Noriko Komatsuzaki
Japan
Title: Probiotic effect of Lactic acid bacteria isolated from Japanese fermented Fish
Biography
Biography: Noriko Komatsuzaki
Abstract
We examined the probiotic effect of Lactobacillus paracasei NFRI 7415 isolated from Japanese fish (funa-sushi), evaluating it with in vitro and in vivo assay systems and using Lactobacillus casei for comparison. Bacteria were grown to the stationary phase in MRS medium. The medium was then freeze-dried and used in the experiments. In in vitro assays, the cholesterol adsorption rate of L. casei and L. paracasei were 39.4% and 50.9%, respectively, and bile acid adsorption rates 33.8% and 40.9%. Cholesterol adsorption was higher in L. paracasei than in L. casei, and it was revealed that the survival rate of L. paracasei in the stomach was high. In addition, L. paracasei showed gastric juice resistance and bile tolerance. In order to investigate organic acid in appendix contents, male ICR mice were divided into two feeding groups for 4 weeks: a control (CO) group and a lactic acid bacterium (LB) group. Among organic acids in appendix contents, acetic acid showed the highest value in both groups. In the LB group, lactic acid and iso-butyric acid were also detected, but they were not detected in the CO group. These organic acids are a metabolism product produced in intestinal bacteria, and therefore indicate that L. paracasei had an influence on the intestinal microflora of the LB group. This suggests that L. paracasei NFRI 7415 may have potential as a probiotics product.