Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Catabolic Enzyme Activities and Physiological Functionalities of Lactic Acid Bacteria Isolated from Korean Traditional Meju

재래식 메주에서 분리한 유산균들의 각종 효소활성 및 기능성

  • Jeong, Ji-Kang (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Zheng, Yanfei (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Choi, Hye-Sun (National Academy of Agricultural Science, Rural Development Administration) ;
  • Han, Gwi-Jung (National Academy of Agricultural Science, Rural Development Administration) ;
  • Park, Kun-Young (Dept. of Food Science and Nutrition, Pusan National University)
  • 정지강 (부산대학교 식품영양학과) ;
  • 정연비 (부산대학교 식품영양학과) ;
  • 최혜선 (농촌진흥청 국립농업과학원) ;
  • 한귀정 (농촌진흥청 국립농업과학원) ;
  • 박건영 (부산대학교 식품영양학과)
  • Received : 2010.11.18
  • Accepted : 2010.11.30
  • Published : 2010.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

Three kinds of Korean traditional Meju were selected and the counts of microorganisms in these Meju were determined. The counts of total aerobic bacteria, lactic acid bacteria and yeasts and molds were 107~108, 106~108 and 107~108 cfu/g, respectively in three Meju and lactic acid bacteria were important microorganisms in the fermentation of Meju. Therefore, we isolated three kinds of dominant lactic acid bacteria from these Meju. They were identified as Leuconostoc mesenteroides (98%, Lm-SMm), Lactobacillus plantarum (99%, Lp-SMm) and Lactococcus lactis (98%, Ll-GAm). Then, enzyme activities and physiological functionalities of three lactic acid bacteria were investigated. Protease, lipase and $\alpha$-amylase activities were detected in three lactic acid bacteria, Ll-GAm showed relatively higher activities than other two lactic acid bacteria. Lm-SMm, Lp-SMm and Ll-GAm showed 45, 48 and 60% of antioxidative activity to 1,1-diphenyl-2-picryhydrazyl (DPPH), and exhibited 45, 67 and 70% of inhibitory effects in HT-29 human colon cancer cells, respectively. These results indicate that three lactic acid bacteria isolated from traditional Meju, especially Ll-GAm are applicable to Meju preparation for soybean paste industry.

전통 재래식 메주 3종을 수집하여 호기성 생균수, 유산균수, 효모 및 곰팡이의 수를 측정한 결과 각각 $10^7\sim10^8$ CFU/ g, $10^6\sim10^8$ CFU/g, $10^7\sim10^8$ CFU/g의 분포를 나타내었고, 일반적으로 메주의 발효에 가장 크게 관여하고 있는 효모 및 곰팡이이 외에도 유산균 역시 메주의 발효에 깊이 관여하고 있는 주요 균주인 것으로 나타났다. 재래식 메주로부터 몇 종의 유산균을 분리한 후, 3종의 우수균주를 선별하여 동정을 실시한 결과, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactococcus lactis로 밝혀졌으며, 이들을 각각 Lm-SMm, Lp-SMm, Ll-GAm로 명명하였다. 3종 유산균의 효소 활성을 측정한 결과, 모두 protease, lipase, $\alpha$-amylase 활성을 나타내었고 특히 Ll-GAm이 상대적으로 높은 효소 활성을 나타내었다. DPPH를 이용하여 항산화 효과를 측정한 결과, Lm-SMm, Lp-SMm, Ll-GAm은 각각 45%, 48%, 60%의 free radical 소거 효과를 나타내었고, MTT assay를 이용하여 HT-29 인체 결장암 세포 성장억제 효과를 측정한 결과 각각 45%, 67%, 70%의 성장억제 효과를 나타내었다. 따라서 전통메주로부터 분리한 우수한 유산균은 장류제조 산업에 있어서 적용성이 있을 것으로 생각되어지며, 메주 제조에 있어서 스타터로 사용되었을 때 장류제품의 품질을 향상시킬 수 있을 것으로 기대된다.

