This technology features the Lactobacillus pentosus KCCP11226 strain (deposited under KCCM12536P), as well as probiotic formulations, health functional foods, antioxidant compositions, and fermented foods containing this strain or its cultures, concentrates, or dried products as an active ingredient. This strain naturally produces 4,4'-diaponeurosporene, a yellow C30 carotenoid.
Carotenoids are antioxidant pigments that humans cannot synthesize and must obtain through diet. However, chemical synthesis involves byproducts, complex processing conditions, and environmental issues, while natural sources like vegetables and fruits fluctuate in production based on season and region. Using genetically modified microorganisms raises concerns for food applications, and the mechanisms by which safe lactic acid bacteria produce carotenoids under stress have not been fully understood.
This technology utilizes a strain that produces more carotenoids than control lactic acid bacteria lacking carotenoid biosynthesis genes, with both the cells and culture supernatant exhibiting DPPH free radical scavenging activity. The produced carotenoids show higher radical scavenging activity than BHT or β-carotene. The strain maintains high survival rates under conditions of strong acid, high temperature, oxidative stress, lysozyme, and bile acids, and carotenoid production increases when cultured in media containing hydrogen peroxide or sodium chloride. Applicable as a starter culture for fermented milk, kimchi, and fermented meat products, as well as in antioxidant probiotic formulations and natural pigment production, this safe lactic acid bacteria allows for the stable, year-round supply of natural antioxidant carotenoids.
This invention was developed with support from the Ministry of Science and ICT for the development of anti-cancer pharmabiotics utilizing functional lactic acid bacteria that biosynthesize 4,4'-diaponeurosporene.
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