고초균-젖산균의 순차적 복합 발효를 통한 복합 기능성 물질 함유 황칠나무 추출물의 생산
Production of Dendropanax morbiferus extract containing multi-functional ingredients by serial fermentation using Bacillus subtilis HA and Lactobacillus plantarum KS2020
2
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
황칠나무 추출물의 순차적 복합발효를 통한 복합 기능성 물질들을 강화시킨 발효소재를 개발하였다. 황칠 추출물에 MSG와 glucose를 첨가한 후 1차 B. subtillis HA 발효를 통해 γ-PGA와 단백질 분해효소를 생성시켰다. 이후 skim milk와 glucose, yeast extract를 추가적으로 첨가하여 30℃에서 L. plantarum KS2020에 의한 2차 복합 발효를 통해서 기능성 물질인 GABA를 생산하였다. 황칠 추출물의 고초균 발효에서 생성된 점질물 및 점조도은 발효 2일 4.21±0.04 Pa․s, 4.1%±0.48%로 높은 점조도 값과 점질물을 함량을 보였다. pH 및 산도는 각각 8.9±0.01, 0.00±0.00이었으며 생균수는 7.27 log CFU/mL에서 발효 2일에 9.50 log CFU/mL로 높은 생균수를 보였다. 순차적 복합 발효가 진행되면서 고초균의 생균수는 4.30 log CFU/mL로 크게 감소하였으며 젖산균은 9.12 log CFU/mL로 증가하였다. Protease 활성 및 tyrosine 함량은 각각 0.8 unit/g, 57 mg%로 측정되었다. 이후 연속적 복합 발효 과정에서 발효 5일 차 106 mg% 정도로 증가되었으며, SDS-PAGE를 이용하여 casein 단백질이 분해된 것을 확인하였다. GABA 정성분석 결과 skim milk 5%만을 첨가한 조건을 제외하고 glucose, yeast extract가 추가로 첨가된 모든 조건에서 전구물질 MSG가 소진되면서 GABA로 전환되었다. 이중 최적 조건을 골라 정량분석을 진행하였으며 18.29 mg/mL의 GABA 함량을 나타내었다. 최종 황칠 복합 발효물은 γ-PGA, peptides, 고농도 GABA를 함유한 발효소재로써 다양한 식품의 원료 활용이 기대된다.
Abstract
The production of poly-γ-glutamic acid (γ-PGA) and γ-aminobutyric acid (GABA) was optimized by serial fermentation of Dendropanax morbiferus extract (DME) using Bacillus subtilis HA and Lactobacillus plantarum KS2020. The 1st alkaline fermentation was performed on 60% DME including 2% glucose and 10% monosodium ʟ-glutamate (MSG) as a precursor. The 1st fermented DME had 57 mg% tyrosine. Consequently, the 2nd lactic acid fermentation for 5 days increased the tyrosine content of 106 mg%. The mucilage containing γ-PGA showed a high content of 3.50% on the first day of alkaline fermentation and then increased to 4.10% after 2 days. The precursor (MSG) remaining in the 1st fermented DME was efficiently converted to GABA by the 2nd lactic acid fermentation in the presence of 5% skim milk, 1.5% glucose and 0.5% yeast extract, resulting in the production of 18.29 mg/mL GABA. The viable cells of lactic acid bacteria increased and indicated 9.49 log CFU/mL on the fermentation for 5 days, and the acidity of co-fermented DME indicated the highest value of 1.55%. Conclusively, the serial fermented DME has multi-functional ingredients containing γ-PGA, GABA, peptides and probiotics.
