DOI QR코드

DOI QR Code

Effect of Lactic Acid Bacterium on Antioxidative and ACE inhibitory activity in Dolsan Leaf Mustard Kimchi

유산균 농도가 돌산갓김치의 항산화효과 및 ACE 저해활성에 미치는 효과

  • Published : 2003.02.01

Abstract

The bacterial strain was isolated from the 4th day's fermented Dolsan Leaf Mustard Kimchi(DLMK) at $20^{\circ}C$/TEX>. It was used as Kimchi starter, and then its physiological activity was investigated for 50 days at $4^{\circ}C$/TEX> and $10^{\circ}C$/TEX> The physiological activity of DLMK was examined for both antioxidative and Angiotensine Converting Enzyme(ACE) inhibitory activity. In the starter-inoculated DLMK(1 X $10^{10}$ CFU/mL) at 4 and $10^{\circ}C$, the optimal ripening period was more shortend than that of control(without starter) up to about 5.6 and 5 times, respectively. The maximal antioxidative activity in the starter-inoculated DLMK(1 X $10^{10}$ 10 CFU/mL) at 4 and $10^{\circ}C$ were 67% and 75%, respectively. The yield of cell concentration per day($lnX_{max}$/$t_{max}$) and the yield of antioxidative activity per day($P_{max}$/t$t_{max}$) had a linear relationship. Also, the yield of antioxidative activity per day was increased with increasing the concentration of inoculated bacterium. By adding 1 X $10^{10}$ CFU/mL at 4 and $10^{\circ}C$, the ACE inhibitory activity of DLMK was maximal. The rates of inhibiting activities were 52% and 76%, respectively. Consequently, physiological activities were significantly affected by the inoculation concentrations of starter, but bacterium itself was not appeared the physiological activity. We assume that the bacterium metabolizes certain materials in DLMK and released compounds such as glucosinolates or its metabolized forms from DLMK show the antioxidative and ACE inhibitory activity.

Starter로 사용하기 위하여 $20^{\circ}C$에서 4일간 발효된 돌산 갓김치에서 미생물을 분리하였다. 이를 starter로 접종하여 $4^{\circ}C$$10^{\circ}C$에서 50일간 발효시키면서 발효특성, 항산화활성, ACE 저해활성을 조사하였다. 1 X $10^{10}$ CFU/mL의 접종농도에서 적숙기(pH 4.5)에 도달하는 시간이 $4^{\circ}C$에서는 최고 5.6배 이상, $10^{\circ}C$에서는 5배 단축되었다. 총균수는 starter 접종농도가 높을수록 발효초부터 높은 균수를 유지하였다. 항산화활성도 starter 접종농도가 높을수록 전반적으로 골게 나타났고, 1 X $10^{10}$ CFU/mL의 접종농도에서 $4^{\circ}C$$10^{\circ}C$ 각각 최대 67%와 75%를 나타내었다. 따라서 단위 시간당 세포의 생성율($lnX_{max}$/$t_{max}$)과 항산화활성($lnX_{max}$/$t_{max}$)은 비례관계를 가지며, 초기 접종농도가 높을수록 단위 시간 당 항산화활성이 높음을 알 수 있었다. ACE 저해활성도starter의 농도가 높을수록 ACE 저해활성도 놀게 나타났다. 즉, 1 X $10^{10}$ CFU/mL의 접종농도에서 $4^{\circ}C$에서는 52%, $10^{\circ}C$에서는 최대 76%를 나타내었다. 파라서 일정시간당 체포의 생성율($lnX_{max}$/$t_{max}$)이 증가할수록 ACE 저해율 ($P_{max}$/$t_{max}$)도 증가하였으며, 초기 접종농도가 높을수록 단 위 시간당 ACE 저해율이 높았다.

