한국전통발효식품에서 분리한 Probiotics의 특징 및 Synbiotics 항균활성 효과
Characteristics of Probiotics Isolated from Korean Traditional Foods and Antibacterial Activity of Synbiotics
2
조회
0
다운로드
5
인용
0
참고문헌
키워드
초록
세계 각국의 민족은 자신의 국토의 삶과 기후 풍토, 지역특산 산물과 식습관 및 식생활 등에 따라 색다른 전통식품이 만들어 진다. 한국은 오랫동안 농경을 중심으로 먹거리를해오며 쌀과 함께 곁들일 채소류를 중심으로 조미료가 발달되었고, 염절임 기법을 통해 발효식품을 만들었다. 이러한 발효식품에서 주로 찾아볼 수 있는 종은 Lactobacillus sp.과Pediococcus sp. 및 Bacillus sp. 등과 같은 유산균을 분리할수 있었고 다양한 방법으로 동정 되어왔다. 본 연구에서는시장에서 시판되고 있는 한국전통발효식품을 통해 유산균을분리 및 동정하였고, 유해세균에 대한 항균능력이 우수한 균주를 선별하였다. 그리고 우수 후보 균주의 인공위액 및 담즙액에 대한 내성과 용혈능 등을 검토하여 최종 균주를 선별하였다. 최종 선별된 유산균은 3종의 prebiotics와 혼합한synbiotics로서의 항균활성 능력을 평가하였다. 1차 항균 활성에서 C13은 인체 및 어류질병세균에서 가장 넓은 항균 스펙트럼을 보였고, β-haemolysis를 생산하지 않고 인공위액과 담즙액의 내성을 지닌 M1, K1 및 C13을 synbiotics의2차 항균 활성을 수행하였다. Prebiotics 3종(FOS, GOS, Inulin)과 선별된 균주가 혼합된 synbiotics에서는 이전 보다항균 활성이 증진 또는 저해됨을 알 수 있었다. 16 rDNA 염기서열 결과, K1과 M1은 Bacillus tequiensis 99.72%, Bacillus subtilis 99.65%, Bacillus inaquosorum 99.72%, Bacillus cabrialesii 99.72%, Bacillus stercoris 99.58%, Bacillus spizizenii 99.58%, Bacillus halotolerans 99.58%, Bacillus mojavensis 99.51%로 분석되었다. 그리고 C13은Bacillus velezensis 99.71%, Bacillus nematocida 99.36%, Bacillus amyloliquefaciens 99.44%, Bacillus atrophaeus 99.22%, Bacillus nakamurai 99.44%로 분석되었다.
Abstract
Traditional foods are manufactured according to the characteristics of each region for the nations of the world. Korea has mainly farmed, and seasonings have developed around rice and vegetables. In fermented foods, lactic acid bacteria such as Lactobacillus sp. and Pediococcus sp. and Bacillus sp. were isolated and identified from fermented foods. In this study, lactic acid bacteria were isolated and identified from commercially available traditional Korean fermented foods, and candidate strains were selected through antibacterial activity tests on human and fish disease bacteria. Thereafter, the final strain was selected by examining the resistance to simulated gastric and intestinal fluids, and hemolysis. The three (M1, K1, C13) final selected latic acid bacteria were miced with prebiotics and the antibacterial activity of synbiotics was evaluated. As for the fist antibacterial activity result, C13 showed high antibacterial acitivity in human diseases and fish diseases. Then, M1, K1 and C13, which did not produce β-haemolysis and were resistant to simulated gastric and intestinal fluids, were subjected to the second antibacterial activity of synbiotics. When the three prebiotics (FOS, GOS, Inulin) and probiotics (M1, K1, C13) were mixed, the antibacterial activity was increased or inhibited. Based on the 16S rRNA gene sequencing results, K1 and M1 were analyzed as Bacillus tequiensis 99.72%, Bacillus subtilis 99.65%, Bacillus inaquosorum 99.72%, Bacillus cabrialesii 99.72%, Bacillus stercoris 99.58%, Bacillus spizizenii 99.58%, Bacillus halotolerans 99.58%, and Bacillus mojavensis 99.51%. And C13 was analyzed as Bacillus velezensis 99.71%, Bacillus nematocida 99.36%, Bacillus amyloliquefaciens 99.44%, Bacillus atrophaeus 99.22%, and Bacillus nakamurai 99.44%.
