{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,7]],"date-time":"2026-10-07T01:46:43Z","timestamp":1791337603557,"version":"4.3.1"},"reference-count":46,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2021,9,8]],"date-time":"2021-09-08T00:00:00Z","timestamp":1631059200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100014189","name":"Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry","doi-asserted-by":"publisher","award":["119028-03-3-HD030"],"award-info":[{"award-number":["119028-03-3-HD030"]}],"id":[{"id":"10.13039\/501100014189","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003566","name":"Ministry of Oceans and Fisheries","doi-asserted-by":"publisher","award":["20210656"],"award-info":[{"award-number":["20210656"]}],"id":[{"id":"10.13039\/501100003566","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>In the present study, the properties of the Lactiplantibacillus (Lpb.) plantarum WiKim0112 isolated from kimchi were evaluated by comparing its probiotic properties to those of Lpb. plantarum WCFS1 and KACC 11451 isolated from different sources. In both pH 2 and 3, media containing pepsin, Wikim0112, and WCFS1 showed higher cell viability than KACC11451. Viability of all Lpb. plantarum strains in a medium containing pancreatin and bile salt oxgall was significantly decreased compared to the control. WCFS1 showed the highest thermotolerance, followed by Wikim0112 and KACC11451. Wikim0112 showed a similar level of antibacterial activity to WCFS1 and exhibited an overall higher antibacterial activity than KACC11451 against six pathogens. All Lpb. plantatum strains showed high antioxidant activities in SOD, DPPH, and ABTS assays, especially Wikim0112 and WCFS1 exhibited a higher antioxidant activity than KACC11451. All Lpb. plantarum strains showed approximately 60\u201362% adhesion rates to Caco-2 cells. Moreover, in LPS-stimulated Caco-2 cells, all Lpb. plantarum strains significantly decreased the mRNA expression of pro-inflammatory cytokines (i.e., IL-1\u03b2, IL-6, and TNF-\u03b1); Wikim0112 significantly increased the mRNA expression of IL-4 and IFN-\u03b3. Wikim0112 was resistant to streptomycin and vancomycin, whereas WCFS1 and KACC11451 were resistant to four (clindamycin, ciprofloxacin, tetracycline, and vancomycin) and three (ciprofloxacin, tetracycline, and vancomycin) antibiotics, respectively. These results, taken together, indicated that compared to Lpb. plantarum strains isolated from different sources, Wikim0112 showed desirable probiotic properties, suggesting its potential applications in the food and pharmaceutical industries.<\/jats:p>","DOI":"10.3390\/foods10092125","type":"journal-article","created":{"date-parts":[[2021,9,8]],"date-time":"2021-09-08T21:28:45Z","timestamp":1631136525000},"page":"2125","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":43,"title":["Comparison of the Probiotic Potential between Lactiplantibacillus plantarum Isolated from Kimchi and Standard Probiotic Strains Isolated from Different Sources"],"prefix":"10.3390","volume":"10","author":[{"given":"Chang-Hee","family":"Jeong","sequence":"first","affiliation":[{"name":"Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hyejin","family":"Sohn","sequence":"additional","affiliation":[{"name":"Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hyelyeon","family":"Hwang","sequence":"additional","affiliation":[{"name":"Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ho-Jae","family":"Lee","sequence":"additional","affiliation":[{"name":"Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tae-Woon","family":"Kim","sequence":"additional","affiliation":[{"name":"Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6843-0360","authenticated-orcid":false,"given":"Dong-Sub","family":"Kim","sequence":"additional","affiliation":[{"name":"Research Institute, Korea Prime Pharm. Co., Ltd., Gwangju 61473, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chun-Sung","family":"Kim","sequence":"additional","affiliation":[{"name":"Department of Oral Biochemistry, College of Dentistry, Chosun University, Gwangju 61452, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1485-861X","authenticated-orcid":false,"given":"Sung-Gu","family":"Han","sequence":"additional","affiliation":[{"name":"Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0224-794X","authenticated-orcid":false,"given":"Sung-Wook","family":"Hong","sequence":"additional","affiliation":[{"name":"Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,9,8]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"2385","DOI":"10.1007\/s00253-014-5513-1","article-title":"Kimchi microflora: History, current status, and perspectives for industrial kimchi production","volume":"98","author":"Jung","year":"2014","journal-title":"Appl. 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