Keywords

References

  1. Nature v.181 Antioxident determinations by the use of a stable free radical Blois, M.S. https://doi.org/10.1038/1811199a0
  2. J. Microbial Biotechnol. v.6 Isolation of Leuconostoc mesenteroides subsp. mesenteroides DU-0608 with antibacterial activity from Kimchi and characterization of its bacteriocin Cha, D.S.;D.M. Ha
  3. Korean J Dietary culture v.8 Contents of carotenoids and chlorophylls in Dolsan leaf mustard(Brassica Juncea) Cho, Y.S.;B.S. Ha;S.K. Park;S.S. Chun
  4. J. Food Sci. Nutr. v.6 The relationship between physiological activity and cell number in Dolsan Leaf Mustard Kimchi(Brassica juncea) Choi, Y.Y.;E.J. Yoo;D.S. Kang;N. Nishizawa;M.R. Choi
  5. Biochemical Pharmacology. v.20 Spectrophotometric assay and properties of the angiotensin converting enzyme of rabbit lung Chshman D. W.;H.S. Cheung https://doi.org/10.1016/0006-2952(71)90292-9
  6. Am J Clin. Nutr. v.53 Antioxident nutrients and disease prevention Diplock, T.A.
  7. Kor J Appl. Microbiol. Biotechnol. v.24 Identification of yeasts isolated from Kimchi for Kimchi starter Kim, H.J.;C.S. Lee;Y.C. Kim;S.M. Kang
  8. Kor. J Appl Microbiol. Biotechnol. v.24 Kimchi's flavor and taste affected by Kimchi yeast-producing volatile compounds Kim, H.J.;C.B. Yang;S.M. Kang
  9. J. Food Prot. v.60 Antimicrobial activity of sulfur compounds derived from cabbage Kyung, K.H.;H.P. Fleming
  10. Korean J Life Science v.7 Inhibitory effect of various cruciferous vegetables on the growth of human cancer cells Lee, S.M.;S.H. Rhee
  11. The prolongation of life Metschnikoff, E.
  12. Korean J Food Sci. Technol. v.16 Effect of temperature and salt concentration on Kimchi fermentation Mheen, T.I.;T.W. Kwon
  13. Nippon shokuhin kogyo Kakkaishi. v.35 Selective media for enumerating lactic acid bacteria groups from fermented pickles Miyao, S.;T. Ogawa https://doi.org/10.3136/nskkk1962.35.9_610
  14. Korean Soc. Food Sci. Tech. v.26 Nutritional evaluation of Kimchi. 1st symposium of science of Kimchi Oh, Y.J.;I.J. Hwang;C. Leitzmann
  15. New York state. Agr. Exp. Station, Cornell Univ, Geneva, Bull. No. 824 The sauerkraut fermentation Peterson, C.S.;M.H. Albery
  16. Cancer Epidemiology Biomarkers & Prevention v.8 Conversion of Glucosinolates to Isothiocyanates in humans after ingestion of cooked watercress Serkadis, M.;C. Getahun;C. Funglung
  17. Korean J Food SCI Technol. v.27 Identification of psychrotrophic lactic acid bacteria isolated from Kimchi So, M.H.;Y.B. Kim
  18. Korean J Food SCI Technol. v.27 Cultural characteristics of psychrotrophic lactic acid bacteria isolated from Kimchi So, M.H.;Y.B. Kim
  19. Korean J Food SCI Technol. v.28 Effects of Psychrotrophic Lactic acid bacterial starter on Kimchi fermentation So, M.H.;M.Y. Shin;Y.B. Kim
  20. MS Thesis. Pusan National University Antimutagenic activities of lactic acid bacteria isolated from Kimchi Son, T.J.

Cited by

  1. Analysis of Physicochemical and Sensory Properties of Dolsan Leaf Mustard Pickles vol.25, pp.8, 2015, https://doi.org/10.5352/JLS.2015.25.8.936
  2. Quality Characteristics of Dolsan Leaf Mustard Kimchi Added with Seasoning of Sea tangle and Lentinus edodes vol.25, pp.5, 2015, https://doi.org/10.5352/JLS.2015.25.5.557
  3. Sinigrin content of different parts of Dolsan leaf mustard vol.22, pp.4, 2015, https://doi.org/10.11002/kjfp.2015.22.4.553
  4. LC-PDA/MS/MS Analysis of Glucosinolates in Dolsan Leaf Mustard Kimchi and Dolsan Leaf Mustard Pickles vol.31, pp.1, 2016, https://doi.org/10.7841/ksbbj.2016.31.1.1