Research club CTD team succeeded in selecting strains with good survival rate and bile resistance
[베리타스알파=정우식 기자] Honam University announced on the 28th that the CTD team (Jang Ma-ri, Choi Ji-yoon, Kim Yu-seon, and Yu Na-yeon), a research club in the Department of Clinical Pathology, discovered lactic acid bacteria in kimchi that can improve obesity. The CTD team of the Department of Clinical Pathology, who participated in ‘Free Draw’, a student-led non-subject program operated as part of the University Innovation Support Project, developed lactic acid bacteria products found in kimchi to solve various health problems caused by the increase in obesity worldwide. Among the postbiotics (provided by Metinutriol Co., Ltd.) processed by heat treatment, strains with good survival rate and bile resistance were selected under conditions designed similar to the environment in the digestive tract.
The research team orally administered 0.2 mg/g of lactobacillus dissolved in distilled water 7 days a week for 10 weeks to obese mice induced by a high-fat diet. In addition, the total body fat and abdominal fat content measured by small animal tomography body composition analyzer-double energy radiation absorptiometry (DEXA) were significantly reduced compared to the high-fat diet group. Through this, positive changes were confirmed in blood sugar and lipid components.
The lactic acid bacteria discovered by the CTD team produce a chemical substance called metabolite within other organisms, which has a beneficial effect on our body and is known to help improve digestive problems and strengthen the immune system. The lactic acid bacteria identified through this study are expected to be useful data for metabolic diseases such as obesity and diabetes. The form will be analyzed and finally submitted to the ‘Journal of Obesity & Metabolic Syndrome’, an international journal related to obesity. Professor Yu-Ji Jang said, “Through the student-led non-subject program, students can achieve good results by improving their social communication skills, collaboration skills, and creative thinking skills by cooperating and communicating with team members in the process of designing research and carrying out challenges on their own. It seems like an opportunity,” he said.
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