참고문헌 (27)
- Ahn HS, "Quality characteristics of pork meat cooked with the aqueous extracts from Dendropanax morbiferus", Ph D, pp.2017
- Carr FJ, "The lactic acid bacteria : A literature survey", Crit Rev Microbiol, 28, pp.281~370 (2002)
- Chung IM, "Invitro evaluation of the antiplasmodial activity of Dendropanax morbifera against chloroqine-sensitive strains of Plasmodium falciparum", Phytother Res, 23, pp.1634~1637 (2009)
- Ge S, "GABA regulates synaptic integration of newly generated neurons in the adult brain", Nature, 439, pp.589~593 (2006)
- Higuchi T, "Exchange of glutamate and gamma-aminobutyrate in a Lactobacillus strain", J Bacteriol, 179, pp.3362~3364 (1997)
- Kang HM, "Optimization of the production for poly-r-glutamic acid and r-aminobutyric acid in Toxicodendron vernicifluum extract by co-fermentation of Bacillus subtilis HA and Lactobacillus plantarum KS2020", MS, pp.2022
- Kang HM, "Higher production of a-aminobutyric acid in Toxicodendron verniciflum extract by co-fermentation using yeast and lactic acid bacteria", Korean J Food Preserv, 28, pp.129~140 (2021)
- Kim DY, "A Study on the chemical Structure and physiological activity of Dendropanax morbifera", MS, pp.2015
- Kim IW, "Antioxidative activity of some antioxidants and emulsifiers in bulk and emulsion systems", Korean J Food Sci Technol, 31, pp.1077~1083 (1999)
- Kim JE, "Production of Bioactive compounds of the fermented textured vegetable protein by Bacillus subtilis HA and evaluation of ACE inhibitory activity", Ph D, pp.2009
- Kim JH, "Isolation and characterization of high GABA producing yeast isolated from fermented bokbunja wine", MS, pp.2013
- Kwon HY, "Isolation of immuno-stimulation strain Bacillus pumilus JB-1 from Chungkookjang and fermentational characteristics of JB-1", Kor J Microbial Biotechnol, 32, pp.291~296 (2004)
- Lee SH, "Screening of immune activation activities in the leaves of Dendropanax morbifera lev", Korean J Medicinal Crop Sci, 10, pp.109~115 (2002)
- Lim JY, "Optimization for the production of roasted wheat bran fortified with mucilage and GABA by mixed fermentation using Bacillus subtilis HA and Lactobacillus plantarum K154", MS, pp.2013
- Luo Z, "Microbial synthesis of poly-γ-glutamic acid : Current progress, challenges, and future perspectives", Biotechnol Biofuels, 9, pp.1~12 (2016)
- Mo JH, "Tyrosinase inhibitory activity and melanin production inhibitory activity of the methanol extract and fractions from Dendropanax morbifera Lev", Korea J Aesthet Cosmetol, 11, pp.275~280 (2013)
- Moon H, "Antidiabetic effects of dendropanoxide from leaves of Dendropanax morbifera in normal and streptozotocin-induced diabetic rats", Hum Exp Toxicol, 30, pp.870~875 (2011)
- Oppermann-Sanio FB, "Occurrence, functions and biosynthesis of polyamides in microorganism and biotechnological production", Naturwissenschaften, 89, pp.11~22 (2002)
- Park BY, "Isolation and anticomplement activity of compounds from Dendropanax morbifera", J Ethnopharmacol, 90, pp.403~408 (2004)
- Park JH, "Optimization of γ-aminobutyric acid production in homogenized hydroponic ginseng by fermentation using Bacillus subtilis, Leuconostoc citreum and Lactobacillus plantarum", MS, pp.2019
- Park JS, "Preparation and characterization of poly γ-glutamic acid hydrogel from Bacillus subtilis BS62", Ph D, pp.2002
- Pouliot-Mathieu K, "Effect of cheese containing gamma-aminobutyric acid-producing lactic acid bacteria on blood pressure in men", Pharma Nutrition, 1, pp.141~148 (2013)
- Sung MH, "Natural and edible biopolymer poly-γ-glutamic acid : synthesis, production, and applications", Chem Rec, 5, pp.323~411 (2005)
- Tanaka T, "Screening for microorganism having poly-γ-glutamic acid endohydrolase activity and the enzyme production by Myrothecium sp. TM-4222", Biosci Biotechnol Biochem, 57, pp.1809~1810 (1993)
- Troy FA, "Chemistry and biosynthesis of the poly(γ-D-glutamyl)capsule in B. licheniformis. Properties of the membrane-mediated biosynthetic reaction", J Biol Chem, 248, pp.305~315 (1973)
- Wang G, "The application and functional progress of γ-Poly-Glutamic acid in food : A mini-review", Curr Pharm Design, 26, pp.5347~5352 (2020)
- Yoon WK, "Optimum production of γ-PGA and GABA in Hovenia dulcis extract by co-fermentation using Bacillus subtilis HA and Lactobacillus plantarum EJ2014", MS, pp.2019