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Abstract Background Bacteriocins are peptides with antibacterial properties that are released by lactic acid bacteria and affect genetically closely related bacteria. Settled bacteriocin-producing probiotics in the GI tract may contribute to bacteriocin formation, which can lead to pathogen inhibition and immune system regulation. The purpose of this study is to evaluate the probiotic capabilities of bacteriocin-producing LAB isolated from malted barley, Pediococcus acidilactici HW01, and Leuconostoc citreum HW02. Results Both strains could survive in harsh GI conditions such as low pH, bile salt, pepsin, and lysozyme. Furthermore, exhibited non-haemolytic activity and tetracycline and erythromycin susceptibilities. In vitro adhesion of HW01 and HW02 strains to HT-29 cells was 76.28 and 75.99%, respectively. Auto-aggregation ability of HW01 and HW02 was about 14%, but their ability to aggregate with pathogens (Escherichia coli, Salmonella enterica ser. Typhimurium, Staphylococcus aureus and Listeria monocytogenes) ranged from 32.0% to 43.5%. Regarding the anti-inflammatory effect, heat-killed bacteriocin-producing strains suppressed the mRNA expression levels of cytokines and chemokines in RAW 264.7 macrophages induced by LPS (P

Abstract In this study, volatile compounds of various beans (black bean, mung bean, and soybean) were analyzed on the basis of particle sizes and extraction temperatures by two extraction methods, namely, distillation under reduced pressure–continuous liquid–liquid extraction (DRP–LLE) and hot water extraction (HWE). The experimental results confirmed the presence of 10 volatile components. The five major volatile compounds were hexanal, 2-methyl-1-butanol, 1-hexanol, 1-octen-3-ol and benzaldehyde. The highest total volatile compound concentrations in the extracts of black bean, mung bean, and soybean using DRP–LLE were obtained at 60 °C and 355–500 μm, 60 °C and 500–710 μm, and 50 °C and 355–500 μm, respectively. For the same particle size, the total volatile compound concentrations in the extracts of black bean, mung bean, and soybean obtained by HWE at 70 °C were 2–3 times significantly higher than those obtained at 90 °C. Moreover, the highest total volatile compound concentration was obtained in the black bean extract by HWE at 500–710 μm, while the lowest total volatile compound concentration in the soybean extract was obtained by HWE at 500–710 μm. The total concentrations of volatiles in the black bean and soybean extracts obtained by DRP–LLE were significantly higher than those obtained by HWE.

Abstract Background In this study, indica rice (Oryza sativa L.) was bioconversioned using Lactobacillus plantarum ATCC14917 and Lactobacillus rhamnosus GG KCTC5033. Results Compared to the control treatment (RE), rice extract fermented with Lactobacillus plantarum ATCC14917 (LP-RE) and Lactobacillus rhamnosus GG KCTC5033 (LR-RE) inhibited the growth of pathogenic bacteria significantly except for E. coli O157:H7 (p