DOI QR코드

DOI QR Code

Isolation of Fibrinolytic Enzyme and β-Glucosidase Producing Strains from Doenjang and Optimum Conditions of Enzyme Production

된장으로부터 혈전용해능 및 β-Glucosidase 활성을 가진 균주 분리 및 효소생산 배지의 최적화

  • 나경수 (대구공업대학 식품영양과) ;
  • 오성훈 (안산공과대학 식품생물공학과) ;
  • 김진만 (고려대학교 병설 보건대학 식품영양과) ;
  • 서형주 (고려대학교 병설 보건대학 식품영양과)
  • Published : 2004.02.01

Abstract

Bacterial strains showing the firinolytic and $\beta$-glucosidase activity were screened from Doeniang. The strain of KH-15 revealed a high level of fibrinolytic and $\beta$-gluocosidase activity. The isolated bacterium was identified and desingnated as Bacillus sp. KH-15. The carbon, nitrogen and salts sgnificantly influenced te fibrinolytic enzyme and $\beta$-glucosidase production. The optimized composition of medium appeared to be 2% glucose, 0.5% yeast extract and 0.1% calcium chloride. The optimum pH and temperature for fibrinolytic enzyme and $\beta$-glucosidase activities were pH 7∼8, 4$0^{\circ}C$ and pH 6∼8, 30∼4$0^{\circ}C$, respectively.

재래식 된장으로부터 혈전용해능과 $\beta$-glucosidase효소를 생산하는 미생물을 분리하였으며, 분리한 균의 형태학적, 생화학적인 분류를 수행하여 Bacillus속으로 동정하였으며, Bacillus sp. KHI-15로 명명하였다 그리고 분리한 균주의 효소생산을 위한 배지조건과 배양조건을 측정하였다. 선발균주는 2% glucose, 0.5% yeast extract, 0.1% calcium chloride의 최적 배지에서 최대의 효소생산을보였다. 초기 pH7∼8과 4$0^{\circ}C$에서는 혈전용해능이 최대를 보였으며, 초기 pH6∼8과 30∼4$0^{\circ}C$에서는 $\beta$-glucosidase 효소활성의 생산이 가장 높았다.

Keywords

References

  1. Marks D, Marks A, Smith C. 1996. Basic Medical Biochemistry. Williams & Wilkins Press, Philadelphia. p 107-113.
  2. Sumi H, Hamada H, Tsushima H, Mihara H, Muraki H. 1987. A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto; a typical and popular soybean food in the Japanese diet. Experimentia 43: 1110-1111. https://doi.org/10.1007/BF01956052
  3. Sumi H. 1990. Nattokinase and health; develpment of Natto. Bioindustry 7: 724-730.
  4. Choi KJ. 1995. Separation of Bacillus sp. and changes of $NH_2-N,\;NH_3-N$ and protease activity in Chungkookjang meju adding with mugwort extract. MS Thesis. Konkuk University, Seoul.
  5. Kwon OJ, Kim JK, Chung YG. 1986. The characteristics of bacteria isolated from ordinary Korean soybean sauce and soybean paste. Kor Agr Chem Biotechnol 29: 422-428.
  6. Kim SH, Choi NS, Lee WY, Lee JW, Kim DH. 1998. Isolation of Bacillus strains secreting fibrinolytic enzyme from Doenjang. Kor J Microbiol 34: 87-90.
  7. Kim JS, Kwon CS. 2001. Estimated dietary isoflavone intake of Korean population based on national nutrition survey. Nutr Res 21: 947-953. https://doi.org/10.1016/S0271-5317(01)00310-4
  8. Peralta RM, Kadowaki MK, Terenzi HF, Jorge JA. 1997. A highly thermostable ${\beta}$-glucosidase activity from the thermophilic fungus humicola-grisea var. thermopedia: purification and biochemical characterization. FEMS Microbiol Letter 146: 291-295. https://doi.org/10.1016/S0378-1097(96)00490-9
  9. Holt JG, Sharpe ME, Mair NS, Sneath PH. 1986. Bergey's Manual of Systematic Bactriology. Williams and Wilkins Press, Baltimore. Vol 2, p 1105-1107.
  10. Kil JO, Kim GN, Park IS. 1998. Production and characterization of fibrinolytic enzyme: optimal condition for production of the enzyme from Bacillus sp. KP-6408 isolated from Chungkookjang. J Korean Soc Food Sci Nutr 27: 51-56.
  11. Kim JM, Suh HJ, Ahn SW, Kim MS, Oh SH. 2002. Fibrinolytic enzyme production by Bacillus subtilis KH-4 isolated from Deonjang. Neutraceuticals & Food 7: 417-420. https://doi.org/10.3746/jfn.2002.7.4.417
  12. Jang SA, Kim MH, Lee MS, Lee MJ, Jhee OH, Oh TK, Sohn CB. 1999. Isolation and identification of fibrinolytic enzyme producing strain from shrimp Jeot-Gal, a tiny salted shrimps, and medium optimization for enzyme production. Kor J Food Sci Technol 31: 1648-1653.
  13. Kim JS, Yoon S. 1999. Isoflavone contents and ${\beta}$-glucosidase activities of soybenas, meju, and doenjang. Kor J Food Sci Technol 31: 1405-1409.
  14. Choi WA, Lee JO, Lee KH, Park SH. 1998. Effects of environmental and nutritional conditions on fibrinolytic enzyme production from Bacillus subtilis BK-17 in flask culture. Korean J Biotechnol Bioeng 13: 491-496.
  15. Choi MY. 2003. Screening of fibrinolytic enzyme producing from microorganism and optimum conditions of enzyme production. J Korean Soc Food Sci Nutr 32: 976-980. https://doi.org/10.3746/jkfn.2003.32.7.976
  16. Moon IS, Park SK, Lee KY. 1993. Production of ${\beta}$-glucosidase from Aspergillus niger. Korean J Biotechnol Bioeng 8: 409-414.

