무김치에서 분리한 Leuconostoc속의 특성과 면역증강 효과
Characteristics of Leuconostoc spp. isolated from radish kimchi and its immune enhancement effect
0
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
The purpose of this study was to examine the characteristics of Leuconostoc spp. isolated from radish kimchi and to investigate the potential for the use of functional ingredients by evaluating enzymatic characteristics, safety, and immune-enhancing effects among the isolates, including Lactobacillus rhamnosus ATCC53103 (LGG) as a control strain. All test strains exhibited β- glucosidase enzyme activity that releases β-1,4 sugar chain bonds. In addition, as a result of antibiotic resistance assay among the isolates, MIC values on 8 antibiotics were below compared to the EFSA standard, and hemolytic experiments confirmed that all showed gamma hemolysis without hemolytic ability. As a result of the antibacterial activity experiment, the Leu. mesenteroides K2-4 strain showed a higher activity than LGG against Bacillus cereus and Staphylococcus aureus. Additionally, the activity of the NF-kB/AP-1 transcription factor increased when the isolates were treated in macrophage RAW cells. These results were related to increasing the high mRNA expression levels on TNF-α and IL-6 by Leu. mesenteroides K2-4 strain to be treated at low concentration. Consequently, we suggest that it will be useful as a candidate for functional food ingredients.
Abstract
The purpose of this study was to examine the characteristics of Leuconostoc spp. isolated from radish kimchi and to investigate the potential for the use of functional ingredients by evaluating enzymatic characteristics, safety, and immune-enhancing effects among the isolates, including Lactobacillus rhamnosus ATCC53103 (LGG) as a control strain. All test strains exhibited β- glucosidase enzyme activity that releases β-1,4 sugar chain bonds. In addition, as a result of antibiotic resistance assay among the isolates, MIC values on 8 antibiotics were below compared to the EFSA standard, and hemolytic experiments confirmed that all showed gamma hemolysis without hemolytic ability. As a result of the antibacterial activity experiment, the Leu. mesenteroides K2-4 strain showed a higher activity than LGG against Bacillus cereus and Staphylococcus aureus. Additionally, the activity of the NF-kB/AP-1 transcription factor increased when the isolates were treated in macrophage RAW cells. These results were related to increasing the high mRNA expression levels on TNF-α and IL-6 by Leu. mesenteroides K2-4 strain to be treated at low concentration. Consequently, we suggest that it will be useful as a candidate for functional food ingredients.
참고문헌 (25)
- Su-Bin Ahn, "Immune-enhancing effects of Leuconostoc strains isolated from Kimchi", Journal of Biomedical and Translational Research, 13(4), pp.353~356 (2012), 동물의학연구소
- Ann YG, "Probiotic lactic acid bacteria", J Korean Soc Food Sci Nutr, 24, pp.817~832 (2011)
- 채성원, "NF - ΚB 활성화와 면역학적 기능", 대한이비인후-두경부외과학회지, 48(3), pp.284~288 (2005), 대한이비인후과학회
- 이은지, "모유에서 분리한 Enterococcus faecalis의 다제내성 균에 대한 항용혈 및 항균 효과", 한국미생물·생명공학회지, 49(4), pp.519~527 (2021), 한국미생물·생명공학회[DOI]
- Fang F, "Characterization of highly branched dextran produced by Leuconostoc citreum B-2from pineapple fermented product", Int J Biol Macromol, 113, pp.45~50 (2018)
- Ghosh S, "A review on polyols : New frontiers for health-based bakery products", Int J Food Sci Nutr, 63, pp.372~379 (2012)
- 길나영, "Aspergillus oryzae와 단백질 분해효소 첨가에 따른 콩알메주 된장의 이화학적 특성 변화", Food Science and Preservation, 24(5), pp.697~706 (2017), 한국식품저장유통학회
- 황승균, "김치로부터 분리된 Leuconostoc sp. strain YSK 균주에 의한 덱스트란 생산 조건의 최적화", 생명과학회지, 18(10), pp.1377~1383 (2008), 한국생명과학회
- Kekkonen RA, "Probiotic Leuconostoc mesenteroides ssp. cremoris and Streptococcus thermophilus induce IL-12 and IFN-gamma production", World J Gastroenterol, 14, pp.1192~1203 (2008)
- Khalikova E, "Microbial dextranhydrolyzing enzyme : Fundamentals and applications", Microbiol Mol Biol Rer, 69, pp.306~325 (2005)
- 김도만, "Production of Mannitol Using Leuconostoc mesenteroides NRRL B-1149", Biotechnology and Bioprocess Engineering, 7(4), pp.234~236 (2002), 한국생물공학회
- 김현정, "알코올을 처리한 HepG2 세포에서 참죽나무 잎 추출물의세포 보호 및 항산화 효과", 한국식품영양학회지, 31(4), pp.464~470 (2018), 한국식품영양학회[DOI]
- Lee H, "Characteristics of bacteriocins by lactic acid bacteria isolated from Kimchi", Curr Top Lact Acid Bac Probiotics, 2, pp.1~6 (2014)
- Lee HJ, "In vitro antiinflammatory and anti-oxidative effects of Cinnamomum camphora extracts", J Ethnopharmacol, 103, pp.208~216 (2006)
- 이인회, "김치 추출 프로바이오틱스 섭취가 아토피 동물모델 NC", Nga mice에서면역 지표에 미치는 영향, 2008, pp.40(1), 82~87[DOI]
- 이종훈, "Enterococcus 속 박테리아의 안전성과 식품발효용 종균 개발의 방향성", 한국식품과학회지, 52(1), pp.11~18 (2020), 한국식품과학회
- 임성미, "멸치 젓갈로부터 분리된 젖산세균의 프로바이오틱 특성 및 안전성 평가", 한국식품과학회지, 48(4), pp.306~316 (2016), 한국식품과학회[DOI]
- Lindgen SE, "Antagonistic activities of lactic acid bacteria in food and feed fermentations", FEMS Microbiol Rer, 87, pp.149~173 (1990)
- Saha BC, "Biotechnological production of mannitol and its applications", Appl Microbiol Biotechnol, 89, pp.879~891 (2011)
- Sanders ME, "Probiotics : Definition, sources, selection, and uses", Clin Infect Dis, 46, pp.58~61 (2008)
- Santos M, "Production of dextransucrase, dextran and fructose from sucrose using Leuconostoc mesenteroides NRRL B512(f)", Biochem Eng J, 4, pp.177~188 (2000)
- Schillinger U, "Antibacterial activity of Lactobacillus sake isolated from meat", Appl Environ Microbiol, 55, pp.1901~1906 (1989)
- 서은솔, "프로바이오틱스 혼합물의 in vitro에서의 안전성 및 탄수화물 소화 저해 효능 평가", Food Science and Preservation, 30(3), pp.538~545 (2023), 한국식품저장유통학회
- 서이슬, "천년초에서 분리한 점질다당의 면역자극 활성", 한국식품영양과학회지, 41(1), pp.95~102 (2012), 한국식품영양과학회
- Zhou Q, "Characterization of a dextran produced by Leuconostoc pseudomesenteroides XG5 from homemade wine", Int J Biol Macromol, 107, pp.2234~2241 (2018)