Effects of Potato Protein on the Growth of Clostridium perfiringens and Other Intestinal Microorganisms

감자 단백질이 Clostridium perfringens 및 주요 장내 미생물의 생육에 미치는 영향

Potato juice was found out to have a strong inhibition activity on the growth of Clostridium perf;nngens during work of foodstuffs for the improvement of human intestinal microflora. The anti-bacterial activity of the precipitated protein obtained from the potato juice in 70% ammonium sulfate solution was stable at the range of pH 4 to 10, whereas it was lost by a heat treatment at $60^{\circ}C$ for 10 min. The minimal inhibitory concentration of the precipitated protein on the growth of C1. Pefingens was about 0.2 mg/ml. The potato protein also suppressed the growth of C1. butyrincm and Eubacterium iimosum, while it showed a promoting effect for the growth of Bifdobacterium bifidum, Bif: animalis, Lactobacillus plantarum and Lact. acidophitus. The potato protein was further purified by CM-Sepharose ion exchange column chromatography, Sephadex G-150 gel filtration column chromatography and SDS-polyacrylarnide gel electrophoresis. The purified protein(kCp) was proved to be a glycoprotein by PAS staining and its molecular weight was about 38.7 kd.

국내에서 구입 가능한 주요 식이 소재로부터 장내의 대표적인 유해균인 Clostridium perfringens의 생육을 억제시키는 소재를 탐색한 결과 감자즙에서 강력한 항균활성을 발견하였다. 감자즙 중 70% 황산암모늄용액에서 침전되는 단백질성 물질이 항균활성을 나타낸 것으로 밝혀졌으며, 이 감자단백질은 pH 4~10 사이에서는 안정하나 $60^{\circ}C$에서 10분간의 열처리로 그 활성이 소실되었다.