Cited by

  1. Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review vol.7, 2016, https://doi.org/10.3389/fmicb.2016.01493
  2. Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis vol.131, pp.2-3, 2009, https://doi.org/10.1016/j.ijfoodmicro.2009.03.001
  3. Isolation of Bacillus velezensis SSH100-10 with Antifungal Activity from Korean Traditional Soysauce and Characterization of Its Antifungal Compounds vol.19, pp.5, 2012, https://doi.org/10.11002/kjfp.2012.19.5.757
  4. Screening of Non-Biogenic-Amine-Producing Bacillus subtilis and Medium Optimization for Improving Biomass by the Response Surface Methodology vol.26, pp.5, 2016, https://doi.org/10.5352/JLS.2016.26.5.571
  5. Characteristics of fermentation and bioavailability of isoflavones in Korean soybean paste (doenjang) with application of Bacillus sp. KH-15 vol.42, pp.12, 2007, https://doi.org/10.1111/j.1365-2621.2006.01371.x
  6. Bioactive compounds of Cheonggukjang prepared by different soybean cultivars with Bacillus subtilis HJ18-9 vol.22, pp.4, 2015, https://doi.org/10.11002/kjfp.2015.22.4.535
  7. Isolation and Characterization of Oligotrophic Strains with High Enzyme Activity from Buckwheat Sokseongjang vol.43, pp.6, 2011, https://doi.org/10.9721/KJFST.2011.43.6.735
  8. Changes in isoflavone content and quality characteristics of Cheonggukjang prepared with Bacillus subtilis HJ18-3 and KACC 15935 vol.21, pp.1, 2014, https://doi.org/10.11002/kjfp.2014.21.1.121
  9. Quality Changes in Doenjang upon Fermentation with Two Different Bacillus subtilis Strains vol.26, pp.2, 2016, https://doi.org/10.17495/easdl.2016.4.26.2.163
  10. Changes in Biological Qualities of Soy Grits Cheonggukjang by Fermentation with β-Glucosidase-Producing Bacillus Strains vol.45, pp.5, 2016, https://doi.org/10.3746/jkfn.2016.45.5.702
  11. Identification of characterization and statistical optimization of medium constituent for Bacillus subtilis SCJ4 isolated from Korean traditional fermented food vol.51, pp.1, 2015, https://doi.org/10.7845/kjm.2015.5004
  12. Effect of Novel Starter Culture on Reduction of Biogenic Amines, Quality Improvement, and Sensory Properties ofDoenjang, a Traditional Korean Soybean Fermented Sauce Variety vol.80, pp.8, 2015, https://doi.org/10.1111/1750-3841.12942
  13. Quality characteristics of popped rice Doenjang prepared with Bacillus subtilis strains vol.22, pp.4, 2015, https://doi.org/10.11002/kjfp.2015.22.4.545
  14. 인체 암세포 성장 및 DNA 합성 억제에 미치는 된장 분획물의 영향 vol.15, pp.5, 2004, https://doi.org/10.5352/jls.2005.15.5.685
  15. 두아 청국장의 이화학적 특성 vol.19, pp.9, 2009, https://doi.org/10.5352/jls.2009.19.9.1271
  16. 제주전통된장으로부터 세포외효소 분비능이 우수한 미생물의 분리 및 특성 vol.39, pp.1, 2004, https://doi.org/10.3746/jkfn.2010.39.1.047