Isolation of Exopolysaccharide-Producing Lactic Acid Bacteria from Pa-Kimchi and Characterization of Exopolysaccharides
2
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
Three lactic acid bacteria (LAB) producing exopolysaccharides (EPSs) were isolated from Pa (green onion)- kimchi, and identified as Weissella confusa (SKP 173), Weissella cibaria (SKP 182), and Leuconostoc citreum (SKP 281), respectively by 16S rRNA gene sequencing. The yields of EPS were 21.27, 18.53, and 15.4 g/l for EPS from SKP 173, 182, and 281, respectively when grown in MRS broth containing sucrose (5%, w/v). Total sugar contents were 64.39, 62.84, and 65.16% (w/w) for EPS from SKP 173, 182, and 281, respectively while the protein contents were 0.33, 0.31, and 0.25% (w/w), respectively. EPSs from W. confusa SKP 173 and W. cibaria SKP 182 contained glucose only but EPS from L. citreum SKP 281 contained glucose and glucitol. Viscosities of the 2% (w/w) freeze-dried EPS solution were 9.60, 8.00, and 8.20 centipoise (cP) for EPS from SKP 173, 182, and 281, respectively. Viscosities of culture grown in MRS broth with 5% sucrose (no glucose) were 92.98, 57.19, and 18.8 cP, respectively. The average molecular weights of EPSs were larger than 2 × 107 Da. Fourier transform infrared spectroscopy (FT-IR) analyses of EPSs showed typical carbohydrate peaks, suggesting that the EPSs consisted of pyranose saccharides with α-(1,6) and α-(1,3) glycosidic linkages. L. citreim SKP 281 was used as the starter for yogurt fermentation, and EPS production was confirmed.
Abstract
Three lactic acid bacteria (LAB) producing exopolysaccharides (EPSs) were isolated from Pa (green onion)- kimchi, and identified as Weissella confusa (SKP 173), Weissella cibaria (SKP 182), and Leuconostoc citreum (SKP 281), respectively by 16S rRNA gene sequencing. The yields of EPS were 21.27, 18.53, and 15.4 g/l for EPS from SKP 173, 182, and 281, respectively when grown in MRS broth containing sucrose (5%, w/v). Total sugar contents were 64.39, 62.84, and 65.16% (w/w) for EPS from SKP 173, 182, and 281, respectively while the protein contents were 0.33, 0.31, and 0.25% (w/w), respectively. EPSs from W. confusa SKP 173 and W. cibaria SKP 182 contained glucose only but EPS from L. citreum SKP 281 contained glucose and glucitol. Viscosities of the 2% (w/w) freeze-dried EPS solution were 9.60, 8.00, and 8.20 centipoise (cP) for EPS from SKP 173, 182, and 281, respectively. Viscosities of culture grown in MRS broth with 5% sucrose (no glucose) were 92.98, 57.19, and 18.8 cP, respectively. The average molecular weights of EPSs were larger than 2 × 107 Da. Fourier transform infrared spectroscopy (FT-IR) analyses of EPSs showed typical carbohydrate peaks, suggesting that the EPSs consisted of pyranose saccharides with α-(1,6) and α-(1,3) glycosidic linkages. L. citreim SKP 281 was used as the starter for yogurt fermentation, and EPS production was confirmed.
