혐기성조건에서 Lactobacillus rhamnosus BHN-LAB 76에 의한 배당체 이소플라본의 비배당체 이소플라본으로의 생물전환
Bioconversion of glycosides isoflavones to aglycone isoflavones by Lactobacillus rhamnosus BHN-LAB 76 under anaerobic conditions
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칡(Pueraria thumbergiana Bentham)은 한국, 일본 등에서 자생하는 콩과 식물로 해열작용, 혈압강화작용, 술독제거, 담증과 위액의 분비증가, 저산소증 보호효과 활성, 호흡조절작용 및 심장박동강화작용, 간손상에 대한 보호효과, 골다공증, 폐경기 질환에 효과가 있는 것으로 보고되었다. 식물성 이소플라본은 만성질환, 암, 골다공증 및 폐경증후군을 예방하는데 잠재적 도움을 준다고 알려져 있다. 또한, 칡에는 daidzin, daidzein, genistein, 및 genistein등의 배당체 이소플라본을 함유하고 있으며, 매우 높은 함량의 puerarin을 함유하고 있다. 그러나, 칡에 주요성분인 daidzin과 같은 이소플라본은 인체에 흡수가 어려운 배당체형태로 존재하고 있다. 배당체 생체이용률은 β-glucosidase에 의한 가수분해를 통해 생물학적 활성을 증진시킬 수 있다. 또한, 장내미생물은 생물전환을 통해 이소플라본의 생물학적 활성을 증진시킬 수 있다. 또한, 배당체인 daidzin보다 항암활성 및 혈소판 응집억제효과가 증진되는 것이 보고되었으며, 배당체 이소플라본은 체내흡수율이 매우 낮아 이를 보완하기 위해 비배당체 형태로 전환하는 생물전환 공정 기술의 중요성이 강조되고 있다. 유산균은 발효식품, 사료 첨가제 및 의약품을 비롯한 다양한 분야에서 활용되는 프로바이오틱스 미생물이다. 본 연구에서는 daidzein을 생물전환하는 미생물 Lactobacillus rhamnosus BHN-LAB 76을 분리하였으며, daidzein의 생물학적 생산을 HPLC로 평가하였다. 칡 추출물은 혐기성 조건에서 L. rhamnosus BHN-LAB 76을 접종하여 37℃에서 72시간 동안 발효하였다. L. rhamnosus BHN-LAB 76은 혐기성 조건에서 daidzin을 daidzein으로 약 25% 전환시키는 것을 확인하였다. 이러한 결과를 통해, L. rhamnosus BHN-LAB 76은 발효 식품 및 기능성 물질을 생산하는 probiotic 소재로 활용 가능성을 확인하였다.
Abstract
Isoflavones exhibit an estrogenic activity and have been reported extensively for their potential role in preventing chronic diseases, such as cancer, osteoporosis, and postmenopausal syndrome. Pueraria is a medicinally important leguminous plant producing several glycoside isoflavones, such as daidzin, daidzein, genistin, and puerarin. However, daidzin and genistin mainly exist as nonabsorbable and biologically inactive glycosides. The bioavailability of glucosides is increased by hydrolysis of the sugar moiety using β-glucosidase. Furthermore, intestinal microorganisms can enhance the biological activity of these isoflavones through biotransformation. Lactic acid bacteria (LAB) are typical probiotic microorganisms used in fermented foods, as feed additives, and in pharmaceuticals. Therefore, we isolated Lactobacillus rhamnosus BHN-LAB 76 from Korean traditional fermented food and assessed its isoflavone-transforming activity in the production of daidzein using HPLC. The Pueraria lobata extract was fermented with L. rhamnosus BHN-LAB 76 for 72 h at 37℃ under anaerobic conditions. L. rhamnosus BHN-LAB 76 could convert about 25% of daidzin to daidzein. These results confirmed the potential of L. rhamnosus BHN-LAB 76 as a probiotic culture, which can be utilized in the manufacture of fermented and functional foods.
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