옻나무 추출물의 젖산균 혼합 발효를 통한 고농도 γ-aminobutyric acid(GABA) 생산
Higher production of γ-aminobutyric acid (GABA) by co-fermentation lactic acid bacteria with Rhus verniciflura extract
1
조회
0
다운로드
1
인용
0
참고문헌
키워드
초록
Higher production of GABA by co-fermentation lactic acid bacteria with R. verniciflura extract. The pH and acidity of the RV extract were 4.49 and 0.13%, respectively. The soluble solid and polyphenol contents were 0.52% and 5.77 mg/g, and the reducing sugar content was 3.9 mg/g. The RV extract (15%, v/v) was mixed with sucrose (5%) and yeast extract (1%). The mixture was fermented for 2 days at 25℃ in the presence of Leuconostoc citreum S5. The second fermentation step involved the use of, Monosodium glutamate (5%, precursor) and skimmed milk (5%). The second fermentation was carried out by Lactobacillus plantarum EJ2014 at 30℃ over a period of 7 days. The pH of the co-fermented RV extract was 4.75 and the acidity was 0.99%. The viable bacterial count for Leuc. citreum S5 and L. plantarum EJ2014 were 4.10 log CFU/mL and 8.68 log CFU/mL, respectively. The complete bio-conversion of MSG produced GABA (24.56 mg/mL). The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (ABTS) radical scavenging activity of the co-fermented RV decreased (from 3.89 mg/mL to 2.03 mg/mL (IC50 values) for DPPH; from 16.03 mg/mL to 5.07 mg/mL (IC50 values) for ABTS). In conclusion the novel co-fermentation of RV extract could provide multi-functional ingredients, including GABA and probiotics.
Abstract
Higher production of GABA by co-fermentation lactic acid bacteria with R. verniciflura extract. The pH and acidity of the RV extract were 4.49 and 0.13%, respectively. The soluble solid and polyphenol contents were 0.52% and 5.77 mg/g, and the reducing sugar content was 3.9 mg/g. The RV extract (15%, v/v) was mixed with sucrose (5%) and yeast extract (1%). The mixture was fermented for 2 days at 25℃ in the presence of Leuconostoc citreum S5. The second fermentation step involved the use of, Monosodium glutamate (5%, precursor) and skimmed milk (5%). The second fermentation was carried out by Lactobacillus plantarum EJ2014 at 30℃ over a period of 7 days. The pH of the co-fermented RV extract was 4.75 and the acidity was 0.99%. The viable bacterial count for Leuc. citreum S5 and L. plantarum EJ2014 were 4.10 log CFU/mL and 8.68 log CFU/mL, respectively. The complete bio-conversion of MSG produced GABA (24.56 mg/mL). The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (ABTS) radical scavenging activity of the co-fermented RV decreased (from 3.89 mg/mL to 2.03 mg/mL (IC50 values) for DPPH; from 16.03 mg/mL to 5.07 mg/mL (IC50 values) for ABTS). In conclusion the novel co-fermentation of RV extract could provide multi-functional ingredients, including GABA and probiotics.
