Inhibitory effect of lactic acid bacteria isolated from kimchi against murine norovirus

Publication date: Available online 12 September 2019Source: Food ControlAuthor(s): Dong Joo Seo, Day Jung, Soontag Jung, Daseul Yeo, Changsun ChoiAbstractHuman norovirus causes gastroenteritis through a fecal-oral route. However, there are no effective therapeutic agents owing to the lack of culture systems. Alternatively, antiviral food extracts and beneficial microorganisms could be developed as anti-viral agents. Here, we investigated the inhibitory effects of 142 lactic acid bacteria (LAB) or LAB-free filtrate from kimchi products against murine norovirus-1 (MNV-1) in RAW264.7 cells. LAB strains were identified through 16S rRNA gene sequencing. Cells were pre-treated with LAB or LAB-free filtrate, and co-treated with LAB and MNV-1 at 5°C for 21 days. Among the 56 coccus-shaped LAB, pre-treatment of Pediococcus pentosaceus (CAU170229-2 and CAU170230-3) and Weissella cibaria (CAU170231-1 and CAU170231-3) significantly reduced MNV-1 by 1.93 ± 0.21–3.49 ± 0.43 to log10 PFU/mL. Among the 86 rod-shaped LAB, pre-treatment of Lactobacillus sakei (CAU170208-2 and CAU170210-4) and Lactobacillus curvatus (CAU170210-2 and CAU170235-3) significantly decreased MNV-1 by 1.42 ± 0.26–1.70 ± 0.63 log10 PFU/mL. LAB-free filtrates decreased MNV-1 by 0.26 ± 0.07–0.50 ± 0.18 to log10 PFU/mL, and MNV-1 co-treated with LAB slightly reduced MNV-1 by 0.56 ± 0.07–0.60 ± 0.09 to log10 PFU/mL. Thus, W. cibaria, P. pentosaceus, L. curvatus, and L. sakei from kimchi are promising anti-...
Source: Food Control - Category: Food Science Source Type: research