Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Production of 2-Methoxy-1,4-benzoquinone (2-MBQ) and 2,6-Dimethoxy-1,4-benzoquinone (2,6-DMBQ) from Wheat Germ Using Lactic Acid Bacteria and Yeast

젖산균 및 효모를 이용한 밀배아로부터 2-Methoxy-1,4-benzoquinone (2-MBQ) 및 2,6-Dimethoxy-1,4-benzoquinone(2,6-DMBQ)의 생산

  • Yoo, Jong-Gil (School of Biotechnology and Bioengineering, Kangwon National University) ;
  • Kim, Myoung-Dong (School of Biotechnology and Bioengineering, Kangwon National University)
  • 유종길 (강원대학교 바이오산업공학부) ;
  • 김명동 (강원대학교 바이오산업공학부)
  • Received : 2010.09.15
  • Accepted : 2010.10.18
  • Published : 2010.11.30
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Abstract

Wheat germ contains the glycosylated forms of 2-methoxy-p-benzoquinone (2-MBQ) and 2,6-dimethoxy-p-benzoquinone (2,6-DMBQ), both of which have antimicrobial and immunostimulatory effects. Conversion of glycosylated 2-MBQ and 2,6-DMBQ to their more functional unglycosylated forms requires enzymatic action of $\beta$-glucosidase. We investigated the applications of lactic acid bacteria and yeast that produce $\beta$-glucosidase as starters for production of unglycosylated 2-MBQ and 2,6-DMBQ from wheat germ. Lactobacillus zeae and Pichia pijperi were selected through $\beta$-glucosidase enzyme assays for 37 yeast strains and five strains of lactic acid bacteria. Lb. zeae was more efficient than P. pijperi at producing 2-MBQ and 2,6-DMBQ from wheat germ. After 48 hr of fermentation with a mixed culture of Lb. zeae and P. pijperi, the concentration of 2-MBQ was 0.46${\pm}$0.07 mg/g, indicating an approximately 1.6-fold higher concentration than that obtained by pure culture of Lb. zeae. However, the concentration of 2,6-DMBQ was not significantly enhanced by fermentation with a mixed culture of Lb. zeae and P. pijperi.

본 연구에서는 세포외 $\beta$-glucosidase를 생산하는 효모 37개 균주와 Lactobacillus 젖산균 5개 균주 중에서 세포외 $\beta$-glucosidase 효소활성이 우수한 Lactobacillus zeae와 Pichia pijperi을 선발하였고, 2-MBQ와 2,6-DMBQ 생산을 위한 밀배아 발효의 스타터로 사용하였다. P. pijperi 균주만을 이용하여 밀배아를 발효한 경우 2-MBQ는 거의 생성되지 않았으며, 2,6-DMBQ는 발효 개시 후 36시간과 48시간이 경과한 후 각각 $0.02{\pm}0.01$ mg/g 및 $0.02{\pm}0.001$ mg/g의 농도로 생성되었고 Lb. zeae 균주만을 이용하여 밀배아를 발효한 경우에는 발효개시 후 36시간과 48시간이 경과한 후 2-MBQ는 $0.21{\pm}0.02$ mg/g에서 $0.28{\pm}0.06$ mg/g으로 증가하였고 2,6-DMBQ 생성량의 유의적인 차이는 없었다. 효모와 젖산균을 동시에 사용하여 밀배아를 발효했을 때에는 발효 개시 후 36시간이 경과한 후 2,6-DMBQ의 생성량은 효모 및 젖산균을 단독으로 사용한 경우와 비교하여 유의적인 차이를 나타내지 않았지만 2-MBQ의 농도는 0.39${\pm}$0.06 mg/g을 나타내었으며 발효 48시간이 경과하면 더욱 증가하여 0.46${\pm}$0.07 mg/g을 나타내었다. 이러한 결과는 젖산균인 Lb. zeae 균주가 효모인 P. pjperi보다 상대적으로 2-MBQ 및 2,6-DMBQ를 생산하는데 중요한 역할을 하며, 두 균주를 동시에 사용하면 각 균주를 단독으로 사용한 경우와 비교하여 2-MBQ 및 2,6-DMBQ를 생산하는데 상승효과가 있음을 알 수 있었다.

Keywords

Acknowledgement

Supported by : 지식경제부

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