참고문헌 (27)
- Blois MS, "Antioxidant determinations by the use of a stable free radical", Nature, 181, pp.1199~1200 (1958)
- 최희돈, "전처리 조건이 현미 및 발아현미의 g-aminobutyric acid 함량에 미치는 영향", 한국식품과학회지, 36(5), pp.761~764 (2004), 한국식품과학회
- Choi JW, "Optimized production of poly-γ-glutamic acid and γ-aminobutyric acid from Dendropanax morbifera extracts by Bacillus subtilis and Lactobacillus plantarum", MS, pp.2016
- Choi JI, "Isolation and characterization of an immune-stimulating lactic acid bacteria from fermenting kimchi", Curr Top Lactic Acid Bac Probio, 2, pp.12~18 (2014)
- 정해정, "국내산 Black Chokeberry와 Blueberry의 총 폴리페놀, 총 플라보노이드 함량 및 생리활성 비교", 한국식품영양과학회지, 43(9), pp.1349~1356 (2014), 한국식품영양과학회
- Gray CD, "IBM SPSS Statistics 19 Made Simple", pp.149~187 (2012), Psychology Press
- 鄭南澈, "옻나무의 Urushiol과 Flavonoids의 生理活性", 박사, 임학, pp.1998
- Kim JS, "Rhus verniciflua Stokes flavonoid extracts have anti-oxidant, anti-microbial and α-glucosidase inhibitory effect", Food Chem, 120, pp.539~543 (2010)
- Kim MJ, "Changes in biological functions composition during fermentation of Rhus verniciflua Stokes by Fomitella fraxinea", paper presented at 67th annual meeting of the Korean Society of Food Science and Nutrient, pp.314~315 (2016)
- Kwon SY, "Production of γ-amino butyric acid(GABA)in old antler fermented by Lactobacillus plantarum and evaluation of bioactive property", MS, pp.2017
- Komatsuzaki N, "Production of γ-aminobutyric acid(GABA)by Lactobacillus paracasei isolated from traditional fermented foods", Food Microbiol, 22, pp.497~504 (2005)
- Lee JC, "Identification of Rhus verniciflua Stokes compounds that exhibit free radical scavenging and anti-apoptotic properties", Biochim Biophys Acta, 1570, pp.181~191 (2002)
- 이배진, "전통발효식품으로부터 GABA 생성 유산균의 분리 및 이를 이용한 다시마로부터 천연 GABA의 생성", 석사, 해양식품생명공학, pp.2009
- Lee JD, "Flavonol-rich RVHxR from Rhus verniciflua Stokes and its major compound fisetin inhibits inflammation-related cytokines and angiogenic factor in rheumatoid arthritic fibroblast-like synovial cells and in vivo models", Int Immunopharmacol, 9, pp.268~276 (2009)
- Lee DS, "Anti-inflammatory effects of sulfuretin from Rhus verniciflua Stokes via the induction of heme oxygenase-1 expression in murine macrophages", Int Immunopharmacol, 10, pp.850~858 (2010)
- Lee WJ, "Rapid manufacturing method of fermented lacquer to remove urushiol and preserve functional ingredients", Paper Presented at 66th Annual Meeting of the Korean Society of Food Science and Nutrient, pp.335~ (2015)
- 이효선, "오미자(Schizandra chinensis) 열매 추출물의 Lactobacillus plantarum 젖산발효를 통한 고농도 GABA 함유 발효음료 제조", Food Science and Preservation, 23(3), pp.326~334 (2016), 한국식품저장유통학회
- Lee DH, "Antioxidant and anti-aging activities of fermented mulberry (Morus alba L.) branch extract", MS, pp.2017
- 임종순, "혼합발효를 통한 γ-aminobutyric acid와 펩타이드가 강화된 호상 요구르트 제조", 한국식품과학회지, 46(2), pp.165~172 (2014), 한국식품과학회[DOI]
- Ministry of Food and Drug Safety, "Health Functional Food Aeronautical Test Method", pp.232~291 (2014), Jinhan M&B
- Otgonbayar, Gan-Erdene, "Mannitol Production by Leuconostoc citreum KACC 91348P Isolated from Kimchi", Journal of Microbiology and Biotechnology, 21(9), pp.968~971 (2011), 한국미생물·생명공학회
- 오나리, "Lactobacillus crispatus RMK567의 생리적 특성 및 GABA 생성 최적조건에 관한 연구", 석사, 식품생명공학, pp.2006
- Park KY, "Antimutagenic activity of flavonoids from the heartwood of Rhus verniciflua", J Ethnopharmacol, 90, pp.73~79 (2004)
- 박경식, "김치 유래 Gamma-Aminobutyric Acid(GABA) 생성 Lactic Acid Bacteria 분리 및 동정", 석사, 식품공학, pp.2010
- Park EJ, "Optimized production of γ-aminobutyric acid and bioactive compounds from old pumpkin(Cucurbita moschata)by co-fermentation", MS, pp.2018
- Son YO, "Selective antiproliferative and apoptotic effects of flavonoids purified from Rhus verniciflua Stokes on normal versus transformed hepatic cell lines", Toxicol Lett, 155, pp.115~125 (2005)
- Yoon WG, "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