참고문헌 (29)
- Shin DH, "Globalization trends and prospect of Korean traditional fermented foods", Food Sci. Ind, 43, pp.69~82 (2010)
- 김상무, "젓갈산업의 현황 및 발전 방향", 식품과학과 산업, 53(2), pp.200~214 (2020), 한국식품과학회
- Lee KW, "Probiotic properties of pediococcus strains isolated from jeotgals, salted and fermented Korean sea-food", Anaerobe, 28, pp.199~206 (2014)
- 박건영, "Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food", Journal of Medicinal Food, 17(1), pp.6~20 (2014), 한국식품영양과학회[DOI]
- Miriam BB, "Probiotic mechanisms of action", Ann. Nutr. Metab, 61, pp.160~174 (2012)
- Roberfroid M, "Prebiotic effects: metabolic and health benefits", Br. J. Nutr, 104, pp.S1~S63 (2010)
- Sekhon BS, "Prebiotics, probiotics and synbiotics:an overview", J. Pharm. Educ. Res, 1, pp.13~36 (2010)
- Ziggers-Anim D, "A new prebiotic derived from whey", Anim. Feed Sci. Technol, 5, pp.34~36 (2000)
- Li X, "Effects of supplementation of fructooligosaccharide and", or Bacillus subtilis to diets on performance and on intestinal microflora in broilers, 2008, pp.51, 64~70
- Dehaghani PG, "Effect of symbiotic dietary supplementation on survival, growth performance and digestive enzyme activities on common carp (Cyprinus carpio) fingerlings", Czech J. Anim. Sci, 60, pp.224~232 (2015)
- Brinques GB, "Effect of microencapsulation on survival of Lactobacillus plantarum in simulated gastrointestional conditions, refrigeration, and yogurt", J. Food Eng, 103, pp.123~128 (2011)
- Zanjani MAK, "Microencapsulation of probiotics by calcium alginate-gelatinized starch with chitosan coating and evaluation of survival in simulated human gastro-intestional condition", Iran J. Pharm. Res, 13, pp.843~852 (2014)
- Khochamit N, "Antibacterial activity and genotypic-phenotypic characteristics of bacteriocin-producing Bacillus subtilis KKU213: potential as a probiotic strain", Microbiol. Res, 170, pp.36~50 (2015)
- Paster BJ, "The breadth of bacterial diversity in the human periodontal pocket and other oral sites", Periodontol, 42, pp.80~87 (2000)
- Marsh PD, "Dental plaque biofilms:communities, conflict and control", Periodontol, 55, pp.16~35 (2000)
- Samot J, "Antibacterial activity of probiotic candidates for oral health", Anaerobe, 19, pp.34~38 (2013)
- Lewin CS, "Chemotherapy in Aquaculture: from Theory to Reality", pp.288~301 (1992), Iffice international des Epizooties
- Byun JW, "Probiotic effect of Lactobacillus sp. DS-12 in flounder (Paralichthys olivaceus)", J. Gen. Appl. Microbiol, 43, pp.305~308 (1997)
- Kim DH, "Dietary effect of probiotic bacteria, Bacillus amyloliquefaciens-JFP2 on growth and innate immune response in rock bream oplegnathus fasciatus, challenged with Streptococcus iniae", Isr. J. Aquac, 69, pp.11~ (2017)
- Tapia-Paniagua ST, "Intestinal microbiota diversity of the flat fish Solea senegalensis (kaup, 1858) following probiotic administration", Microb. Ecol, 60, pp.310~319 (2010)
- Bergan T, "Ecological impacts of antibacterial agents: Stockholm", Scand J. Infect. Dis, 18, pp.1~203 (1986)
- Tagg JR, "Bacteriocins of grampositive bacteria", Bacteriol. Res, 40, pp.722~756 (1976)
- Cleveland J, "Bacteriocins:safe, natural antimicrobials for food preservation", Int. J. Food Microbiol, 71, pp.1~20 (2001)
- Drider D, "The continuing story of class IIa bacteriocins", Microbiol. Mol. Biol. Rev, 70, pp.564~582 (2006)
- Mandadzhieva T, "Utilization of different prebiotics by Lactobacillus spp. and Lactococcus spp", Biotechnol. Biotechnol. Equip, 25, pp.117~120 (2011)
- Munoz M, "Fructooligosaccharides metabolism and effect on bacteriocin production in Lactobacillus strains isolated from ensiled corn and molasses", Anaerobe, 18, pp.321~330 (2012)
- Bosscher D, "Inulin and oligofructose as prebiotics in the prevention of intestinal infections and diseases", Nutr. Res. Rev, 19, pp.216~226 (2006)
- Patel S, "The current trends and future perspectives of prebiotics research: a review", 3 Biotech, 2, pp.115~125 (2012)
- Vamanu E, "The influence of prebiotics on bacteriocin synthesis using the strain Lactobacillus paracasei CMGB16", Afr. J. Microbiol. Res, 4, pp.534~537 (2010)