In vitro evaluation of the fermentative, antioxidant, and anti-inflammation properties of Lactococcus lactis subsp. lactis BF3 and Leuconostoc mesenteroides subsp. mesenteroides BF7 isolated from Oncorhynchus keta intestines in Rausu, Japan

To identify new starter cultures and functional foods, we isolated lactic acid bacteria (LAB) possessing resistance to acid, bile, and salt from the intestines of chum salmon. A total of eight LAB were isolated, including three Lactococcus lactis (BF1-3), two Leuconostoc mesenteroides (BF6, 7), and three Vagococcus fluvialis (BF4, 8, 9). Compared with type strains, the three Lc. lactis strains showed tolerance to acid, bile, and salt. Lc. lactis BF3 and Ln. mesenteroides BF7 could ferment skimmed milk and soy milk. The superoxide anion radical (O2⋅−)-scavenging capacity of skimmed milk was found to increase after fermentation. The scavenging capacity of radish juice increased only slightly by the Lc. lactis BF3 activity. Heat-killed Lc. lactis BF3 and Ln. mesenteroides BF7 cells exerted a protective effect against 3 mM H2O2 toxicity in Saccharomyces cerevisiae. Inhibitory effect on LPS-stimulated NO secretion from murine macrophage like RAW264.7 cells (anti-inflammation activity) was shown in only BF3.