Keywords

References

  1. Lee KH, Kim ND, Yoo JY. 1997. Survey on the manufacturing process of traditional Meju and Kanjang (Korean soy sauce). Korean J Soc Food Sci Nutr 26: 390-396.
  2. Oh HI, Park JM. 1997. Changes in quality characteristics of traditional Kochujang prepared with a Meju of different fermentation period during aging. Korean J Food Sci Technol 29: 1166-1174.
  3. Choi KS, Lee HJ, Kwon DJ. 2009. Physicochemical and microbiological properties of Korean traditional Meju. KoreanJ Food Preserv 16: 217-222.
  4. Yoo JY, Kim HG, Kim WJ. 1998. Physicochemical and microbiological changes of traditional Meju during fermentationin Kangweondo area. Korean J Food Sci Technol 30: 908-915.
  5. Lee JS, Yi SH, Kwon SJ, Ahn C, Yoo JY. 1997. Enzyme activities and physiological functionality of yeasts from traditional Meju. Kor J Appl Microbiol Biotechnol 25: 448-453.
  6. Choi KK, Cui CB, Ham SS, Lee DS. 2003. Isolation, identificationand growth characteristics of main strain related to Meju fermentation. J Korean Soc Food Sci Nutr 32: 818-824. https://doi.org/10.3746/jkfn.2003.32.6.818
  7. Lim SI. 2000. Purification and characterization of protease produced by Aspergillus wentti isolated from Korean traditional Meju. Korean J Food Sci Technol 32: 161-167.
  8. Lim SI, Kim HK, Yoo JY. 2000. Characteristics of protease produced by Bacillus subtilis PCA 20-3 isolated from Korean traditional Meju. Korean J Food Sci Technol 32: 154-160.
  9. Byun YG, Kim SH, Joo HK, Lee GS, Yim MH. 1998. Isolation and identification of protease producing bacteria, Bacillus subtilis YG-95 from the traditional Meju and its production condition. Agric Chem Biotechnol 41: 342-348.
  10. Kang MJ, Kim SH, Joo HK, Lee GS, Yim MH. 2000. Isolation and identification of microorganisms production the soy protein-hydrolyzing enzyme from traditional Meju. J Korean Soc Agric Chem Biotechnol 43: 86-94.
  11. Lee Y, Chang HC. 2008. Isolation and characterization of kimchi lactic acid bacteria showing anti-Helicobacter pylori activity. Korean J Microbiol Biotechnol 36: 106-114.
  12. Lee SG, Han KS, Jeong SG, Oh MH, Jang AR, Kim DH, Bae IH, Man JS. 2010. A study on the sensory characteristics of yogurt and antimicrobial activity of Lactobacillus plantarum LHC52 isolated from kimchi. Korean J Food Sci Ani Resour 30: 328-335. https://doi.org/10.5851/kosfa.2010.30.2.328
  13. Cha SD, Kim TW, Lee DH. 2010. Isolation and identification of Lactobacillus plantarum CIB001 with bile salt deconjugation activity from kimchi. Korean J Microbiol Biotechnol 38: 222-262.
  14. Butler JP. 1986. Bergey's manual of systemic bacteriology. Williams & Wilkins, Baltimore, MD, USA. Vol II, p 1104.
  15. MacFaddin JF. 1980. Biochemical tests for identification of medical bacteria. Williams & Wilkins, Baltimore, MD, USA. p 36.
  16. Choi SS, Kim Y, Han KS, You S, Oh S, Kim SH. 2006. Effects of Lactobacillus strains on cancer cell proliferation and oxidative stress in vitro. Lett Appl Microbiol 42:452-458. https://doi.org/10.1111/j.1472-765X.2006.01913.x
  17. Lee JM, Hwang KT, Heo MS, Park KY. 2005. Resistance of Lactobacillus plantarum KCTC 3099 from kimchi to oxidative stress. J Med Food 8: 299-304. https://doi.org/10.1089/jmf.2005.8.299
  18. Lee JM. 2005. Adhesion of kimchi Lactobacillus strains to Caco-2 cell membrane and sequestration of aflatoxin $B_1$. J Korean Soc Food Sci Nutr 34: 581-585. https://doi.org/10.3746/jkfn.2005.34.5.581
  19. Chae SK, Kang KS, Lew ID, Ma SJ, Bang KY, Oh MH, Oh SH. 2004. Food Analysis. Jigu Publishing Co., Seoul,Korea. p 675.
  20. Kim SY, Park YJ, Lee CY. 1971. Factors that influence the activity of a Candida lipase. J Korean Agric Chem Soc 14:207-212.
  21. Lee JS, Kwon SJ, Chung SW, Choi YJ, Yoo JY, Chung DH. 1996. Changes of microorganisms, enzyme activities and major components during the fermentation of Korean traditional Deonjang and Kochujang. Korean J Appl Microbiol Biotechnol 24:247-253.
  22. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200. https://doi.org/10.1038/1811199a0
  23. Skehan P, Storeng R, Monks SA, McMahon J, Vistica D, Warren JT, Bokesch H, Kenny S, Boyd MR. 1990. New colorimetric cytotoxicity assay for anticancer drug screening. J Natl Cancer Inst 82: 1107-1112. https://doi.org/10.1093/jnci/82.13.1107
  24. Cho YH, Oh SJ. 2010. Casein phosphopeptide (CPP)-producing activity and proteolytic ability by some lactic acid bacteria. Korean J Food Sci Ani Resour 30: 443-448. https://doi.org/10.5851/kosfa.2010.30.3.443
  25. Ahtupa M, Saxelin M, Korpela R. 1996. Antioxidative propertiesof Lactobacillus GG. Nutr Today (Suppl) 31: 51S-52S.
  26. Korpela R, Peuhkuri K, Lahteenmaki T, Sievi E, Saxelin M, Vapaatalo H. 1997. Lactobacillus rhamnosus GG shows antioxidative properties in vascular endothelial cell culture.Milchwissenschaft 52: 503-505.
  27. Kim HS, Ham JS. 2003. Antioxidative ability of lactic acid bacteria. Korean J Food Sci Ani Resour 23: 186-192.
  28. Moon GS. 1991. Comparison of various kinds of soybean sauces on their antioxidative activities. J Korean Soc Food Nutr 20: 582-589.
  29. Kim MH, Im SS, Yoo YB, Kim GE, Lee JH. 1994. Antioxidative materials in domestic Meju and Doenjang 4. Separation of phenolic compounds and their antioxidative activity. J Korean Soc Food Nutr 23: 792-798.
  30. Kim JE, Kim JY, Lee KW, Lee HJ. 2007. Cancer chemopreventiveeffects of lactic acid bacteria. J Microbiol Biotechnol 17: 1227-1235.