참고문헌 (31)
- Mathur H, "Health benefits of lactic acid bacteria (LAB) fermentates", Nutrients, 12, pp.1679~ (2020)
- De Filippis F, "The food-gut axis: lactic acid bacteria and their link to food, the gut microbiome and human health", FEMS Microbiol. Rev, 44, pp.454~489 (2020)
- Lee SJ, "Some important metabolites produced by lactic acid bacteria from kimchi", Foods, 10, pp.2148~ (2021)
- Hatti-Kaul R, "Lactic acid bacteria: from starter cultures to producers of chemicals", FEMS Microbiol. Lett, 365 (2018)
- Shiby VK, "Fermented milks and milk products as functional foods -a review", Crit. Rev. Food Sci. Nutr, 53, pp.482~496 (2013)
- 박건영, "Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food", Journal of Medicinal Food, 17(1), pp.6~20 (2014), 한국식품영양과학회[DOI]
- Fadda S, "Role of lactic acid bacteria during meat conditioning and fermentation: peptides generated as sensorial and hygienic biomarkers", Meat Sci, 86, pp.66~79 (2010)
- De Vuyst L, "Exopolysaccharides from lactic acid bacteria. Technological bottlenecks and practical solutions", Macromol. Symp, 140, pp.31~41 (1999)
- Angelin J, "Exopolysaccharides from probiotic bacteria and their health potential", Int. J. Biolog. Macromol, 162, pp.853~865 (2020)
- Kook SY, "Immunomodulatory effects of exopolysaccharides produced by Bacillus licheniformis and Leuconostoc mesenteroides isolated from Korean kimchi", J. Funct. Foods, 54, pp.211~219 (2019)
- Kim K, "Exopolysaccharide from Lactobacillus plantarum LRCC5310offers protection against rotavirus-induced diarrhea and regulates inflammatory response", J. Dairy Sci, 101, pp.5702~5712 (2018)
- Nicolescu CM, "Biopolymers produced by lactic acid bacteria:characterization and food application", Polymers, 15, pp.1539~ (2023)
- Wang B, "Purification and characterization of dextran produced by Leuconostoc pseudomesenteroides PC as a potential exopolysaccharide suitable for food applications", Process Biochem, 87, pp.187~195 (2019)
- 이강욱, "Characterization of a Glutamate Decarboxylase (GAD) from Enterococcus avium M5 Isolated from Jeotgal, a Korean Fermented Seafood", Journal of Microbiology and Biotechnology, 27(7), pp.1216~1222 (2017), 한국미생물·생명공학회[DOI]
- Feng F, "Characterization of highly branched dextran produced by Leuconostoc citreum B-2 from pineapple fermented product", Int. J. Biol. Macromol, 113, pp.45~50 (2018)
- Lee KW, "Probiotic properties of Weissella strains isolated from human faeces", Anaerobe, 18, pp.96~102 (2012)
- Liu C, "Characterization and antitumor activity of a polysaccharide from Strongylocentrotus nudus eggs", Carbohydr. Polym, 67, pp.313~318 (2007)
- Bradford MM, "A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding", Anal. Biochem, 72, pp.248~254 (1976)
- 이상봉, "Mass-Based Metabolomic Analysis of Lactobacillus sakei and Its Growth Media at Different Growth Phases", Journal of Microbiology and Biotechnology, 27(5), pp.925~932 (2017), 한국미생물·생명공학회[DOI]
- 김효주, "김치로부터 Exopolysaccharide 생성 유산균의 분리 및 특성 규명", 한국미생물·생명공학회지, 34(3), pp.196~203 (2006), 한국미생물·생명공학회
- Saleena LAK, "Development of low-calorie functional yoghurt by incorporating mannitol producing lactic acid bacteria (Leuconostoc pseudomesenteroides) in the standard yoghurt culture", J. Pure. Appl. Microbiol, 16, pp.729~736 (2022)
- Bounaix MS, "Biodiversity of exopolysaccharides produced from sucrose by sourdough lactic acid bacteria", J. Agric. Food. Chem, 57, pp.10889~10897 (2009)
- Yang Y, "Isolation, purification, and characterization of exopolysaccharide produced by Leuconostoc citreum N21 from dried milk cake", Trans. Tianjin Univ, 25, pp.161~168 (2019)
- 구지중, "Isolation and Characterization of Dextrans Produced by Leuconostoc sp. strain JYY4 from Fermented Kimchi", 한국응용과학기술학회지, 32(4), pp.758~766 (2015), 한국응용과학기술학회
- Maina NH, "Structural analysis of enzyme-resistant isomaltooligosaccharides reveals the elongation of α-(1→3)-linked branches in Weissella confusa dextran", Biomacromolecules, 12, pp.409~418 (2011)
- 이홍금, "Physicochemical and Rheological Properties of a Novel Emulsifier, EPS-R, Produced by the Marine Bacterium Hahella chejuensis", Biotechnology and Bioprocess Engineering, 9(5), pp.405~413 (2004), 한국생물공학회
- Miao M, "Characterisation of a novel water-soluble polysaccharide from Leuconostoc citreum SK24. 002", Food. Hydrocoll, 36, pp.265~272 (2014)
- Ahmed RZ, "Characterization of high molecular weight dextran produced by Weissella cibaria CMGDEX3", Carbohydr. Polym, 90, pp.441~446 (2012)
- Zhao X, "EPS-producing Lactobacillus plantarum MC5 as a compound starter improves rheology, texture, and antioxidant activity of yogurt during storage", Foods, 11, pp.1660~ (2022)
- Kareem AJ, "Production of dextran from locally Lactobacillus spp. isolates", Rep. Biochem. Mol. Biol, 8, pp.287~300 (2019)
- Prete R, "Lactic acid bacteria exopolysaccharides producers: a sustainable tool for functional foods", Foods, 10, pp.1653~ (2021)