著者

Mheen Tae Ick

出版者

Japan Society for Lactic Acid Bacteria

雑誌

日本乳酸菌学会誌 (ISSN:1343327X)

巻号頁・発行日

vol.14, no.2, pp.56-71, 2003-12-01 (Released:2012-09-24)

参考文献数

75

被引用文献数

8 9

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Kimchi is a Korean fermented food that is prepared through a series of processes including pretreatment of Chinese cabbage, salting, blending with various spices and other ingredients, and fermentation. The characteristics of kimchi differ depending on the kimchi variety, raw materials, processing methods, and fermentation conditions. Kimchi fermentation is initiated by the various lactic acid bacteria (LAB) present in the raw materials. Sugars in raw materials are converted to lactic acid, acetic acid, carbon dioxide, and ethanol by hetero and homo fermentative LAB during kimchi fermentation, along with other chemical changes. Many physicochemical and biological factors influence kimchi fermentation. This review covers in some detail the factors affecting kimchi fermentation.

著者

Priscilla C. SANCHEZ

出版者

Japan Society for Lactic Acid Bacteria

雑誌

日本乳酸菌学会誌 (ISSN:1343327X)

巻号頁・発行日

vol.10, no.1, pp.19-28, 1999-09-30 (Released:2012-09-24)

参考文献数

22

被引用文献数

8 7

著者

Haruki Kitazawa Takeshi Shimosato Masanori Tohno Tadao Saito

出版者

Japan Society for Lactic Acid Bacteria

雑誌

日本乳酸菌学会誌 (ISSN:1343327X)

巻号頁・発行日

vol.16, no.1, pp.11-20, 2005-06-01 (Released:2012-09-24)

参考文献数

61

被引用文献数

5 6

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Many works on the biological functions of dairy lactic acid bacteria (LAB) have contributed to the application of LAB in functional foods and supplements in the global market. More recently, the new term “immunobiotics”, has been proposed to identify probiotic bacteria that promote health through activation of intestinal immunity from those with strictly local immunity, and expected for an appropriate evolutionary development. We have studied specific effector molecules and their receptor targets. Recently, we found that immunostimulatory AT oligonucleotide (AT-ODN), but not CpG ODN, from Lactobacillus gasseri JCM 1131T triggered. immune responses via Toll-like receptor 9 (TLR9), which has been identified as a particular receptor for bacterial DNA containing the specific sequence pattern of unmethylated CpG dinucleotide. Through the discovery of TLR9, possible molecular mechanisms in immune responses through bacterial DNA have been rapidly revealed in mice. Recently, we found that ATODN from Lactobacillus gasseri, possibly induces immunoactivation in Peyer's patches (Pps)via TLR9. We demonstrated that TLR9 is a receptor for not only CpG but also for non-CpG AT ODN as a result of the induction of nuclear factor-κB (NF-κB) activation by gene reporter assay. This review describes our recent study on the immunostimulatory activity of LAB via TLRs, especially TLR 9 and 2 and discuss future trends in the development of “Immunobiotic Foods” through intestinal immunoregulation mediated by “Immunobiotic” LAB via TLRs.