food industry.

To translate and cross-culturally adapt the Core Outcome Measures Index (COMI) into the Korean language and to test the psychometric properties of the Korean COMI in patients with degenerative lumbar spine diseases. A cross-cultural adaptation of the COMI into Korean was carried out using established guidelines. A total of 117 patients with lumbar spinal diseases were recruited from the spinal center of a tertiary care teaching institution and completed a baseline questionnaire including the newly translated COMI, the visual analog scale for back pain and for leg pain, the Oswestry Disability Index (ODI), and the EuroQOL-5 dimensions (EQ-5D). Within 2 weeks after the first assessment, 83 (71%) completed a second COMI questionnaire and a transition question (no change, slight change, moderate change, a lot of change) by phone to assess reproducibility. COMI summary scores displayed 1.7% floor effects and no ceiling effect. For construct validity, each COMI item and COMI summary score well correlated with its corresponding reference questionnaire. Therefore, the predefined hypotheses for the construct validities of each COMI item (ρ > 0.4 with the corresponding questionnaire) and the COMI summary score (ρ > 0.6 with both ODI and EQ-5D) were confirmed. Intraclass correlation coefficients of each COMI item and summary score ranged from 0.93 to 0.98. Therefore, the hypothesis for reliability (ICC > 0.8) was confirmed. The present study highlights that the Korean version of the COMI is a reliable and valid outcome tool for use in Korean-speaking patients with degenerative lumbar spinal disease. These slides can be retrieved under Electronic Supplementary Material.

This study aimed to isolate and demonstrate their antioxidant and immunostimulatory activities of potential probiotics. The isolated strains, S. Pum19, SC28, and SC61 showed potential probiotic properties including stability in artificial gastric and bile conditions, non-production of β-glucuronidase, suitable antibiotic susceptibility, and attachment to intestinal cells. S. Pum19, SC28, and SC61 strains were identified as Leuconostoc citreum, Pediococcus pentosaceus, and Lactobacillus paraplantarum, respectively. Of the 3 potential probiotic LAB strains, intact cells of L. paraplantarum SC61 showed higher antioxidant activity, including DPPH radical scavenging, β-carotene bleaching inhibition, reducing power, superoxide anion scavenging, and ABTS radical scavenging activity. In addition, L. paraplantarum SC61 produced the most nitric oxide production and its mRNA expression level for iNOS, IL-1β, IL-6, and TNF-α were superior to those of L. rhamnosus GG. Therefore, L. paraplantarum SC61 was demonstrated to exhibit antioxidant and immunostimulatory activity and to have potential use as a probiotic product.

Although a number of prognostic factors have been demonstrated to be associated with surgical outcome of degenerative lumbar spinal stenosis (DLSS), no study has investigated the relation between hand grip strength (HGS) and treatment outcome of DLSS.The purpose of the present study was to examine the influence of HGS on surgical outcomes after surgery for patients with DLSS.This is an observational study.Patients who underwent spine surgery for DLSS were included in the study.Oswestry Disability Index (ODI), EuroQOL (EQ-5D), and visual analog scale (VAS) scores for back or leg pain were assessed.A total of 172 consecutive patients who underwent spine surgery for DLSS were included in the present study. Patients were assigned to either high HGS group (≥26 kg for men and ≥18 kg for women, n=124) or low HGS group (26 kg for men and18 kg for women, n=48) based on their preoperative HGS performance. Oswestry Disability Index, EQ-5D, and VAS scores for back and leg pain were assessed and compared between two groups preoperatively, 3 and 6 months after surgery. The primary outcome measure was baseline-adjusted ODI scores 6 months after surgery. The secondary outcome measures, including the overall ODI score, EQ-5D score, VAS score for back and leg pain, were assessed at each time point during the 6-month follow-up period.As primary outcome, baseline-adjusted ODI scores were significantly lower in the high HGS group than in the low HGS group 6 months after surgery. In the secondary outcome measurements, the ODI, EQ-5D, and VAS scores for back and leg pain improved significantly with time after surgery in both groups. The effects of HGS group on the overall changes in the ODI and EQ-5D scores during the 6-month period were significantly different between the two groups; however, they were not significantly different on VAS score for back and leg pain. The pattern of change in the ODI during the follow-up period was significantly different between the two groups.Patients with preoperative high HGS display better surgical outcome in terms of disability and health status 6 months after spine surgery. Preoperative HGS can act as a predictor of surgical outcome in patients with DLSS.