Cited by

  1. Probiotic Effects of Lactobacillus plantarum Strains Isolated from Kimchi vol.45, pp.12, 2016, https://doi.org/10.3746/jkfn.2016.45.12.1717
  2. Antioxidant Activity of Korean Traditional Soy Sauce vol.44, pp.9, 2015, https://doi.org/10.3746/jkfn.2015.44.9.1399
  3. Antioxidant activity and anti-inflammatory activity of ethanol extract and fractions ofDoenjangin LPS-stimulated RAW 264.7 macrophages vol.9, pp.6, 2015, https://doi.org/10.4162/nrp.2015.9.6.569
  4. Production of fermented apple juice using Lactobacillus plantarum JBE245 isolated from Korean traditional Meju vol.48, pp.5, 2016, https://doi.org/10.9721/KJFST.2016.48.5.445
  5. 복합종균을 접종하여 발효한 메주의 특성 vol.44, pp.2, 2016, https://doi.org/10.4014/mbl.1512.12009
  6. Development of Cabbage Juice Medium for Industrial Production of Leuconostoc mesenteroides Starter vol.27, pp.12, 2010, https://doi.org/10.4014/jmb.1708.08050
  7. 아스파라거스를 이용한 전통장류의 항산화 효과 vol.49, pp.1, 2021, https://doi.org/10.48022/mbl.2008.08006